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Chocolate Chip Zucchini Bread Recipe

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4.2 from 12 reviews

This easy and moist Chocolate Chip Zucchini Bread recipe yields two delicious loaves packed with fresh zucchini and mini semisweet chocolate chips. With simple ingredients and straightforward steps, it’s perfect for a comforting treat or breakfast snack. The combination of cinnamon and chocolate chips adds warmth and sweetness, making it a crowd-pleaser.

  • Total Time: 1 hour 5 minutes
  • Yield: 2 loaves

Ingredients

Main Ingredients

  • 3 cups grated fresh zucchini (about 3-4 medium zucchini)
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ¼ teaspoon kosher salt
  • ¾ cup butter, melted
  • 3 cups all-purpose flour, properly measured
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 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 with nonstick spray and flour them lightly to prevent sticking. Set aside.
  2. Drain Zucchini: Place the grated zucchini in a colander set in the sink to drain any excess moisture. Do not wring or squeeze the zucchini to retain its moisture which keeps the bread tender.
  3. Mix Wet Ingredients: In a large bowl, whisk together the granulated sugar, eggs, vanilla extract, kosher salt, and melted butter until smooth and combined.
  4. Add Dry Ingredients: Add the all-purpose flour, baking soda, and ground cinnamon to the wet mixture. Whisk gently until just combined. The batter will be thick at this stage.
  5. Incorporate Zucchini and Chocolate Chips: Stir the grated zucchini into the batter until just incorporated. Then fold in the mini semisweet chocolate chips evenly.
  6. Transfer and Bake: Divide the batter evenly between the prepared loaf pans. Bake in the preheated oven for 40-60 minutes, or until a toothpick inserted into the center of the loaves comes out clean.
  7. Cool the Bread: Allow the breads to cool in the pans for 10 minutes. Then run a thin knife around the edges to loosen, and transfer the loaves onto wire racks to cool completely before slicing.

Notes

  • Do not squeeze the zucchini after grating to maintain moisture for the bread's softness.
  • Ensure flour is properly measured by spooning into measuring cup and leveling off for accurate consistency.
  • Use mini semisweet chocolate chips for even distribution through the batter.
  • Check doneness at 40 minutes and continue baking if a toothpick does not come out clean.
  • These loaves freeze well if wrapped airtight for up to 3 months.
  • Author: Chef
  • Prep Time: 25 minutes
  • Cook Time: 40-60 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

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