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If you’re on the hunt for a delightful twist to your usual sweet breads, this Chocolate Chip Zucchini Bread Recipe is an absolute game-changer. Moist, tender, and bursting with pockets of melted chocolate chips, it embraces the subtle earthiness of zucchini in a way that will surprise and delight your taste buds. Whether you’re sneaking in some extra veggies or just craving a luscious snack, this recipe promises a comforting, homemade treat that’s richly satisfying without being overly sweet. It’s the kind of bread you’ll want to make again and again, sharing smiles bite after bite.
Ingredients You’ll Need
This recipe uses simple yet essential ingredients that come together beautifully to create a loaf bursting with flavor, texture, and warmth. Each element plays a special role—from the shredded zucchini that keeps the bread moist and tender, to the chocolate chips that add those irresistible melty spots throughout.
- 1.5 cups shredded zucchini (excess moisture squeezed): Provides moisture and subtle vegetable goodness without overpowering sweetness.
- 1/3 cup oil OR melted butter: Adds richness and keeps the bread tender and soft.
- 1/2 cup honey: Natural sweetness that balances flavors while keeping the bread moist.
- 1/2 cup plain Greek yogurt: Contributes to a tender crumb and a slight tang that complements the sweet chocolate.
- 2 large eggs: Acts as a binder, giving structure and fluffiness to the bread.
- 2 teaspoons vanilla extract: Enhances all the flavors with its warm, sweet aroma.
- 1 1/2 cups whole wheat flour: Adds wholesome texture and a slightly nutty flavor.
- 1/4 cup cornstarch: Helps keep the bread tender by lightening the flour mixture.
- 1 teaspoon baking powder: Provides lift for a light, airy crumb.
- 1/2 teaspoon baking soda: Reacts with yogurt and honey to aid rising and tenderness.
- 1/2 teaspoon salt: Balances sweetness and enhances overall flavor.
- 1 teaspoon ground cinnamon: Adds warm spice notes that perfectly complement zucchini and chocolate.
- Pinch ground nutmeg: Offers subtle depth and complexity to the spice profile.
- 1/2 cup semi-sweet chocolate chips (or your favorite type): Melts throughout to give bursts of chocolatey goodness in every bite.
How to Make Chocolate Chip Zucchini Bread Recipe
Step 1: Prep Your Pan and Oven
Start by lining the bottom of a 5×9 inch loaf pan with parchment paper and greasing the sides—this helps ensure your bread comes out perfectly without sticking. Preheat your oven to 360°F to get it nicely warmed up for baking.
Step 2: Make the Batter
In a large mixing bowl, combine the shredded zucchini, oil (or melted butter), honey, Greek yogurt, eggs, and vanilla extract. Stir these wet ingredients until well combined, creating a luscious base. In a separate medium bowl, whisk together the whole wheat flour, cornstarch, baking powder, baking soda, salt, cinnamon, and nutmeg to evenly distribute all those flavors and leavening agents. Gently fold the dry ingredients into the wet mixture—be careful not to overmix here; a few lumps are totally fine and keep the bread light and tender. Finally, fold in those precious chocolate chips that will make every slice extra special.
Step 3: Bake to Perfection
Pour your batter into the prepared loaf pan and smooth the top. Bake in your preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean, indicating it’s perfectly baked. Let the bread cool in the pan for about 10 minutes to set, then transfer it to a cooling rack. Don’t forget to peel off the parchment paper to avoid a soggy bottom—this step ensures your bread keeps a great texture all around.
How to Serve Chocolate Chip Zucchini Bread Recipe
Garnishes
Serving this bread with a simple spread of softened butter or a drizzle of honey intensifies its comforting flavors. For a little extra flair, sprinkle a few extra chocolate chips or a dusting of powdered sugar right on top to make it irresistible.
Side Dishes
This bread pairs wonderfully with your morning coffee or afternoon tea. For a more filling twist, serve alongside a dollop of Greek yogurt or a fresh fruit salad to add bright, refreshing contrast to the rich and chocolatey loaf.
