Quick Chocolate Chip Zucchini Bread Recipe
This Quick Chocolate Chip Zucchini Bread is a moist and flavorful loaf that combines the subtle sweetness of shredded zucchini with mini semisweet chocolate chips. Easy to prepare and perfect for a comforting snack or breakfast, this recipe uses simple ingredients and a straightforward baking method to deliver a delicious treat with the perfect balance of spices and chocolate.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 2 loaves (8x4-inch pans) 1x
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Ingredients
Scale
Zucchini Loaf Batter
- 3 cups shredded zucchini (from 3 or 4 medium pieces)
- 1 1/2 cups white sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3/4 cup melted butter
- 1/4 tsp kosher salt
Dry Mixture
- 3 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp ground cinnamon
Mix-ins
- 1 1/2 cups mini chocolate chips (semisweet)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 8×4-inch loaf pans using nonstick spray and then lightly dust with flour to ensure easy removal of the bread once baked. Set these pans aside.
- Drain Zucchini: Place the shredded zucchini in a colander over the sink to allow excess moisture to naturally drain without squeezing or wringing it. This helps maintain moisture while preventing sogginess.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the white sugar, eggs, vanilla extract, melted butter, and kosher salt until the mixture is smooth and slightly pale, creating a well-emulsified base for the batter.
- Add Dry Ingredients: Gradually add the all-purpose flour, baking soda, and ground cinnamon to the wet mixture. Whisk gently just until no streaks of flour remain; the thick batter is expected at this stage.
- Incorporate Zucchini and Chocolate Chips: Gently fold the drained shredded zucchini into the batter until just combined. Then stir in the mini chocolate chips, taking care not to overmix to evenly distribute them without developing the batter too much.
- Fill Pans and Bake: Divide the batter evenly between the prepared loaf pans. Place the pans in the preheated oven and bake for 40 to 60 minutes. The bread is done when a wooden toothpick inserted in the center comes out mostly clean, with a few moist crumbs allowed for moistness.
- Cool and Serve: Let the loaves cool in the pans for 10 minutes. Run a knife around the edges to loosen them, then transfer to wire racks to cool completely. Optionally, sprinkle a little cinnamon sugar on top while still warm for extra flavor.
Notes
- Do not wring the shredded zucchini to retain some natural moisture, which keeps the bread tender.
- Use nonstick spray combined with flour to prevent sticking in the loaf pans.
- Underbaking slightly ensures a moist interior; a few moist crumbs on the toothpick are fine.
- For added flavor, sprinkle cinnamon sugar on the warm loaf after baking.
- Mini chocolate chips distribute more evenly and prevent sinking compared to larger chips.
Keywords: zucchini bread, chocolate chip zucchini bread, quick bread, chocolate chip loaf, zucchini recipe, easy baking, moist zucchini bread
