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Delicious Recipe
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4.4 from 149 reviews

This Chocolate Chip Zucchini Bread is incredibly moist, soft, and loaded with mini chocolate chips. With fresh grated zucchini in the batter, you get a deliciously tender loaf, balanced by a touch of cinnamon and studded with melty chocolate in every bite. Perfect for breakfast, snacking, or an indulgent dessert, this easy recipe yields two loaves and comes together with just a few simple steps.

Ingredients

Produce

  • 3 cups grated fresh zucchini (about 3-4 medium zucchini)

Wet Ingredients

  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3/4 cup unsalted butter, melted

Dry Ingredients

  • 3 cups all-purpose flour (properly measured)
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt

Add-ins

  • 1 1/2 cups mini semisweet chocolate chips

Instructions

  1. Preheat and Prep Pans: Preheat your oven to 350°F (175°C). Grease two 8×4-inch loaf pans with nonstick spray, preferably one that contains flour, and set aside.
  2. Drain Zucchini: Place the grated zucchini in a colander and let it sit in the sink while you prep the batter. Do not squeeze or wring the zucchini; the moisture is important for the bread’s texture.
  3. Mix Wet Ingredients: In a large mixing bowl, whisk together the sugar, eggs, vanilla extract, salt, and melted (but not hot) butter until smooth and combined.
  4. Add Dry Ingredients: Add the flour, baking soda, and ground cinnamon to the wet mixture. Stir until just combined; the batter will be very thick at this point.
  5. Fold in Zucchini: Gently stir in the grated zucchini until it is evenly distributed throughout the batter. If the batter seems too thick to mix, let it sit for 5 minutes to soften.
  6. Add Chocolate Chips: Pour in the mini semisweet chocolate chips and fold them into the batter until just combined.
  7. Bake the Loaves: Divide the batter evenly between the prepared loaf pans. Bake for 40–60 minutes, or until a toothpick inserted into the center comes out clean. If the tops brown too quickly, loosely tent with foil during the last 10 minutes.
  8. Cool: Remove from oven and let the loaves cool in their pans for 10 minutes. Run a thin knife around the edges, then transfer the bread to wire racks to cool completely before slicing.

Notes

  • Butter: Make sure the melted butter is just melted, not hot, to prevent cooking the eggs.
  • Measuring Flour: Sift or stir the flour first, then lightly spoon it into your measuring cup and level off. Avoid packing, which can lead to dense bread.
  • Chocolate Chips: If using regular-sized chips, toss with 1 tablespoon of flour to help prevent them from sinking.
  • Zucchini: Don’t squeeze out the moisture; it helps keep the bread soft and tender.
  • Mixing Tip: If the batter is very thick, let it rest for 5 minutes before stirring in the zucchini.
  • Baking Tip: Tent the bread with foil towards the end of baking if the top is browning too quickly.
  • Nutrition values provided are estimates.

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