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Chocolate Chip Zucchini Bread

Nothing beats a thick slice of super moist chocolate chip zucchini bread smothered in butter.

Nothing beats a thick slice of super moist chocolate chip zucchini bread smothered in butter.

We DEVOURED this bread. Inhaled it.

Like… it didn’t even last two days. It barely stuck around past the 24 hour mark.

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Nothing beats a thick slice of super moist chocolate chip zucchini bread smothered in butter.

It’s incredibly moist thanks to THREE CUPS of zucchini and the brown sugar.

And can you see how shiny the chocolate chips are? That’s my favorite part. In both banana bread and zucchini bread, I love how the moisture seeps into the chocolate chips creating a little chocolate “bubble” around each chip. I know I’m not doing a great job describing this, but you know what I’m talking about right?

I don’t know why, but that just gets me every time. 😍

Nothing beats a thick slice of super moist chocolate chip zucchini bread smothered in butter.

Now, I’m no nutritional expert…. ahem, clearly 😂… but I figure all the green veggies here make this bread a pretty square meal. Who’s with me?!

Enjoy a thick slice of this delicious zucchini bread warm or day-old, smothered in butter, with a tall glass of milk. You’ll be in heaven!

Chocolate Chip Zucchini Bread

Nothing beats a thick slice of super moist chocolate chip zucchini bread smothered in butter.

Ingredients:

3 cups shredded zucchini (2-3 medium zucchinis)

1 2/3 cup brown sugar

2/3 cup vegetable oil

2 tsp vanilla

4 large eggs

3 cups all-purpose flour

2 tsp baking soda

1/2 tsp baking powder

1 tsp salt

1 tsp ground cinnamon

pinch of nutmeg

1 cup miniature chocolate chips

 

Directions:

Preheat oven to 350ºF. Prepare two 9x5 loaf pans with light cooking spray and parchment paper lining.

In a large bowl, mix together the zucchini, sugar, oil, vanilla, and eggs.

In a separate bowl, mix together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Fold the dry ingredients into the wet ingredients just until batter is formed.

Fold in the chocolate chips.

Divide the batter evenly between the two prepared loaf pans. Bake for about 45 minutes, or until toothpick inserted comes out clean. If needed, cover with foil after 45 minutes to prevent over-browning while continuing to bake.

Let cool before removing from pans and slicing.

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Nothing beats a thick slice of super moist chocolate chip zucchini bread smothered in butter.

Ashton Swank

Ashton is the owner and author of Something Swanky. Although first and foremost a wife and mother, she considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador. Her focus is in food styling, food photography and recipe development.