Chocolate Chip Zucchini Bread Recipe
If you’ve been searching for a delightful way to sneak some veggies into your sweet treats, this Chocolate Chip Zucchini Bread Recipe is an absolute winner. It’s moist, subtly spiced, and packed with just the right amount of melty semi-sweet chocolate chips that make each bite a heavenly experience. The freshly grated zucchini adds a tender texture and natural moisture without overpowering the bread, making it a cozy, comforting baked good perfect for breakfast, snack time, or dessert. Trust me, once you try this recipe, it’ll become one of your go-to favorites for using garden-fresh zucchini or simply satisfying your sweet tooth without guilt.
Ingredients You’ll Need
Ingredients You’ll Need
This recipe shines because it uses simple, everyday ingredients that each play a crucial role in the final flavor, texture, and balance of this zucchini bread. From the richness of the sour cream to the warm hint of cinnamon, every component comes together harmoniously.
- 1 large egg: Acts as the binder and helps to give structure to the bread.
- ½ cup vegetable or canola oil: Keeps the bread moist and tender while lending a neutral flavor.
- ½ cup sour cream or Greek yogurt: Adds richness and tang, creating a delicate crumb.
- 1 teaspoon vanilla extract: Provides a sweet, aromatic note that enhances all the flavors.
- ½ cup granulated sugar: Sweetens the bread but keeps it light and balanced.
- ½ cup packed light brown sugar: Adds depth with its molasses undertone and helps keep moisture.
- 1 ½ cups all-purpose flour: The base that holds everything together.
- 1 teaspoon cinnamon: Brings warm spice that complements the zucchini perfectly.
- ½ teaspoon baking soda: Helps the bread rise and become airy.
- ½ teaspoon baking powder: Works alongside baking soda for an ideal lift.
- ¼ teaspoon salt: Balances sweetness and enhances flavor.
- 1 ½ cups freshly grated zucchini: Provides moisture, texture, and a subtle veggie goodness.
- 1 cup semi-sweet chocolate chips: Optional but highly recommended for pockets of melty chocolate in every slice.
How to Make Chocolate Chip Zucchini Bread Recipe
Step 1: Prepare Your Baking Pan
Start by preheating your oven to 350°F. Then, grease and flour a 9×5-inch loaf pan or use a floured cooking spray to prevent sticking. This ensures your bread bakes evenly and comes out perfectly every time without a fight.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the large egg, vegetable oil, sour cream (or Greek yogurt), vanilla extract, granulated sugar, and brown sugar. This creamy, sweet mixture lays the flavorful foundation for your bread and leads to a moist texture.
Step 3: Combine the Dry Ingredients
In a separate bowl, stir together the all-purpose flour, cinnamon, baking soda, baking powder, and salt. These dry ingredients bring structure, spice, and help the bread rise beautifully. When you add them to the wet mixture, be gentle and stir just until combined to keep your bread tender.
Step 4: Fold in the Zucchini
Now, gently fold in the freshly grated zucchini. Make sure it’s blotted dry to remove excess moisture, so your bread isn’t soggy. The zucchini adds incredible moisture and a subtle earthiness that perfectly balances the sweetness.
Step 5: Add the Chocolate Chips
Next, stir in the chocolate chips, but remember to set aside a small handful to sprinkle on top of the batter before baking. These little pockets of sweetness make every slice extra special and irresistible.
Step 6: Bake to Perfection
Pour the batter into the prepared loaf pan, smooth the top, and scatter the reserved chocolate chips over it. Bake for about 50 minutes, or until a toothpick inserted in the center comes out clean (it’s okay if there’s a little melted chocolate on it). Halfway through baking, tent the pan loosely with foil to prevent the top from browning too fast.
Step 7: Cool and Enjoy
Once baked, allow the bread to cool in the pan for about 30 minutes before removing. This resting time helps the bread set so it slices beautifully without crumbling. Then get ready to indulge!
How to Serve Chocolate Chip Zucchini Bread Recipe
Garnishes
For a touch of charm, sprinkle a few extra chocolate chips on top just before serving or add a light dusting of powdered sugar. If you want to be extra indulgent, a dollop of cream cheese frosting or swirl of softened butter takes each slice to a whole new level.
Side Dishes
This zucchini bread goes wonderfully alongside a warm cup of coffee or tea for breakfast, or paired with fresh fruit and yogurt for a wholesome snack. For an afternoon treat, try serving it with a scoop of vanilla ice cream or a drizzle of honey.
Creative Ways to Present
Looking to impress at brunch or a potluck? Slice the bread and stack the pieces with layers of mascarpone and berries to create a scrumptious layered dessert. Or, toast slices lightly and serve with nut butter and a sprinkle of flaky sea salt for a lovely mix of sweet and savory flavors.
