Zucchini bread with chocolate chips

B.R. Shenoy

Zucchini breadB.R. Shenoy

Our favorite family home-baked good of all time is zucchini bread. The recipe for this yummy quick bread has been in the family for over 35 years.

Nothing makes a house smell like home more than the heavenly aroma of freshly baked zucchini bread.

Since then, I have tested out multiple zucchini bread recipes. However, we keep returning to this perennial favorite.

It is a terrific way to incorporate zucchini into our diet, as the taste of the vegetable is well hidden in the recipe. In addition, zucchini is a wonderfully versatile vegetable chock full of vitamin C.

This recipe comes out fabulous every time. It is simple and easy to follow for even a novice baker.

It is perfect for breakfast, dessert, or as an anytime treat.

You can add/omit chocolate chips per your taste. It makes three small loaves or two large loaves.

Zucchini Bread Recipe

Wet Ingredients

  • 3 eggs
  • 1 1/2 cups sugar
  • 1 cup oil
  • 3 tsp vanilla extract

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups whole wheat flour
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 cups zucchini — shredded in a grater
  • 1 cup of chocolate chips (optional)


  1. Preheat oven to 350 degrees.
  2. Mix the wet ingredients.
  3. Whisk the dry ingredients.
  4. Combine the wet and the dry ingredients together.
  5. Add the shredded zucchini.
  6. Add the chocolate chips.
  7. Mix well.
  8. Pour the batter into prepared loaf pans.
  9. Bake for one hour until a toothpick inserted into the center comes out clean.
  10. Once you remove it from the oven, let it sit for 10 to 15 minutes. Then remove it from the pan.


  • Select small to medium zucchini for baking as they have more flavor and are less watery.
  • Do not peel your zucchini as it has nutrients and gives the bread more flavor and texture. However, if you absolutely must peel the zucchini, know that the bread will still turn out great.
  • Dry the zucchini before mixing it with other ingredients by lightly blotting with paper towels.
  • Try not to overmix as it will toughen up the bread.
  • Spray or butter the loaf pans and then line with parchment paper to make easy lifting of the bread.
  • Store in an airtight container in the fridge for one week or in the freezer for two months.
  • To reheat, microwave for 20 seconds.

Happy Baking!

This article originally appeared on Medium.

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