If you’ve ever planted a zucchini vine, you know about the “zucchini apocalypse.” One day you have a few blossoms, and the next, your kitchen counter is buried under a green avalanche.
You’ve made zoodles, grilled it, and pawned it off on unsuspecting neighbors. Now what? You turn it into cake, of course.
This isn’t just any zucchini bread. It’s a moist, tender, and ridiculously delicious bread packed with melty chocolate chips. It’s the perfect disguise for getting a little green into your family’s diet. They’ll never suspect a thing.
What You’ll Need
Let’s get our ingredients lined up. Having everything measured and ready to go makes the whole process smooth and stress-free.
- All-purpose flour: 1 and 1/2 cups
- Baking soda: 1/2 teaspoon
- Baking powder: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Ground cinnamon: 1 teaspoon
- Ground nutmeg: 1/4 teaspoon
- Large eggs: 2, at room temperature
- Granulated sugar: 1/2 cup
- Packed light brown sugar: 1/4 cup
- Vegetable oil: 1/2 cup (or melted coconut oil)
- Vanilla extract: 1 teaspoon
- Shredded zucchini: 1 and 1/2 cups, not squeezed
- Semi-sweet chocolate chips: 1 cup, plus a few extra for the top
Pro Tips
After making countless loaves, I’ve picked up a few tricks. These small details make a big difference between a good loaf and a great one.
Don’t Squeeze the Zucchini
This is the most important tip! Many recipes tell you to squeeze the water out of your shredded zucchini. Don’t do it. That moisture is the secret to an incredibly tender and moist bread. Just shred it and dump it in.
Room Temperature is Key
Using room temperature eggs is a game-changer. They mix more evenly into the batter, creating a lighter, more uniform texture. If you forget to take them out, just place them in a bowl of warm water for 5 minutes.
The Toothpick Test is Your Best Friend
Ovens can be finicky. The best way to know if your bread is done is to insert a toothpick into the center. If it comes out clean or with a few moist crumbs attached, it’s ready. If there’s wet batter, give it another 5 minutes.
Mix Just Enough
When you combine the wet and dry ingredients, mix only until you no longer see streaks of flour. Over-mixing develops the gluten in the flour, which can lead to a tough, dense bread instead of a soft, tender one.
Tools Required
You don’t need any fancy equipment for this recipe. Here are the basics you’ll want to have on hand.
- 9×5 inch loaf pan
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Spatula
- Box grater or food processor with a shredding attachment
- Measuring cups and spoons
- Wire cooling rack
Substitutions and Variations
This recipe is very forgiving. Feel free to play around with it to suit your tastes or what you have in the pantry.
Ingredient Swaps
Running low on something? No problem.
| Original Ingredient | Suggested Swap | Notes |
|---|---|---|
| Vegetable Oil | Melted Coconut Oil | Adds a subtle flavor. |
| All-Purpose Flour | Half whole wheat flour | Makes it a bit denser. |
| Chocolate Chips | Walnuts or pecans | Adds a nice crunch. |
| Light Brown Sugar | Dark brown sugar | For a richer molasses flavor. |
Diet-Specific Adjustments
Here’s how to adapt the recipe for different dietary needs.
- Gluten-Free: Swap the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Make sure your blend contains xanthan gum for structure.
- Dairy-Free: This recipe is naturally dairy-free if you use vegetable or coconut oil and choose dairy-free chocolate chips.
- Vegan: Use two flax eggs instead of regular eggs. To make a flax egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 5-10 minutes to thicken.
Make Ahead Tips
You can shred the zucchini up to a day in advance. Just store it in an airtight container in the refrigerator.
You can also mix the dry ingredients together and store them in a sealed container at room temperature. This makes assembly even quicker on baking day.
How to Make Chocolate Chip Zucchini Bread
This is where the magic happens. Follow these simple steps for a perfect loaf every time.
Prep Time: 15 minutes
Cook Time: 50-60 minutes
Total Time: 1 hour 15 minutes
Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper for easy removal.
Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set this aside.
Step 3: In a separate large bowl, whisk the eggs, granulated sugar, and brown sugar together until well combined and light in color.
Step 4: Slowly stream in the oil while whisking continuously. Then, stir in the vanilla extract.
Step 5: Add the dry ingredients to the wet ingredients and mix with a spatula until just combined. Remember, do not over-mix.
Step 6: Gently fold in the shredded zucchini and 1 cup of chocolate chips until they are evenly distributed throughout the batter.
Step 7: Pour the batter into your prepared loaf pan and spread it evenly. Sprinkle the remaining chocolate chips on top.
Step 8: Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Nutritional Info and Meal Pairings
While this is a treat, the zucchini does add some good stuff. Here’s a rough idea of what you’re getting.
| Nutrient (per slice) | Approximate Amount |
|---|---|
| Calories | 250-300 kcal |
| Carbohydrates | 35g |
| Protein | 4g |
| Fat | 14g |
*Nutritional information is an estimate and will vary based on the specific ingredients used.
Serving Suggestions
This bread is fantastic on its own, but a warm slice with a pat of butter is pure heaven. It’s also great for a quick breakfast alongside a cup of coffee or a glass of cold milk. For a more decadent dessert, serve it with a scoop of vanilla ice cream.
Leftovers and Storage
Store the zucchini bread in an airtight container at room temperature for up to 3 days. To keep it extra moist, you can place a paper towel inside the container to absorb any excess moisture.
For longer storage, you can freeze it. Wrap the entire loaf (or individual slices) tightly in plastic wrap, then in aluminum foil. It will keep in the freezer for up to 3 months. Let it thaw on the counter before enjoying.
Frequently Asked Questions
Here are answers to a few common questions that might pop up.
Q1. Can I use yellow squash instead of zucchini?
Ans: Yes, you absolutely can. Yellow summer squash has a very similar texture and moisture content, so it works as a perfect 1-to-1 substitute in this recipe.
Q2. My bread came out soggy in the middle. What did I do wrong?
Ans: This usually happens for one of two reasons: it was underbaked, or your zucchini was exceptionally watery. Always do the toothpick test in the center of the loaf. If your zucchini seems very large and wet, you can gently pat it with a paper towel, but avoid squeezing out all the liquid.
Q3. Can I reduce the sugar?
Ans: You can, but keep in mind sugar does more than just sweeten. It contributes to the bread’s moist texture and browning. You could probably reduce the total sugar by about 1/4 cup without drastically changing the outcome.
Wrapping Up
This Chocolate Chip Zucchini Bread is more than just a recipe; it’s a solution to the summer squash surplus and a guaranteed crowd-pleaser. It’s simple, delicious, and a fantastic way to enjoy a sweet treat with a hidden bit of goodness.
I hope you give it a try. When you do, come back and leave a comment below. I’d love to hear how it turned out for you or if you discovered any fun new variations!
