Chocolate Chip Zucchini Bread

Last August my garden produced what felt like fifty zucchinis overnight and I found myself gratefully receiving them from neighbors who pretended to be delighted. I tried everything from zucchini noodles to grilled slices, but it was this chocolate chip bread that finally made me excited about that endless green supply. The way the zucchini keeps everything impossibly moist while the chocolate melts into little pools throughout just works.

My youngest daughter came home from college unexpected one weekend and I had nothing impressive to offer but this loaf cooling on the counter. She stood there eating slice after slice at the kitchen island while we caught up on three months of stories, and I realized sometimes the simplest moments with good food are the ones that stick.

Ingredients

• All-purpose flour: Forms the structure of your quick bread and provides the perfect tender crumb
• Baking soda and baking powder: Work together to give the bread its rise and fluffy texture
• Salt: Balances sweetness and enhances all the other flavors
• Ground cinnamon: Adds warmth that pairs beautifully with chocolate
• Large eggs: Bind everything together and contribute to richness
• Vegetable oil: Keeps the bread incredibly moist compared to butter
• Granulated and brown sugar: Brown sugar adds moisture while white sugar creates that lovely crisp top
• Vanilla extract: Rounds out all the flavors and makes everything taste homemade
• Shredded zucchini: The secret ingredient that makes this bread exceptionally tender
• Semisweet chocolate chips: Classic chocolate flavor that complements without overwhelming

Instructions

Get your oven ready:

Preheat to 350°F and grease your 9x5 inch loaf pan, lining it with parchment for effortless removal later

Whisk the dry mixture:

Combine flour, baking soda, baking powder, salt, and cinnamon in a medium bowl

Blend the wet ingredients:

Beat eggs in a large bowl then whisk in oil, both sugars, and vanilla until completely smooth

Combine gently:

Add dry ingredients to wet and mix just until combined, then fold in zucchini and chocolate chips until evenly distributed

Bake to perfection:

Pour batter into your prepared pan and bake for 50 to 55 minutes until a toothpick comes out clean

Cool completely:

Let the loaf rest in the pan for 10 minutes before moving to a wire rack to finish cooling

Save

This recipe became my go-to for new neighbors and surprise housewarming gifts after the third person asked for the recipe. Something about chocolate chip zucchini bread feels like instant comfort food that makes people feel at home.

Making It Your Own

I have swapped semisweet chips for dark chocolate chunks when I wanted something more sophisticated. Walnuts or pecans add wonderful crunch, and sometimes I throw in a handful of dried cranberries for festive color during the holidays.

Storage Tips

This bread actually improves after a day or two as the flavors meld together. Wrap it tightly in plastic and keep it at room temperature for up to four days, or freeze individual slices wrapped in foil for those busy weekday breakfasts.

Serving Suggestions

Serve it slightly warmed with a pat of salted butter melting into the crevices. A cup of strong coffee brings out the chocolate notes beautifully, but cold milk works perfectly for an afternoon snack.

• Try toasting leftovers until the edges get crisp and the chocolate softens
• A dusting of powdered sugar makes it feel extra special for company
• Leftover slices make incredible French casserole the next morning

Save

There is something deeply satisfying about turning garden surplus into something so universally loved. Hope this finds its way into your regular baking rotation.

Recipe FAQs

→ How does shredded zucchini affect the texture?

Zucchini adds moisture and tenderness without overpowering the flavor, keeping the loaf soft and moist.

→ Can I substitute other chocolate chips?

Yes, dark or milk chocolate chips can be swapped in for semisweet to adjust sweetness and flavor.

→ Is it necessary to dry the zucchini before mixing?

No need to squeeze the zucchini dry; its moisture helps maintain a tender crumb in the loaf.

→ What is the ideal baking time?

Bake for 50-55 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.

→ Can nuts be added to the loaf?

Yes, walnuts or pecans can be added for extra texture and flavor.