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Chocolate Chip Zucchini Bread is soft and tender and filled with flecks of green zucchini and chocolate chips. This recipe is a great way to use up some of your excess zucchini and give the kiddos and yourself a sweet snack.
Every year I always have an excess amount of zucchini from the garden. My husband asks me every year why I plant so much? I always explain that I don't expect my zucchini crop to be bountiful every year. However, the last few years I have gotten lucky. My plants have been more than bountiful, they have been exploding with zucchini! I end up with so much every year, and what I can't use and freeze I will give away to family and friends. Sharing is caring after all! Maybe next year I will scale back on the zucchini plants? Nah... I doubt it!
What Do You Need To Make Chocolate Chip Zucchini Bread
Here is a list of ingredients you will need to make this delightful and sweet bread.
- Salted Butter
- Brown Sugar
- Pure Vanilla Extract
- Large Eggs
- Baking Soda
- Baking Powder
- Ground Cinnamon
- Unbleached All Purpose Flour
- Whole Wheat Flour
- Shredded Zucchini
- Dark Chocolate Chips
Unbleached All Purpose Flour Vs. Whole Wheat Flour?
Here's the deal, you can use either of the flours. I like to use both in my quick breads and cookies. If you only have one or the other on hand, no problem, just use what you have. Note, if you use all whole wheat flour, the bread might get a bit dense, but it will still turn out great!
Do I have to peel the zucchini before I shred it?
Nope! No need to spend extra time peeling the zucchini. The skin on zucchini is thin enough that it becomes really tender when baked, plus it makes the bread so pretty with all the flecks of green!
What is the best way to shred zucchini?
I shred zucchini two different ways. If I only need a cup or so of shredded zucchini, I'll grab a small zucchini and shred it with a box grater. However, I often get large zucchinis (because they grow so fast sometimes!) so I'll get out the food processor and shred a bunch of zucchini at once. I like to do this because then I can make a few extra batches of breads and muffins and freeze them for the kids so they are available for their lunches and snacks.
How to Make the Perfect Chocolate Chip Zucchini Bread
I love making quick breads because they are so easy and obviously quick to prep.
First, in a large bowl or stand mixer, cream together the butter and sugars until thoroughly mixed. Then add the vanilla and eggs, one at a time, beating well after each addition of egg.
Next, it is time to add the dry ingredients. First add the baking soda, baking powder, cinnamon and the unbleached all purpose flour. Mix just until the flour is combined. Then add the whole wheat flour and again mix just until it is combined. Do not over mix the batter.
Now, stir in the shredded zucchini and chocolate chips. I do use my stand mixer for this part, I mix it in on low. Again, being careful not to over mix the batter.
Divide the batter evenly between two 9x5 loaf pans that have been either greased well or lined with parchment paper. I prefer parchment paper so it is guaranteed the bread will come out with ease. Then bake the bread in a 350° oven for 55-65 minutes or until a toothpick inserted in center of bread comes out clean.
Let the bread cool at least 15 minutes in the pan and then remove. Slice and serve while it's still warm or let the bread cool completely.
Could I make muffins instead of loaves of bread?
Absolutely! Follow all directions to make the batter and divide the batter into muffin pans . This recipe will make approximately 24 muffins. Bake the muffins in a 350° oven for 18-22 minutes or until a toothpick comes out clean.
Can I freeze the chocolate chip zucchini bread?
Yes, the bread can be frozen after it has cooled completely. Wrap the bread in plastic wrap and place the bread in a freezer safe container or zip top bag. Don't forget to label what you are freezing and date it.
Looking for more zucchini recipes? Here are some you might like.
- Zucchini Brownies with Fast Frosting
- Chocolate Zucchini Muffins
- Cheesy Zucchini Muffins
- Chocolate Zucchini Cake
- Healthier Double Chocolate Zucchini Muffins
Give this sweet and delicious Chocolate Chip Zucchini Bread a try and let me know what you think in the comments below! Pictures encouraged on Instagram with the hashtag #heathershomemadekitchen You can also follow me on Social Media to see what other crazy things my family and I are doing! If you like what you see, please share with your friends and family!
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Chocolate Chip Zucchini Bread
- 1 cup salted butter, softened
- 2 cups sugar
- ¼ cup brown sugar
- 1 tablespoon pure vanilla extract
- 3 large eggs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 2 cups unbleached all purpose flour
- 1 cup whole wheat flour
- 2 cups shredded zucchini
- 1 cup dark chocolate chips
- Preheat oven to 350° and grease or line two 9x5 loaf pans.
- In a large bowl or stand mixer, cream together the butter and sugars until well incorporated.
- Beat in the vanilla and eggs, one at a time, beating well after each egg.
- Add the baking soda, baking powder, cinnamon and all purpose flour. Mix just until incorporated.
- Add the whole wheat flour and mix just until incorporated. Be careful to not over mix.
- Stir in shredded zucchini and chocolate chips.
- Divide batter evenly between loaf pans.
- Bake for 55-65 minutes until toothpick inserted in center comes out clean.
- Let cool in pan for 15 minutes, then remove and serve or let cool completely.
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