Chocolate Chip Zucchini Bread That's Moist, Tender, and Packed with Chocolate – in One Bowl
This one-bowl recipe stays moist and tender for days – save it for your next summer baking afternoon when you need to use up zucchini from the garden.
Equipment
- Large Mixing Bowl
- Small Bowl
- Whisk
- Two 8x4-inch loaf pans
- Wire racks
- Toothpick
- Aluminum foil
Ingredients
- 3 cups all-purpose flour The base – use a good brand for consistent results. I like King Arthur or Gold Medal; if you substitute all-purpose with whole wheat, use only 1 cup whole wheat and 2 cups white or the bread will be too dense.
- 2 cups granulated sugar You can reduce to 1½ cups if you prefer less sweet, but the texture may be slightly less tender.
- 3 teaspoons ground cinnamon The main warm spice – necessary for that classic zucchini bread flavor.
- 1 teaspoon baking soda Helps the bread rise; pairs with the acidity in the zucchini and vanilla for a good lift.
- 1/2 teaspoon salt Balances the sweetness and brings out the chocolate.
- 1/2 teaspoon baking powder Gives an extra little rise so the bread is light.
- 1/2 teaspoon ground allspice A tiny amount adds a subtle warmth that you can't get from cinnamon alone – trust me, it makes a difference.
- 3 large eggs Cold eggs can make the batter stiff – let them sit out for 15 minutes first.
- 2 cups grated zucchini You don't need to peel it – just grate it, seeds and all. Do not squeeze out the liquid.
- 1 cup canola oil Vegetable oil or melted coconut oil also work.
- 3 teaspoons vanilla extract Rounds out the flavors beautifully.
- 1 cup semisweet chocolate chips The star – use good quality chips like Ghirardelli or Guittard. I like to fold in a few extra for the top to get melty chocolate on the crust.
- 1 cup raisins Adds chewiness and natural sweetness. If you use them, soak them in hot water for 5 minutes first to plump up – they'll stay juicy in the bread.
Instructions
- Whisk together the dry ingredients: In a large bowl, whisk the flour, sugar, cinnamon, baking soda, salt, baking powder, and allspice until well combined. As you whisk, the air fills with the warm, heady scent of cinnamon and allspice—a promise of what's to come. Break up any clumps of flour or spice.
- Beat the wet ingredients: In a separate small bowl, beat the eggs, grated zucchini, canola oil, and vanilla extract until the eggs are fully incorporated and the mixture looks pale and slightly frothy. You'll hear the gentle splash of the oil blending in. Don't worry if the zucchini separates a little – that's fine.
- Combine wet into dry: Pour the wet mixture into the dry ingredients and stir with a spatula or wooden spoon just until no streaks of flour remain. Do not overmix – the batter will look slightly lumpy, which is perfect. Overmixing develops gluten and creates a dense, tough bread.
- Fold in the add-ins: Gently fold in the chocolate chips and raisins (if using). The batter turns speckled with dark chocolate and golden raisins—each fold revealing a little more. Reserve a tablespoon of chips to sprinkle on top of the batter right before baking – it makes a pretty crown.
- Fill the pans: Divide the batter evenly between two greased 8x4-inch loaf pans. Smooth the tops with the spatula and sprinkle the reserved chocolate chips on top.
- Bake: Place pans on the middle rack of the oven. Bake for 60 to 65 minutes, or until a toothpick inserted in the center comes out clean (just a few moist crumbs are okay). Zucchini adds moisture, so baking may take the full 65 minutes – start checking at 60 and add 5-minute increments if needed. If the tops are browning too quickly (usually after 40 minutes), tent the loaves loosely with aluminum foil.
- Cool and remove: Let the pans cool on a wire rack for exactly 10 minutes. This resting time lets the loaves set so they don't crumble when you turn them out. Then carefully remove the loaves from the pans and transfer them directly to the wire racks to cool completely – at least another hour if you can wait.
Notes
- Don't overmix – I can't stress this enough. Stir until the flour just disappears, even if there are a few lumps. It's better to undermix than to overmix. The batter should look like a thick muffin batter, not a perfectly smooth cake batter.
- Use small to medium zucchini. Large zucchini have more seeds and are watery. If you only have a giant one, scoop out the seeds before grating. But for best results, grab a couple of 8-inch zucchinis.
- Test your leavening freshness. Baking soda and baking powder lose potency over time. If your bread doesn't rise much, check the expiration dates. To test baking powder: add a teaspoon to a little hot water – it should bubble vigorously.
- Taste the batter? You can, but be smart. I know it's tempting – I've done it. If you're craving a bite, the batter is safe to eat in small amounts because the eggs are only raw. But if that bothers you, try a drop of the cooked batter after it's baked. I promise the chocolate chips are even better warm anyway.
- Reserve a handful of chocolate chips for the top. It's a small step that makes the loaf look bakery-beautiful – plus you get that extra hit of melted chocolate right on the crust.
- Let the loaves cool completely before slicing. I know it's hard to wait, but cutting into warm bread compresses the crumb and makes it gummy. Give it the full hour on the wire rack—you'll be rewarded with clean slices that hold their shape.