The Best Chocolate Chip Zucchini Bread with Lemon
I love a good loaf of homemade zucchini bread. In my opinion, it’s one of the best ways to use up an abundance of the hearty summer veggie! Zucchini is tender, lightly sweet, and perfect for baking. We are big fans of savory zucchini recipes, like our cheesy Zucchini Parmesan Bread and Healthy Baked Zucchini Tots. But for something on the sweeter side we decided to create our version of Chocolate Chip Zucchini Bread with Lemon. It’s great for breakfast, a snack, or a healthy(ish) dessert! This recipe really lets the zucchini shine while also featuring a bright pop of lemon and, of course, lots of chocolate chips. You might be surprised to discover that lemon and chocolate are a terrific combination that really compliment one another perfectly… The chocolate chips tamper the tartness of the lemon, and the lemon enhances the sweetness of the chocolate. Each slice of this bread is fluffy, moist, and bursting with fresh flavor.
Ingredients You Need
It’s easy to make a tasty loaf of the best zucchini bread recipe using mostly pantry staples. You simply need:
All-purpose flour – or your favorite gluten-free baking mixGranulated sugar – can sub with coconut sugarBaking powder – for the perfect bread riseSalt – a touch to balance the sweetnessBaking soda – to create a fluffy texture and slightly chewy crustGround cinnamon and ground nutmeg – a great combination for enhancing the chocolate and lemon flavorsEggs – large, at room temperature if possibleVegetable oil – or preferred neutral flavor oil for bakingButtermilk – store bought or homemade buttermilkVanilla extract – for a great sweet, earthy tasteZucchini – fresh and grated, no need to peelLemon zest – for just the right pop of bright citrus flavorSemi-sweet chocolate chips – or feel free to use milk chocolate or dark chocolate chips if you prefer
How to Make Zucchini Bread with Chocolate Chips and Lemon
This recipe for homemade Chocolate Chip Zucchini Bread with Lemon makes two loaves that are perfect for sharing… If you want. No judgment from us if you wind up keeping both for yourself. wink First, preheat the oven to 350 degrees F and set out two 9X5 inch loaf pans. Spray the pans with nonstick baking spray and line the bottoms with cut pieces of parchment paper. Set aside. In the bowl of an electric standing mixer, combine 3 ¼ cups of flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg on low speed. Then use a cheese grater to grate 2 cups of zucchini. Next, it’s important that you press the shredded zucchini with paper towels to remove most of the moisture. Missing this step will likely result in the bread sinking, so don’t skip! Toss the grated zucchini with ¼ cup flour to help it mix evenly into the loaves and not sink to the bottom of the pans. Next add the eggs, oil, buttermilk, and vanilla extract to the standing mixer bowl, mixing on low until blended. Scrape the sides of the bowl with a rubber spatula. Then mix in the grated zucchini and lemon zest. In a small bowl, toss the chocolate chips with 1 tablespoon flour before gently folding them into the batter by hand with a large spoon. Pro Tip: You can reserve a handful of chocolate chips if you like to sprinkle them on top of the loaves, but it’s not necessary. Divide the Chocolate Chip Zucchini Bread batter evenly between the two prepared loaf pans. Bake for about an hour, until the top of the bread is golden and a toothpick inserted deep into the center of the loaves comes out clean. Remove from the oven right away, and cool the bread for 20 minutes in the pans. Then flip the loaves out onto a cooling rack or cutting board. Once completely cool, cut the chocolate and lemon zucchini bread with a serrated knife and serve.
Looking for More Delicious Bread and Muffin Recipes?
Chocolate Zucchini Muffins (With Nutella)Kahlua Banana BreadCinnamon Roll Bread Pudding MuffinsSweet Irish Soda BreadChunky Chocolate Banana Bread Recipe
Share This Recipe With Friends!
