Chocolate Chip Zucchini Bread

A delicious and moist Chocolate Chip Zucchini Bread recipe that’s easy to make and perfect for using up zucchini squash from the garden or the market. It’s packed with walnuts and chocolate chips to give it that dessert-like taste, while the moisture from the fresh zucchini keeps the crumb tender and flavorful. And, this quick bread recipe makes two loaves!

To learn how to make this yummy zucchini bread recipe, see the printable recipe card below or take a look at the recipe video. For my top 5 tips for making this zucchini recipe and to learn how to properly freeze it, please visit the Pimp My Recipe section in my Blog Comments & Tips below.

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RECIPE

(Printable recipe card below.)

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Snacks, Breakfast and Brunch, Vegetarian, Dairy Free, Entertaining

American

Servings: 16

Author: Prep My Recipe

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CHOCOLATE CHIP ZUCCHINI BREAD

A moist and delicious Chocolate Chip Zucchini Bread recipe that is easy to make. It’s packed with walnuts and chocolate chips to give it that dessert-like taste, while the moisture from the fresh zucchini keeps the crumb tender and flavorful. This quick bread recipe makes 2 loaves!

Prep Time: 1 HourBaking Time: 45 MinCooling Time: 10 MinTotal Time: 1 H & 55 M

Cook modePrevent screen from turning off

Ingredients

• 3 cups grated zucchini, drained (about 4 fresh zucchini - see Note #1)
• 1 cup walnuts (or pecans), roughly chopped (optional)
• 3 cups all purpose flour, aerated (see Note #2)
• ½ teaspoon sea salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 ½ teaspoons ground Ceylon cinnamon
• 2 eggs, lightly beaten
• ¾ cup avocado oil (or olive oil, or melted & cooled coconut oil), plus extra for greasing pans
• 1 cup granulated sugar
• ½ cup light brown sugar, lightly packed
• 2 teaspoons vanilla paste (or vanilla extract)
• 1 ½ cups chocolate chips (dark or semi-sweet)

Instructions

1. Grease two 9 x 5 loaf pans, line with parchment paper, and set aside. Brush the inside of the pans well with avocado oil and line only the sides of the pan to make it easy to lift the bread out of the pan once baked (see recipe video on best way to line the pan for this recipe).
2. Using the large (coarse) side of a box grater, grate fresh zucchini. Place shredded zucchini in a large strainer, and allow to drain (see Note #1).
3. Place oven rack in the center of the oven, and preheat oven to 350°F.
4. Roughly chop walnuts (or pecans), and set aside.
5. To a medium mixing bowl, add aerated flour, salt, baking soda, baking powder, and cinnamon. Whisk to combine, and set aside.
6. To a large mixing bowl, add eggs, and beat lightly. Add oil, granulated & brown sugars, and vanilla, and whisk until well combined (texture should be smooth and creamy).
7. To the wet ingredients, add the drained zucchini, and stir to combine.
8. Add the dry ingredients to the wet ingredients, and gently stir until almost combined (some of the flour should still be visible). Add the walnuts (optional) and the chocolate chips, and fold until just combined (do not overmix).
9. Divide the batter evenly into prepared loaf pans (see Note #3). Bake for about 50 minutes, or until the tops are golden brown (and when a toothpick inserted in the center of each loaf comes out clean - see Note #4).
10. Transfer loaf pans to a wire cooling rack, and cool the zucchini bread in the pans for 5 - 10 minutes. Using the sides (overhang) of the parchment paper, lift out each loaf and place them directly onto the wire rack. Cool completely, and enjoy freshly sliced, or the next morning, try it toasted with little butter or almond butter and honey, and enjoy!

Notes

1. Do NOT squeeze the liquid out of the zucchini. For this recipe it’s best to place the grated zucchini in a large strainer and let it drain naturally while you are putting together the recipe. This method gives this zucchini bread extra moisture without adding more liquid.
2. To aerate flour simply stir the flour to decompact. Then spoon it into your dry measuring cup, and level. Check out this quick video for Tip #1 on my Tips and Tricks page for details on how to aerate flour. 
3. To make sure they bake evenly, I like to use a kitchen scale when adding the batter to the pans. I set the scale to grams, set each loaf pan on the scale, zero out the weight, and add the batter (alternating between pans), until I get the same weight for both pans.
4. Baking times may vary depending on your baking loaf pans and your oven (may take up to 1 hour to bake). Check at the 45 minute mark. If your zucchini breads are golden brown on the tops but not fully baked, to prevent them from overbrowning, crumble two pieces of parchment paper, then smooth out the paper, and gently lay them over the tops of each loaf until they are fully baked.
5. To store, make sure bread is completely cooled, then wrap each loaf in plastic wrap, and place in an airtight freezer bag. Once properly sealed, store on the counter at room temperature for 2 days, or store refrigerated in an airtight container for up to 5 days. Best served at room temperature, so remove from fridge 30 minutes prior to enjoying! This bread freezes beautifully. Wrap it tightly in plastic then foil, and place in a freezer bag to preserve its flavor. Then freeze for up to 2 months. Defrost in the refrigerator overnight. 
6. Makes 16 servings (8 slices per loaf).

