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Chocolate Chip Zucchini Bread
5 from 321 votes

Chocolate Chip Zucchini Bread

Chocolate Chip Zucchini Bread combines fresh grated zucchini with a thick, spiced batter, enhanced by melted butter and studded with mini semisweet chocolate chips. The bread is moist from the zucchini's natural juices, without squeezing out the moisture, creating a tender crumb. The cinnamon adds subtle warmth while the chocolate chips add bursts of sweetness, baked into golden loaf pans until a toothpick comes out clean.

Prep Time
25 mins
Cook Time
40 mins
Total Time
1 hr 5 mins
Servings: 32 servings
Calories: 188 kcal
Course: Bread
Cuisine: American

Ingredients

  • 3 cups zucchini about 3-4 medium zucchini, grated, fresh
  • 1 ½ cup granulated sugar
  • 2 egg large
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon kosher salt
  • 3/4 cup butter melted¹
  • 3 cups all-purpose flour properly measured
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 ½ cups semisweet chocolate chips mini

Instructions

    Cup of Yum
  1. Preheat the oven to 350F. Grease two 8x4-inch loaf pans. I like to use nonstick spray with flour. Set aside.
  2. Place the grated zucchini in colander in the sink while you continue. Don't wring or squeeze the zucchini.4
  3. Whisk together sugar, eggs, vanilla, salt, and butter in a large bowl.
  4. Add flour, baking soda, and cinnamon. Whisk in until just combined. Batter will be very thick at this point.
  5. Stir in grated zucchini until just incorporated.5
  6. Add chocolate chips, and stir in until just combined.
  7. Divide batter between prepared loaf pans.
  8. Bake for 40-60 minutes, or until a wooden toothpick inserted into the center comes out clean.6
  9. Cool in pans for 10 minutes.
  10. Run a thin knife around the edges, and remove zucchini bread out onto wire cooling racks to finish cooling.

Notes

  • Let the thick batter sit for 5 minutes if stirring in the zucchini is difficult; it softens the mixture.
  • Melt the butter gently until just melted and not hot to preserve texture in the batter.
  • Measure flour by stirring and lightly spooning into the cup; do not pack it, to prevent dryness.
  • If using regular-sized chocolate chips instead of mini, toss them with a tablespoon of flour to prevent sinking.
  • Do not squeeze moisture from the zucchini; letting it sit in the colander preserves the bread's moisture.
  • To prevent over-browning, tent the bread loosely with foil during the last 10 minutes of baking.

Nutrition Information

Serving 1serving Calories 188kcal (9%) Carbohydrates 25g (8%) Protein 2g (4%) Fat 9g (14%) Saturated Fat 5g (25%) Cholesterol 22mg (7%) Sodium 131mg (5%) Potassium 111mg (2%) Fiber 1g (4%) Sugar 14g (28%) Vitamin A 177IU (4%) Vitamin C 2mg (2%) Calcium 14mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 32 servings

Amount Per Serving

Calories 188

% Daily Value*

Serving 1serving
Calories 188kcal 9%
Carbohydrates 25g 8%
Protein 2g 4%
Fat 9g 14%
Saturated Fat 5g 25%
Cholesterol 22mg 7%
Sodium 131mg 5%
Potassium 111mg 2%
Fiber 1g 4%
Sugar 14g 28%
Vitamin A 177IU 4%
Vitamin C 2mg 2%
Calcium 14mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.