Chocolate Chip Zucchini Bread

Short Description

Moist, tender, and subtly sweet, this chocolate chip zucchini bread transforms a surplus of garden zucchini into a bakery-worthy loaf dotted with melty chocolate chips. The shredded vegetable lends remarkable moisture while disappearing into the crumb, making each slice irresistibly soft and rich without tasting “vegetable-y.”

Why You’ll Love This Recipe

• Balanced flavor and texture – The warmth of cinnamon and vanilla complements pockets of semi-sweet chocolate nestled in a velvety crumb.

• Hidden vegetables – Even picky eaters enjoy an extra serving of produce without realizing it.

• One-bowl convenience – Minimal cleanup and no electric mixer required.

• Freezer-friendly – Bake once, enjoy for weeks.

• Versatile – Accepts countless mix-ins and flour substitutions.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All-purpose flour

• Baking powder & baking soda

• Fine sea salt

• Ground cinnamon

• Large eggs

• Granulated sugar

• Light brown sugar

• Neutral oil (e.g., sunflower or canola)

• Pure vanilla extract

• Finely shredded zucchini (well-drained)

• Semi-sweet chocolate chips

Directions

1. Prep the pan: Preheat the oven to 175 °C / 350 °F. Lightly grease a 9 × 5-inch loaf pan and line it with parchment for easy removal.

2. Combine dry ingredients: In a large bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.

3. Blend wet ingredients: Make a well in the center. Add eggs, both sugars, oil, and vanilla. Whisk until smooth.

4. Fold in zucchini: Gently stir in the shredded, squeezed-dry zucchini until evenly distributed.

5. Add chocolate chips: Reserve a tablespoon for topping; fold the rest into the batter.

6. Fill and garnish: Spoon batter into the prepared pan and scatter reserved chips on top.

7. Bake: Bake 50 – 60 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Tent loosely with foil after 40 minutes if browning too quickly.

8. Cool: Let the loaf rest in the pan 10 minutes, then transfer to a wire rack to cool completely before slicing.

Servings and Timing

• Yield: 1 loaf (about 10 slices)

• Prep Time: 15 minutes

• Bake Time: 55 minutes

• Total Time: 1 hour 10 minutes (plus cooling)

Variations

• Nutty crunch: Stir in ½ cup chopped walnuts or pecans.

• Whole-grain boost: Replace up to half the all-purpose flour with white whole-wheat flour.

• Spiced twist: Add ⅛ teaspoon ground nutmeg and a pinch of clove.

• Citrus note: Fold in 1 tablespoon orange zest for brightness.

• Muffin format: Divide batter among 12 greased muffin wells; bake 18 – 20 minutes.

Storage/Reheating

• Room temperature: Wrap cooled loaf in parchment, then in foil; store up to 3 days.

• Refrigerator: For humid climates, refrigerate up to 1 week.

• Freezer: Slice and freeze in a single layer; once solid, pack into freezer bags for up to 3 months.

• Reheating: Warm slices in a 160 °C / 325 °F oven for 8 minutes or in a toaster until the chocolate softens.

FAQs

Can I use frozen zucchini?

Yes, thaw completely, drain, and squeeze out excess moisture before measuring.

Do I need to peel the zucchini?

No— the skin is tender and undetectable once baked, plus it adds nutrients.

Why squeeze the zucchini dry?

Removing excess liquid prevents a gummy or under-baked center.

Can I substitute coconut oil or butter?

Melted, cooled coconut oil or unsalted butter works; expect a slightly denser crumb.

How do I prevent chocolate chips from sinking?

Toss chips with a teaspoon of the dry flour mixture before folding into the batter.

Can I make it gluten-free?

Use a 1:1 gluten-free baking flour blend containing xanthan gum; monitor bake time.

What if I only have dark chocolate chips?

Dark chocolate chips (60 – 70 % cacao) intensify richness and reduce sweetness—perfectly fine.

Is this recipe suitable for mini loaves?

Yes; fill mini-loaf pans two-thirds full and bake 25 – 30 minutes.

Why is my bread gummy in the middle?

Likely causes are excess moisture, under-baking, or cutting before cooling; verify loaf temperature reaches 94 °C / 200 °F.

How do I know when it’s fully baked?

A toothpick or skewer should emerge with a few moist crumbs but no wet batter, and the top should spring back lightly when pressed.

Conclusion

Chocolate chip zucchini bread delivers bakery-quality comfort with streamlined home-kitchen ease. Its tender crumb, balanced sweetness, and hidden vegetables make it a practical indulgence for breakfasts, snacks, or dessert. Bake a loaf today to transform humble zucchini into crowd-pleasing slices that freeze beautifully and vanish quickly

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