My chocolate chip zucchini bread is super soft, fluffy and moist. I promise you will not taste the zucchini at all; it will add moisture to the bread, though. Perfect for breakfast or snack!
Chocolate Chips Zucchini bread
I am a big fan of this recipe because it comes together in less than 5 minutes, and it doesn't need any mixers; it can easily be combined by hand. The Zucchini bread is so healthy and delicious for a quick breakfast with a cup of tea or an easy dessert.
Also, this recipe is a good way for hiding healthy veggie such as zucchini inside a cake, and children love it so much. My daughter hates zucchini so much, and she doesn't taste it at all.
The secret is to shred the zucchini finely, and they will literally melt while baking, and you will never taste it. However, zucchini will add a moist and tender texture to this bread, which I am sure your whole family will love.
There are 2 important notes to prevent your bread from getting soggy; First, you have to squeeze a little bit of water from the zucchini because the extra moisture could make your bread soggy.
Second, make sure to cool down the bread after you take it out of the oven. Cooling the bread prevents it from getting soggy.
This chocolate chip Zucchini bread recipe stores or freezes well, and you can make it in a 12-count muffin pan instead of a loaf for an easy snack.
Ingredients
Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.
All-purpose flour: Use the right amount of flour to achieve the best texture. So, be sure to measure the flour properly. You may use whole wheat flour instead.
Baking powder: It lightens the texture of the bread and allows the dough to rise.
Baking soda: It allows the dough to rise when combined with baking powder.
Cinnamon: Use ground cinnamon for some added spice.
Nutmeg: Add ground nutmeg as it gives a delicious flavour to the bread.
Zucchini: This recipe uses finely grated zucchini. You don't need to peel it. I used the food processor to shred the zucchini, which is easier and not time-consuming.
Granulated sugar: Using granulated sugar adds the right amount of sweetness to the dish. You can use brown sugar instead or use natural sweeteners like honey or maple syrup.
Oil: You may use vegetable oil or melted butter based on your preference.
Egg: I use only one egg in making this Zucchini bread. Make sure to use it at room temperature to combine with all the ingredients well.
Note: To make this bread eggless, substitute the egg with a small ripe mashed banana. The banana helps bind the ingredients together because of its high moisture content and adds a great texture.
Vanilla extract: It adds a delicious flavour to the dish.
Chocolate chips: I tested this recipe with both milk and white chocolate chips, and to be honest, I liked the milk chocolate chips better. Use good quality chocolate chips; they give the bread a rich flavour. You may also use dark chocolate chips if you want.
How to Make Chocolate Chip Zucchini Bread?
One: Preheat the oven to 180C / 350F. Line a 2lb loaf tin with parchment pepper.
Two: In a big mixing bowl, mix flour, baking powder, baking soda, cinnamon and nutmeg until well combined, then set aside.
Three: In a medium mixing bowl, whisk the oil, egg, sugar, vanilla, and zucchini together until combined.
Tip: If you’re using a box grater to shred the zucchini, use a large bowl when you do to avoid the mess.
Four: Now, add the dry ingredients to the wet ingredients, gently whisk until combined (don't over mix).
Five: Add the chocolate chips, stir. Then, transfer the batter into the loaf tin.
Tip: Do not overmix the batter as it will lead to tougher bread.
Six: Sprinkle some chocolate chips and shredded zucchini on top (optional).
Seven: Bake for 40-45 minutes. Let it cool down, then cut it and serve.
Top Tips
- If you like to add glaze to the bread, I recommend sugar glaze. To make it, just combine 2 tablespoons of milk and ¼ cup of powdered sugar, then drizzle it over the bread after baking.
- Make sure to check if the bread is fully cooked before taking it out of the oven. If it is undercooked, it will sink in the middle.
- Frost this chocolate chip zucchini bread with cream cheese frosting to make it a sweeter dessert.
Some variations
- You can add walnuts, chopped pecans, almonds, pistachio, raisins or dried cranberries for some nutty crunch.
- Adding ripe bananas to the wet ingredients gives a deep bananas flavour to this bread.
- If you are a coffee lover, you can add 1tbs instant coffee powder to the recipe.
- Scoop the batter into a 12-count muffin pan instead of a loaf tin. And bake it for 18-20 minutes to make delicious muffins.
Storage
You can store this chocolate chip zucchini bread in an airtight container for a couple of days at room temperature, up to 5 days in the fridge and freeze it for up to 2 months.
More Sweet Bread Recipes
- Chocolate banana bread
- Easy pumpkin bread recipe
- Chocolate chips banana bread
- Homemade cornbread from scratch
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Recipe Card
Chocolate Chip Zucchini Bread
Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup finely grated Zucchini
- 1 cup granulated sugar
- ½ cup oil
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat the oven to 180c / 350F. Line a 2lb loaf tin with parchment pepper.
- In a big mixing bowl, mix flour, baking powder, baking soda, cinnamon and nutmeg until well combined, then set aside.1.5 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg
- In a medium mixing bowl, whisk the oil, egg, sugar, vanilla, and zucchini together until combined.1 cup granulated sugar, ½ cup oil, 1 egg, 1 teaspoon vanilla extract, 1 cup finely grated Zucchini
- Now, add the dry ingredients to the wet ingredients, gently whisk until combined (don't over mix).
- Add the chocolate chips, stir. Then, transfer the batter into the loaf tin.1 cup chocolate chips
- Bake for 40-45 minutes. Let it cool down, then cut it and serve.
Notes
- I used the food processor to shred the zucchini, which is easier and not time-consuming.
- If you’re using a box grater to grate the zucchini, use a large bowl when you do to avoid the mess.
- Do not overmix the batter as it will lead to tougher bread.
Hana
I used brown sugar in making this recipe; it gives a richer flavour.
Riley
So delicious!! I used whole wheat flour instead of plain flour and sprinkled some shredded coconut on the top of the loaf.
Grace
I made this recipe as muffins. I enjoy them as a sweet and quick breakfast and sometimes as an afternoon snack. So good!!
Nadia
I tripled this recipe and made three chocolate chips zucchini loaves. My family and I love it so much!!
Cath
The instructions of this recipe are clear and easy to follow, and the bread comes together in no time at all. This is so far the best chocolate bread I have ever made!
Lora
This zucchini bread is healthy and tasty. And because chocolate makes everything more delicious, I added more chocolate chips to the recipe.
Helga
I made this sweet bread recipe twice. I added some raisins the first time, and the second time, I replaced the dark chocolate with white chocolate. This recipe is perfect. Exactly how I like my sweet bread to be.
Julia
Nice recipe, my son eat this zucchini cake without complain. Thanks for sharing this recipe.
Kate
I made this chocolate zucchini bread; it was amazing. I also added some chopped walnut to the butter.