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Chocolate Chip Orange Zucchini Bread

Chocolate Chip Orange Zucchini Bread

If you're on the hunt for a moist, flavorful, and slightly unexpected baked treat, Chocolate Chip Orange Zucchini Bread might just become your new favorite loaf. With bright citrus, melty chocolate chips, and finely grated zucchini, this easy-to-make bread brings the perfect balance of wholesome and indulgent.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 16 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 340
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 3 cups all-purpose flour sifted for a lighter crumb
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground nutmeg
  • 0.5 tsp ground cinnamon
  • 0.25 tsp baking powder
Wet Ingredients
  • 3 large eggs room temperature
  • 2 cups white sugar
  • 2 cups zucchini finely grated and squeezed dry
  • 1 cup vegetable oil
  • 2 tsp vanilla extract
Mix-Ins
  • 1 tbsp orange zest fresh
  • 1 cup semisweet chocolate chips
  • 1 cup chopped walnuts optional

Method
 

  1. Preheat your oven to 350°F (175°C). Grease or line two 9x5-inch loaf pans with parchment paper.
  2. In a large bowl, sift together the flour, baking soda, salt, nutmeg, cinnamon, and baking powder.
  3. In another bowl, beat the eggs with an electric mixer until light and foamy. Gradually add sugar and beat until creamy.
  4. Stir in grated zucchini (squeezed dry), vegetable oil, orange zest, and vanilla. Mix until just combined.
  5. Fold dry ingredients into the wet mixture. Once nearly combined, stir in chocolate chips and walnuts gently.
  6. Divide batter evenly between prepared pans. Tap to release air bubbles. Bake for 50–55 minutes or until a toothpick comes out with moist crumbs.
  7. Cool loaves in the pans for 10 minutes, then transfer to a wire rack. Chill in the fridge for at least 1 hour before slicing for best results.

Notes

For best texture, always squeeze out excess zucchini moisture. You can replace half the oil with applesauce for a lighter version. Omit walnuts for a nut-free option or swap for sunflower seeds. This recipe is freezer-friendly—wrap slices and freeze for up to 3 months. For mini loaves, bake 25–30 minutes. To make muffins, bake 20–25 minutes.