Now listen, all my fellow moms know the struggle of getting kiddos to eat their veggies. Harmony’s not about that broccoli life, but give her a slice of this chocolate chip zucchini bread and she’s quiet as a mouse. It’s moist, full of chocolate chips, and she has no idea there’s anything green in it. I’m not saying I tricked her with this chocolate chip zucchini bread recipe… But I kinda did. Your little ones are gonna eat it up, too, boos. Trust!
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How to Make This Easy Chocolate Chip Zucchini Bread
Step 1: Whisk together flour, ground cinnamon, salt, baking powder, and baking soda in a medium sized bowl.
Step 2: Beat egg and egg yolk on high speed in the bowl of your mixer, then add in granulated sugar and beat again.
Step 3: Slow down the mixer to slow speed and add flour mixture then vegetable oil, grated zucchini and chocolate chips. Mix until combined. The batter is super thick but this is ok.
Step 4: Pour the batter into a loaf pan and bake until a toothpick comes out clean. Let it cool slightly, then remove from the pan, cool completely, and serve!
PRO TIP: If you don’t like chocolate chips, you can skip them and use my traditional zucchini bread recipe. You can also replace them with chopped nuts or dried fruit.
Chocolate Chip Zucchini Bread Recipe
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Ingredients
- 1 1/2 cups all-purpose flour
- 1 /2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 large egg
- 1 large egg yolk
- 1 cup granulated sugar
- 3/4 cup vegetable oil
- 1 cup grated zucchini with as much liquid removed as possible
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven to 325 degrees. Prepare loaf pan with non-stick baking spray then add parchment paper with flaps to the side to easily remove loaf once baked.
- In a medium sized bowl, whisk together flour, ground cinnamon, salt, baking powder, and baking soda.
- In the bowl of your mixer, beat egg and egg yolk on high speed then add in granulated sugar and beat for 4 minutes.
- Next slow down the mixer to slow speed and add flour mixture then vegetable oil, very dry grated zucchini and chocolate chips. Mix until combined. The batter is super thick but this is ok.
- Add batter to loaf pan and bake for 40-50 minutes or until a toothpick inserted into the center of the loaf comes out clean.
- Cool for 10 minutes then remove from the pan. Cool completely and serve.
Notes
- Line your pan with parchment paper. Leave some flaps hanging over the sides so you can lift the loaf out easy once it’s done. Or grease the pan with cake release.
- Keep the peel on the zucchini, boos. That skin is packed with fiber and nutrients, and it disappears right into the bread once it’s baked.
- Grate your zucchini with a box grater or food processor, then dry it real good. Use paper towels and press out as much moisture as possible.
- Toss the chocolate chips in a little flour before adding them to the batter. That helps keep them from sinking straight to the bottom.
- Don’t overmix the batter. Stir until everything’s combined or you’ll end up with tough bread.
- Leave the oven door closed while it’s baking. Opening it too soon can make your loaf sink right in the middle.
- Let the bread cool before slicing. If you cut into it too early, all that steam escapes and dries it out. Just give it a little time, y’all!
- Room Temp: Store at room temp wrapped in foil or in an airtight container for up to 3 days. Keep it in a cool, dry spot away from sunlight.
- Fridge: Wrap it up tight or seal it in a container and it will last about a week. If you like it warm, pop a slice in the microwave for 10-15 seconds!
- Freezer: Wrap the loaf (or slices) in plastic wrap, then foil, and stash in a freezer-safe bag. It will keep for up to 2 months.
Nutrition
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Recipe Help
You can! Divide the batter between lined muffin tins and bake at 350°F for 20-25 minutes, or until a toothpick comes out clean.
You probably overmixed the batter or didn’t squeeze out enough moisture from the zucchini.
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My garden is bursting with zucchini, so I can’t wait to try this delicious looking bread! Chocolate chips make it even better!
Loved this recipe! It was a great way to use up more of our summer zucchini!
Thank you so much! The flavors are perfect and I can’t wait to try this recipe!
We loved this recipe. Definitely making it again!
I have some zucchinis in the fridge that needs to be used up. I’m going to make this bread and add lots of chocolate chips for the kids!