Chocolate Chip Zucchini Bread

Chocolate Chip Zucchini Bread is an easy quick bread recipe that’s packed with sweetness and warmth. The yummiest way to eat your veggies!

Author: Donna Elick

Servings: makes 1 9-inch loaf

Prep Time10

Cook Time1 30

Total Time1 40

Ingredients

2 large eggs
1 1/3 cups grated zucchini undrained (about 1 medium zucchini)
1 cup granulated sugar
2/3 cup vegetable oil
1/3 cup packed dark brown sugar
2 teaspoons pure vanilla extract
2 1/2 cups all-purpose flour spooned and leveled
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon baking soda
1/4 teaspoon baking powder
4 ounces semi-sweet chocolate chips divided (about 1 ⅓ cups)
Butter for serving (optional)

Instructions

Preheat the Oven: Preheat the oven to 325°F. Lightly grease a 9-inch loaf pan or line it with parchment paper.
Mix Wet Ingredients: In a large mixing bowl, whisk together eggs, zucchini, granulated sugar, vegetable oil, brown sugar, and vanilla extract until fully combined. Set aside.
Mix Dry Ingredients: In a separate bowl, whisk together flour, pumpkin pie spice, baking soda, and baking powder.
Combine Wet & Dry: Gradually stir the dry ingredients into the wet ingredients, mixing just until combined. Avoid overmixing.
Fold in Chocolate Chips: Gently fold in 1 cup of chocolate chips. Pour the batter into the prepared loaf pan.
Add Toppings: Sprinkle the remaining chocolate chips over the top of the batter.
Bake: Bake for 30 minutes, then tent the loaf with aluminum foil to prevent over-browning.
Continue Baking: Bake for another 55–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs, the top bounces back when tapped, or the internal temperature reaches 200°F.
Cool: Allow the bread to cool completely before gently turning it out of the pan.
Serve: Slice and enjoy, optionally with butter.

Notes

Make-Ahead Tips: The batter can be prepared up to 12 hours in advance and stored in the refrigerator before baking. This bread tastes even better the next day as the flavors continue to develop!

Storage: Store at room temperature for 2–3 days in an airtight container. Refrigerate for up to 1 week. Freeze for up to 3 months by wrapping tightly in plastic wrap and storing in a freezer-safe container.

Reheating Instructions: Warm individual slices in the microwave for 10–15 seconds to restore moisture and flavor.

Freezing Instructions: To freeze a whole loaf, wrap tightly in plastic wrap and aluminum foil before storing in the freezer. To freeze slices, wrap individually and store in a freezer bag for easy thawing.

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