Chocolate Chip Zucchini Bread

tender, moist zucchini bread dotted with rich chocolate chips—perfect for using up summer squash and satisfying any sweet craving. This loaf balances warm spice, delicate zucchini flavour, and pockets of melted chocolate for a delightful anytime treat.

Why You’ll Love This Recipe

• Moist yet light texture thanks to freshly grated zucchini that melts into the batter.

• Simple, pantry-friendly ingredients—no specialty items required.

• Versatile: enjoy for breakfast, an afternoon snack, or dessert.

• Freezer-friendly so you can bake ahead and enjoy later.

• One-bowl preparation minimises washing-up while delivering maximum flavour.

Ingredients

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

• All-purpose flour

• Baking soda

• Baking powder

• Fine sea salt

• Ground cinnamon

• Large eggs

• Granulated sugar

• Light brown sugar

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

• Pure vanilla extract

• Freshly grated, well-drained zucchini

• Semisweet chocolate chips

Directions

1. Preheat the oven to 175 °C / 350 °F. Grease and flour a 23 × 13 cm (9 × 5 in) loaf tin or line it with baking parchment.

2. Whisk dry ingredients: In a large mixing bowl combine flour, baking soda, baking powder, salt, and cinnamon until evenly distributed.

3. Combine wet ingredients: Add eggs, granulated sugar, brown sugar, oil, and vanilla to the dry mixture. Stir just until the batter is smooth and uniform.

4. Fold in zucchini: Gently incorporate the shredded zucchini, ensuring it is evenly dispersed but without over-mixing.

5. Add chocolate chips: Reserve a tablespoon for the top, folding the rest into the batter.

6. Fill the pan: Pour batter into the prepared loaf tin and sprinkle with the remaining chocolate chips.

7. Bake for 55–60 minutes, or until a skewer inserted into the centre emerges clean (a few melted chocolate smears are acceptable). If the top browns too quickly, tent lightly with foil after 40 minutes.

8. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Servings and Timing

Variations

• Nutty crunch: add ½ cup toasted walnuts or pecans.

• Whole-grain option: substitute up to 50 % whole-wheat flour for added fibre.

• Spice twist: include ¼ tsp each nutmeg and ground ginger for deeper warmth.

• Reduced-sugar: replace half the granulated sugar with unsweetened applesauce; bake 5 minutes longer.

• Muffin format: divide batter among 12 lined muffin wells; bake 20–22 minutes.

Storage/Reheating

• Room temperature: Wrap the cooled loaf in baking parchment and store in an airtight container for up to 3 days.

• Refrigerator: Keeps well for 5 days; bring to room temperature or briefly warm before serving.

• Freezer: Slice, wrap each piece individually, and freeze up to 3 months. Thaw overnight in the refrigerator.

• Reheating: Warm slices in a 160 °C / 325 °F oven for 8–10 minutes, or microwave on medium power for 15 seconds.

FAQs

How finely should I grate the zucchini?

A medium grate (box-grater’s large holes) provides moisture without visible strands.

Do I need to peel the zucchini first?

No; the skin is thin, nutritious, and virtually unnoticeable once baked.

Must the zucchini be squeezed dry?

Yes. Excess liquid can prevent the loaf from setting and cause gumminess.

Can I use frozen shredded zucchini?

Certainly—thaw completely, drain, and squeeze out moisture before adding.

What oil works best?

Neutral oils such as sunflower, canola, or light olive oil keep the crumb tender without overshadowing flavour.

How do I prevent the loaf from sinking in the centre?

Verify that your baking soda and baking powder are fresh, avoid over-mixing, and bake until the internal temperature reaches at least 95 °C / 203 °F.

May I substitute butter for oil?

Yes; use melted, cooled unsalted butter for a slightly richer crumb, but expect a denser texture.

Are chocolate chips essential?

They add sweetness and texture, but you may omit them or replace with raisins or dried cranberries.

How can I tell when the loaf is done?

A skewer inserted should emerge clean of batter; a digital thermometer should read 95 °C / 203 °F in the centre.

Can I make this recipe gluten-free?

Replace the flour with a 1:1 gluten-free baking blend containing xanthan gum; check for doneness 5 minutes early.

Conclusion

Chocolate Chip Zucchini Bread marries garden-fresh produce with indulgent chocolate in a simple, one-bowl batter that bakes into a fragrant, moist loaf. Whether enjoyed warm from the oven, toasted for breakfast, or frozen for future cravings, this versatile recipe earns a permanent place in any baker’s repertoire

Print