I recently discovered how fun it is to bake my Chocolate Chip Zucchini Bread. Its light, moist texture and bursts of chocolate transform simple ingredients into an unexpectedly delightful treat. I love sharing this creation with family and friends as it sparks engaging conversation and adds a festive touch to any gathering.

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I recently discovered this crazy yummy chocolate chip zucchini bread and I’ve been obsessed ever since. I’ve always been a fan of experimentin in the kitchen, and when I saw a twist on the classic zucchini bread that added chocolate chips to the mix, I had to try it out.

The recipe calls for 2 1/2 cups freshly grated zucchini (lightly drained mind you, dont squeeze out all the juice), 3 large eggs, 1/2 cup vegetable oil and 1 cup granulated sugar. Mixing in 2 tsp vanilla extract with 2 cups all-purpose flour along with a little salt, baking soda and baking powder really brings everything together.

Then, tossing in 1 1/2 cups semisweet chocolate chips and even a bit of cinnamon makes it so unique. At first, I was like “Wow, is this another one of those zucchini chocolate breads?” but this is hands down one of the best recipes i’ve tried.

Enjoy baking!

Why I Like this Recipe

I really like this recipe for a few reasons. First, i like how it sneaks in veggies without messing up the flavor. It’s a cool way to get a serving of zucchini while still eating something sweet and yummy. Second, the recipe is pretty simple so even when i’m not in a perfect cooking mood, it still turns out awesome. Third, i love the mix of chocolate chips and walnuts because it gives the bread a fun texture and extra crunch. And finally, making two loaves at once means i have leftovers to enjoy, which is always a plus.

This is honestly one of the best chocolate chip zucchini bread recipes i’ve come across. Its super moist and comes together fast, even if you mess up a few steps here and there. It’s perfect for a quick treat or sharing with my friends when i’m in the mood for something special.

Ingredients

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Grated Zucchini: Packed with fiber and vitamins; keeps the bread moist and flavorful.
Eggs: Add protein and help structure the batter.
They bind ingredients well.
Granulated Sugar: Sweetens the loaf and tenderizes the crumb balancing the zucchini taste.
Semi-Sweet Chocolate Chips: Gives rich chocolate flavor and slightly crisp texture in every bite.
Optional Walnuts: Add crunch, omega 3 fats, and extra protein for added nutritional punch.
Vegetable Oil: Adds moistness and tenderness while keeping the bread soft.
All-Purpose Flour: Forms the base of the loaf giving structure and light chewiness.
Vanilla Extract: Boosts aroma with a warm and inviting scent in every slice.
Leavening & Seasoning: Salt, baking soda, baking powder, and cinnamon lift and spice up the loaf.

Ingredient Quantities

2 1/2 cups grated zucchini (lightly drained, dont squeeze out all the juice)

3 large eggs

1/2 cup vegetable oil

1 cup granulated sugar

2 tsp vanilla extract

2 cups all-purpose flour

1/2 tsp salt

1/2 tsp baking soda

1 tsp baking powder

1 tsp ground cinnamon

1 1/2 cups semi-sweet chocolate chips

Optional 1/2 cup chopped walnuts

How to Make this

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

2. In a large bowl, beat the 3 eggs with the 1/2 cup vegetable oil, 1 cup sugar, and 2 tsp vanilla extract until they are well mixed.

3. Stir in the 2 1/2 cups of grated zucchini (remember, don’t squeeze out all the juice, just lightly drain) into the wet mix.

4. In another bowl, whisk together the 2 cups all-purpose flour, 1/2 tsp salt, 1/2 tsp baking soda, 1 tsp baking powder, and 1 tsp ground cinnamon.

5. Gradually add the dry ingredients to the wet mixture, stirring just until everything is combined—try not to over mix or your bread might turn out tough.

6. Fold in 1 1/2 cups semi-sweet chocolate chips and, if you like, 1/2 cup chopped walnuts for some extra crunch.

7. Divide the batter evenly between your greased loaf pans.

8. Bake for 55 to 65 minutes; check with a toothpick in the center and if it comes out clean you’re done.

9. Remove the pans from the oven and let them cool for about 10 minutes before transferring the loaves onto a cooling rack.

10. Slice up your breads and enjoy your moist, delicious chocolate chip zucchini bread!

Equipment Needed

1. An oven preheated to 350°F
2. Two 9×5 loaf pans (make sure to grease them really good)
3. A large bowl for the wet mix
4. A second bowl for the dry ingredients
5. An electric mixer or a whisk for beating the eggs and mixing the batter
6. Measuring cups and spoons to get the quantities right
7. A box grater to grate the zucchini
8. A spatula to help stir and fold in the chocolate chips and walnuts
9. A cooling rack to transfer the loaves after baking
10. A toothpick to check for doneness (it should come out clean)
11. A knife and cutting board if you decide to chop the walnuts yourself

FAQ

How should I prep the zucchini? – Grate them and lightly drain them, but dont squeeze out all the juice or the bread might turn out dry.

Can I use a different oil? – Yup, you can swap vegetable oil for canola or another neutral oil, though it might slightly alter the flavor.

How do I get this bread to stay moist? – Be careful not to over bake it and keep enough zucchini juice to add moisture.

Do I really need to add walnuts? – Nah, the walnuts are optional. If you’re not a fan of nuts, feel free to skip them.

What’s the best way to store the bread? – Keep it in an airtight container at room temp for up to 3 days or freeze it if you need it to last longer.

Chocolate Chip Zucchini Bread Recipe Substitutions and Variations

Eggs: Try using 3 flax eggs (mix 1 tbsp of flaxseed meal with 3 tbsp of water for each egg) if you wanna make it vegan.
Vegetable Oil: Substitute with 1/2 cup unsweetened applesauce to lighten up the recipe a bit.
Granulated Sugar: You can use 3/4 cup honey instead, but reduce other liquids slightly to balance it out.
All-Purpose Flour: Swap with whole wheat pastry flour for a nuttier flavor while keeping it light.
Chocolate Chips: If you’re in the mood for a twist, dark chocolate chips works just great.

Pro Tips

1. Be careful when you’re draining the zucchini—you want to let off a bit of the juice, but not so much that the bread ends up dry.
2. Mix the dry ingredients into the wet mix really gently. Overdoing it can make the bread turn out tough, so stir until just combined.
3. Keep a close eye on the baking time since ovens can vary a lot. I’ve learned that checking a few minutes before the suggested time can really save your loaf from being overbaked.
4. Once you take the bread out of the oven, let it cool in the pans for about 10 minutes before moving it to a rack. This helps keep it from crumbling when you slice it up later.