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–+ servings
Melany

Chocolate Chip Zucchini Bread: A Sweet and Healthy Treat

Transform zucchini into a deliciously moist and chocolatey delight with Chocolate Chip Zucchini Bread. Perfect as a snack, dessert, or even breakfast, this recipe combines the natural goodness of zucchini with the indulgence of chocolate chips for a treat that’s both wholesome and irresistible.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 2 loaves
Course: Dessert/Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

Dry Ingredients:
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 4 teaspoons pumpkin pie spice
Wet Ingredients:
  • 2 cups canned pumpkin
  • 1/3 cup brown sugar
  • 1/3 cup granulated sugar
  • 1 cup applesauce or oil
  • 3 large eggs
  • 1 tablespoon vanilla extract
Add-Ins:
  • 2 cups chocolate chips reserve some for topping

Method
 

Prepare Your Oven and Pans:
  1. Preheat the oven to 350°F (175°C).
  2. Grease two 8x4-inch loaf pans or line them with parchment paper for easy removal.
Mix the Dry Ingredients:
  1. In a large bowl, whisk together the flour, salt, baking powder, baking soda, and pumpkin pie spice. Set aside.
Combine the Wet Ingredients:
  1. In another bowl, whisk together the canned pumpkin, brown sugar, granulated sugar, applesauce (or oil), eggs, and vanilla extract until smooth and well combined.
Combine Wet and Dry Mixtures:
  1. Pour the wet ingredients into the bowl with the dry ingredients.
  2. Stir gently until the mixture is just combined. Avoid overmixing to keep the bread tender.
Add the Chocolate Chips:
  1. Fold in the chocolate chips, ensuring they are evenly distributed. Reserve a handful for topping.
Fill and Top the Loaf Pans:
  1. Divide the batter evenly between the prepared loaf pans.
  2. Sprinkle the reserved chocolate chips on top for a decorative finish.
Bake the Bread:
  1. Place the pans in the preheated oven and bake for 50-55 minutes.
  2. Check for doneness by inserting a toothpick into the center of each loaf; it should come out clean or with a few moist crumbs.
Cool and Serve:
  1. Allow the loaves to cool in the pans for 10 minutes.
  2. Remove from the pans and transfer to a wire rack to cool completely before slicing.
  3. Serve as a snack, dessert, or breakfast option.

Notes

  • f using fresh zucchini, shred and squeeze out excess moisture before adding to the wet ingredients.
  • Dark or semi-sweet chocolate chips work best for a rich flavor.
  • Customize with chopped nuts, dried cranberries, or shredded coconut for added texture.

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