Chocolate Chip Zucchini Bread

1 loaf
1 hr 5 min

Chocolate Chip Zucchini Bread is breakfast and dessert packed into one loaf pan. Loaded with moisture and studded with dark chocolate chips, this quick bread gets an extra layer of flavor from chocolate ganache frosting.


Everyone in my house has the stomach flu except me. This happens whenever something nasty is going around; my people get stricken yet I am miraculously spared. My mother says it’s because I’m a carrier but I prefer to think it’s because of that bite of carrot I ate back in 1992. Vegetables, in my opinion, are like radiation: both should be avoided at all costs, but in the rare case of accidental exposure side effects should be permanent.


These days, the only nutrients that make it past my lips are in the form of Flintstones vitamins. People are going crazy adding vegetables to pasta dough and ice cream and I’m over here wondering how long to bake Fred and Barney in a quick bread. But chalky cartoon vitamins can only do so much to safeguard from the stomach bug so I’m breaking my vegetable moratorium for a zucchini. Mixed with sugar, of course.

Lean, mean and green, zucchini packs this from-scratch bread recipe full of moisture and nutrients. Simply grate the garden vegetable then add a few basic ingredients and you get the best zucchini bread ever. And since everything, including vegetables, tastes better with chocolate I toss a handful of dark chocolate chips into the batter and frost the top with a dark chocolate ganache.


Chocolate Chip Zucchini Bread is breakfast and dessert packed into one loaf pan. Double the recipe and freeze a loaf for later or use the excess batter to make a batch of zucchini muffins. In short, you cannot go wrong with this foolproof recipe.

Before sharing the recipe for Chocolate Chip Zucchini Bread, here are a few tips and tricks to help you out:


Ingredient Tips and Tricks

Do not blot or drain grated zucchini because we want that moisture inside the bread.


If you don’t have dark chocolate chips on hand then semi-sweet or milk chocolate chips make great substitutes.


My favorite oil to bake with is olive oil, but feel free to substitute vegetable oil or canola.


Preparation Tips and Tricks

Always use the spoon and level method to measure flour. Scooping flour is a no-no. That technique overpacks flour into the measuring cup which will result in dry, dense bread.


Storage and Freezing Tips for Chocolate Chip Zucchini Bread

Cover bread with plastic wrap then store at room temperature for up to 3 days or in the refrigerator up to 7 days.


To make ahead just bake, cool and wrap bread in plastic then in aluminum foil and freeze up to 3 months. Thaw overnight in the refrigerator then serve at room temperature.

I hope you enjoy this recipe for Zucchini Bread with Chocolate Chips. Please leave a comment and a rating at the bottom of this blog when you try it for yourself. And, while you’re at it, sign up for my weekly Recipe Newsletter so you never miss a tempting recipe.


Finally, if you like quick bread recipes then you’ll love my recipe for Apple Bread + Cinnamon Frosting. Studded with Honeycrisp apples and slathered with cinnamon-spiced cream cheese frosting, this homemade bread is a sweet way to switch up your breakfast routine.

Chocolate Chip Zucchini Bread

Recipe details

  • 1  loaf
  • Prep time: 20 Minutes Cook time: 45 Minutes Total time: 1 hr 5 min
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Ingredients

Zucchini Bread

  • 1 1/2 cups all-purpose flour unbleached
  • 1/2 tsp sea salt fine
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1/2 cup olive oil
  • 2 large eggs room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 2 tsp vanilla extract pure
  • 1 1/4 cups grated zucchini
  • 1/2 cup dark chocolate chips

Chocolate Frosting

  • 1/2 cup dark chocolate chips
  • 1/4 cup heavy whipping cream

Instructions

Zucchini Bread

Preheat oven to 350 degrees. Coat a 9 x 5 metal loaf pan with nonstick spray then line with parchment paper. Set aside.
In large mixing bowl, whisk together flour, salt, baking powder, baking soda and cinnamon. Set aside.
In a separate bowl, whisk oil and eggs with both sugars and vanilla until well combined.
Add grated zucchini to wet ingredients and stir with a wooden spoon until incorporated.
Add wet ingredients to dry and stir with a spoon until just barely combined. Avoid overmixing.
Gently stir in chocolate chips.
Pour batter into prepared loaf pan and bake for 45 to 50 minutes. Bread is done when a toothpick inserted into the center comes out with a few moist crumbs. For best results, do not overbake.
Place loaf pan on a wire rack to cool for 20 minutes then remove loaf from pan to cool completely before frosting.

Chocolate Frosting

Place chocolate chips in a heat safe bowl. Set aside.
In a small saucepan, bring heavy whipping cream to a simmer over medium heat.
Pour hot cream over chocolate chips and allow the mixture to sit undisturbed for 5 minutes then stir until melted and evenly combined.
Spread frosting over top of bread. Allow frosting set before slicing and serving.

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Comments

  • Nicole P Nicole P on Jun 23, 2021

    Delicious!

  • Pam Pam on Jul 13, 2021

    I have problems sometimes of my chocolate chips sinking to the bottom half of my bread. Solution add enough flour to coat the chocolate chips before adding them. Take the flour from your measured flour😊

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