//Chocolate Chip Zucchini Bread

Chocolate Chip Zucchini Bread

Zucchini takes a turn on the sweet side with this extra-moist recipe for Chocolate Chip Zucchini Bread.

One loaf of Zucchini Chocolate Chip Bread sliced next to another loaf in a parchment paper-lined bread pan

I am a big supporter of the culinary craze that is zucchini noodles. But there are times when summer’s most abundant bounty calls for something far more carbolicious. And cue the Chocolate Chip Zucchini Bread!

Grated zucchini pile next to box grater and zucchini

Step away from the spiralizer while you imagine this: Freshly grated zucchini folded into a flavor-packed quickbread batter studded with chocolate chips.

Clear bowl containing zucchini bread batter, grated zucchini and chocolate chips

The result is extra-moist zucchini bread perfect for slicing and serving for breakfast, dessert or any meal in between.

Two bread pans lined with parchment paper and filled with bread batter

Best of all, this quick and easy recipe makes not one, but two super-moist loves of zucchini bread. So that means there’s one for you and one to give to the kind soul who baked them. What’s that? That person is also you? Oh. How convenient.

Two loaves of the best Chocolate Chip Zucchini Bread

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Chocolate Chip Zucchini Bread

  • 3
    all-purpose flour
  • 1
  • 1
    baking powder
  • 1
    baking soda
  • 2
  • 1/2
    ground nutmeg
  • 3
    large eggs
  • 1
    vegetable oil
  • 2
  • 1
    vanilla extract
  • 2
    grated zucchini
  • 1 1/4
    semisweet chocolate chips

Preheat the oven to 350ºF. Line two 9×5-inch loaf pans with parchment paper then grease the parchment paper with cooking spray.

In a large bowl, sift together the flour, salt, baking powder, baking soda, cinnamon and nutmeg.

In a separate large bowl, whisk together the eggs, vegetable oil, sugar and vanilla extract until light and fluffy, about 2 minutes. Fold the dry ingredients into the wet ingredients just until combined. (The batter will be very thick.) Fold in the grated zucchini and chocolate chips.

Divide the batter evenly between the two prepared pans and bake for 45 to 50 minutes until a toothpick inserted comes out clean. Remove the loaves from the oven and allow them to cool for 20 minutes in the pans then transfer them a cooling rack to cool completely. Slice and serve.

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Nutrition Facts

Chocolate Chip Zucchini Bread

Amount Per Serving

Calories 293
Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 4g25%

Cholesterol 31mg10%

Sodium 229mg10%

Potassium 181mg5%

Carbohydrates 51g17%

Fiber 2g8%

Sugar 30g33%

Protein 4g8%

Vitamin A 85IU2%

Vitamin C 2.8mg3%

Calcium 33mg3%

Iron 2.2mg12%

* Percent Daily Values are based on a 2000 calorie diet.