Zucchini Bread with Chocolate Chips


Zucchini LoafPhoto by: David Beeler

This summer I was inundated with zucchini (summer squash) in my weekly produce delivery.  To the point where I just wanted to do something different.  I always associate Zucchini Bread with the Fall, but you know what…?  I decided to go crazy (yes, this is a whole lot of craziness right here) and went ahead and baked a Zucchini Bread.  With chocolate chips.  In the summer.  And guess how it tasted…just as good as it would have tasted in November!  I know, what a revelation, huh!?

So yes, this recipe contains cinnamon and orange zest.  It totally does.  Yet everyone went pretty crazy about it (in summer!).  It also contains chocolate chips.  I think that’s what did the trick for the boys.  Forget the rest of rest of what’s in the Zucchini Bread, it’s got chocolate chips!!  Wahoo!!  Kai, at one point, asked me what all was in the zucchini bread.  I hesitated to tell him the truth about the zucchini (he’s not crazy about it), but I decided to come clean and I fessed up.  He paused for a moment, as he contemplated his next move…but I guess the slice of zucchini bread in his hand won…bit bite, big grin.

Zucchini Bread with Chocolate Chips


  • 3 cups all-purpose flour
  • 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1 tsp. baking soda
  • 3 eggs
  • 2 cups white sugar
  • 1 cup vegetable oil
  • 2 tsp. vanilla extract
  • 2 cups grated zucchini
  • 1 cup chopped pecans
  • 1 cup semisweet chocolate chips
  • 1 tbsp. orange zest
  • whipped cream, for serving (optional)
  • zucchini ribbons, for serving (optional)



  • Preheat the oven at 350 degrees F.  Grease two 9×5-inch loaf pans.
  • Sift together the flour, baking powder, salt, spices and baking soda.
  • In a large bowl, beat the eggs until light and fluffy.  Add the sugar, and continue beating until well blended.
  • Stir in the oil, vanilla, zucchini, pecans, chocolate chips, and orange zest.
  • Stir in the sifted ingredients.
  • Pour into the prepared loaf pans.
  • Bake for 50 minutes, or until a skewer inserted in the middle comes out clean.
  • Remove the loaves from the pans and cool.
  • Chill before slicing.
  • Serve with whipped cream and ribbons of zucchini (I didn’t do this, the slices were delish by itself, but the whipped cream and ribbons would certainly add in the “presentation aspect”).

Makes: 2 loaves


(Recipe by: Marieke, aka HRH Mommy)



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