Irresistible Chocolate Chip Zucchini Bread Recipe in 1 Bowl

Oh, how I love a good zucchini situation! It all started back when my neighbor Frank proudly dumped a grocery bag of homegrown zucchini on my porch – “Take ’em! They’re multiplying!” That’s when my chocolate chip zucchini bread obsession began. This recipe turns those sneaky green veggies into something my kids actually beg for (shh…they don’t need to know it’s practically a salad).

What makes this chocolate chip zucchini bread so special? It’s seriously moist (like, leave-the-napkin-handy moist), mixes in one bowl with just a fork, and straddles that perfect line between “totally acceptable breakfast” and “yes, I’ll have another slice of dessert.” The chocolate chips melt into little pockets of joy while baking, making this quick bread disappear faster than zucchini vines take over a garden.

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Why You’ll Love This Chocolate Chip Zucchini Bread

Listen, my friend, I’m downright obsessed with this chocolate chip zucchini bread recipe – and here’s why you will be too:

• One-bowl wonder: This easy chocolate zucchini bread comes together in minutes with just one mixing bowl and a spoon – no fancy kitchen gadgets needed!
• Moisture madness: That grated zucchini (don’t forget to squeeze it dry!) gives this healthy zucchini bread such incredible moistness, even my grandma asked for the recipe.
• Breakfast approved: The perfect excuse to eat chocolate for breakfast – thanks to that glorious zucchini making it somewhat virtuous!
• Freezer superstar: My freezer never runs out of this freezer friendly zucchini bread – just wrap individual slices for grab-and-go summer zucchini treats.

Trust me, this chocolate chip zucchini bread disappears faster than zucchini vines in August garden – it’s that good!

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Ingredients for Chocolate Chip Zucchini Bread

Here’s everything you’ll need to make this irresistible chocolate chip zucchini bread – and let me tell ya, these ingredients come together in the most magical way!

Wet Ingredients:

• 1 1/2 cups grated zucchini (squeezed dry – yes, really squish it between paper towels!)
• 1/2 cup melted unsalted butter or vegetable oil (I use butter for richer flavor)
• 3/4 cup packed light brown sugar (or dark if you want deeper molasses notes)
• 1/4 cup granulated sugar
• 2 large eggs (room temperature blends better)
• 1 teaspoon pure vanilla extract (skip the imitation stuff!)

Dry Ingredients:

• 1 1/2 cups all-purpose flour (spooned & leveled)
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon (Vietnamese cinnamon if you’ve got it)
• 1 cup semi-sweet chocolate chips (mini chips distribute better, but I often use regular)

Ingredient Notes

Now, I know some of you will ask about substitutions – here’s what works:

You must squeeze that zucchini dry (trust me, I learned this the soggy-bread way). Whole wheat flour can replace up to half the all-purpose – just expect a denser crumb. I’ve used coconut sugar too, though the bread turns darker. And friendly warning: skimping on chocolate chips is a crime – but white chocolate or cinnamon chips can be fun variations!

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How to Make Chocolate Chip Zucchini Bread

Alright, let’s get this glorious chocolate chip zucchini bread in the oven! I promise it’s easier than you think – just follow these simple steps for perfect results every time.

1. Prep your oven: Start by preheating to 350°F (175°C). Grease your 9×5 loaf pan really well – I like using butter and a dusting of flour.
2. Mix the wet ingredients: In one large bowl (see? one bowl wonder!), whisk together the squeezed-dry zucchini, melted butter or oil, sugars, eggs, and vanilla until smooth.
3. Add the dry ingredients: Sprinkle in the flour, baking soda, baking powder, salt and cinnamon. Stir gently – just until no flour streaks remain. Overmixing makes tough bread!
4. Fold in the good stuff: Now the magic – carefully stir in those chocolate chips. I like to reserve a handful to sprinkle on top for extra prettiness.
5. Bake to perfection: Pour your chocolate chip zucchini bread batter into the prepared pan and bake for 50-60 minutes. The top should be golden and a toothpick should come out clean (minus melty chocolate!).
6. Cool it down: Let the loaf cool in the pan for 10 minutes before transferring to a wire rack. This patience prevents crumbling!

See how easy this chocolate chip zucchini bread is? The hardest part is waiting for that first warm slice!

Pro Tips for Perfect Bread

Here are my secret weapons for the best chocolate chip zucchini bread:

• Squeeze that zucchini dry – I mean really squeeze! Wet zucchini equals soggy bread.
• Don’t peek at your bread before 45 minutes – that rush of cold air can make it sink.
• For easy removal, line your pan with parchment paper with overhang on the sides.

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Serving and Storing Chocolate Chip Zucchini Bread

Oh friends, let me tell you how to enjoy this chocolate chip zucchini bread to its fullest – and how to keep that zucchini magic going for weeks!

For serving, nothing beats a thick slice still warm from the oven, with a smear of butter melting right into those chocolate pockets. My kids grab slices straight from the loaf on busy mornings – it’s officially sanctioned as “breakfast food” in our house (veggies = health points!).

Now for storage secrets:

• Room temp: Wrapped tightly in foil, it stays moist for 3 days (if it lasts that long!)
• Fridge: In an airtight container, it keeps fresh up to 1 week – though I usually warm slices slightly
• Freezer: This is where zucchini bread shines! Wrap slices individually in plastic, then foil, for up to 3 months

Thawing tip: Frozen slices turn into instant snacks – just pop them straight into lunchboxes (they’ll thaw by noon), or microwave for 20 seconds for that fresh-baked feel. My freezer stash disappears faster than zucchini grow in August!

Nutritional Information

Let’s talk nutrition for this chocolate chip zucchini bread! While every slice packs some zucchini-powered goodness, remember that exact nutrition varies based on your ingredients and brands. Here’s the delicious breakdown per slice of this healthy zucchini bread: Calories 220, Fat 10g (that’s from all the melty chocolate chips!), Carbs 30g (thank the zucchini for keeping it reasonable), and Protein 3g. Not bad for a treat that tastes like dessert but eats like breakfast!

Frequently Asked Questions

More Zucchini Recipes to Try

Got more zucchini to use up? Oh honey, I’ve been there! When chocolate chip zucchini bread isn’t enough, try my fluffy zucchini muffins (perfect for back-to-school lunches) or crispy zucchini fritters with a garlicky yogurt dip. For even more zucchini inspiration, check out my Pinterest boards – I’ve got boards packed with zucchini everything from breads to cookies to savory dinners. Whoever said zucchini season is boring clearly never visited my kitchen!

Chocolate Chip Zucchini Bread

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A super-moist, easy-to-make zucchini bread packed with chocolate chips. Perfect for breakfast or a snack, and it freezes well.

• Author: Sophia Collins
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 1/2 cups grated zucchini
• 1/2 cup melted butter or oil
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup chocolate chips

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Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, mix zucchini, melted butter, brown sugar, granulated sugar, eggs, and vanilla.
3. Add flour, baking soda, baking powder, salt, and cinnamon. Stir until just combined.
4. Fold in chocolate chips.
5. Pour batter into the prepared loaf pan.
6. Bake for 50-60 minutes or until a toothpick inserted comes out clean.
7. Let cool in the pan for 10 minutes before transferring to a wire rack.

Notes

• Squeeze excess moisture from grated zucchini before using.
• For a healthier option, replace half the flour with whole wheat flour.
• Freeze slices individually for quick snacks.
• Find more recipes on our Pinterest page.

Nutrition

• Serving Size: 1 slice
• Calories: 220
• Sugar: 18g
• Sodium: 180mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 45mg