Chocolate Chip Zucchini Bread

This easy recipe makes 2 loaves of moist chocolate chip zucchini bread. Includes step-by-step photos and tips to help you make perfect chocolate chip zucchini bread.

Course bread

Cuisine American

Prep Time 25

Cook Time 40

Total Time 1 5

Servings servings

Calories 188kcal

Author Kate @ I Heart Eating

Equipment

2 8x4-inch loaf pan

Ingredients

3 cups grated fresh zucchini about 3-4 medium zucchini
1 ½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
¼ teaspoon kosher salt
¾ cup butter melted¹
3 cups all-purpose flour² properly measured
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 ½ cups mini semisweet chocolate chips³

US Customary - Metric

Instructions

Preheat the oven to 350F. Grease two 8x4-inch loaf pans. I like to use nonstick spray with flour. Set aside.
Place the grated zucchini in colander in the sink while you continue. Don't wring or squeeze the zucchini.⁴
3 cups grated fresh zucchini
Whisk together sugar, eggs, vanilla, salt, and butter in a large bowl.
1 ½ cup granulated sugar, 2 large eggs, 2 teaspoons vanilla extract, ¼ teaspoon kosher salt, ¾ cup butter
Add flour, baking soda, and cinnamon. Whisk in until just combined. Batter will be very thick at this point.
3 cups all-purpose flour², 2 teaspoons baking soda, 1 teaspoon ground cinnamon
Stir in grated zucchini until just incorporated.⁵
Add chocolate chips, and stir in until just combined.
1 ½ cups mini semisweet chocolate chips³
Divide batter between prepared loaf pans.
Bake for 40-60 minutes, or until a wooden toothpick inserted into the center comes out clean.⁶
Cool in pans for 10 minutes.
Run a thin knife around the edges, and remove zucchini bread out onto wire cooling racks to finish cooling.

Video

Notes

Butter: The butter should be just melted but not hot. It takes about 35 or so seconds for me to melt it in the microwave.
Flour: To properly measure the flour, sift or stir the flour. Then, lightly spoon into the measuring cup and level. Avoid packing in the flour as it will give you a dry, heavy loaf.
Chocolate chips: If using regular chocolate chips, toss the chocolate chips with 1 tablespoon of flour to help keep them from sinking into the batter.
Zucchini: You won't squeeze or wring any moisture from the zucchini. This helps to make the zucchini bread moist. Simply place it in the colander, and let it sit.
Stirring: If you're having trouble stirring in the zucchini because the batter is so thick, let it sit for about 5 minutes to soften and then stir it.
Baking: I loosely tent the bread with foil during the last 10 or so minutes to prevent the top from over-browning.
Nutrition values are estimates.

Nutrition