Baking should be easy. One bowl. One pan. One amazing use of zucchini. Easy Amish Chocolate Chip Zucchini Bread is rich and worth your time.
Easy Zucchini Bread Recipe
One reason I find cooking enjoyable is that I intuitively know how to eliminate unnecessary steps and ingredients. I try to do that for you here on my blog.
I promise to do this for you extra, extra much on this delicious recipe. No separate bowls for dry ingredients and wet ingredients. I don't enjoy doing dishes that much.
In Easy Amish Chocolate Chip Zucchini Bread, everything goes into one mixing bowl and into one 9-inch loaf pan to create a stand-up, chocolate chip-dotted, zucchini bread that everyone will want you to make for breakfast or dessert.
The hardest part of this recipe is waiting until the second day to eat it.
Spoiler alert: I didn't wait. I ate some on day one and day two. Day three it was gone and the sadness in my heart sat in.
That is until the next giant zucchini hid in my garden for an extra day or two and I got to make it again!
Breakfast or Dessert?
So... I need to know, in your opinion... Is Chocolate Chip Zucchini Bread and/or Blueberry Banana Bread a dessert or a breakfast food?
I just got crazy and put it in both categories. This way you have permission to eat it for breakfast.
This recipe is a great way to use a versatile vegetable! Health food! Right?
I'll be eating it for both breakfast and dessert.
With delicious quick breads like this one--Less is more. Really--Do NOT over-stir. I know stirring is so fun! But NOT when making quick breads.
Use a box grater or large food processor with shredding attachment to shred zucchini.
Stir together the grated zucchini, oil, eggs, sugars, vanilla extract, salt, cinnamon, nutmeg, baking soda, and baking powder well.
Then the rest is to barely be stirred. Like just enough so that the flour is barely stirred in. When in doubt. Stop stirring. Practice self-control here.
Mix this recipe by hand. NO ELECTRIC MIXERS! Using a mixer makes it difficult to tell when your dough is just incorporated.
Cut with a serrated knife for the cleanest cut.
Avoid storing in an airtight container so the crunchy topping stays crunchy.
Simple baking ingredients and method come together to bake an amazing quick bread perfect for breakfast, brunch, or dessert.
- Shredded Zucchini, packed, with no need to wring the liquid out
- Eggs--large eggs are always the expectation when baking
- Neutral oil--I use vegetable oil, canola oil, or melted butter
- Brown sugar--I use light brown sugar
- Granulated sugar--regular sugar to sweeten
- Vanilla extract--use the good stuff when baking. No vanilla "flavoring", please.
- Salt--lifts the flavors
- Ground cinnamon--what is the point of zucchini bread without the warm flavor of cinnamon added?
- Ground nutmeg--along with the cinnamon, adds a warm flavor.
- Baking soda--needed to make the bread leaven (rise)
- Baking powder--this makes the bread rise, too
- All purpose flour--measure this lightly and do not pack into the measuring cup.
- Semi-sweet chocolate chips--yum. Use milk chocolate if that's your preference.
- Raw sugar--Don't skip this, as it creates a crunchy streusel like topping that everyone fights over.
How to Make Chocolate Chip Zucchini Bread
Heat oven to 350 degrees F.
Lightly coat a 6-cup or 9×5-inch loaf pan with baking spray.
Place grated zucchini in a large mixing bowl and add oil, eggs, sugars, vanilla, and salt. Combine well.
Sprinkle cinnamon, nutmeg, baking soda, and baking powder and mix.
Add flour and mix until just barely combined. Do NOT overstir!
Gently fold in chocolate chips. Avoid over-stirring.
Pour into prepared loaf pan.
Sprinkle with the raw sugar. You will be glad you did this step.
Bake in the preheated oven for 55 to 60 minutes, until golden brown and a toothpick inserted into the center of the bread comes out clean. Cooking times can vary, so make sure you use the toothpick test.
Place on a wire rack and allow the quick bread to cool completely in the pan.
Leave in pan, unwrapped, overnight or 12 hours. Slice with a serrated knife.
For this recipe, NO! Removing excess liquid is not necessary. I told you, easy. No extra steps.
Grate all of the fresh zucchini you have. Then place 2 cups of zucchini in a freezer bag. It will be premeasured for making this recipe later.
For other delicious quick bread variations, try adding in dried fruit along with (or instead of) chocolate chips such as dried cranberries, raisins, or dried cherries.
Add in chopped pecans or walnuts, if you enjoy them.
Chocolate Chip Zucchini Bread lasts for 4-5 days at room temperature.
To maintain the crunchy top, store in the bread pan and only use plastic wrap or aluminum foil to cover the cut portion of the moist bread, leaving the top uncovered.
Freeze the bread wrapped in aluminum foil or in a zipper top freezer bag for 3-6 months.
Create a whole buffet of sweet, quick breads by also making Blueberry Banana Bread and Mini Banana Bread.
Serving Ideas for Chocolate Chip Zucchini Bread
Make a beautiful holiday breakfast buffet by making a few of our great recipes including baking Easy Amish Chocolate Chip Zucchini Bread and Blueberry Banana Bread the day before.
Stir up Amish Breakfast Casserole for the main course, the night before and bake it the morning of.
Lastly, throw some Red Potatoes in the Air Fryer and wake up the kids!
DID YOU TRY THIS RECIPE?
Lastly, if you made Easy Amish Chocolate Chip Zucchini Bread following this recipe, please let me know how you liked it by leaving a comment and/or giving a rating!
I love hearing from you! I'll do my best to respond to each comment.
And of course, if you do make this recipe, tag @laughingroostereats on Instagram and hashtag it #laughingroostereats! Seeing your photos is our favorite thing!
- Wash hands before cooking
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
Easy Amish Chocolate Chip Zucchini Bread
- 2 cups Grated zucchini no need to wring the liquid out
- 2 Eggs Large
- ⅔ cup Canola oil
- ½ cup Brown sugar
- ½ cup Granulated white sugar
- 1 teaspoon Vanilla extract
- 1 teaspoon Salt
- ¾ teaspoon Ground cinnamon
- ¼ teaspoon Ground nutmeg
- ¾ teaspoon Baking soda
- ½ teaspoon Baking powder
- 2 cups All-purpose flour
- ½ cup Semi-sweet chocolate chips
- 2 Tablespoons Raw sugar
- Preheat oven to 350 degrees F.
- Lightly spray a 6-cup or 9×5-inch loaf pan with baking spray.
- Place grated zucchini in a large bowl and add oil, eggs, sugars, vanilla, and salt. Combine well.
- Sprinkle cinnamon, nutmeg, baking soda, and baking powder and mix.
- Add flour and mix until just barely combined. Do NOT over stir!
- Gently fold in chocolate chips. Avoid over-stirring.
- Pour into greased loaf pan.
- Sprinkle with the raw sugar. You will be glad you did this step.
- Bake for 55 to 60 minutes in a preheated oven, or until a toothpick inserted into the middle cake comes out clean.
- Let cool completely in the pan.
- Leave in pan, unwrapped, overnight or 12 hours. Slice with a serrated knife.