I recently experimented with Chocolate Chip Zucchini Bread that surprised me with its moist texture and unique flavor. Combining all-purpose flour, lightly beaten eggs, and freshly grated zucchini with semisweet chocolate chips yields a beautifully balanced mix of sweet and savory. I invite you to marvel at each delectable bite.

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I love experimenting in the kitchen, and my latest find, a chocolate chip zucchini bread, is one you’ll definitely want to try. This recipe comes together really quick to yield 2 loaves packed with rich flavor.

I mix together 2 1/2 cups all-purpose flour, 1/2 teaspoon salt, 1 teaspoon baking soda and 1 teaspoon baking powder along with 1 1/2 teaspoons ground cinnamon, then in a separate bowl beat 3 large eggs with 1/2 cup vegetable oil, 1 cup granulated sugar, 1/2 cup brown sugar and 2 teaspoons vanilla extract. After that, I fold in 2 cups grated zucchini without stressing too much about draining all the liquid, then stir in 1 1/2 cups semisweet chocolate chips and even add 1 cup chopped walnuts if I’m feeling it.

This easy take on chocolate chip zucchini bread might just be the best version you’ve ever tasted.

Why I Like this Recipe

I love this recipe because:
1. I enjoy how moist and tender the bread turns out because the zucchini really adds a unique texture.
2. I love the burst of sweetness from the chocolate chips, which perfectly balances the subtle veggie flavor.
3. I appreciate how simple and quick it is to make, even when I’m pressed for time.
4. I like that it makes two loaves, so I can share with friends and have leftovers for later.

This chocolate chip zucchini bread recipe is seriously the best. Its super easy to follow and makes two loaves that come out really moist and packed with chocolate chips. I love that it’s a mix of a healthy twist with the zucchini and a sweet treat from the chips. If you’re looking for something delicious to bake that doesn’t take forever, this one is def worth a try.

Ingredients

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All-purpose flour: main carbohydrate source; forms structure but isn’t highly nutritious.
Zucchini: fiber-rich veggie adds moisture, vitamins, and subtle natural sweetness.
Eggs: offer high-quality protein and help bind messy ingredients together.
Vegetable oil: provides moisture and richness, but it’s high in calories.
Chocolate chips: supply indulgence and sweetness, though they add extra sugar.
Walnuts: optional healthy fats and protein, delivering crunch with a nutty flavor.
Granulated sugar: makes the mix sweet, balancing spices with its sugary burst.
Vanilla extract: enhances overall flavor with a warm, inviting aroma.

Ingredient Quantities

2 1/2 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

1 1/2 teaspoons ground cinnamon

3 large eggs, lightly beaten

1/2 cup vegetable oil

1 cup granulated sugar

1/2 cup packed brown sugar

2 teaspoons vanilla extract

2 cups grated zucchini (no need to squeeze out all the liquid)

1 1/2 cups semisweet chocolate chips

1 cup chopped walnuts (optional)

How to Make this

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1. Preheat your oven to 350°F and grease two 9×5 loaf pans.

2. In a big bowl, whisk together 2 1/2 cups of all-purpose flour, 1/2 teaspoon salt, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1 1/2 teaspoons ground cinnamon.

3. In another bowl, lightly beat 3 large eggs and mix in 1/2 cup vegetable oil, 1 cup granulated sugar, 1/2 cup packed brown sugar, and 2 teaspoons vanilla extract.

4. Stir in 2 cups grated zucchini (no need to squeeze out all the liquid) into the wet mixture.

5. Slowly add the dry ingredients into the wet mixture, stirring until just combined – do not over mix.

6. Fold in 1 1/2 cups semisweet chocolate chips and, if you like, 1 cup chopped walnuts.

7. Divide the batter evenly between the two prepared pans.

8. Place the pans in the oven and bake for about 60 minutes or until a toothpick inserted in the center comes out clean.

9. Let the breads cool in the pans for about 10 minutes, then remove them and place on a wire rack to cool completely.

10. Slice and serve your delicious, moist chocolate chip zucchini bread while it’s still slightly warm for extra yum. Enjoy!

Equipment Needed

1. Oven
2. Two 9×5 loaf pans
3. Two large mixing bowls (one for dry ingredients and one for wet mixture)
4. Measuring cups and spoons
5. Whisk
6. Spatula or wooden spoon
7. Grater (for the zucchini)
8. Cooling rack
9. Toothpick (to check for doneness)

FAQ

Do i really need to squeeze out the zucchini juice?

Nah, you dont really have to squeeze it out. The extra moisture adds to the bread's moist texture as long as you dont overdo the wet ingredients.

Can i leave out the walnuts if i dont like them?

Sure thing, walnuts are optional so feel free to leave them out, or even swap them for pecans if you prefer.

How do i know when the bread is done?

Just stick a toothpick in the center. If it comes out clean or with a few crumbs, then its ready. If it looks wet, give it a few more minutes.

Can i swap semisweet chocolate chips for milk chocolate ones?

Yup, you can definitely swap it out. Keep in mind milk chocolate chips might melt a bit differently so adjust your baking time if need be.

What is the best way to store leftover bread?

Wrap the bread in foil or put it in an airtight container at room temperature. It should stay good for about 2-3 days, or you can freeze slices if you want them to last longer.

Chocolate Chip Zucchini Bread Recipe Substitutions and Variations

You can use whole wheat flour or a gluten-free flour blend instead of all-purpose flour. Just keep in mind that the texture might be a little different.
If you don’t have vegetable oil, melted coconut oil or unsweetened applesauce works too. Applesauce might make it a bit denser.
You can swap granulated sugar with honey or maple syrup. If you do, use about 3/4 cup of honey for every 1 cup of sugar and cut back a little on the extra liquids.
Instead of semisweet chocolate chips, try using dark chocolate chips or chopped chocolate bars if that’s what you have around.
If walnuts aren’t your thing, pecans or even almonds can be a good crunchy substitute.

Pro Tips

1. Be careful not to over mix the batter once you add the dry ingredients; if you mix too long, you could end up with a heavy, tough loaf rather than a light, fluffy one.
2. The zucchini can be real watery sometimes so if you’re not into extra moist bread, try draining a bit of the liquid before you mix it in; but leaving some in really helps keep things tender, so experiment a bit.
3. If you don’t like walnuts or don’t have them on hand, it’s totally fine to swap them for pecans or just leave them out completely without messing up the overall flavor.
4. For an extra flavor kick, you might wanna toast the nuts lightly before folding them in – it gives them a more intense crunch and flavor that really stands out in the loaf.