Print

Chocolate Chip Zucchini Bread

Print Recipe

Ultra-moist zucchini bread dotted with chocolate chips—shredded zucchini keeps it tender while warm spices and melty chocolate make every bite irresistible. :contentReference[oaicite:0]{index=0}

Ingredients

Scale
  • 1 ¾ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground ginger
  • ½ teaspoon kosher salt
  • ¾ cup packed brown sugar
  • 2 large eggs, at room temperature
  • ½ cup unsalted butter, melted and slightly cooled
  • 2 cups shredded zucchini
  • 1 ½ teaspoons pure vanilla extract
  • 1 ¼ cups chocolate chips, divided
  • 1 tablespoon turbinado sugar (for topping)

Instructions

  1. Preheat oven to 350 °F (175 °C). Grease a 9 × 5-inch loaf pan with non-stick spray.
  2. In a medium bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt.
  3. In a large bowl, stir brown sugar, eggs and melted butter until smooth. Fold in zucchini and vanilla.
  4. Add dry ingredients to wet and stir just until combined. Gently fold in 1 cup of chocolate chips.
  5. Pour batter into pan; sprinkle turbinado sugar and remaining ¼ cup chocolate chips on top.
  6. Bake 50–65 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool 10 minutes in pan, then transfer loaf to a wire rack to cool completely before slicing.

Notes

  • No need to squeeze moisture from zucchini unless extremely watery.
  • Use a light-colored metal loaf pan to prevent over-browning; tent with foil if top darkens too quickly.
  • Bread keeps 4 days wrapped at room temperature; freeze slices up to 3 months for quick snacks.
  • Try walnuts, pecans or white chocolate chips for variation.

Nutrition

Keywords: zucchini bread, chocolate chip, quick bread, summer baking, easy dessert

Find it online: https://yumrecipesnow.com/chocolate-chip-zucchini-bread-2/