If you’re looking for a wonderfully moist, sweet treat that sneaks in some veggies without sacrificing flavor, this Chocolate Chip Zucchini Bread Recipe is your new best friend. It’s a perfect balance of moist zucchini, warming spices, and pockets of melty chocolate chips that make every bite feel like a cozy hug. Whether you’re baking it to enjoy with your morning coffee or sharing it as a dessert at your next gathering, this bread combines comfort and indulgence in the most delightful way.
Ingredients You’ll Need
The beauty of this Chocolate Chip Zucchini Bread Recipe is how straightforward and approachable the ingredients are. Each one plays a crucial role in building the perfect texture, adding sweetness, warmth, or that irresistible chocolatey punch.
- 2 eggs: Acts as a binder, giving structure and richness to your bread.
- ¼ cup of brown sugar: Adds deep caramel notes and helps keep the bread moist.
- 1 cup of white sugar: Provides the right amount of sweetness and tenderness.
- 2 teaspoons of vanilla extract: Enhances all the other flavors beautifully with its aromatic warmth.
- ½ cup of vegetable oil: Keeps the bread moist without making it greasy.
- 1 cup of shredded zucchini: Infuses the bread with moisture and a subtle earthiness, making it irresistibly tender.
- 1 ½ cups of flour: The base that holds everything together, providing structure.
- ½ teaspoon of salt: Balances and intensifies the sweetness and spices.
- ½ teaspoon of baking powder: Helps the bread rise and become airy.
- 1 teaspoon of baking soda: Works alongside baking powder for the perfect rise and texture.
- ¼ teaspoon of nutmeg: Adds a cozy, nutty depth that complements the chocolate chips.
- 1 ½ teaspoons of cinnamon: Brings warmth and a hint of spice that makes this bread feel like fall in every slice.
- ½ cup of chopped walnuts: Offers a lovely crunchy contrast and nutty flavor.
- ½ cup of semi-sweet chocolate chips: Melts into little pockets of sweet, gooey magic throughout the bread.
How to Make Chocolate Chip Zucchini Bread Recipe
Step 1: Whisk the Eggs and Sugars
Start by preheating your oven to 350 degrees F. In a large bowl, vigorously whisk the eggs together with both the brown and white sugar until the mixture is smooth and slightly pale. This is where you create the foundation for a fluffy, sweet bread crust.
Step 2: Add in Zucchini, Vanilla, and Oil
Next, fold in the shredded zucchini, vanilla extract, and vegetable oil. Whisk gently until combined—these ingredients will add moisture and that subtle veggie goodness without overpowering the chocolate and spices.
Step 3: Combine the Dry Spices and Leaveners
In a smaller bowl, stir together the salt, baking powder, baking soda, nutmeg, and cinnamon. Make sure to set aside two tablespoons of this flour-spice mixture separately. This step is essential for evenly distributing the flavor and proper rise.
Step 4: Coat Walnuts and Chocolate Chips
Place the chopped walnuts and chocolate chips into a small bowl, and toss them with the reserved two tablespoons of the flour-spice mixture. This little trick keeps them from sinking to the bottom of the bread, so every slice has a perfect balance of crunch and melt.
Step 5: Combine Wet and Dry Ingredients
Gradually add the remaining flour-spice mixture to the zucchini mixture. Whisk gently—remember, overmixing can make the bread tough, so fold carefully to keep it light and tender.
Step 6: Fold in Walnuts and Chocolate Chips
Gently fold the coated walnuts and chocolate chips into the batter. This step builds the delightful texture contrast that makes this recipe truly special.
Step 7: Bake Your Bread
Pour your batter into a greased and parchment-lined bread pan. Pop it into your preheated oven and bake for 55 to 60 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean—so satisfying!
Step 8: Cool Before Serving
Once out of the oven, allow the bread to cool in the pan for about 10 minutes. This brief rest lets the flavors meld, making it easier to slice and enjoy every luscious bite.
How to Serve Chocolate Chip Zucchini Bread Recipe
Garnishes
Sprinkle a handful of extra chopped walnuts or chocolate chips on top of each slice for a delightful presentation. A light dusting of powdered sugar or a smear of softened butter can elevate the experience even further, creating a perfect balance of sweetness and richness.
Side Dishes
This bread pairs beautifully with a steaming cup of coffee or a creamy chai latte, making it an ideal morning treat or cozy afternoon snack. For a refreshing contrast, serve with fresh berries or a side of Greek yogurt topped with a drizzle of honey.
