Chocolate Chip Zucchini Bread
Chocolate Chip Zucchini Bread is so delicious! I made it for my son this week to take with him as he heads back to college. I wanted him to have something to remind him of home. He and his roommate gobbled it up, not a crumb left. And I got a big hug in return, mission accomplished! I hope you enjoy it as much as they did.
This recipe is a great way to use up those zucchini that are growing abundantly in your garden. Shred them in a food processor or mini-chopper and they get folded into the delicious bread batter, along with the other ingredients for the bread.
The cinnamon and nutmeg make the bread so warm and delectable. The oil keeps the bread moist and the chocolate chips make the bread simply irresistible. Bake some today and leave me a comment on the recipe. I think you’ll see just how easy it is to make Chocolate Chip Zucchini Bread…and even easier to eat!
Chocolate Chip Zucchini Bread
What’s needed?
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 3 large eggs
- 1 cup vegetable oil
- 1 1/2 cups sugar
- 2 teaspoons vanilla extract
- 2 cups grated zucchini, patted dry
- 1 1/2 cups semisweet chocolate chips
How to make Chocolate Chip Zucchini Bread?
Step-by-Step Instructions:
- Preheat the oven to 350 degrees Fahrenheit. Spray two 9×5-inch loaf pans with cooking spray. In a large bowl, stir together the flour, salt, baking powder, baking soda, cinnamon and nutmeg.
- In a medium bowl, whisk together the eggs, oil, sugar and vanilla until fluffy, about 2 minutes.
- Fold the dry ingredients into the wet ingredients just until combined. The batter will be very thick. Now grate the zucchini or use a small electric chopper to shred it.
- Fold the zucchini and chocolate chips into the batter.
- Divide the batter evenly between the two loaf pans and bake for 45-50 minutes each or until a toothpick inserted comes out clean. I only have one loaf pan, so I filled a mini loaf pan too. The mini loaves only needed 20-25 minutes.
- Remove the loaves from the oven and allow them to cool for at least 20 minutes. (My family was sampling after about 10 minutes…just saying!) Recipe makes 2 loaves or 16 slices of bread.
Slice the Chocolate Chip Zucchini Bread and serve it warm. Just how long can YOU wait until you take a bite?
This bread is not just for breakfast. I have served Chocolate Chip Zucchini Bread for dessert with vanilla ice cream. You can slice and eat one loaf and freeze the second one for use later. This bread freezes well and can be kept in the freezer for up to 3 months. Keep the leftover slices in a sealed plastic bag so they stay fresh and moist. So yummy!
More Quick Bread Recipes
- Pina Colada Zucchini Bread
- Carrot Honey Loaf
- Marbled Banana Bread
- Pumpkin Bread with Cream Cheese
- Jamaican Banana Bread
Chocolate Chip Zucchini Bread is a go-to recipe in our house. To get more recipes like this one, enter your email address in the SUBSCRIBE BOX and you’ll receive NEW recipes directly in your inbox. I can’t wait for you to join me to rave about food!
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Chocolate Chip Zucchini Bread
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 3 large eggs
- 1 cup vegetable oil
- 1 1/2 cups granulated sugar
- 2 teaspoons vanilla extract
- 2 cups zucchini, patted dry and grated
- 1 1/2 cups semisweet chocolate chips
Instructions
- Preheat the oven to 350 degrees. Spray two 9×5-inch loaf pans with cooking spray. In a large bowl, stir together the flour, salt, baking powder, baking soda, cinnamon and nutmeg.
- In a medium bowl, whisk together the eggs, oil, sugar and vanilla until fluffy, about 2 minutes.
- Fold the dry ingredients into the wet ingredients just until combined. The batter will be very thick. Now grate the zucchini or use a small electric chopper to shred it. Fold the zucchini and chocolate chips into the batter.
- Divide the batter evenly between the two loaf pans and bake for 45-50 minutes each or until a toothpick inserted comes out clean. (I made one loaf pan and one 8-count mini loaf pan. The mini loaves only needed 20-25 minutes.)
- Remove the loaves from the oven and allow them to cool for at least 20 minutes. (My family was sampling after about 10 minutes…just saying!) Recipe makes 2 loaves or 16 slices of bread.
Equipment
- 2 9×5-inch loaf pans, OR 1 loaf pan and one 8-count mini loaf pan