Go Back
- 1 medium zucchini, grated (about 1 cup) - 1 cup all-purpose flour - 1/2 cup whole wheat flour - 1/2 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 cup granulated sugar - 1/4 cup brown sugar, packed - 1/2 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 1 cup semi-sweet chocolate chips - 1/2 cup chopped walnuts or pecans (optional) You need fresh ingredients for the best taste. Start with one medium zucchini. Grate it finely to get about a cup. This adds moisture and flavor. Next, use both all-purpose and whole wheat flour. This mix gives a nice texture. The baking powder, baking soda, and salt help the bread rise and taste good. For sweetness, you’ll need granulated and brown sugar. The brown sugar adds a rich flavor. Use vegetable oil to keep the bread moist. You must add two large eggs for binding. Don’t forget vanilla extract for extra depth. For the fun part, the chocolate chips! Semi-sweet ones work best. If you like nuts, add chopped walnuts or pecans for crunch. Gather all these ingredients before you start. It makes cooking smooth and fun! {{ingredient_image_1}} 1. First, preheat your oven to 350°F (175°C). This helps the bread bake evenly. 2. Next, grease a 9x5-inch loaf pan. You can also line it with parchment paper for easy removal. 3. In a medium bowl, combine 1 cup of grated zucchini, granulated sugar, and brown sugar. Let it sit for about 10 minutes. This step helps release moisture from the zucchini. 1. In a different bowl, mix 1 cup all-purpose flour, 1/2 cup whole wheat flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon. 2. In a large bowl, whisk together 1/2 cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract until they blend well. 3. Stir the zucchini mixture into the wet ingredients until they are well combined. 4. Gradually add the dry flour mixture to the wet mixture. Mix just until combined. Be careful not to overmix. 5. Finally, fold in 1 cup semi-sweet chocolate chips and, if you like, 1/2 cup chopped walnuts or pecans. 1. Pour the batter into the prepared loaf pan. Smooth the top with a spatula. 2. Bake for 50-60 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean, your bread is ready! 3. Once done, let the bread cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. To make great zucchini bread, the moisture from the zucchini is key. Start with a medium zucchini, about one cup when grated. After grating, mix it with the sugars and let it sit for 10 minutes. This step helps the zucchini release extra moisture, which makes the bread soft and rich. Mixing the batter is another important step. Be careful not to overmix. When you combine the wet and dry ingredients, mix just until you see no dry flour. Overmixing can make the bread tough, ruining its soft texture. When it's time to serve, slice the zucchini bread and enjoy it warm or at room temp. For a nice touch, dust it with powdered sugar or add a dollop of whipped cream. A sprig of mint can make it look fancy and fresh. For pairings, consider serving it with a cup of coffee or tea. The rich chocolate flavors go well with these drinks. You can also try it with a side of fresh fruit or yogurt for a balanced snack. To store leftovers, wrap the zucchini bread in plastic wrap or foil. Keep it at room temperature for up to three days. If you want to keep it longer, slice it and freeze it. Just make sure to use an airtight container or freezer bag. When you’re ready to eat, reheat it in the oven at 350°F (175°C) for about 10 minutes. This method warms it up and keeps it moist. You can also microwave individual slices for about 20 seconds. Enjoy it warm for the best taste! Pro Tips Grate Zucchini Thoroughly: Ensure that the zucchini is grated finely to blend seamlessly into the batter, keeping the texture light and moist. Use Fresh Ingredients: For the best flavor, use fresh eggs and high-quality chocolate chips, as they significantly enhance the taste of the bread. Check for Doneness: Insert a toothpick into the center of the bread; it should come out clean or with a few moist crumbs, not wet batter. Cool Completely: Allow the bread to cool completely on a wire rack to prevent it from becoming soggy and to enhance the flavors. {{image_2}} You can easily make this recipe gluten-free. Just swap the all-purpose flour and whole wheat flour for a gluten-free blend. Look for blends that contain rice flour, almond flour, or oat flour. Make sure the mix has xanthan gum, as it helps with texture. This way, you can enjoy the same rich and moist taste without gluten. If you want