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Chocolate Chip Zucchini Bread

Well, it's that time of year! The time where we as produce farmers have waaaayyy to many zucchini's on our hands, even though we said we would reduce how many zucchini plants we would plant this year because we grew too many the year prior, and the year before that. What's great about zucchini plants is that they always seem to flourish and you can use them in so many things. Have too many zucchini's or a large zucchini that's the size of a baby? Grate it up, squeeze as much water out of it as you can, then freeze it in 2 cup servings and pull it out when you crave some zucchini baking, or throw that grated zucchini in a chili!

Today I'm sharing one of my favorite zucchini bread recipes. It's easy, moist (yep I said that uncomfortable word), and oh so delicious!


Chocolate Chip Zucchini Bread

Time: 70 minutes +

Servings: 10-12


  • 1 3/4 cups all purpose flour

  • 1 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 1 1/2 tsp ground cinnamon

  • 1/4 tsp nutmeg

  • 1/4 tsp ground ginger

  • 1/4 tsp salt

  • 1/4 cup ground flax seed

  • 3/4 cup brown sugar

  • 2 large eggs, warmed to room temperature

  • 1/2 cup butter, melted

  • 1 1/2 tsp vanilla extract

  • 2 cups shredded zucchini

  • 1 cup chocolate chips (plus 1/4 cup more for topping if you choose)

  • 1 tbsp brown sugar, for sprinkling on the top of the the bread


  1. Preheat oven to 350 degrees and grease a loaf pan; set aside.

  2. In a medium bowl or stand mixer, mix together flour, baking powder, baking soda, cinnamon, nutmeg, ground ginger, salt and flax seed. Set aside.

  3. In a separate bowl, stir together the brown sugar, eggs and melted butter until smooth then add to the dry ingredients.

  4. Incorporate zucchini and vanilla extract until well combined.

  5. Fold in chocolate chips to the mixture.

  6. Pour the batter into the prepared loaf pan and sprinkle more chocolate chips and/or brown sugar to the top of the loaf.

  7. Bake until golden brown and a toothpick comes out clean, about 50-60 minutes.

  8. Remove bread from the oven and let sit in the loaf pan for about 10 minutes. Loosen with a butter knife around the edges and carefully remove the bread from the pan. Cool completely before slicing.

  9. Enjoy plain or with some butter!

Happy baking!


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