Recommended Products

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Nutrition Facts

Calories

356

Fat (grams)

16 g

Sat. Fat (grams)

5 g

Carbs (grams)

49 g

Fiber (grams)

1 g

Net carbs

48 g

Sugar (grams)

30 g

Protein (grams)

3 g

Sodium (milligrams)

180 mg

Cholesterol (grams)

20 mg

Nutritional information provided is strictly an estimate and will vary based on ingredient brands and cooking methods. Nutritional calculations do not include optional walnuts. If adding, estimate an additional 48 calories per serving.

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SERVING SUGGESTIONS

Cool completely and enjoy freshly sliced. It’s also great fresh from the oven and slightly warm. The smell is absolutely intoxicating! If you can wait, try it the next morning toasted with little butter or almond butter and honey, and enjoy!

Note: Want to freeze the second loaf? To learn how to properly freeze this zucchini bread and keep it tasting super fresh, please visit my Blog Comments & Tips section below.

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VIDEO

How to Make the Most Amazingly Moist Chocolate Chip Zucchini Bread!

How to bake this super moist Chocolate Chip Zucchini Bread Recipe!

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Blog Comments & Tips

Best Zucchini Bread EVER!

Incredibly moist and delicious, this Chocolate Chip Zucchini Bread recipe is the perfect way to use up zucchini squash from the garden or the market. My vegetable garden did extremely well this year and I had a plentiful late harvest. So, I was looking for recipes to use up my zucchini squash. This zucchini bread recipe is packed with walnuts and plenty of chocolate chips and tastes more like dessert than quick bread! 

The secret to this recipe is the way you prep the zucchini. 

Most recipes suggest using a dish towel or nut bag to squeeze out all the liquid from the zucchini until it’s practically bone dry. My trick is to let it drain naturally in a fine mesh strainer without pressing down. This technique uses the moisture from the fresh zucchini to prevent the crumb from drying out while it’s baking. 

Freezing: Don’t need two loaves right now? This Chocolate Chip Zucchini Bread freezes beautifully. Just bake and cool them completely (this may take several hours). To keep them moist and prevent freezer burn, tightly wrap the cooled loaf (or loaves) individually in plastic wrap. For the second layer of protection, wrap each one in aluminum foil. Finally, place the double covered loaf (loaves) in a gallon sized freezer bag and squeeze out all the air, and place in your freezer for up to 2 to 3 months. The freezer bag creates a third layer of protection to keep them tasting fresh. When you are ready to enjoy them, just remove the loaf from the plastic freezer bag, unwrap the foil, but leave the plastic wrap intact until it’s completely thawed. Place the plastic wrapped loaf on your kitchen counter until thawed. This may take several hours, but it’s absolutely worth it! Once thawed and at room temperature, it’s like slicing into a freshly baked loaf. Great at room temperature, or toasted with butter, or almond butter and/or honey.

How do you ensure the best results from this recipe?

My 5 tips to making this amazing Chocolate Chip Zucchini Bread recipe:

1. Use organic zucchini squash for best results. If you have a garden, nothing beats zucchini fresh from the garden!

2. Grate and drain the zucchini first. Don’t be tempted to squeeze or press on the zucchini to help it drain. It takes time to drain and it’s best to leave it alone.

3. While the zucchini is draining, measure out all your ingredients before you start combining. 

4. Do NOT overbake! Every oven is different. If your oven runs hot, I encourage you lean on the slightly early side to test your quick bread for doneness. Try checking it at the 45 minute mark. If it looks done, then test as recommended in tip 5.

5. Use a toothpick to test for doneness. If it comes out clean, it’s ready to remove from the oven. If the top is already golden brown, but the bread still needs more time to cook, just loosely tent with parchment paper until it’s baked through.

Enjoy and let me know what you think by commenting below, rating my recipes, subscribing, following, and liking Prep My Recipe on Pinterest, Instagram, Facebook, YouTube, and TikTok! Don’t forget to subscribe to get updates on new recipes and tips & tricks.  

Happy Baking!

Mich

Footnote: When draining the grated zucchini, remember to leave it alone and let it drain naturally while you are measuring and combining all the other ingredients.

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