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Chocolate Chip Zucchini Bread Recipe

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4 from 61 reviews

  • Author: Sara
  • Total Time: 1 hour 5 minutes
  • Yield: 32 servings (small slices)
  • Diet: Vegetarian

Description

This easy and moist Chocolate Chip Zucchini Bread recipe yields two delicious loaves packed with fresh grated zucchini and mini semisweet chocolate chips. Perfectly spiced with cinnamon and made with simple pantry ingredients, this bread is tender and flavorful, ideal for breakfast, snacks, or dessert. Step-by-step instructions and tips ensure perfect results every time.

Ingredients

Wet Ingredients

  • 3 cups grated fresh zucchini (about 3-4 medium zucchini)
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ¾ cup butter, melted (just melted, not hot)

Dry Ingredients

  • 3 cups all-purpose flour (properly measured by sifting or stirring, spooning into the cup lightly, and leveling)
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon kosher salt

Add-ins

  • 1 ½ cups mini semisweet chocolate chips

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 8×4-inch loaf pans using nonstick spray with flour and set aside.
  2. Drain Zucchini: Place the grated zucchini in a colander over the sink to drain excess moisture. Do not squeeze or wring the zucchini to retain moisture for a tender bread.
  3. Mix Wet Ingredients: In a large bowl, whisk together the granulated sugar, eggs, vanilla extract, kosher salt, and melted butter until fully combined.
  4. Add Dry Ingredients: Gradually whisk the all-purpose flour, baking soda, and ground cinnamon into the wet mixture just until combined. The batter will be very thick at this point.
  5. Incorporate Zucchini: Stir the grated zucchini into the thick batter gently until just incorporated to maintain moisture and texture.
  6. Add Chocolate Chips: Fold in the mini semisweet chocolate chips until evenly distributed in the batter.
  7. Fill Pans and Bake: Divide the batter evenly between the prepared loaf pans. Bake for 40-60 minutes, or until a toothpick inserted in the center comes out clean. To prevent over-browning, loosely tent the loaves with foil during the last 10 minutes of baking if needed.
  8. Cool: Let the loaves cool in the pans for 10 minutes. Then, run a thin knife around the edges and transfer the zucchini bread to wire cooling racks to cool completely before slicing.

Notes

  • Butter: Use butter that is melted but not hot, taking about 35 seconds in the microwave usually achieves this.
  • Flour Measurement: Sift or stir flour first, then spoon lightly into measuring cups and level off to avoid a dry, heavy loaf.
  • Chocolate Chips: If using regular-sized chocolate chips, toss them with 1 tablespoon of flour before folding in to prevent sinking.
  • Zucchini: Do not squeeze moisture out; letting it drain in a colander maintains moisture for a tender bread.
  • Thick Batter: If the batter is too thick to stir in zucchini, let it rest for 5 minutes to soften before stirring.
  • Baking Tip: Tent with foil in the last 10 minutes if the top browns too quickly to ensure even baking.
  • Prep Time: 25 minutes
  • Cook Time: 40-60 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/chocolate-chip-zucchini-bread-recipe-2/