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Chocolate Chip Zucchini Bread Recipe

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4.1 from 23 reviews

This delicious Chocolate Chip Zucchini Bread is a moist and flavorful treat perfect for breakfast or dessert. Made with grated zucchini for added moisture and nutrition, it combines warm spices, a touch of sweetness, and melty semi-sweet chocolate chips for a delightful twist on classic zucchini bread. Quick to prepare and baked to golden perfection, this loaf is sure to become a family favorite.

Ingredients

Dry Ingredients

  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • Pinch of nutmeg

Wet Ingredients

  • 1 egg
  • 1/2 cup canola oil
  • 1/2 cup light brown sugar (packed)
  • 1/2 cup granulated sugar
  • 1/2 cup plain Greek yogurt or sour cream
  • 1 teaspoon vanilla extract

Add-ins

  • 1 cup shredded zucchini
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9 x 5 inch loaf pan with non-stick cooking spray to prevent sticking and set it aside.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisk these ingredients together to distribute the leaveners and spices evenly.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the egg, canola oil, light brown sugar, granulated sugar, Greek yogurt (or sour cream), and vanilla extract until the mixture is smooth and fully combined.
  4. Mix Wet and Dry Ingredients: Gently fold the wet ingredients into the dry ingredients using a spatula or wooden spoon. Be careful not to overmix as this can make the bread dense.
  5. Add Zucchini and Chocolate Chips: Fold in the shredded zucchini and semi-sweet chocolate chips until they are evenly distributed throughout the batter.
  6. Bake the Bread: Pour the batter into your prepared loaf pan, spreading it evenly. Place it in the preheated oven and bake for 40 to 50 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
  7. Cool and Serve: Remove the bread from the oven and allow it to cool in the pan for 20 minutes. Then, transfer the loaf to a wire rack to cool completely. Once cool, slice and serve your delicious zucchini chocolate chip bread.

Notes

  • Do not overmix the batter to keep the bread tender.
  • Make sure to shred the zucchini finely so it blends well into the batter without making it watery.
  • You can substitute the semi-sweet chocolate chips with dark chocolate or even white chocolate chips for a different flavor.
  • Store leftovers wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
  • This bread also freezes well; wrap tightly and freeze for up to 3 months.
  • Using Greek yogurt adds moisture and a slight tang, but sour cream works equally well.

Find it online: https://recipethrive.com/chocolate-chip-zucchini-bread-recipe/