This Chocolate Chip Zucchini Bread is a MUST for all that fabulous summer zucchini! It’s moist, loaded with chocolate chips and the kids will never know there’s zucchini in it! It’s perfect for dessert, breakfast or snacking!
Hey guys! I hope you’re not tired of summer zucchini yet, because this Chocolate Chip Zucchini Bread is a summer MUST! It’s time to head on out to your garden or to your local farmer’s market and grab a few zucchini and get baking, shall we?
Growing up, my mother went through this zucchini phase one summer. I’ll never forget it. It was this Cheesy Zucchini Casserole with ground beef, zucchini boats filled with all kinds of concoctions, kabobs with zucchini…the list goes on.
But my mother was never a baker, so we never had zucchini bread.
Last year was my first attempt at zucchini bread. I made this Chocolate Zucchini Bread and even Mr. Picky was all about it. You know, I never mentioned the word zucchini when I served it up because if I did I knew he’d never give it a try.
I grabbed a few zucchini at a local stand a few weeks back and I think I’ve made and shared this loaf at least a half a dozen times already.
Why You’ll Love this Recipe
It’s a great way to use up the extra zucchini from your garden and who doesn’t love a loaf that’s loaded with chocolate chips?
And I bet you’ve already got all the ingredients for this loaf in your pantry.
It’s the perfect loaf for gifting too. Make one for you and gift one to a friend.
Ingredients You’ll Need
- zucchini
- unsalted butter
- all-purpose flour
- baking soda
- baking powder
- cinnamon
- granulated sugar
- egg
- vanilla
- salt
- chocolate chips
Step-By-Step Instructions
The first step will be to whisk together your flour, cinnamon, baking powder, baking soda and salt.
Next up you’ll whisk together melted butter, sugar, egg and vanilla extract. Add the shredded zucchini with a spatula until combined.
Pour the wet mixture into the dry mixture and mix until just combined and then you’ll fold in 3/4 cup of the chocolate chips.
Pour the batter into the prepared pan and then smooth the top and then sprinkle with the remaining chocolate chips. You’ll bake the loaf for 45-50 minutes or until a toothpick inserted in the center of the loaf comes out mostly clean. If your loaf seems to be browning too quickly, just tent with foil. Remove from the oven and cool on a wire rack.
It’s moist, loaded with chocolate chips and you know who is none the wiser that it’s also loaded with the Z word. This loaf is perfect for breakfast, dessert or snacking!
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Chocolate Chip Zucchini Bread
I used a 9×5-inch loaf pan for this recipe.
You can use whatever chocolate chips you have on hand. Either semi-sweet or milk chocolate work or even a combination of both. I used 3/4 cup in the loaf and the remaining 1/4 cup on top.
More Delicious Zucchini Recipes to Enjoy
Chocolate Chip Zucchini Bread
Print Recipe Pin RecipeIngredients
- 1 1/2 cups all-purpose flour
- 1 tsp. cinnamon
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/8 tsp. salt
- 1/2 cup unsalted butter, melted
- 2/3 cup granulated sugar
- 1 large egg
- 1 tsp. vanilla extract
- 1 1/2 cups zucchini, shredded
- 1 cup chocolate chips
Instructions
- Preheat oven to 350 degrees. Spray a 9x5-inch loaf pan with nonstick cooking spray. Set aside.
- In a large bowl, whisk together flour, cinnamon, baking powder, baking soda and salt. In a medium bowl, whisk together melted butter, sugar, egg and vanilla extract. Add the shredded zucchini with a spatula until combined. Pour the wet mixture into the dry mixture and mix until just combined. Fold in 3/4 cup of the chocolate chips.
- Pour the batter into the prepared pan. Smooth the top and then sprinkle with the remaining chocolate chips. Bake for 45-50 minutes or until a toothpick inserted in the center of the loaf comes out mostly clean. If your loaf seems to be browning too quickly, just tent with foil. Remove from the oven and cool on a wire rack.
Notes
Just lovely and such a delicious way to use up all the zucchini :) Perfect for baking up bunches and sharing with friends.
I made several loaves the last few days and shared with friends who really enjoyed them! I love baking for people Jennifer!
I was just thinking this morning how I’ve a few very large zucchini in the fridge that must be attended to within the next few days. The perfect solution is bread! This looks so delicious Mare! And I love that hint of cinnamon :D
My neighbors love this loaf. I’ve shared several this summer, all to rave reviews!
Excellent! Would use this recipe again. Thanks for the tip about the foil. My oven always cooks hot.
So happy you enjoyed it Dianne!
Amazing! Moist and decadent. My family who don’t like zucchini bread love this! It’s my go to. Thank you!
YAY!! You’re welcome Andrea! Thanks so much for following!
Super eazy and d-lish!!!
Thanks for trying the recipe Karl! And for following!
Just made it. Super simple to make and so very tasty!!
Awesome! So happy you gave the recipe a try and enjoyed it!
would it be ok to put this into 2 mini loaf pans? We lost our loaf pan in a 6 ft flood we had. Dont know why it was in our basement though! REALLY want to try this recipe!!!!
Just make sure you don’t overfill the loaf pans. They should be about 2/3 full. The loaves would bake for less time also. Probably around 25 minutes. Check with tester inserted in center of loaves. Enjoy!
I accidentally put my sugar into the dry ingredients, will my bread still turn out okay?
It should be fine.
This recipe is perfect in every way. Simple and easy to follow plus incredibly delicious. I had an extra large zucchini from the garden and needed a quick recipe to use it up. I substituted all purpose flour for bread flour because it’s all I had on hand but it came out perfectly and will continue to do this substitution. Thanks for sharing this recipe.
Just made this recipe it’s cooling on the rack How long do I wait to eat it…. the aroma is killing me
Wait at least 15 minutes to remove from the pan and then let it cool a bit more before slicing. Enjoy Marianne!
Mixed this up and was a bit concerned because batter was so thick almost like a cookie dough. Trust the recipe! So light and moist. I’m also making it into a cake.
The batter is thick Melanie but it does turn out tasty!! So happy you enjoyed it!
Can I freeze this bread after baking? Or before I bake it I could freeze the batter?
Thank you!
Hi Patricia. You can bake the bread and then let it cool and cut into slices and freeze in a freezer bag. Enjoy!