Chocolate Chip Zucchini Bread

I pulled my first loaf of this bread from the oven on a rainy Saturday morning, more out of desperation than inspiration. The zucchini had taken over the garden, and I was tired of pretending I'd use them all in salads. The smell of cinnamon and melted chocolate filled the kitchen before the timer even went off, and I knew I'd stumbled onto something that wouldn't need explaining.

The first time I brought this to a potluck, nobody believed there was zucchini inside until I showed them the recipe card. My neighbor's kid, who claimed to hate all green things, ate two slices standing at the counter. His mom asked me to write down the recipe on the spot, and I've been sharing it ever since.

Ingredients

• All-purpose flour: The backbone of the loaf, giving it structure without making it heavy or dense.
• Baking powder and baking soda: These two work together to create a tender rise and a soft crumb that doesn't collapse.
• Salt: A small amount sharpens the sweetness and brings out the chocolate flavor in a way sugar alone never could.
• Ground cinnamon: Adds warmth and a subtle spice that makes the whole kitchen smell like comfort.
• Ground nutmeg: Just a whisper of this deepens the flavor without announcing itself.
• Eggs: They bind everything together and give the bread its moist, almost custardy texture.
• Vegetable oil: Keeps the loaf soft for days and makes mixing effortless since there is no butter to cream.
• Granulated sugar and light brown sugar: The combination gives you sweetness plus a hint of molasses that rounds out the flavor.
• Pure vanilla extract: A must for depth, it ties the chocolate and spices into one cohesive taste.
• Grated zucchini: The secret star that adds moisture and tenderness without any vegetal taste once baked.
• Semisweet chocolate chips: They melt into little pockets of richness and make every bite feel like a treat.

Instructions

Prep the pan and oven:

Set your oven to 350°F and grease your loaf pan well, or line it with parchment so the bread releases easily. A properly prepped pan means no heartbreak when you try to slice that first piece.

Mix the dry ingredients:

Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl until evenly combined. This step ensures every bite has balanced flavor and rise.

Combine the wet ingredients:

In a large bowl, whisk the eggs, oil, both sugars, and vanilla until the mixture is smooth and slightly glossy. It should look creamy and unified, with no streaks of oil floating on top.

Fold in the zucchini:

Stir the grated, squeezed-dry zucchini into the wet mixture until it is evenly distributed. You will notice the batter thickens slightly and takes on a pale green tint.

Add the dry to the wet:

Pour the dry ingredients into the wet and stir gently just until no flour streaks remain. Overmixing will make the bread tough, so stop as soon as it comes together.

Fold in the chocolate chips:

Gently stir in the chocolate chips until they are scattered throughout the batter. Try to keep a light hand so you don't deflate the mixture.

Pour and smooth:

Scrape the batter into your prepared pan and smooth the top with a spatula. A level surface helps the loaf bake evenly and rise nicely in the center.

Bake until golden:

Slide the pan into the oven and bake for 50 to 60 minutes, checking with a toothpick near the end. It should come out clean or with a few moist crumbs, avoiding any melted chocolate for an accurate test.

Cool and slice:

Let the loaf cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. Slicing while warm can make it crumbly, so patience here pays off.

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One August evening, I sliced this bread warm and served it with cold milk to my kids after they came in from playing outside. They were sunburned and tired, and for a few quiet minutes, we just sat together eating and not talking. That is when I realized this recipe had become more than a way to use up zucchini.

How to Store and Freeze

Wrap the cooled loaf tightly in plastic wrap or foil and keep it at room temperature for up to three days. If you want it to last longer, slice it first, then freeze the pieces in a zip-top bag for up to three months. I pull out one slice at a time and toast it lightly for a quick breakfast that tastes freshly baked.

Ways to Customize

You can fold in half a cup of chopped walnuts or pecans for crunch, or swap the semisweet chips for dark or milk chocolate depending on your mood. I have also added a handful of dried cranberries in the fall, and it turned the loaf into something that felt festive without any extra effort.

Serving Suggestions

This bread is perfect on its own, but it also loves a thin smear of butter or cream cheese. I have served it alongside scrambled eggs for brunch, packed it in lunchboxes as a sweet surprise, and even plated it with a scoop of vanilla ice cream for dessert.

• Toast a slice and spread it with almond butter for a quick breakfast.
• Serve it warm with whipped cream and fresh berries for a simple dessert.
• Wrap a slice in foil and tuck it into a lunchbox for an afternoon pick-me-up.

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This recipe has followed me through summers of garden overflow and winters when I craved something sweet and simple. I hope it finds a place in your kitchen, too.

Recipe FAQs

→ How do I prevent the bread from becoming soggy?

Ensure the grated zucchini is well-squeezed to remove excess moisture before folding it into the batter.

→ Can I substitute the chocolate chips with another type?

Yes, you can use dark or milk chocolate chips to vary flavor according to preference.

→ What baking pan size is recommended?

A 9x5-inch loaf pan is ideal to ensure even baking and proper loaf shape.

→ How can I add texture to the loaf?

Incorporate chopped walnuts or pecans into the batter for extra crunch.

→ How long should I bake the bread?

Bake at 350°F (175°C) for 50 to 60 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.