Soft and moist, Chocolate Chip Zucchini Bread is a simple recipe for a quick bread that can be served for breakfast or as a snack. It also makes a great addition to a brunch or potluck.
When zucchini is ready to pick in August and September, we make large batches of this quick bread to freeze for school lunches and snacks. It is a great way to use zucchini when you have a lot on hand.
Ingredients For Chocolate Chip Zucchini Bread
The recipe for this quick bread is made with these ingredients:
- All-purpose flour.
- Baking soda.
- Ground cinnamon.
- Salt.
- White sugar.
- Eggs.
- Vegetable oil.
- Vanilla extract.
- Fresh zucchini.
- Chocolate chips.
Add-Ins For Chocolate Chip Zucchini Bread
If you like a little crunch in your quick breads, add ¾ of a cup of chopped walnuts to the batter when the chocolate chips are added.
Chopped walnuts can also be sprinkled over the top of the batter in the pan just before baking.
We like to experiment with the chocolate chips in this recipe. Usually we use dark chocolate, but we have also used semi-sweet and milk chocolate. Chocolate chunks are also a great option, and for getting the most chocolate in every bite, we use mini chocolate chips.
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Tips For Making This Recipe
When grating the zucchini, keep the skin on and use the small or medium grate on a box grater. Larger pieces of zucchini can become slimy when baked. We use the medium grate on this hexagon shaped grater.
Toss the chocolate chips in a little flour before folding them into the batter. This helps prevent them from sinking to the bottom of the batter while it bakes.
Bake the bread until it is just baked in the centre. Overbaking can result in the zucchini bread becoming dry. To test for doneness, insert a wooden skewer in the middle of the bread. If it comes out clean or with just a few crumbs, it is ready.
Allow the bread to cool in the pan for 5-10 minutes before removing it to a wire cooling rack to finish cooling.
To easily slice through a quick bread, the bread should be cooled completely before cutting into it. This also helps to prevent the bread from becoming gummy in the centre.
Why Leave The Skin On The Zucchini?
We recommend leaving the skin on because it not only saves time, but it adds colour that looks amazing when you slice open the bread.
Just remember to wash the zucchini before grating it.
What Size Bread Pans Are Used For This Recipe?
For this quick bread recipe, we use two 8½-inch loaf pans. We like the size of the bread baked in this size pan because we can spread the batter evenly between the two pans and not worry that the batter will overflow out of the pans in the oven.
If you prefer a larger sized loaf, a 9-inch pan can be used. The bread will take longer to bake and will result in a higher loaf. We recommend placing the pan on a baking sheet when using a 9-inch pan in case the batter overflows as it bakes.
Serving Chocolate Chip Zucchini Bread
Serving this chocolate chip zucchini bread is the best part. Whether you serve it warm or room temperature, with or without a slather of butter on it, this quick bread makes a great snack.
It is also a great option for breakfast on the go. Or pack it in a lunch box for school snacks.
We also like to take slices of this bread on road trips for a quick snack on the go.
Chocolate Chip Zucchini Bread is also a perfect addition to brunch or potluck alongside other quick breads like our Chocolate Chip Pumpkin Bread.
Storing Zucchini Chocolate Chip Bread
The best way to store this bread to keep it fresh is in an airtight container. Usually, we wrap the cut end in plastic wrap before storing it to keep it from getting hard.
The bread can also be wrapped in plastic wrap and placed in a freezer bag, then frozen for up to three months. Thaw the bread at room temperature before serving.
Chocolate Chip Zucchini Bread can also be sliced and wrapped individually then placed in freezer bags before freezing. This way you can take out only the amount you need for lunches or snacks. It can be added a school lunch box right out of the freezer and it will thaw by lunch time.
Chocolate Chip Zucchini Bread
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1 Tbsp ground cinnamon
- 1 tsp salt
- 3 eggs
- 1½ cups sugar
- ¾ cup vegetable or canola oil
- 2 cups shredded zucchini, about 1 large or 2 small zucchinis
- 2 tsp vanilla extract
- 1½ cups chocolate chips
Instructions
- Preheat oven to 375℉ and line two 8.5x4.5-inch loaf pans with parchment or grease pans generously.
- Whisk together the flour, baking soda, cinnamon and salt in a bowl and set aside.
- Beat the eggs in a large bowl.
- Add the sugar, oil and vanilla, beating until just combined.
- Fold in the zucchini shreds.
- Add 1 tablespoon of the flour mixture to the chocolate chips and toss to coat.
- Add remaining flour mix to the wet mixture, stirring until just combined.
- Fold in the chocolate chips.
- Spread batter evenly between the two prepared pans.
- Bake in preheated oven for 45-55 minutes or until a toothpick or wooden skewer inserted in the centre of the bread comes out clean.
- Allow bread to cool in the pans for 5 minutes before removing from the pans, transferring to a wire rack to cool completely.
- Store cooled bread in an airtight container at room temperature for up to 3 days.
