Chocolate Chip Zucchini Bread Recipe

Overview

This chocolate chip zucchini bread is a tender, lightly spiced loaf with a soft crumb and pockets of melted chocolate. The batter comes together in one bowl, and the zucchini can be shredded with a box grater while the oven preheats.

For the best texture, squeeze excess moisture from the shredded zucchini without drying it completely. The finished loaf should be deeply golden, slightly domed, and firm in the center; a toothpick inserted into the middle may have a few moist crumbs or melted chocolate attached, but it should not show wet batter.

Ingredients

• 1 1/2 cups finely shredded zucchini, about 1 medium zucchini before squeezing
• 1 3/4 cups (219 g) all-purpose flour, plus 1 tablespoon for coating the chocolate chips
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1 teaspoon ground cinnamon
• 2 large eggs, at room temperature if possible
• 1/2 cup (100 g) packed light brown sugar
• 1/4 cup (50 g) granulated sugar
• 1/2 cup (120 ml) neutral oil, such as canola or vegetable oil
• 2 teaspoons vanilla extract
• 3/4 cup (135 g) semisweet chocolate chips, plus 2 tablespoons for the top

How to make it

1. Prepare the pan and oven. Heat the oven to 350°F (175°C). Grease a 9-by-5-inch loaf pan and line it with a strip of parchment paper, leaving enough overhang to lift out the baked loaf. If using a darker metal pan, check the bread a few minutes early because it can brown faster.

2. Shred and drain the zucchini. Shred the zucchini on the large holes of a box grater. Place it in a clean kitchen towel or several layers of paper towel and squeeze firmly over the sink. You want to remove dripping liquid while leaving the zucchini moist and flexible; do not press it into a dry ball. Measure 1 1/2 cups after squeezing.

3. Combine the dry ingredients. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Toss the 3/4 cup of chocolate chips with 1 tablespoon of the flour mixture in a small bowl. This light coating helps them stay distributed through the loaf.

4. Mix the wet ingredients. In a large bowl, whisk the eggs, brown sugar, granulated sugar, oil, and vanilla until smooth and glossy. A few streaks of sugar are fine; there is no need to beat the mixture until fluffy.

5. Make the batter. Add the squeezed zucchini to the wet mixture and stir to combine. Add the dry ingredients and fold with a spatula just until no broad streaks of flour remain. Fold in the flour-coated chocolate chips. Stop mixing as soon as the batter comes together; overmixing can make the loaf firm or chewy.

6. Fill the pan. Scrape the batter into the prepared loaf pan and smooth the top. Scatter the remaining 2 tablespoons of chocolate chips over the surface. The pan should be no more than about two-thirds full; if your pan is smaller than 9 by 5 inches, hold back a little batter and bake it as a muffin rather than risking overflow.

7. Bake. Bake for 55 to 65 minutes, rotating the pan once after about 35 minutes. The loaf is ready when the top is golden brown, the center springs back lightly when pressed, and a toothpick inserted into the center comes out with a few moist crumbs. If the toothpick hits a chocolate chip, test a nearby spot. Wet, shiny batter means the loaf needs more time.

8. Cool before slicing. Let the bread cool in the pan for 15 minutes. Use the parchment to lift it onto a wire rack and cool for at least 45 minutes before slicing. Cutting while it is very hot can make the center seem gummy, even when the loaf is properly baked.

Expert tips

• Use finely shredded zucchini. Fine shreds soften into the crumb and are less likely to create wet pockets than thick ribbons.
• Do not skip the squeeze. Very wet zucchini can produce a sunken, gummy center. If your zucchini is exceptionally watery, squeeze it twice, but do not wring it completely dry.
• Measure flour by weight when possible. If using cups, spoon the flour into the measuring cup and level it rather than scooping directly from the bag.
• Prevent a dark top. If the top is browned but the center is not done after about 45 minutes, loosely tent the loaf with foil and continue baking.
• Choose your chocolate. Semisweet chips give balanced sweetness; dark chocolate chips make the loaf less sweet, while milk chocolate chips create a softer, sweeter flavor.
• For a nutty variation, replace up to 1/2 cup of the chocolate chips with chopped walnuts or pecans. Keep the total add-ins at about 1 cup so the loaf does not become difficult to slice.

Serving and storage

Serve the bread warm or at room temperature, sliced with a serrated knife. It is tender enough to eat plain, though a little softened butter pairs well with the warm cinnamon and chocolate.

Store the completely cooled loaf in an airtight container or tightly wrapped at room temperature for up to 3 days. For longer storage, refrigerate it for up to 5 days; bring slices to room temperature or warm them briefly before serving. To freeze, wrap individual slices or the whole loaf tightly, place in a freezer-safe bag, and freeze for up to 3 months. Thaw wrapped at room temperature so condensation does not make the surface wet.

Frequently asked questions

Do I need to peel the zucchini for zucchini bread?

No. The peel is thin, softens during baking, and adds color. Wash and dry the zucchini, then shred it with the peel on.

How much zucchini should I use after squeezing?

Use 1 1/2 cups of finely shredded zucchini after squeezing out excess liquid. This is usually about one medium zucchini, but the exact amount varies by size and water content.

Why is my zucchini bread gummy in the middle?

The zucchini may have released too much water, the loaf may have been underbaked, or it may have been sliced while still very hot. Squeeze the zucchini until it stops dripping, bake until the center shows no wet batter, and cool the loaf for at least 45 minutes before slicing.

Can I use whole-wheat flour?

You can replace up to 1/2 cup of the all-purpose flour with whole-wheat flour. The loaf will be slightly denser and more substantial; replacing all the flour may make it noticeably heavier and drier.

Can I make this recipe into muffins?

Yes. Divide the batter among 12 lined muffin cups, filling each about three-quarters full, and bake at 350°F (175°C) for approximately 18 to 23 minutes. They are done when the tops spring back lightly and a toothpick comes out with moist crumbs.