Chocolate Chip Zucchini Bread
This chocolate chip zucchini bread is about to earn a spot on your favorites list. Wonderfully moist, sweet (but not too sweet), and with the perfect smattering of chocolate morsels scattered throughout, it’s the perfect quick bread for breakfast, snack, or dessert.
Intro paragraph
Can I use whole wheat flour or a gluten-free alternative in this recipe?
You can! If you decide to go the whole wheat route, I suggest only subbing half of the all-purpose flour for whole wheat flour, otherwise the bread won’t turn out quite right. If you feel adamant about using only whole wheat flour, try this recipe.
Gluten-free? Easy. Just use your favorite 1:1 gluten-free flour (make sure it contains xanthan gum). I LOVE using my never-gritty gluten-free flour here, but you’ll have to add the xanthan gum separately.
Do I need to squeeze out the liquid from zucchini for bread?
Zucchini contains lots of water and, as such, many recipes will have you squeeze the water out of the zucchini after you grate. You don’t need to do that here. The moisture from the zucchini actually lends a really nice texture to the bread.
Why did my chocolate chip zucchini bread turn out rubbery?
Rubbery zucchini bread? Ick. Here are a couple of common mistakes people make that end them with a tough, rubbery loaf.
- Over-mixing. Once you add the dry ingredients to the batter, it is important not to over-mix as this can cause the glutens in the flour to overdevelop, ending you with a tough, too-dense finished product. Mix just until everything is incorporated. No more.
- Too wet. If your batter contains too much liquid and/or not enough flour, the bread will likely turn out tough. So measure carefully and, if you find yourself with super watery zucchini, let it drain in a colander for a bit and give it a gentle squeeze before folding it into the batter.
Should zucchini be peeled before shredding for bread?
Nope! Keep that peel on. It bakes up beautifully and adds a healthy dose of fiber to the bread.
How to keep chocolate chip zucchini bread moist
There’s nothing like sinking your teeth into a moist, tender piece of zucchini bread. Here’s how to get there.
- Oil, not butter. Butter tends to dry out as it bakes and, while it may add richness and flavor, this loaf isn’t lacking in either category. So opt for oil instead. The moisture it brings is unparalleled.
- Don’t overbake. Overbaking this bread will zap the moisture right out of it. So keep an eye and take the loaf out as soon as a toothpick inserted into the center comes out clean.
- Zucchini galore. This veggie really brings a lot of extra moisture to the bread so don’t skimp. Fill your measuring cups to the brim (no need to pack it in but make sure it’s not too loose either).
Why did my zucchini bread sink?
First off, don’t panic if your chocolate zucchini loaf sinks. It will still taste delicious. This is a common issue that many people struggle with and can usually be attributed to one of the following oopsies.
- Leavening agent. If you add too much baking powder or baking soda, the loaf might rise too much and, well, what comes up must come down. So it will likely sink before the baking time is up.
- Overfilling. As a general rule, it is best to fill a loaf pan only 2/3 of the way. Overfilling it can cause the center to collapse when the bread has nowhere else to go. If you have excess batter, you can discard it or bake it in a muffin tin.
- Overmixing. Overmixing the eggs and sugar can incorporate too much air into the batter which makes it unstable and more likely to fall.
How to make chocolate chip zucchini bread
Mix the flour, baking powder and soda, salt and cinnamon together in a bowl.
In a separate bowl beat the eggs and sugar with a whisk or hand mixer until the sugar is slightly dissolved and the mixture is lighter and fluffier. Add the oil and vanilla.
Add the flour mixture to the wet ingredients and stir it in gently. Mix until no pockets of dry flour remain, then stop.
Add the chocolate chips and zucchini and fold to combine. This should just be a few stirs.
Transfer to your prepared baking pan and bake on the center rack in a preheated oven until a toothpick inserted in the center comes out clean; 40 to 50 minutes. Tent with foil if the bread starts to get too dark.
Storing & freezing zucchini bread
Wrap the zucchini bread tightly in plastic wrap and store it on the counter for up to 4 days. If you would like to keep it for longer, it’s best to freeze it instead of refrigerating.
To freeze, wrap it tightly in plastic wrap followed by a double layer of aluminum foil and store it in the freezer for up to 2 months. Allow the bread to thaw at room temperature before diving in.
What to serve with chocolate chip zucchini bread
Chocolate zucchini bread is divine on its own but I love it even more with a warm beverage and/or a tasty spread. Here are some ideas for you.
- Warm beverage. Serve a slice with your morning coffee or tea. Feeling fancy? Try this cortado coffee, my easy chamomile tea, or this honey vanilla latte.
- Spread. Cold, warm, or toasted, this zucchini bread plays so nicely with a good slather of softened butter and/or a tasty spread. Try your favorite nut butter, my homemade butter, or this vanilla bean whipped cream cheese.
- With brunch. I love serving zucchini bread as part of a larger breakfast spread. Enjoy it with scrambled eggs and orange juice. You could even make it the star of a breakfast charcuterie board or serve it with this cheesy spinach crustless quiche.
More zucchini recipes:
Zucchini. Yum. It’s such a versatile veggie and can be used in both sweet and savory recipes. Here are some of my other favorite ways to enjoy it.
Chocolate Chip Zucchini Bread
Ingredients
- 1 cup grated zucchini
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 3/4 cup sugar
- 2 large eggs beaten
- 1/2 cup avocado oil or any flavorless oil
- 1 tsp vanilla
- 1 1/2 cups chocolate chips
Instructions
- Preheat the oven to 350°F. Grease a 9x5x3 inch loaf pan with avocado oil and set aside.
- Over a bowl or the sink, lightly squeeze out the excess liquid from the zucchini with your hands. Set it aside.
- In a medium bowl mix the flour, baking soda, baking powder, salt and cinnamon.
- In a large bowl mix the sugar and eggs until the eggs lighten in color; about 1 minute. Add the oil, vanilla and salt and stir to combine.
- Add the flour mixture and stir until no flour remains but do not overmix.
- Fold in the zucchini and chocolate chips at the same time, folding only a few times to incorporate them.
- Transfer the batter to the loaf pan and bake until the loaf pulls away from the side of the pan, about 45 minutes or until a toothpick inserted in the center comes out clean, tenting with foil if the bread starts to get too dark.
- Let cool 10 minutes in the pan then turn out and let the bread cool completely.
