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Chocolate Chip Zucchini Bread Recipe

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4.4 from 70 reviews

This moist and flavorful Chocolate Chip Zucchini Bread combines the wholesome goodness of shredded zucchini with the sweet delight of semi-sweet chocolate chips. Made with a blend of all-purpose and whole wheat flours, and naturally sweetened with brown sugar and apple sauce, this bread is a perfect treat for breakfast or an afternoon snack. Baked to perfection, it boasts a tender crumb and a subtle chocolatey twist, making it a crowd-pleaser for all ages.

  • Total Time: 1 hour 5 minutes
  • Yield: 16 servings

Ingredients

Dry Ingredients

  • 1 cup all-purpose flour (unbleached)
  • 1 cup white whole wheat flour
  • 1/2 cup brown sugar (not packed)
  • 1 ⅛ tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup semi-sweet chocolate chips

Wet Ingredients

  • 1 large egg (beaten)
  • 1 tsp vanilla extract
  • 2 tbsp melted butter
  • 1 cup unsweetened apple sauce
  • 1 ½ cups shredded zucchini (not packed or squeezed, from about 1 1/4 large zucchinis)
  • cooking spray (for greasing the pan)

Instructions

  1. Preheat and prepare pan: Preheat your oven to 325°F (163°C). Lightly spray a 9×5-inch loaf pan with cooking spray to prevent sticking.
  2. Mix dry ingredients: In a large bowl, combine all-purpose flour, white whole wheat flour, brown sugar, baking soda, and salt. Stir well until thoroughly mixed.
  3. Add chocolate chips: Gently fold the semi-sweet chocolate chips into the dry mixture ensuring an even distribution without overmixing.
  4. Combine wet ingredients: In a separate medium bowl, whisk together the beaten egg, vanilla extract, melted butter, apple sauce, and the shredded zucchini until well combined.
  5. Mix wet and dry: Pour the wet ingredients into the dry ingredient bowl. Stir gently until just blended; avoid overmixing to keep the bread tender.
  6. Bake the bread: Transfer the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 45-55 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool and serve: Allow the bread to cool in the pan for about 10 minutes. Then remove it from the pan and let it cool completely on a wire rack before slicing and serving.

Notes

  • Do not pack or squeeze the shredded zucchini to retain moisture for a tender bread.
  • Use unbleached all-purpose flour and white whole wheat flour for a balanced texture and health benefits.
  • Check doneness with a toothpick to avoid overbaking and drying out the bread.
  • Substituting apple sauce helps reduce fat content and adds natural sweetness.
  • Store leftover bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/chocolate-chip-zucchini-bread-recipe/