Chocolate Chip Zucchini Bread

My garden had produced a ridiculous amount of zucchini that summer, and I was desperately searching for ways to use it all before my husband started making jokes about leaving anonymous zucchini baskets on neighbors' porches.

I brought a fresh loaf to my book club, expecting polite nibbles, but within five minutes three different people had asked for the recipe. One friend actually admitted she normally hates zucchini bread but finished two slices before asking if there were seconds.

Ingredients

• 2 cups all-purpose flour: The structure that holds everything together, dont accidentally use self-rising like I did that one time
• 1 teaspoon baking soda: Helps the bread rise beautifully and creates that tender crumb
• 1/2 teaspoon baking powder: Works with the soda for extra lift
• 1/2 teaspoon salt: Balances the sweetness and brings out flavors
• 1 teaspoon ground cinnamon: Gives that cozy, warm spice that makes the kitchen smell amazing
• 1/4 teaspoon ground nutmeg: A subtle background note that makes people wonder what your secret ingredient is
• 2 large eggs: Room temperature eggs incorporate better into the batter
• 1/2 cup vegetable oil: Creates moisture and tenderness that butter alone cant achieve
• 1/2 cup granulated sugar and 1/2 cup light brown sugar: The combo gives sweetness plus that slight molasses depth
• 2 teaspoons vanilla extract: Pure extract makes a noticeable difference in the final flavor
• 1 1/2 cups grated zucchini: Squeeze it thoroughly in paper towels first, or your bread will be gummy
• 3/4 cup semi-sweet chocolate chips: Sprinkle a few extra on top before baking for that bakery look

Instructions

Get your oven ready:

Preheat to 350°F and grease your 9x5 loaf pan with butter or cooking spray, being thorough in the corners

Whisk the dry ingredients:

In a medium bowl, combine flour, baking soda, baking powder, salt, cinnamon and nutmeg until well blended

Mix the wet base:

In a large bowl, beat eggs with oil and both sugars until smooth and slightly thickened

Add the vanilla:

Stir in the vanilla extract until fully incorporated into the wet mixture

Fold in the zucchini:

Gently add your squeezed-dry grated zucchini until distributed throughout

Combine everything:

Pour dry ingredients into the wet mixture and stir just until no flour streaks remain

Add the chocolate:

Fold in chocolate chips by hand so they dont get crushed

Bake to perfection:

Pour batter into your prepared pan and bake for 50 to 60 minutes until a toothpick comes out clean

Let it rest:

Cool in the pan for 10 minutes before removing to finish cooling on a wire rack

Save

My daughter now requests this for her school birthday treats every year instead of cupcakes. Her teacher actually asked if I could make it for the staff appreciation breakfast because it disappears so fast in the breakroom.

Making It Ahead

This bread actually tastes better the next day as the flavors have time to develop. Wrap it tightly in plastic wrap and store at room temperature for up to three days, though its rare it lasts that long in my house.

Freezing Instructions

I keep several loaves in my freezer during zucchini season. Cool completely, wrap in plastic, then foil, and freeze for up to three months. Thaw overnight on the counter for an instant breakfast or unexpected gift.

Serving Suggestions

Warm individual slices in the microwave for about 15 seconds to reactive the chocolate chips. A thin layer of salted butter melting into a warm slice is pure heaven, or serve with vanilla ice cream for dessert.

• Try swapping chocolate chips for white chocolate and dried cranberries
• Add a cup of chopped walnuts for extra texture and protein
• Sprinkle coarse sugar on top before baking for a crunchy crust

Save

Theres something deeply satisfying about transforming garden overflow into something your family actually asks for. Happy baking, and may your zucchini harvest always find a delicious purpose.

Recipe FAQs

→ How do I prepare the zucchini for the batter?

Grate the zucchini finely and gently squeeze out excess water to prevent a soggy texture in the loaf.

→ Can I substitute the chocolate chips with nuts?

Yes, walnuts or pecans can be used to replace half of the chocolate chips for added crunch and flavor.

→ What is the ideal baking time and temperature?

Bake at 350°F (175°C) for 50-60 minutes until a toothpick inserted comes out clean with a few moist crumbs.

→ How should I store the loaf to maintain freshness?

Allow the loaf to cool completely, then store wrapped at room temperature for up to three days or refrigerate for longer freshness.

→ Is peeling the zucchini necessary?

Peeling isn't necessary; keeping the skin adds moisture and nutrients, but squeezing out water is important to avoid excess moisture.