Creative Ways to Present
Get creative by slicing the bread and making mini sandwiches with cream cheese and a thin spread of raspberry jam. For a decadent treat, warm slices slightly and top with a scoop of vanilla ice cream or whipped cream—utterly irresistible for dessert!
Make Ahead and Storage
Storing Leftovers
Wrap leftover bread tightly in plastic wrap or store it in an airtight container at room temperature, and it will stay fresh for up to three days. Keeping it well wrapped preserves moisture and flavor without drying out.
Freezing
This Chocolate Chip Zucchini Bread Recipe freezes beautifully. Slice it beforehand, wrap individual slices in plastic wrap, and store in a freezer-safe bag for up to three months. It’s perfect for prepping delicious snacks in advance.
Reheating
To revive the bread’s fresh-from-the-oven softness, heat slices in a toaster oven or microwave for 15-20 seconds. This quick warm-up enhances the gooey chocolate chips and releases the aromatic spices, making each bite as delightful as the first.
FAQs
Can I use yellow squash instead of zucchini?
Absolutely! Yellow squash works just as well and will provide similar moisture and texture without changing the flavor drastically.
Do I need to peel the zucchini?
No peeling necessary! The skin is soft when shredded and adds a lovely green color, plus extra nutrients.
Can I substitute the walnuts with another nut or skip them entirely?
You can swap walnuts for pecans or almonds, or leave nuts out if you prefer a nut-free bread. The bread will still be delicious and moist.
How do I know when the bread is fully baked?
Insert a toothpick into the center of the loaf—if it comes out clean or with just a few moist crumbs, it’s done. The sides will also start to pull away slightly from the pan.
Is this recipe suitable for freezing and thawing?
Yes! As mentioned, freezing slices works great and thawing them gently retains the bread’s texture and flavor wonderfully.
Final Thoughts
There is something truly special about a freshly baked loaf of this Chocolate Chip Zucchini Bread Recipe—full of warmth, texture, and a touch of indulgence. I encourage you to try it, share it, and savor how a humble vegetable like zucchini can bring such joy to your baking adventures. Once you taste it, I promise it will become a beloved staple in your kitchen too.
Print
Chocolate Chip Zucchini Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 slices
- Category: Baking
- Method: Baking
- Cuisine: American
Description
This delicious Chocolate Chip Zucchini Bread combines moist shredded zucchini with warming spices, chopped walnuts, and semi-sweet chocolate chips, creating a perfect balance of sweetness and texture in every bite. Ideal for breakfast or snack time, this bread is easy to make and bakes to a golden perfection.
Ingredients
Wet Ingredients
- 2 eggs
- ¼ cup brown sugar
- 1 cup white sugar
- 2 teaspoons vanilla extract
- ½ cup vegetable oil
- 1 cup shredded zucchini
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon nutmeg
- 1 ½ teaspoons cinnamon
Add-ins
- ½ cup chopped walnuts
- ½ cup semi-sweet chocolate chips
Instructions
- Preheat and mix wet ingredients: Preheat your oven to 350°F (175°C). In a large bowl, whisk together the eggs, brown sugar, and white sugar until smooth and well combined.
- Add zucchini, vanilla, and oil: Stir in the shredded zucchini, vanilla extract, and vegetable oil gently until fully incorporated with the egg and sugar mixture.
- Combine dry spices: In a separate smaller bowl, mix salt, baking powder, baking soda, nutmeg, and cinnamon thoroughly. Set aside two tablespoons of this flour and spice mixture for later use.
- Prepare walnuts and chocolate chips: Toss the chopped walnuts and chocolate chips with the reserved two tablespoons of flour mixture to prevent them from sinking to the bottom during baking.
- Add dry ingredients to wet: Add the remaining flour mixture into the zucchini mixture and whisk gently until just combined. Avoid overmixing to keep the bread tender.
- Fold in walnuts and chocolate chips: Carefully fold in the floured walnuts and chocolate chips, ensuring even distribution throughout the batter.
- Bake the bread: Pour the batter into a greased and parchment-lined bread pan. Place in the preheated oven and bake for 55 to 60 minutes or until a toothpick inserted into the center comes out clean.
- Cooling: Remove the bread from the oven and allow it to cool for about 10 minutes before slicing and serving to let the flavors settle.
Notes
- Shredded zucchini adds moisture without a strong vegetable flavor—be sure to squeeze out excess moisture if very watery.
- For a nuttier flavor, lightly toast the walnuts before adding.
- Use parchment paper to line the pan for easier removal and cleaner slices.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This bread freezes well; wrap tightly and freeze for up to 3 months.
