This is the best chocolate chip zucchini bread recipe – moist, delicious and full of rich chocolate flavor! The perfect recipe for using up an overflow of zucchini from the garden.
Summer is the time of the year when most gardens are full of an abundance of fresh zucchini. With that in mind, I have the best chocolate chip zucchini bread recipe to share with you today!
This easy recipe is the perfect way to make use of all that garden produce through the summer months.
The recipe is similar to a traditional zucchini bread, but a little cocoa and lots of chocolate chips take it over the top. Quick breads come together easily, don’t need any rising time, and often only require one bowl.
Many quick bread recipes call for sour cream or greek yogurt to prevent dryness. In this case, shredded zucchini adds a lot of moisture to this dense bread. This delicious quick bread is a great way to get in an extra serving of veggies and satisfy your sweet tooth at the same time.
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Supplies:
- Medium mixing bowl
- Measuring cups
- Measuring spoons
- Mixing spoon
- Two loaf pans
- Parchment paper
- Box grater
Ingredients:
- 3 eggs
- 1 cup vegetable oil
- 2 cups brown sugar
- 1 Tbsp vanilla extract
- 3 cups grated zucchini
- 3 cups all-purpose flour
- 3 tbsp cocoa powder
- 1 tsp salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 cup chocolate chips
Directions:
1. Preheat oven to 350 degrees F.
2. Line two bread loaf pans with parchment paper or spray with non-stick cooking spray.
3. Beat eggs in a large bowl, mix in vegetable oil, sugar, vanilla extract, and zucchini until well combined.
4. Whisk flour, cocoa powder, salt, baking soda, and baking powder together in a medium bowl.
5. Stir the dry ingredients into the wet ingredients mixture.
6. Mix in chocolate chips.
7. Pour the batter equally into the two loaf pans.
8. Bake in the oven until a toothpick inserted into the centre of the loaves comes out clean, about 50 minutes.
9. Let cool for 10 minutes before removing from the pans to finish cooling on a wire rack.
Alternative ingredients:
- Easily switch out some or all of the all-purpose flour for whole wheat flour.
- Canola oil is interchangeable with vegetable oil. You could also try melted butter, though it may result in a slightly different texture.
- Dark chocolate chips are a perfect alternative to semi-sweet chocolate chips.
How to store zucchini bread:
When sealed in an airtight container, zucchini chocolate chip bread can be stored at room temperature for up to a week. I like to keep leftovers in the freezer for quick breakfast or lunches.
This easy quick bread is also excellent for freezing. Let the loaves cool completely, wrap them tightly in plastic wrap, then a layer of aluminium foil. They will stay fresh for 3 months this way.
You can even cut the loaf into individual slices before freezing. Fill a freezer bag with individually wrapped slices for easy storage.
Tips & tricks:
- Instead of using a 5-inch loaf pan, try mini loaves or zucchini muffins. You will need to adjust the baking time depending on the pan size.
- Use a cheese grater with large holes to quickly shred your zucchini. If your garden has given you a little too much zucchini, and you plan to make several batches of homemade zucchini bread, a food processor will be even faster.
- It’s best to use medium zucchini when baking. The really huge zucchini tend to have a lot of seeds and are too watery.
This really is the perfect chocolate chip zucchini bread. So grab yourself a slice (or two), spread on a little butter, and enjoy a treat you don’t need to feel guilty about.
Most of these ingredients are ones that you should have in the pantry. Nothing too crazy! I try to have a couple of bags of grated, frozen zucchini in the freezer at all times. I just grate fresh zucchini, measure it into cups and place it into ziploc bags. Then I simply pull it out and defrost it to put into omelets, bread and even cake!
If you love this chocolate chip zucchini bread, please give it a five star review and help me share it on Facebook or Pinterest so that others can enjoy it too!
Chocolate Chip Zucchini Bread
This is the best chocolate chip zucchini bread recipe - moist, delicious and full of rich chocolate flavor! The perfect recipe for using up an overflow of zucchini from the garden.
Ingredients
- 3 eggs
- 1 cup vegetable oil
- 2 cups brown sugar
- 1 Tbsp vanilla extract
- 3 cups grated zucchini
- 3 cups all-purpose flour
- 3 tbsp cocoa powder
- 1 tsp salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 cup chocolate chips
Instructions
1. Preheat oven to 350 degrees F.
2. Line two bread loaf pans with parchment paper or spray with non-stick cooking spray.
3. Beat eggs in a large bowl, mix in vegetable oil, sugar, vanilla extract, and zucchini until well combined.
4. Whisk flour, cocoa powder, salt, baking soda, and baking powder together in a medium bowl.
5. Stir the dry ingredients into the wet ingredients mixture.
6. Mix in chocolate chips.
7. Pour the batter equally into the two loaf pans.
8. Bake in the oven until a toothpick inserted into the centre of the loaves comes out clean, about 50 minutes.
9. Let cool for 10 minutes before removing from the pans to finish cooling on a wire rack.
