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Chocolate Chip Zucchini Bread

This Chocolate Chip Zucchini Bread is a moist and flavorful treat that sneaks in a healthy twist with grated zucchini. The rich sweetness of chocolate chips balances perfectly with the tender texture, making it a delicious breakfast option. Plus, it’s perfect for meal prep—bake ahead and store in the fridge or freezer for a quick, homemade bite anytime!

90 min

Prep Time

90 min

Total Time

90 min

Servings

12

Ingredients

Pantry

  • 1 ½ cups Sugar

  • ¼ tsp Salt

  • 3 cups Flour

  • 2 tsp Baking Soda

  • 1 tsp Cinnamon

  • 1 cup Chocolate Chips (or nuts)

Fridge and Freezer

  • 3 Zucchini

  • 2 Eggs

  • ¾ cup Butter (or shortening)

Directions

  1. Wash hands with soap and water. Preheat the oven to 350 degrees. Grease 2 loaf pans. Wash and dry the produce. Grate the zucchini, put in a bowl, and set aside. Melt the butter in the microwave in a microwave-safe bowl.

  2. In a mixing bowl, beat together the sugar, eggs, and butter (or shortening for dairy-free). Beat in the dry ingredients and mix well (batter will be very thick). Stir in the zucchini and chocolate chips (or nuts) until just incorporated.

  3. Divide the batter between 2 loaf pans. Bake for 40-60 minutes, or until a wooden toothpick inserted into the center comes out clean.

  4. Cool in pans for 10 minutes. Run a thin knife around the edges, and remove zucchini bread out onto wire cooling racks to finish cooling. Slice each loaf into 12 pieces. The recipe makes 12 servings, each serving is 2 slices. Refrigerate leftovers within 2 hours.

*Replace melted butter with shortening and omit chocolate chips, or replace with nuts, to make this recipe dairy-free.

*Omit chocolate chips or replace with nuts to make this recipe chocolate-free.

<ul><li>*Save time by making this recipe ahead of time and storing in the fridge or freezer.</li></ul>

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