to make a vegan version, replace the eggs. You can use flax eggs instead. To make one flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for 5 minutes to thicken. For the vegetable oil, you can use coconut oil or applesauce. Both add moisture and flavor while keeping it vegan. There are many ways to change up the flavors in your zucchini bread. Try adding a pinch of nutmeg or ginger for a warm spice taste. You can also use dark chocolate chips instead of semi-sweet. If you love nuts, add walnuts or pecans for crunch. Mix and match to find your favorite combo! How do I know when my zucchini bread is done? You can test if your zucchini bread is done by inserting a toothpick into the center. If it comes out clean, your bread is ready. An undercooked loaf may have wet batter on the toothpick. Bake longer if needed. Can I use frozen zucchini for this recipe? Yes, you can use frozen zucchini. Just thaw it first and drain excess water. This helps keep the bread from becoming too wet. Frozen zucchini works well in baked goods like this. What can I substitute for vegetable oil? You can use melted coconut oil or applesauce. Both options add moisture without changing the taste much. If you want a lighter flavor, choose a mild oil like canola oil. What can I use instead of brown sugar? You can use white sugar mixed with a bit of molasses. About one tablespoon of molasses per cup of white sugar mimics brown sugar's flavor. You can also try maple syrup for a different taste. How can I make it lower in sugar? To lower the sugar, reduce the amounts of granulated and brown sugar. You can also try using a sugar substitute like stevia or monk fruit sweetener, adjusting to your preferred sweetness level. Is this recipe suitable for a nut allergy? Yes, this recipe can be made nut-free. Simply omit the nuts if using. The chocolate chips still give flavor and texture. You can enjoy the bread without worrying about allergens. How many calories are in a slice of chocolate chip zucchini bread? A slice contains about 180-200 calories, depending on the size and ingredients used. This number includes sugars, fats, and chocolate chips. For a more accurate count, divide the total calories by the number of slices you cut. Each slice of chocolate chip zucchini bread has about 150 calories. This is a good size for a snack. If you cut the loaf into 10 slices, you can enjoy it without the guilt. In each slice, you find: - Fats: About 7 grams - Carbohydrates: Roughly 20 grams - Protein: Around 2 grams These numbers can change slightly based on the nuts you add. The bread is moist and rich. Zucchini adds moisture and fiber. This makes the bread healthier and helps digestion. Zucchini is low in calories but high in vitamins. Nuts like walnuts or pecans boost the good fats in the recipe. They add crunch and flavor too. These nuts also support heart health. Enjoy this yummy bread while knowing it has benefits! You now know how to make great chocolate chip zucchini bread. This treat combines fresh zucchini with rich chocolate. Remember the tips for moisture and texture. You can make it gluten-free or vegan, too. Store leftovers properly, and it will taste great later. This recipe is fun, healthy, and easy. Enjoy the delicious flavors created by your own hands. Happy baking!

Chocolate Chip Zucchini Bread

A moist and delicious zucchini bread with chocolate chips, perfect for breakfast or a snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 8
Calories 200 kcal

Ingredients
  

  • 1 medium zucchini, grated (about 1 cup)
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
  • In a medium bowl, combine the grated zucchini with the granulated sugar and brown sugar. Allow it to sit for about 10 minutes to release some moisture.
  • In another bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and ground cinnamon.
  • In a separate large bowl, mix the vegetable oil, eggs, and vanilla extract until well combined.
  • Stir the zucchini mixture into the oil and egg mixture until incorporated.
  • Gradually add the dry flour mixture to the wet ingredients, mixing just until combined. Do not overmix.
  • Fold in the chocolate chips and nuts, if using.
  • Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  • Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

Slice the zucchini bread and serve it warm or at room temperature, optionally dusted with powdered sugar or topped with a dollop of whipped cream. You can also garnish with a sprig of mint for an elegant touch.
Keyword baking, chocolate chip, zucchini bread