Chocolate Chip Zucchini Bread

This chocolate chip zucchini bread is a great way to use fresh zucchini from your garden! This delicious quick bread makes a delicious breakfast, brunch or snack for any time!

I have always loved zucchini bread! It is one of my favorite things to make each summer when fresh zucchini pops up in the garden! This recipe makes it extra special by adding in chocolate chips (and walnuts if you like them!) This is the best zucchini bread for even the pickiest of eaters, the chocolate chips add a delicious sweetness and the zucchini keeps the bread nice and moist!

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FAQ & Tips-

Use small zucchini-

When baking with zucchini it is best to use small or medium zucchini. The smaller ones have less water, less seeds, and more flavor. So if you’re picking them off your own zucchini plants or from the store go for the smaller ones.

What if I have a large zucchini?

I know that especially when you grown your own you can sometimes end up with a huge zucchini that has been hiding beneath the leaves. To use a larger zucchini you can quarter it and cut out the seeds before shredding. If it has a lot of water content it is a good idea to sprinkle it with a little bit of salt and let it sit for about 30 min to draw the excess water out. Then you can squeeze it dry and use it in the recipe. If your zucchini has super thick skin it is a good idea to peel it.

Can I make this recipe into muffins?

YES! This delicious bread can easily be made into delicious zucchini muffins! Just scoop the batter into lined muffin pans instead of a loaf pan and bake. Your baking time will be cut down to about 15-20 minutes.

Can I freeze this zucchini bread?

Yes! This zucchini bread freezes beautifully! This time of the year is the perfect time to whip up some extra zucchini bread and save it for later in the year. Just allow it to cool completely wrap tightly in a layer of plastic wrap and aluminum foil, and then place in an airtight container in the freezer. Allow to thaw at room temperature when you’re ready to eat. You another easy way to freeze this bread is in individual slices so that you can pull out a piece at a time.

What is the best way to grate zucchini?

For best results don’t peel your zucchini. You can use a food processor to shred the zucchini or do it by hand with a cheese grater or box grater. If you have a zucchini noodles maker you can also use that and then chop the “noodles” before putting them in the bread.

What chocolate chips are best?

I personally like to use semi sweet dark chocolate chips for this recipe, they are not overly sweet and add a nice richness. However if you prefer milk chocolate chips you can use them. You can also use chocolate chunks if you prefer larger pieces of chocolate.

Here’s what you’ll need for this Zucchini Chocolate Chip Bread

• 1 1/2 cups all-purpose flour,

• 1 teaspoons ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1 teaspoon salt

• 2 large eggs

• 1/2 cup granulated sugar

• 1/2 cup brown sugar, lightly packed

• 2 cups grated zucchini, around 2 medium sized unpeeled

• 3/4 cup avocado oil

• 1 teaspoons vanilla extract

• 1 cup Chocolate Chips

• 1/2 cup walnuts

Here’s how to make this homemade zucchini bread

First preheat your oven to 325 and grease a 9x 5-inch loaf pan or line it with parchment paper.

In a medium size bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg.

In separate bowl, with an electric mixer, mix together eggs, sugars, oil, and vanilla and mix until fully incorporated.

Add half of the dry ingredients into wet ingredients, mix until well incorporated, add in the rest of the dry mixture and continue mixing.

Add the shredded zucchini in and mix in with a wooden spoon or spatula until well incorporated.

Next add in the chocolate chips and nuts reserving a few to top the bread. Fold in until evenly dispersed through the batter.

Pour your batter into the prepared pan, sprinkle the reserved chocolate chips and nuts over the top.

Place the pan in the oven for 60 minutes Make sure to check the bread at about 45 minutes, if the top is getting too dark cover the pan with foil and continue baking.

The bread is done when a butter knife, tooth pick or cake tester stuck in the center of the loaf comes out clean.

Remove from the oven and allow to cool for at least 10 minutes before slicing and serving. Or allow to cool completely before placing in an airtight container to store.

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