Chocolate Chip Zucchini Bread . . . with a hint of spice and a sprinkling of chocolate chips, this zucchini bread is tasty any time of day!
When we have an abundance of garden fresh zucchini, I love baking it up into treats like zucchini bread, zucchini cookies, and butterscotch zucchini blondies. Mmmmm.
Fall weather is starting to set in here in Utah. We have had a fabulously warm and sunny month so far, but I can feel a chill in the air this morning. I was all excited to start baking with pumpkin, but when I went to the store on Saturday, they were all out.
They assured me they would have some in stock today, so I’m heading there again. But in the meantime, I decided to make zucchini bread with our very last zucchini from the garden.
We didn’t even know it was there, we thought the plant had died. What a pleasant surprise to find it hiding under the dead leaves! My boys requested some type of chocolate zucchini bread, so I added chocolate chips.
What Kind of Chocolate Chips Should I Use for Chocolate Chip Zucchini Bread?
-I used the mini chocolate chips, because I had a few I needed to use up. I have also used regular chocolate chips with good results.
-I like to use semi sweet chocolate chips because I love the ooey gooey melting factor, but you can use milk chocolate.
Do I Need To Peel the Zucchini for Zucchini Bread?
-Peeled vs. non-peeled zucchini is really a matter of preference. Seeing those green flecks lets people know they are eating zucchini bread. I rarely peel my zucchini, except when I want it hidden, like for my lemon poppy seed zucchini bread.
Handy supplies for making chocolate chip zucchini bread:
- You don’t need a mixer for this recipe, so a good whisk is a must. I have at least four in my kitchen, and use them all the time.
- I use a cheese grater to shred my zucchini. I know most people love the box graters, but I prefer a hand held grater.
- I love baking quick breads in mini loaf pans, I think they just turn out better. These loaf pans are my favorite!
Chocolate Chip Zucchini Bread
- 1/3 cup oil (I used canola)
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla
- 1/3 cup buttermilk
- 1 1/2 cups shredded zucchini
- 1 2/3 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp baking powder
- 1 tsp cinnamon
- 1/2 cup mini chocolate chips (or regular)
- Whisk together oil and sugar in a large mixing bowl. Whisk in the eggs, vanilla, buttermilk, and zucchini.
- Combine dry ingredients and chocolate chips in a small bowl, stir into wet ingredients.
- Pour batter into 3 well greased 5.75 x 3" mini loaf pans or one 9x5" loaf pan.
- Bake at 325°. Large loaf bakes for about 55-60 minutes, small loaves bake for about 30 minutes. I like using the mini pans because the middle cooks faster so the edges don't get as brown.
Have an abundance of zucchini? Here are a few more zucchini recipes:
Double Chocolate Zucchini Bread
Mozzarella Parmesan Zucchini Bites
This recipe was originally posted on October 18, 2010. It was updated August of 2018.
I love zucchini bread, but adding chocolate chips makes it even BETTER! Thank you for another great recipe.
Chocolate chips make everything taste better. I didn’t know you that you didn’t have to peel the zucchini – one of those little tasks that I always hate doing!
Oh this looks so goo. My daughter loves zucchini!
The Chocolate Chips were a great suggestion! I like the sweeter twist!
Oh my yummy! Why have I never added chocolate chips before? So good!
Chocolate chips do have a magical way of making everything taste better! 🙂
What do you think about adding chopped walnuts or pecans to the recipe?Many of my friends like nuts in their breads.
Your recipe sounds just wonderful~am going to make it tonight!
Thanks
You can absolutely add nuts! I love adding chopped pecans to mine!
Thank you for the tasty recipe. I wanted it to be a little more chocolaty so I added 2 tablespoons of unsweetened cocoa powder and 1/4 tsp of ground cloves. I also substituted 1/3 cup of canola oil for the butter. It tasted great!
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I made this evening. Was very easy and turned out great. recipe called to use 9x 5 loaf pan or 3 mini loaf pans.
I only had 2 mini loaf pans so I used 3 small mason jars to bake the rest of the batter in. The jars baked up so nice wish I would used more jars.
I love that idea Fran! Bread baked in jars is just fun to serve because it’s so cute. I’ll have to try it! 🙂
Thanks for the tip about the chocolate chips so they don’t sink.
I have this problem all the time.
I definitely want to give this recipe a try.
Thank you so much for sharing it.
Made this today tastes great I will link it back to you from my blog thanks for all the many zucchini recipes I will be trying out a few of them this weekend “)
Blessing and peace be with you as you wait for your miracle to come your way! Blessings! Kerri (thanks for the recipe too)