Easy Zucchini Bread with Chocolate Chips
A Cozy Slice of Comfort
This Easy Zucchini Bread with Chocolate Chips is the source of that almost magical smell of warm spices filling your kitchen—it’s a hug in the form of a scent. It’s my ultimate go-to for those moments when I need a little comfort, or when I have a lone zucchini staring back at me from the fridge.
I used to be skeptical. Zucchini in a sweet bread? But one bite of this incredibly moist, tender loaf, studded with melty pockets of chocolate, and I was a total convert. It’s the kind of recipe that makes you feel like a genius—it’s deceptively easy, feels a bit wholesome, and is guaranteed to make everyone ask for the recipe. It’s the perfect bridge between a quick snack and a satisfying breakfast, and I promise, it’s about to become a staple in your home, too.
Easy Zucchini Bread with Chocolate Chips
Course: BreadsCuisine: AmericanDifficulty: Easy1
loaf15
minutes55
minutes285
kcal1
hour10
minutesYou’d never guess a humble zucchini could create something so decadent! This bread is my secret weapon for using up summer’s bounty, and the chocolate chips make it a guaranteed hit with kids and adults alike. One slice and you’ll be hooked.
Ingredients
2 – large – Eggs
1/2 cup – – Vegetable Oil (or melted coconut oil)
1/2 cup – – Granulated Sugar
1/2 cup – – Brown Sugar (packed)
1 tsp – – Vanilla Extract
1 1/2 cups – – All-Purpose Flour
1/2 tsp – – Baking Powder
1/2 tsp – – Baking Soda
1/2 tsp – – Salt
1 tsp – – Ground Cinnamon
1 1/2 cups – – Zucchini (grated, not drained)
3/4 cup – – Chocolate Chips (plus more for topping)
Directions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
- In a large bowl, whisk together the eggs, oil, granulated sugar, brown sugar, and vanilla extract until smooth and well combined.
- In a separate bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until just combined. Be careful not to overmix.
- Fold in the grated zucchini and chocolate chips until evenly distributed throughout the batter.
- Pour the batter into your prepared loaf pan and spread it evenly. Sprinkle a few extra chocolate chips on top for a beautiful finish.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs (avoid hitting a melted chocolate chip!).
- Let the bread cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. This is the hardest part, but it’s crucial for the perfect slice!
Notes
- Don’t Drain the Zucchini: The moisture from the zucchini is what makes this bread so incredibly tender! Squeezing it out will lead to a drier loaf.
- Spice It Up: Feel free to add a pinch of nutmeg or ginger along with the cinnamon for an extra-warm spice flavor.
- Nut Lover’s Twist: For a bit of crunch, fold in 1/2 cup of chopped walnuts or pecans along with the chocolate chips.
- Testing for Doneness: Ovens vary, so start checking at 50 minutes. If the top is browning too quickly, you can tent it loosely with aluminum foil for the last 10-15 minutes of baking.
