Go Back
The base of this Chocolate Chip Zucchini Bread begins with a few key ingredients. Here’s what you will need: - 1 ½ cups grated zucchini - 1 cup all-purpose flour - 1 cup whole wheat flour - 1 teaspoon baking soda Grated zucchini is vital. It keeps the bread moist. You can use one medium zucchini for this amount. The mix of all-purpose and whole wheat flour gives a nice texture and flavor. Baking soda helps the bread rise. Next, we add sweeteners and flavorings to enhance the taste. Gather these ingredients: - ½ cup granulated sugar - ½ cup brown sugar - 1 teaspoon ground cinnamon - 2 teaspoons vanilla extract Granulated sugar and brown sugar work together. The brown sugar adds a rich, caramel flavor. Ground cinnamon brings warmth. Vanilla extract rounds out the flavors nicely. The final pieces come together in this section. You'll need: - 2 large eggs - ½ cup vegetable oil - 1 cup semi-sweet chocolate chips - ½ cup chopped walnuts or pecans (optional) Eggs provide structure and moisture. Vegetable oil keeps the bread soft. Chocolate chips add sweetness and indulgence. If you like, you can add chopped walnuts or pecans for crunch. This recipe is simple yet delicious. For the complete list and more details, check the Full Recipe. - Preheat the oven to 350°F (175°C). - Grease or line a 9x5-inch loaf pan with parchment paper. Start by preheating your oven to the right temperature. This step ensures even cooking. Next, prepare your loaf pan. Greasing it or using parchment paper helps the bread come out easily after baking. - Combine grated zucchini with sugars and rest. - Mix dry ingredients in a separate bowl. - Blend wet ingredients with zucchini mixture. In a large bowl, mix the grated zucchini with both sugars. Let it rest for about ten minutes. This helps the zucchini release its moisture. In another bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and cinnamon. This mixture is your dry ingredients. Now, add the eggs, vegetable oil, and vanilla to the zucchini mix. Stir until smooth and all ingredients are well combined. - Fold dry ingredients into wet ingredients. - Add chocolate chips and nuts. - Bake for 50-60 minutes and check for doneness. Next, slowly fold the dry ingredients into the wet mixture. Be gentle; overmixing can make the bread dense. Then, add in the chocolate chips and any nuts you want. Pour this rich batter into your prepared pan. Bake for 50 to 60 minutes. To check if it’s done, insert a toothpick in the center; it should come out clean or with a few crumbs. Enjoy the aroma as it fills your kitchen! For the full recipe, [click here](#). Zucchini gives this bread moisture. You need to let it release some water. After mixing the grated zucchini with sugar, let it rest for ten minutes. This step makes the bread soft and tender. Mixing the batter is key. Avoid overmixing after you add the dry ingredients. This keeps the texture light. Stir just until the flour disappears. Too much mixing can lead to a tough loaf. Spices can boost flavor. I suggest adding a bit of nutmeg or cloves. These spices pair well with chocolate and zucchini. They add warmth and depth to your bread. Chocolate chips can change the sweetness. Use semi-sweet chips for a balanced taste. If you want it sweeter, add more chocolate. This will make each bite a treat. Presentation matters! Dust your slices with powdered sugar for a pretty look. This small touch elevates your bread. Pairing options can enhance flavor. Try serving it with cream cheese spread. The creaminess adds richness and balances the sweetness. Enjoy your deliciously moist treat! For the complete recipe, check the Full Recipe link above. {{image_4}} To make this chocolate chip zucchini bread gluten-free, you can swap the all-purpose and whole wheat flour for gluten-free flour blends. Many brands offer a one-to-one ratio, making it easy to substitute. Just ensure the blend contains xanthan gum or similar for proper texture. This way, you keep the bread moist and delicious. If you want a vegan version, you can replace the eggs with flaxseed meal or applesauce. For flaxseed, mix 1 tablespoon of flaxseed with 3 tablespoons of water. Let it sit for a few minutes until it thickens. Applesauce works well, too; 1/4 cup replaces one egg. You can also use plant-based oil, like coconut or avocado oil, instead of vegetable oil. This keeps your bread rich and moist. You can jazz up your zucchini bread by adding dried fruits like raisins or cranberries. These add a nice chewiness and a hint of sweetness. Another great option is to add citrus zest, like lemon or orange. Just a teaspoon or two brightens the flavors, making each bite pop. These simple tweaks can transform your bread into a new treat every time. For the full recipe, check out the detailed instructions above. To keep your chocolate chip zucchini bread fresh, you can refrigerate or freeze it. If you refrigerate, wrap the bread tightly in plastic wrap or foil. This helps keep it moist. Store it in the fridge for up to one week. If you want to freeze it, slice the bread first. Place the slices in a freezer-safe bag. Remove as much air as possible to prevent freezer burn. The bread can last for three months in the freezer. When you want to enjoy your bread again, reheating is key. You can use the oven or microwave. For the oven, preheat to 350°F (175°C). Place the bread on a baking sheet and heat for about 10-15 minutes. This method keeps the bread moist and warm. If you use the microwave, heat a slice for about 15-20 seconds. Be careful not to overheat it. The microwave may make the bread a bit dry. The shelf life of chocolate chip zucchini bread depends on how you store it. When kept at room temperature, it lasts for about three days. In the fridge, it can stay good for up to one week. If you freeze it, it can last for three months. Always check for any signs of mold or spoilage before eating. Proper storage helps you enjoy this delicious treat longer. Yes, you can use frozen zucchini. Just remember to thaw it first. After thawing, drain any excess water. This step is key to keeping your bread moist. You can use a clean towel to squeeze out the water. This will help the bread bake better. You can check doneness in a few ways. First, the top should be golden brown. The edges will start to pull away from the pan. You can also press the top gently; it should spring back. If you want to be sure, use a toothpick. Insert it into the center; it should come out clean or with a few crumbs. You can add a few fun mix-ins to boost flavor. Here are some ideas: - Chopped nuts like walnuts or pecans for crunch. - Dried fruits, such as raisins or cranberries, for sweetness. - Different spices like nutmeg or cloves for depth. - A sprinkle of chocolate chips on top for extra richness. Feel free to experiment and create your own twist on the recipe. For the full recipe, check out the Chocolate Chip Zucchini Bliss. This blog post covered the key ingredients and steps to make delicious chocolate chip zucchini bread. You learned about mixing, baking, and storing it well. We explored fun ways to adjust flavors and textures, plus tips for serving. Remember, baking is all about having fun while making something tasty. Experiment with different ingredients to make this recipe your own. Enjoy every slice and share it with friends and family!

