Indulge in the perfect blend of sweet chocolate and moist zucchini with this Chocolate Chip Zucchini Bread. This recipe combines rich chocolate chips with the wholesome goodness of zucchini, creating a treat that’s both decadent and nutritious. It’s a great way to enjoy a delicious snack while sneaking in some veggies.
I love baking Chocolate Chip Zucchini Bread on lazy weekend mornings or for a family gathering. The chocolate chips melt beautifully, and the zucchini keeps the bread delightfully moist. It’s always a hit with my kids, who can’t get enough of this sweet, comforting loaf. Plus, it’s a fantastic way to use up extra zucchini from the garden!
Chocolate Chip Zucchini Bread
I love baking Chocolate Chip Zucchini Bread on lazy weekend mornings or for a family gathering. The chocolate chips melt beautifully, and the zucchini keeps the bread delightfully moist. It's always a hit with my kids, who can’t get enough of this sweet, comforting loaf. Plus, it’s a fantastic way to use up extra zucchini from the garden!
Ingredients
- 1 1/2 cups grated zucchini about 1 medium zucchini
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup chopped nuts optional
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
- Grate the zucchini to measure 1 1/2 cups. Lightly squeeze out excess moisture, but keep it slightly damp for the best texture.
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
- In a large bowl, mix 1/2 cup granulated sugar, 1/2 cup packed brown sugar, and 1/2 cup vegetable oil or melted coconut oil until smooth. Add 2 large eggs and 1 teaspoon vanilla extract, and mix well.
- Fold the dry ingredients into the wet mixture until just combined.
- Gently fold in the grated zucchini, 1/2 cup semi-sweet chocolate chips, and, if using, 1/4 cup chopped nuts.
- Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake in the preheated oven for 55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Nutritional Information (Per Serving)
- Calories: 230
- Total Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
Vitamins and Minerals (Per Serving)
- Vitamin A: 4%
- Vitamin C: 3%
- Iron: 8%
- Calcium: 4%
- Potassium: 5%
Recipe Details
- Servings: 10 slices
- Prep Time: 15 minutes
- Cooking Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Cuisine: American
Ingredients
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup chopped nuts (optional)
Required Equipment/Utensils
- Large mixing bowl
- Medium mixing bowl
- Grater
- Whisk
- Wooden spoon or spatula
- 9×5 inch loaf pan
- Parchment paper (optional)
- Measuring cups and spoons
Preparation Steps
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
- Grate the zucchini to measure 1 1/2 cups. Lightly squeeze out excess moisture, but keep it slightly damp for the best texture.
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
- In a large bowl, mix 1/2 cup granulated sugar, 1/2 cup packed brown sugar, and 1/2 cup vegetable oil or melted coconut oil until smooth. Add 2 large eggs and 1 teaspoon vanilla extract, and mix well.
- Fold the dry ingredients into the wet mixture until just combined.
- Gently fold in the grated zucchini, 1/2 cup semi-sweet chocolate chips, and, if using, 1/4 cup chopped nuts.
- Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake in the preheated oven for 55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutritional Information (Per Serving)
- Calories: 230
- Total Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
Vitamins and Minerals (Per Serving)
- Vitamin A: 4%
- Vitamin C: 3%
- Iron: 8%
- Calcium: 4%
- Potassium: 5%
This Chocolate Chip Zucchini Bread is a delightful treat that’s perfect for any occasion. With its rich chocolate flavor and moist texture, it’s a sweet way to enjoy a healthier dessert option. I hope you enjoy baking and savoring this delicious recipe as much as I do!
