You will love this Chocolate Chip Zucchini Bread because it is sweet, spiced, moist, and chocolatey. You can’t even taste the zucchini! See my tidbit below to turn into Zucchini muffins!
This bread is the perfect way to use up zucchini. It is the zucchini that lends its moist texture. It also adds nutritional value so it is a great snack for kids too. I just recently tried making this recipe into muffins and they turned out great and just as good! Which makes this a fabulous easy 2-in-1 recipe!
If you have a lot of zucchini to use up why not make several batches and freeze them for later? Simply place in freezer-safe bags after fully baked and cooled. Will keep up to 3 months in the freezer. Will also keep up to 10 days in the fridge and 5 days at room temperature.
You can also substitute chocolate chips for nuts or raisins. I just prefer chocolate because I LOVE chocolate <3
Do you Squeeze Water out of Zucchini for Bread?
Squeezing is optional. I prefer to lightly blot freshly grated zucchini because it can be quite wet, and you don’t want excess water being mixed into the batter. However, make sure to leave the zucchini still damp and moist, being careful not to overdry because it is the zucchini that gives the bread the moist texture.
Chocolate Chip Zucchini Bread Method
Preheat your oven to 350° F and grease a loaf pan. You can cut a piece of parchment paper to fit on the bottom of the pan after spraying with non-stick spray to ensure your loaf does not stick.
Whisk together 1 and 1/2 cups of all-purpose flour, 1/2 teaspoon each of baking soda and baking powder, 1 and 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon of salt, and 3/4 cups of chocolate chips. Set aside.
In a medium bowl, whisk 1/3 cup of melted coconut oil, 1/2 cup of packed brown sugar, 1/2 cup of granulated sugar, 2 eggs, 1 and 1/2 teaspoon of vanilla, and 1 medium grated zucchini.
Tidbit: You can finely shred the zucchini to make sure you don’t taste it in your recipe. Also, lightly blot the zucchini with a paper towel before mixing it in.
Pour the wet ingredients into the dry ingredients and lightly whisk until just combined being careful not to overmix.
Spread the batter into your prepared pan. Bake for 45-55 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Tidbit: Loosley place foil on top halfway through the bake time to prevent the top from getting too browned. Allow to cool completely before slicing.
Does Chocolate Chip Zucchini Bread need to be Refrigerated?
It will keep fresh for 5 days at room temperature or you can refrigerate for up to 10 days. It will also keep up to 3 months in the freezer, just place it in a freezer-safe bag after fully baked and cooled.
This Chocolate Chip Zucchini Bread recipe is a wonderful way to eat your veggies but also tastes delicious at the same time. Enjoy 🙂
How to Make Zucchini Bread Muffins
Make the batter as instructed but instead of pouring it into a loaf pan, spoon the batter into a greased or lined muffin pan filling each well about 3/4 full. For sky-high muffin tops bake at 425° F for 5 minutes then reduce the temperature to 350° F and bake for an additional 10-15 minutes or until a toothpick inserted in the centre comes out clean. Allow the muffins to cool for about 10 minutes in the pan, then transfer to a wire rack to finish cooling completely.
Chocolate Chip Zucchini Bread
Chocolate Chip Zucchini Bread that is sweet, spiced, moist, and chocolatey.
Ingredients
- 1 ½ cups flour all-purpose
- ½ tsp baking soda
- ½ tsp baking powder
- 1½ tsp cinnamon ground
- ½ tsp nutmeg ground
- ¾ cup chocolate chips semi-sweet
- ⅓ cup coconut oil melted
- ½ tsp salt
- 2 eggs room temperature
- 1½ tsp vanilla extract
- ½ cup sugar granulated
- ½ cup brown sugar packed
- 1 zucchini medium
Instructions
-
Preheat your oven to 350 F and grease a loaf pan. You can cut a piece of parchment paper to fit on the bottom of the pan after spraying with non-stick spray to ensure your loaf does not stick.
-
Whisk together 1 and 1/2 cups of all-purpose flour, 1/2 teaspoon each of baking soda and baking powder, 1 and 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon of salt, and 3/4 cups of chocolate chips. Set aside.
-
In a medium bowl, whisk 1/3 cup of melted coconut oil, 1/2 cup of packed brown sugar, 1/2 cup of granulated sugar, 2 eggs, 1 and 1/2 teaspoon of vanilla and 1 medium grated zucchini. Lightly blot the zucchini before mixing in.
-
Pour the wet ingredients into the dry ingredients and lightly whisk until just combined being careful not to overmix.
-
Spread the batter into your prepared pan. Bake for 45-55 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow to cool completely before slicing.
Recipe Notes
For muffins: make the batter as instructed but instead of pouring it into a loaf pan, spoon the batter into a greased or lined muffin pan filling each well about 3/4 full. For sky-high muffin tops bake at 425° F for 5 minutes then reduce the temperature to 350° F and bake for an additional 10-15 minutes or until a toothpick inserted in the centre comes out clean. Allow the muffins to cool for about 10 minutes in the pan, then transfer to a wire rack to finish cooling completely.
Did you make this recipe?
Tag @tidbitsbytaylor on Instagram and hashtag it #tidbitsbytaylor
More Recipes:
Firm, moist, addictive!!! Best Chocolate Zucchini Bread I’ve had.
Thanks Rubie!!! Glad you enjoyed it 🙂