The best bread to bake in the summer months is Chocolate Chip Zucchini Bread.
Some people are a little weirded out about zucchini bread in general. I mean… the the thought of eating a sweet bread loaf that is loaded with a vegetable seems weird to some. Your job is to convince them that zucchini bread is awesome. This recipe will be the convincer. It’s perfectly sweet, and it has plenty of chocolate chips and barely noticeable zucchini in it too. You cannot taste the zucchini, but it keeps the bread nice and moist.
What kind of chocolate chips are best for this zucchini bread?
Miniature chocolate chips are best to use in loaf breads like this. Why? Well, if you use miniature chocolate chips, they distribute themselves all over the place in the bread so you get lots of little bites of chocolate in every bite. You can certainly use regular chocolate chips, but I like the mini chips for this reason!
How to grate zucchini for zucchini bread:
Always use the small part of your grater to grate the zucchini for your chocolate chip zucchini bread. In other words, don’t use the size grate you’d use for cheese. You want the zucchini to be part of the bread, but you don’t want big chunks of zucchini in your bread either!
Make-ahead and storage tip:
Chocolate Chip Zucchini Bread loaves may be wrapped in plastic wrap and then in foil and frozen for up to two months. Since the recipe makes two loaves, we always eat one and freeze the second loaf to be enjoyed later.
Here are a few more zucchini bread recipes you might enjoy:
- Pineapple Zucchini Bread
- Classic Zucchini Bread
- Cinnamon Swirl Zucchini Bread
- Blueberry Zucchini Bread
- Organic Banana Zucchini Bread
Chocolate Chip Zucchini Bread
- 3 cups all purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 cups granulated white sugar
- 1/2 cup vegetable or canola oil
- 1/2 cup unsweetened applesauce
- 3 large eggs
- 1 tablespoon vanilla extract
- 2 cups finely grated zucchini
- 1 cup miniature chocolate chips
- Preheat the oven to 325 degrees F. Spray two 8-inch loaf pans with nonstick spray.
- In a medium bowl, whisk together the flour, cinnamon, salt, baking soda, and baking powder.
- In a large bowl, use a whisk to combine the sugar, oil, applesauce, eggs and vanilla. Stir in the dry ingredients. Then stir in the zucchini and chocolate chips.
- Divide the batter between the two pans, and bake for 40 to 60 minutes. Keep an eye on the loaves and take them out when a toothpick inserted into the center comes out clean. Let cool completely before slicing or storing.
- If you don't want to use applesauce, you can use a whole cup of oil instead.
- I like to sprinkle a few additional chocolate chips on top of the batter before baking.
- Loaves may be wrapped in plastic wrap and then in foil and frozen for up to two months.