Perfect Zucchini Bread With Chocolate Chips
Imagine biting into a slice of incredibly moist, tender bread studded with melty chocolate chips – that’s the magic of zucchini bread with chocolate chips! This beloved treat transforms humble garden zucchini into pure decadence.
Here’s a fun fact: zucchini bread became popular during World War II when home bakers needed creative ways to use abundant zucchini harvests.
This recipe is special because it’s foolproof, requires just one bowl, and takes only 15 minutes to prep. Kids love the chocolate chips while parents appreciate the hidden vegetables.
Unlike my popular banana bread recipe, this version stays incredibly moist for days and has a subtle, sweet flavor that pairs perfectly with morning coffee or afternoon tea.
What is Zucchini Bread with Chocolate Chips?
Ever wondered why we call it “bread” when it tastes more like cake? Zucchini bread with chocolate chips is actually a quick bread – no yeast required! The name comes from its loaf shape and dense, cake-like texture.
Picture this: your neighbor brings over a mysterious green-flecked loaf, and you’re skeptical until that first heavenly bite. As they say, “the way to a man’s heart is through his stomach” – and this bread certainly proves it! Ready to become the neighborhood hero with your baking skills?
Why You’ll Love This Zucchini Bread with Chocolate Chips
Incredibly Moist and Flavorful
The star of this recipe is how the shredded zucchini creates an incredibly moist crumb that stays fresh for days. You won’t taste the vegetables – instead, you’ll enjoy a tender, cake-like texture with bursts of rich chocolate in every bite.
Budget-Friendly Home Baking
Making this bread at home costs a fraction of bakery prices. With simple pantry staples and fresh zucchini (often free from generous gardening neighbors!), you can create a bakery-quality treat that feeds the whole family.
Perfect Balance of Sweet and Nutritious
The combination of sweet chocolate chips and wholesome zucchini creates the perfect guilt-free indulgence. Unlike my chocolate chip muffin recipe, this bread packs more nutrition while delivering the same satisfying sweetness.
Ready to transform your kitchen into a cozy bakery? Let’s start baking this crowd-pleasing masterpiece!
How to Make Zucchini Bread with Chocolate Chips
Quick Overview
This zucchini bread with chocolate chips is remarkably simple to make and delivers maximum flavor with minimal effort. The secret lies in properly draining the zucchini and using the perfect blend of warm spices.
Prep Time: 15 minutes
Bake Time: 55-60 minutes
Total Time: 1 hour 15 minutes
Serves: 12 slices
The one-bowl method makes cleanup a breeze, while the addition of sour cream creates an extra-tender crumb that rivals any bakery loaf.
Key Ingredients for Zucchini Bread with Chocolate Chips
Wet Ingredients:
- 2 cups shredded zucchini (about 2 medium zucchini)
- 3 large eggs
- 1/2 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
Mix-ins:
- 1 cup semi-sweet chocolate chips
- 2 tablespoons flour (for coating chocolate chips)
Step-by-Step Instructions
Prepare the Zucchini
Start by washing and grating 2 medium zucchini using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel and squeeze out excess moisture – this step is crucial for preventing soggy bread. Set aside while you prepare other ingredients.
Mix the Wet Ingredients
In a large mixing bowl, whisk together eggs until well beaten. Add vegetable oil, applesauce, sour cream, and vanilla extract. Whisk until the mixture is smooth and well combined. Fold in the drained zucchini.
Combine Dry Ingredients
In a separate bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, salt, and nutmeg. Make sure there are no lumps.
Create the Batter
Add the dry ingredients to the wet ingredients and gently fold together until just combined. Don’t overmix – a few streaks of flour are perfectly fine. Overmixing leads to tough, dense bread.
Prepare Chocolate Chips
Toss chocolate chips with 2 tablespoons of flour in a small bowl. This coating prevents the chips from sinking to the bottom during baking. Gently fold the coated chocolate chips into the batter.
Bake the Bread
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray. Pour the batter into the prepared pan and smooth the top. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
Cool and Serve
Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack. Allow it to cool completely before slicing – this helps the bread hold together and develop the perfect texture.
What to Serve Zucchini Bread with Chocolate Chips With
This versatile bread pairs beautifully with morning coffee or afternoon tea. Serve thick slices with a pat of butter and a drizzle of honey for an indulgent breakfast treat.
For a special dessert, warm a slice and top with vanilla ice cream and a sprinkle of cinnamon. The contrast between the warm bread and cold ice cream is absolutely divine.
Consider serving alongside fresh berries and whipped cream for an elegant brunch spread. The bread also makes an excellent base for French toast when it’s a day or two old.
Top Tips for Perfecting Zucchini Bread with Chocolate Chips
Properly Drain Your Zucchini
The most common mistake is using watery zucchini. Always squeeze shredded zucchini in a clean kitchen towel to remove excess moisture. This prevents soggy, dense bread and ensures a perfect texture.
