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A loaf of chocolate chip zucchini bread with slices on one end.
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5 from 4 votes

Chocolate Chip Zucchini Bread Recipe

Homemade chocolate chip zucchini bread recipe with fresh grated zucchini, semisweet chocolate chips mixed into a quick bread, and only 10 minutes of prep.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Bread
Cuisine: American
Servings: 12 slices
Calories: 341kcal
Author: Jocelyn Delk Adams

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

  1. 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.
  2. 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.
  3. 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.
  4. Toss the chocolate chips in a little flour before adding them to the batter. That helps keep them from sinking straight to the bottom.
  5. Don’t overmix the batter. Stir until everything’s combined or you’ll end up with tough bread.
  6. Leave the oven door closed while it's baking. Opening it too soon can make your loaf sink right in the middle.
  7. 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!
How to Store this Moist Chocolate Chip Zucchini Bread
  • 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

Serving: 1slice | Calories: 341kcal | Carbohydrates: 37g | Protein: 3g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 169mg | Potassium: 137mg | Fiber: 2g | Sugar: 22g | Vitamin A: 70IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 2mg