Chocolate Chip Zucchini Bread – elevating a summertime favorite to a whole new level! Super moist and tender, dotted with chocolate chips, and a crispy, crackly sugar-coated top.
This quick and easy Chocolate Chip Zucchini Bread is all mixed by hand. No mixer needed. It’s soft, moist, and never greasy.
Because zucchini adds no flavor, Zucchini Bread tastes like whatever other ingredients are in it. In this case, the star attraction is chocolate with hints of butter, vanilla, and brown sugar. Kind of like a chocolate chip cookie. A little cinnamon and nutmeg are added for a hint warm spices.
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If you are using a huge zucchini that’s extra watery, you can squeeze out a little liquid, but don’t wring it out completely or your bread will be dry.
If you are using an older, out of season zucchini from the supermarket, it may be dry. Just sprinkle it with a little water and let the excess drain in a colander.
Make sure to mix your wet and dry ingredients together until just combined. Avoid overmixing the batter, otherwise, it can lead to a tougher loaf of bread.
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The Chocolate Chip Zucchini Bread is done when a toothpick inserted in the middle comes out clean. A thermometer inserted in the middle should reach 200° F.
Combine the dry ingredients. Whisk together the flour, spices, baking powder, baking soda, and salt until well combined. Whisking the dry ingredients separately will ensure everything is dispersed evenly. Mixing them evenly now prevents you having to overmix the batter when adding the flour.
Combine the wet ingredients. Whisk together the cooled melted butter, sugars, eggs, and vanilla until everything is fully combined. Then, stir in the shredded zucchini.
Chocolate Chip Zucchini Bread
Combine the wet and dry ingredients. Make sure to mix the two together until just combined, overmixing the batter can lead to a dense, tough loaf of bread. Gently fold in the chocolate chips.
Pour the batter into a loaf pan that has been sprayed with non-stick spray. I tip I learned when researching for my Chocolate Chip Banana Bread is to spray only the bottom. This allows the bread to cling a little better to the sides so it rises higher.
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Bake the loaf in a 350°F oven for 50-60 minutes. A toothpick inserted into the center comes out clean. It’s ok to have melted chocolate on it, just not batter. An instant read thermometer inserted into the center should reach 200° F.
Chocolate Zucchini Bread Recipe
Cool in the pan for 10 minutes, then loosen the edges with a butter knife and remove from the pan to finish cooling on a wire rack.
If you would like to freeze it, wrap it in aluminum foil and place it in a ziplock freezer bag, pressing out as much air as possible.
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You can also freeze individual slices. Wrap them in plastic individually. Heat in the microwave for about 30-40 seconds to warm before eating.
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Combine the wet and dry ingredients. Make sure to mix the two together until just combined, overmixing the batter can lead to a dense, tough loaf of bread. Gently fold in the chocolate chips.
Pour the batter into a loaf pan that has been sprayed with non-stick spray. I tip I learned when researching for my Chocolate Chip Banana Bread is to spray only the bottom. This allows the bread to cling a little better to the sides so it rises higher.
Bake the loaf in a 350°F oven for 50-60 minutes. A toothpick inserted into the center comes out clean. It’s ok to have melted chocolate on it, just not batter. An instant read thermometer inserted into the center should reach 200° F.
Chocolate Zucchini Bread Recipe
Cool in the pan for 10 minutes, then loosen the edges with a butter knife and remove from the pan to finish cooling on a wire rack.
If you would like to freeze it, wrap it in aluminum foil and place it in a ziplock freezer bag, pressing out as much air as possible.
You can also freeze individual slices. Wrap them in plastic individually. Heat in the microwave for about 30-40 seconds to warm before eating.
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