Creative Ways to Present
Slice the bread thick for a cozy breakfast treat toasted lightly and topped with nut butter, or cut it into bite-sized cubes for a party spread alongside dips like cream cheese frosting or whipped honey butter. You can even transform leftovers into a decadent bread pudding by layering chunks with custard and baking until golden.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover Chocolate Chip Zucchini Bread Recipe tightly in plastic wrap or store it in an airtight container at room temperature. It will stay fresh and moist for up to three days, perfect for snacking or sharing throughout the week.
Freezing
If you want to keep this delicious loaf longer, freeze it wrapped in plastic and then in foil or a freezer bag. Properly stored, it will maintain its flavor and texture for up to three months. Thaw at room temperature when you’re ready to enjoy.
Reheating
To warm your bread, gently toast thick slices or warm whole slices in the oven at 300°F for about 10 minutes. This refreshes the texture and melts those chocolate chips again, bringing back that just-baked magic every time.
FAQs
Can I use regular all-purpose flour instead of whole wheat?
Absolutely! If you prefer a lighter texture, swap the whole wheat flour for all-purpose flour in the same amount. Your bread will be fluffier but just as delicious with that lovely chocolate and zucchini combo.
How do I prepare the zucchini for this bread?
Shred the zucchini finely and then squeeze out the excess moisture using a clean kitchen towel or cheesecloth. Removing extra water is key to ensuring your bread isn’t soggy and helps keep the perfect tender texture.
Can I substitute honey with sugar or another sweetener?
Yes, you can replace honey with an equal amount of granulated sugar, maple syrup, or agave nectar. Each will slightly alter the flavor or texture, but your Chocolate Chip Zucchini Bread Recipe will still turn out wonderful.
Do I have to use chocolate chips, or can I add nuts or dried fruit?
Chocolate chips are a classic addition, but feel free to mix it up! Chopped walnuts, pecans, or dried cranberries or raisins all make tasty variations that add extra texture and flavor.
Can I make muffins instead of a loaf?
Yes! This batter is perfect for muffins too. Adjust the baking time to around 18–22 minutes at 360°F and keep an eye on them—they’ll be moist and chocolatey little bites of joy.
Final Thoughts
This Chocolate Chip Zucchini Bread Recipe effortlessly blends wholesome ingredients with indulgent chocolate in a way that feels both nourishing and delightful. Whether you’re baking it for family, gifts, or a cozy treat just for yourself, it’s guaranteed to brighten your day. I truly can’t wait for you to try this recipe and see how a simple loaf can bring so much warmth and joy to your kitchen.
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Print
Chocolate Chip Zucchini Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 slices
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious and moist Chocolate Chip Zucchini Bread made with whole wheat flour, Greek yogurt, and shredded zucchini, perfect for a healthy twist on a classic treat. This quick bread combines warm spices and sweet chocolate chips for a flavorful snack or breakfast option.
Ingredients
Wet Ingredients
- 1.5 cups shredded zucchini (excess moisture squeezed)
- 1/3 cup oil or melted butter
- 1/2 cup honey
- 1/2 cup plain Greek yogurt
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 1/2 cups whole wheat flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- Pinch ground nutmeg
Add-ins
- 1/2 cup semi-sweet chocolate chips (or preferred chocolate chips)
Instructions
- Prep: Line the bottom of a 5×9 inch loaf pan with parchment and grease the sides. Preheat the oven to 360°F (182°C).
- Make batter: In a large mixing bowl, combine shredded zucchini, oil or melted butter, honey, Greek yogurt, eggs, and vanilla extract. Stir well until fully combined. In a separate medium bowl, whisk together whole wheat flour, cornstarch, baking powder, baking soda, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the wet ingredients and fold together gently until just combined; a few lumps are okay. Carefully fold in the chocolate chips.
- Bake: Pour the batter into the prepared loaf pan and spread evenly. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Be sure to peel off the parchment paper to prevent sogginess on the bottom.
Notes
- Make sure to squeeze out excess moisture from the shredded zucchini to prevent the bread from becoming too wet.
- Do not overmix the batter; folding just until combined keeps the bread tender.
- You can substitute oil with melted butter for richer flavor.
- Chocolate chips can be replaced with nuts or omitted for a nut-free or chocolate-free version.
- Store the bread wrapped at room temperature for up to 3 days or refrigerate for up to a week.