Don’t Overmix the Batter
Mix the wet and dry ingredients until just combined. Overmixing develops the gluten too much, resulting in tough, chewy bread instead of tender, cake-like texture.
Test for Doneness Correctly
Insert a toothpick in the center of the loaf – it should come out with just a few moist crumbs, not completely clean. The bread continues cooking from residual heat even after removing from the oven.
Use Room Temperature Ingredients
Bring eggs and sour cream to room temperature before mixing. This helps create a smoother batter and more even baking.
Coat Your Chocolate Chips
Tossing chocolate chips in flour before folding into the batter prevents them from sinking to the bottom during baking, ensuring even distribution throughout the loaf.
Storing and Reheating Tips
Store your cooled zucchini bread wrapped tightly in plastic wrap or aluminum foil at room temperature for up to 3 days. For longer storage, refrigerate wrapped bread for up to 1 week.
For freezing, wrap individual slices or the whole loaf in plastic wrap, then aluminum foil. Frozen bread stays fresh for up to 3 months. Thaw overnight at room temperature or microwave individual slices for 30-45 seconds.
To refresh day-old bread, warm slices in a 300°F oven for 5-10 minutes or toast lightly. This restores the tender texture and enhances the chocolate chip flavor.
Nutrition Information
| Nutrient | Per Slice (1/12 of loaf) |
|---|---|
| Calories | 285 |
| Total Fat | 12g |
| Saturated Fat | 3g |
| Cholesterol | 47mg |
| Sodium | 245mg |
| Total Carbs | 45g |
| Dietary Fiber | 2g |
| Sugars | 28g |
| Protein | 5g |
| Vitamin A | 8% DV |
| Vitamin C | 12% DV |
Nutritional values are approximate and may vary based on specific ingredients used.
Frequently Asked Questions
Can I substitute the oil in zucchini bread with chocolate chips?
Yes! Replace the vegetable oil with equal amounts of melted butter, coconut oil, or additional applesauce for a lower-fat version. Each substitution will slightly change the texture and flavor.
How do I know when my zucchini bread with chocolate chips is done?
Insert a toothpick in the center of the loaf. It should come out with just a few moist crumbs clinging to it. If it comes out completely clean, the bread may be slightly overbaked.
Can I make zucchini bread with chocolate chips without eggs?
Absolutely! Replace each egg with 1/4 cup unsweetened applesauce, mashed banana, or commercial egg replacer. The texture will be slightly different but still delicious.
Why did my chocolate chips sink to the bottom?
This happens when chocolate chips aren’t coated in flour before adding to the batter. Always toss chips in a tablespoon of flour to help them stay suspended during baking.
Can I add other mix-ins to my zucchini bread?
Yes! Try chopped walnuts, pecans, dried cranberries, or butterscotch chips. Keep total add-ins to about 1 cup to maintain proper bread structure.
How long does homemade zucchini bread stay fresh?
Properly stored zucchini bread with chocolate chips stays fresh for 3 days at room temperature, 1 week refrigerated, or up to 3 months frozen.
Can I make mini loaves instead of one large loaf?
Certainly! Divide batter among 4-6 mini loaf pans and reduce baking time to 25-35 minutes. Check with a toothpick for doneness.
What’s the best way to shred zucchini for bread?
Use the large holes of a box grater or the shredding disc of a food processor. Don’t peel the zucchini – the skin adds extra nutrition and isn’t noticeable in the finished bread.
Additional Helpful Information
Ingredient Substitutions for Dietary Needs
For those with dietary restrictions, this recipe is easily adaptable. Use gluten-free flour blend for celiac-friendly bread, or coconut sugar instead of granulated sugar for a lower glycemic option.
Seasonal Variations
During fall, add 1/2 teaspoon of pumpkin pie spice for a seasonal twist. In summer, try adding fresh berries along with the chocolate chips for a fruity variation.
Gift-Giving Tips
This bread makes an excellent homemade gift. Wrap cooled loaves in parchment paper tied with twine, or slice and arrange in decorative tins with wax paper between layers.
Troubleshooting Common Issues
If your bread is too dense, check your baking soda’s freshness – it should bubble when mixed with vinegar. If it’s too dry, increase the zucchini amount slightly or add an extra tablespoon of sour cream.
Make-Ahead Instructions
You can prepare the dry ingredients up to 1 week ahead and store in an airtight container. Shred and drain zucchini the night before and refrigerate. This makes morning baking incredibly quick and easy.
This zucchini bread with chocolate chips recipe transforms simple ingredients into something truly special. The combination of moist zucchini and rich chocolate creates a treat that’s perfect for any occasion, from casual family breakfasts to elegant brunch gatherings. Happy baking!
