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Chocolate Chip Zucchini Bread Recipe
Ben Carraoli

Chocolate Chip Zucchini Bread Recipe

I just pulled two loaves of this amazing chocolate chip zucchini bread from my oven, and the house smells incredible! This recipe is my secret weapon for using up garden zucchini.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 24
Course: Breakfast
Calories: 350
Ingredients Method

Ingredients
  

  • 2 cups grated zucchini - This is the key to moisture! Squeeze out any excess water before adding it to the batter to prevent a gummy texture.
  • 3 large eggs - These act as a binder holding all the ingredients together for the perfect structure.
  • 1 cup vegetable oil - Using oil instead of butter guarantees a consistently moist crumb that stays fresh for days.
  • 1 3/4 cups granulated sugar - Provides the perfect amount of sweetness to balance the earthy zucchini.
  • 2 teaspoons vanilla extract - A splash of vanilla enhances all the other flavors in the bread.
  • 3 cups all-purpose flour - This provides the structure for your loaves. Make sure to measure it correctly.
  • 1 teaspoon baking soda - This leavening agent helps the bread rise and become light and airy.
  • 1/2 teaspoon baking powder - Works with the baking soda for an extra lift ensuring a beautiful dome.
  • 1 teaspoon ground cinnamon - This warm spice pairs perfectly with both zucchini and chocolate.
  • 1/2 teaspoon salt - A little salt is essential to balance the sweetness and elevate the overall flavor.
  • 1 cup chocolate chips - Use semi-sweet milk, or dark chocolate, depending on your preference.

Method
 

  1. First, preheat your oven to 325°F (160°C). Then, prepare two 9x5 inch loaf pans by greasing them thoroughly with butter or baking spray. A light dusting of flour after greasing will ensure the loaves slide out easily after baking.
  2. In a large mixing bowl, combine the grated zucchini, eggs, vegetable oil, granulated sugar, and vanilla extract. Use a whisk or a spoon to mix everything together until it is well combined and you have a smooth, consistent batter.
  3. In a separate, medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and salt. Whisking helps to distribute the leavening agents evenly, which is key for a consistent rise and texture in your finished bread.
  4. Gradually pour the dry ingredient mixture into the wet ingredients. Mix only until the flour is just combined. It’s okay if you still see a few streaks of flour; be careful not to overmix, as this can lead to tough, dense bread.
  5. Now for the best part! Gently fold your cup of chocolate chips into the batter using a spatula. Mix just enough to distribute them evenly throughout the batter. This ensures you get melted chocolate goodness in every single slice.
  6. Divide the batter evenly between your two prepared loaf pans. Bake for 50-60 minutes. You can check for doneness by inserting a wooden skewer or toothpick into the center of a loaf. If it comes out clean, the bread is ready.
  7. Let the bread cool in the pans on a countertop for about 10 minutes. Afterward, carefully turn the loaves out onto a wire rack to cool completely. Allowing the bread to cool fully is important for it to set properly before slicing.