Chocolate Chip Zucchini Bread

Indulge in the delightful Chocolate Chip Zucchini Bliss, a perfect blend of moist zucchini bread and rich chocolate chips! This simple recipe transforms everyday ingredients into a tasty treat everyone will love. With just a few easy steps, you can bake a loaf that offers a good dose of healthy veggies! Click through to explore this recipe and enjoy a slice of this delectable bread today!
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups grated zucchini (approximately 1 medium zucchini)

1 cup all-purpose flour

1 cup whole wheat flour

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

½ cup granulated sugar

½ cup brown sugar, firmly packed

2 large eggs

½ cup vegetable oil

2 teaspoons vanilla extract

1 cup semi-sweet chocolate chips

½ cup walnuts or pecans, chopped (optional)

Instructions
 

Preheat your oven to 350°F (175°C). Prepare a 9x5-inch loaf pan by greasing it lightly or lining it with parchment paper to facilitate easy removal after baking.

    In a large mixing bowl, combine the grated zucchini with both granulated and brown sugars. Allow this mixture to rest for about 10 minutes. This step will help the zucchini release its moisture, which is essential for the bread's texture.

      In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and ground cinnamon until well mixed.

        To the zucchini-sugar mixture, add the eggs, vegetable oil, and vanilla extract. Stir this well until all ingredients are thoroughly combined and the mixture is smooth.

          Gradually fold the dry ingredient mixture into the wet ingredients using a spatula. Stir gently until just combined—do not overmix, as this may result in a dense loaf.

            Carefully fold in the semi-sweet chocolate chips and the chopped nuts (if you choose to include them) until they are evenly distributed throughout the batter.

              Pour the batter into your prepared loaf pan, smoothing the top with a spatula to ensure even baking.

                Place the loaf pan in the preheated oven and bake for 50-60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached.

                  Once baked, remove the loaf from the oven, allowing it to cool in the pan for about 10 minutes. Afterward, transfer the bread to a wire rack to cool completely before slicing.

                    Prep Time: 20 minutes | Total Time: 1 hour 10 minutes | Servings: 10 slices

                      - Presentation Tips: Serve the slices warm or at room temperature. For an extra touch, dust them with powdered sugar or pair with a dollop of cream cheese spread, enhancing the flavor and presentation beautifully.