This easy Chocolate Chip Zucchini Bread is loaded with semi-sweet chocolate chips, cinnamon, and shredded zucchini. It is a moist and tender zucchini bread recipe that is very simple to make. This recipe makes 1 loaf.
Zucchini bread can be stored at room temperature covered in plastic wrap or in a zipper bag for up to 3 days or in the fridge for up to 5 days. To freeze this bread, wrap the slices in plastic wrap and then put them in a freezer bag and freeze for up to 3 months. To thaw, allow it to come to room temperature for about 30 minutes to an hour. You can also place a frozen piece in the microwave for 30 - 45 seconds on high heat.
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How to make Zucchini Bread with Chocolate Chips
Preheat the oven to 350 degrees F.
Grease an 8 ½ x 4 ½ inch metal or glass loaf pan. Click for an 8 ½ x 4 ½ inch metal loaf pan.
Use a food processor or cheese grater to shred the zucchini.
Pat dry the shredded zucchini but don’t squeeze the water out.
In a large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and chocolate chips together until well combined and set aside.
In a medium bowl, whisk the cooking oil, brown sugar, granulated sugar, egg, and vanilla until well combined.
Stir in the shredded zucchini.
Pour the wet ingredients into the dry ingredients and whisk until just combined. Be careful not to overmix.
Pour the batter into the prepared loaf pan. Optional – sprinkle extra chocolate chips on top of the batter.
Bake for 45 - 50 minutes. The bread is done when a toothpick inserted in the center comes out mostly clean with no raw batter.
Place the loaf pan on a wire rack and cool for 5 minutes in the pan.
Run a knife around the edge and remove the bread from the pan. Place the bread on the wire rack to cool completely, for about 1 hour.
Cut into slices to serve.
Store any leftovers in an airtight container at room temperature for 3 – 4 days or in the refrigerator for about 1 week.
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Chocolate Chip Zucchini Bread
Ingredients
- ½ cup shredded zucchini (about 4 ounces)
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- 1 ½ teaspoons ground cinnamon
- ⅛ teaspoon ground nutmeg
- ½ cup semi-sweet chocolate chips
- ⅓ cup cooking oil
- ⅓ cup packed brown sugar
- ⅓ cup granulated sugar
- 1 large egg (room temperature)
- 1 ½ teaspoons pure vanilla extract
Instructions
- Preheat the oven to 350 degrees F.
- Grease an 8 ½ x 4 ½ inch metal or glass loaf pan. Click for an 8 ½ x 4 ½ metal loaf pan.
- Use a food processor or cheese grater to shred the zucchini.
- Pat dry the shredded zucchini but don’t squeeze the water out.
- In a large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and chocolate chips together until well combined and set aside.
- In a medium bowl, whisk the cooking oil, brown sugar, granulated sugar, egg, and vanilla until well combined.
- Stir in the shredded zucchini.
- Pour the wet ingredients into the dry ingredients and whisk until just combined. Be careful not to overmix.
- Pour the batter into the prepared loaf pan. Optional – sprinkle extra chocolate chips on top of the batter.
- Bake 45 - 50 minutes. The bread is done when a toothpick inserted in the center comes out mostly clean with no raw batter.
- Place the loaf pan on a wire rack and cool 5 minutes in the pan.
- Run a knife around the edge and remove the bread from the pan. Place the bread on the wire rack to cool completely, about 1 hour.
- Cut into slices to serve.
- Store any leftovers in an airtight container at room temperature for 3 – 4 days or in the refrigerator for about 1 week.
Video
Notes
- Zucchini bread can be stored at room temperature covered in plastic wrap or in a zipper bag for up to 3 days or in the fridge for up to 5 days. To freeze this bread, wrap the slices in plastic wrap and then put them in a freezer bag and freeze for up to 3 months. To thaw, allow it to come to room temperature for about 30 minutes to an hour. You can also place a frozen piece in the microwave for 30 - 45 seconds on high heat.
Nutrition
Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!
