Chocolate Chip Zucchini Bread

Name: Chocolate Chip Zucchini Bread
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 10
Ingredients: 2 cups All-purpose flour; ½ cup Brown sugar; 2 teaspoons Granulated sugar; 1 cup Powdered sugar; 2 teaspoons Baking powder; ½ teaspoon Baking soda; ½ teaspoon Salt; 2 teaspoons Ground cinnamon; 1 Large egg; ½ cup Buttermilk; ¼ cup Vegetable oil; 1 teaspoon Vanilla extract; 1½ cups Shredded zucchini; ½ cup Mini chocolate chips; 1 cup Shredded coconut (optional); 1½ tablespoons Water

Recipe GLPRd20baf1356617b

Bread

85 min

247 cal

Servings: 10

Oven

SNAP eligible

A moist and tender quick bread studded with chocolate chips and shredded zucchini, spiced with warm cinnamon and finished with a simple powdered sugar glaze. Perfect for breakfast, brunch, or dessert.

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Ingredients

2 cups All-purpose flour

½ cup Brown sugar

2 teaspoons Granulated sugar

1 cup Powdered sugar

2 teaspoons Baking powder

½ teaspoon Baking soda

½ teaspoon Salt

2 teaspoons Ground cinnamon

1 Large egg

½ cup Buttermilk

¼ cup Vegetable oil

1 teaspoon Vanilla extract

1½ cups Shredded zucchini

½ cup Mini chocolate chips

1 cup Shredded coconut (optional)

1½ tablespoons Water

Directions

Preheat oven to 350°F. Spray a 9x5-inch loaf pan with non-stick cooking spray and sprinkle 2 teaspoons of granulated sugar evenly over the bottom and sides.
In a large bowl, combine the flour, brown sugar, baking powder, baking soda, salt, and cinnamon. Whisk together until evenly mixed.
In a separate bowl, whisk together the buttermilk, oil, egg, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
Gently squeeze excess moisture from the shredded zucchini. Fold the zucchini, chocolate chips, and coconut (if using) into the batter by hand until evenly distributed.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake for 65 to 75 minutes, until a toothpick inserted into the center comes out mostly clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Whisk together the powdered sugar and water until you achieve a smooth, pourable glaze.
Drizzle or spread the glaze over the top of the cooled bread and allow it to set.
Slice the bread into 10 pieces and store covered at room temperature.

Comments

Grocery List Plus Editorial Staff4

This is a straightforward quick bread requiring only pantry staples and zucchini, all available at any Charlotte chain without a second trip—buttermilk is standard at Harris Teeter and Food Lion, chocolate chips are everywhere, and zucchini is cheap and reliable year-round, even if North Carolina's peak season is summer through early fall. The 85-minute estimate is honest if you include the 60-minute bake time, though home cooks often finish prep in 10–12 minutes, so the clock works. Cost per serving lands around $0.60–$0.75, driven by sugar and chocolate rather than any premium ingredients; this is budget-friendly and feeds a family of 10 with zero waste. The bread reheats well, stays moist for days, and requires no mid-cook attention, making it genuinely practical for a weeknight or weekend prep, though it is not distinctive enough or seasonal enough to be a standout on a meal plan.