Make Ahead and Storage
Storing Leftovers
Keep your leftover zucchini bread fresh by storing it airtight at room temperature for up to 5 days. For longer storage, refrigerate it for up to 8 days, which also helps enhance the flavors as it rests. Always wrap it well to prevent drying out.
Freezing
If you want to save some for later indulgence, slice the bread and freeze in airtight containers or zip-top bags for up to 4 months. Just thaw slices overnight in the fridge or at room temperature before serving to enjoy that fresh-baked taste anytime.
Reheating
To enjoy your zucchini bread warm, gently reheat slices in the microwave for 15 to 20 seconds or toast them for a light crispness. This brings back that freshly baked sensation and melts any chocolate chips perfectly.
FAQs
Can I use gluten-free flour in this recipe?
Absolutely! You can substitute all-purpose flour with a gluten-free blend, but make sure it’s a one-to-one baking blend that includes xanthan gum for proper texture. Your Chocolate Chip Zucchini Bread Recipe will still turn out deliciously moist and tender.
Do I have to peel the zucchini?
It’s not necessary to peel the zucchini. The skin adds color and nutrients without affecting the taste or texture significantly, especially when grated finely.
Can I make this bread without chocolate chips?
Yes! The zucchini bread itself is fantastic on its own with the warm spice and moist crumb. Chocolate chips add a lovely melty sweetness, but feel free to omit them if you prefer a more traditional flavor.
How do I prevent the bread from getting soggy?
Be sure to squeeze out any excess moisture from the grated zucchini using a clean kitchen towel or paper towels before folding it into the batter. This simple step keeps the bread perfectly moist without sogginess.
Can I double this recipe?
Definitely! Just double all ingredients and bake in two loaf pans or one large pan. Baking time may vary slightly, so keep an eye on the bread and check with a toothpick for doneness.
Final Thoughts
This Chocolate Chip Zucchini Bread Recipe is truly one of those gems that seamlessly combines healthful ingredients with pure deliciousness. It’s a wonderful way to make snack time a little more special while enjoying the fruits of your garden or market finds. So grab your grater, gather your ingredients, and get ready to bake some love into every slice—you won’t regret it!
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Chocolate Chip Zucchini Bread Recipe
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (about 10–12 slices) 1x
Description
This moist and flavorful Chocolate Chip Zucchini Bread combines freshly grated zucchini with rich semi-sweet chocolate chips for a deliciously sweet and tender loaf. Perfect for breakfast, snack time, or dessert, this quick bread is easy to prepare and baked to perfection with a soft crumb and a slightly crispy top.
Ingredients
Wet Ingredients
- 1 large egg
- ½ cup vegetable or canola oil
- ½ cup sour cream or Greek yogurt (full-fat sour cream used)
- 1 teaspoon vanilla extract
Sugars
- ½ cup granulated sugar
- ½ cup packed light brown sugar
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt (or to taste)
Main Add-ins
- 1 ½ cups freshly grated zucchini (blotted and firmly packed)
- 1 cup semi-sweet chocolate chips (optional but recommended, with a few reserved for topping)
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Spray a 9×5-inch loaf pan with floured cooking spray or grease and flour it thoroughly to prevent sticking, then set aside.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the egg, oil, sour cream, vanilla extract, granulated sugar, and light brown sugar until the mixture is smooth and well combined.
- Add Dry Ingredients: Add the all-purpose flour, cinnamon, baking soda, baking powder, and salt to the wet mixture. Stir gently until just combined, being careful not to overmix to maintain a tender crumb.
- Incorporate Zucchini: Fold in the freshly grated and blotted zucchini gently to distribute evenly throughout the batter without overworking it.
- Add Chocolate Chips: Stir in the semi-sweet chocolate chips, reserving a few to sprinkle on top of the batter once in the pan.
- Fill the Pan and Bake: Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the reserved chocolate chips on top. Bake for approximately 50 minutes, tenting the pan with foil around the 25 to 30-minute mark to prevent over-browning, until a toothpick inserted near the center comes out clean or with only melted chocolate clinging to it.
- Cool and Store: Allow the bread to cool in the pan for about 30 minutes before removing it to a wire rack to cool completely. Store the bread in an airtight container at room temperature for up to 5 days, refrigerate for up to 8 days, or freeze for up to 4 months.
Notes
- Make sure to blot the grated zucchini to remove excess moisture to avoid soggy bread.
- Do not overmix the batter to keep the bread light and tender.
- Using full-fat sour cream or Greek yogurt adds moisture and richness.
- Tenting with foil midway through baking prevents the top from browning too quickly.
- Optional chocolate chips add a delicious sweetness but can be omitted for a simpler zucchini bread.
- Allow the bread to cool before slicing to maintain its structure.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
