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Chocolate Chip Zucchini Bread is golden brown and crunchy on the outside with a soft inside studded with partially melted chocolate chips and plenty of zucchini. This recipe originally published in September 2014.
It’s raining, it’s pouring, Hezzi-D is baking! I know that’s not how the song goes but I’m enjoying what I like to call a “rainy bake day”. I’ve already baked a Bundt cake, a butternut squash cake, and some muffins and now I have this bread ready to go into the oven.
My husband is at an auction and I’ve got the book “The Fault in Our Stars” in my CD player. Have you read this book before? It’s a seriously powerful book about teenagers with cancer and their outlook on life. It’s fictional but it really spoke to me. I listened to 4 out of the 6 CD’s while I finished baking.
Since I’ve had an abundance of zucchini from our CSA share I wanted to make zucchini bread. I’ve made zucchini bread plenty of times before but for some reason I couldn’t find my recipe. I looked for a recipe in my new Eats cookbook and found one. I added in some chocolate chips for good measure and made a rainy day zucchini bread.
- baking powder
- baking soda
- chocolate chips
- pecans (optional)
To make the bread preheat the oven to 350 degrees. Spray a loaf pan with baking spray and set aside.
In a bowl cream together the butter and sugar. Add in the eggs and vanilla and mix well.
Stir in the shredded zucchini.
In a medium bowl combine the flour, baking powder, baking soda, and cinnamon. Mix well.
Add the flour mixture to the butter mixture and mix well.
Fold in the chocolate chips and pecans if desired. Pour into prepared bread pan.
Bake for 1 hour. Cool completely.
The bread turned out well. It was crunchy and golden brown around the edges but soft and moist on the inside. The chocolate chips melted and left gooey patches of goodness all through the bread.
Because this bread has zucchini in it I thought it made a good breakfast bread with a little bit of butter on it. However, due to the chocolate chips, it was good as a dessert bread as well.
What kind of chocolate chips should I use?
I used milk chocolate chips but you can use dark chocolate, bittersweet, or semi-sweet.
Can I make mini loaves?
Yes! This will make around 10 mini loaves. However, since mini loaf pans are different sizes you will bake them at 350 between 30-40 minutes.
Can I make muffins from this recipe?
You sure can! Use the same recipe but fill muffin cups 3/4 of the way full with the batter. Bake for 18-22 minutes.
Can I substitute something for the zucchini?
You can use either shredded yellow squash or shredded apples in place of the zucchini in this recipe.
The first time I made this bread I made it as a whole loaf. I really liked the crunch on the outside of the bread and the soft interior but I didn’t like how long it took to bake.
This time I turned the batter into mini loaves. It took about half the time to cook and there was a lot more crunch to them because of the size. I could also wrap two in a package and give them as gifts! This would be a great holiday or birthday gift to give.
More Zucchini Recipes:
- Sourdough Lemon Poppyseed Zucchini Bread
- Sheet Pan Chicken Parmesan Stuffed Zucchini
- Healthy Zucchini Muffins for Babies and Toddlers
- Greek Zucchini Fritters
If you’ve tried my Chocolate Chip Zucchini Bread or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
- 1 c. (2 sticks) butter
- 1 c. sugar
- 3 eggs
- 1 Tablespoon vanilla
- 1 large zucchini, grated (about 2 cups)
- 2 c. flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 c. chocolate chips
- ½ c. pecans, chopped (optional)
- Preheat the oven to 350 degrees. Spray a loaf pan with cooking spray. Set aside.
- In a large bowl combine the butter and sugar. Mix well.
- Add in the eggs and vanilla. Mix well.
- Add the zucchini and stir until combined.
- In a medium bowl combine the flour, cinnamon, baking soda,
baking powder, chocolate chips, pecans, and salt. Mix to combine.
- Add the dry ingredients to the wet ingredients. Mix well.
- Pour the batter into the prepared loaf pan. Bake for 1 hour.
- Remove from oven and cool completely on a wire rack.
Recipe adapted from Eats: enjoy all the seasons by Mary Rolph Lamontagne