Chocolate Chip Zucchini Bread

How to make chocolate chip zucchini bread

Step 1: Grate the zucchini, and place it in a colander in the sink while you continue with the recipe.

Tip >> Don’t wring or squeeze the zucchini. The moisture in the zucchini will help to make your bread  batter moist.

Step 2: In a large bowl, whisk the butter, sugar, eggs, vanilla, and salt together until well-combined.

Step 3: Add the flour, baking soda, and cinnamon. Whisk in just until combined.

Tip >> The batter will be thick and heavy at this point. I recommend mixing this bread by hand to avoid overmixing it.

Step 4: Stir in the zucchini just until it’s incorporated, and then stir in the chocolate chips.

Step 5: Divide the batter between the two prepared baking pans, and bake!

Tips

Zucchini: This bread is a great way to use up zucchini. It takes about 3-4 medium-ish zucchini. Also, there’s no need to peel the zucchini before use.

Grated zucchini: Don’t squeeze the moisture out of the zucchini! Squeezing the zucchini dry will give you a dry loaf of bread because this recipe relies of that moisture.

Flour: Be sure to properly measure the flour.
I like to weigh the ingredients to ensure that the measurements are accurate. If using measuring cups, sift or stir the flour. Then, lightly spoon into the measuring cup and level. This will help to avoid packing in the flour. Packing in the flour will give you a dry, heavy loaf of bread.

Butter: This recipe uses melted butter, so the batter can easily be mixed by hand. The butter should be just melted, not hot and bubbly or browned.

Chocolate chips: I like to use mini chocolate chips in this recipe. They don’t sink as easily, and they give the loaf little bites of chocolate throughout.

You can use regular chocolate chips, if you prefer. If using regular chocolate chips, toss 1 tablespoon of flour in with the chocolate chips to help keep them from sinking to the bottom of the batter.

Mixing: I suggest mixing it by hand to avoid overworking the batter.

Baking: Depending on how your oven bakes, you may need to tent the zucchini bread with foil during the last 10 or so minutes to avoid over-browning.

Do I have to peel the zucchini?

You don’t. There’s no need to peel the zucchini before using them in this recipe.

How long will the bread keep?

The zucchini bread will stay good for about 2-3 days. I store mine wrapped at room temperature.

You can store it, wrapped tightly, in the fridge for about 3-5 days.

Storage

The zucchini bread should be stored in an airtight container at room temperature. The bread will keep for up to 4 days when properly stored.

If you live in a humid climate, you may find that the bread keeps better when stored in an airtight container in the refrigerator.

More zucchini bread recipes!

If you’ve tried this chocolate chip zucchini bread recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!

You can subscribe to receive my latest recipe newsletters or follow me on Facebook, Instagram and Pinterest for even more delicious food.