Name: banana bread chocolate chip
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 1 cup granulated sugar; 0.5 cup unsalted butter (softened); 2 medium overripe bananas; 2 large eggs; 7 tablespoons sour milk or buttermilk (To make sour milk: add 1 teaspoon vinegar to milk and let sit 5 minutes); 0.25 teaspoon salt; 1 teaspoon baking soda; 2 cups all-purpose flour; 2 cups chocolate chips (divided)

You know those recipes that just feel like home? The ones you can whip up without even looking at the instructions because you’ve made them a hundred times? This zucchini bread is absolutely one of those for me. It’s not just a quick bread; it’s a nostalgic trip back to my grandma’s kitchen, with the scent of cinnamon and warm sugar filling the air. Honestly, it’s my go-to when I need a little comfort, or when I find myself with a surplus of zucchini from the garden that I don’t want to go to waste. It’s ridiculously moist, perfectly spiced, and that swirl of cinnamon-sugar goodness? Pure magic. If you’ve ever tried making something like a banana bread or a simple pound cake and loved it, you are going to adore this zucchini bread. It’s got that same cozy vibe, but with an extra layer of moistness and a flavor that’s just a little bit more exciting. It’s the kind of recipe that makes people ask, “What’s your secret?” And the best part is, the secret is actually super simple!

What is Zucchini bread?

So, what exactly *is* zucchini bread? At its heart, it’s a quick bread, meaning it uses chemical leaveners like baking soda and baking powder instead of yeast, so you don’t have to wait for dough to rise. The star ingredient, of course, is zucchini! Don’t worry, it doesn’t taste like a vegetable at all. Zucchini is fantastic because when it bakes, it releases moisture, making the bread incredibly tender and moist. Think of it as nature’s way of ensuring you never end up with a dry, crumbly baked good. This recipe takes it a step further with a simple cinnamon-sugar swirl right through the middle, which adds a delightful textural contrast and an extra pop of flavor. It’s essentially a sweet, comforting loaf cake that happens to be made with a secret, healthy-ish ingredient that just makes it better.

Why you’ll love this recipe?

There are so many reasons why this zucchini bread has earned a permanent spot in my recipe binder, and I’m betting it’ll become a favorite for you too! First off, the flavor. It’s got that perfect balance of warm spices – cinnamon is definitely the star, but a little nutmeg and clove just round everything out beautifully. It’s sweet, but not cloyingly so, and the zucchini itself adds a subtle, earthy sweetness that I just can’t get enough of. Then there’s the texture. Oh my goodness, the texture! It’s unbelievably moist and tender, thanks to the zucchini, and that cinnamon-sugar swirl adds these little pockets of caramelized sweetness and a delightful slight chewiness. Seriously, I’ve tested this recipe with different flours and I always come back to the same result: pure, unadulterated deliciousness.

And let’s talk about simplicity. This is a one-bowl wonder for the batter, and the swirl is just an extra little step that takes minutes. It’s the kind of recipe I can make on a Tuesday evening after work without breaking a sweat, and it’s a lifesaver when unexpected guests pop by. Plus, it’s surprisingly budget-friendly. Zucchini is usually pretty inexpensive, and the other ingredients are pantry staples for most bakers. It’s also wonderfully versatile. I’ll get to more ideas later, but the fact that it’s perfect with a cup of coffee in the morning, as a mid-afternoon snack, or even as a light dessert makes it a true kitchen workhorse. It’s honestly the best zucchini bread recipe I’ve ever tried, and I’ve tried quite a few!

How do you make Zucchini bread?

Quick Overview

This recipe is wonderfully straightforward. You’ll whisk together your dry ingredients, then combine your wet ingredients separately. Gently mix the wet into the dry until *just* combined – overmixing is the enemy here! Then, you’ll create a quick cinnamon-sugar mixture to swirl throughout the batter. Pour half the batter into your prepared loaf pan, sprinkle with half the swirl mixture, add the remaining batter, top with the rest of the swirl, and bake until golden and a tester comes out clean. It’s that simple! The swirl is what makes it extra special, giving you little bursts of cinnamon-sugar goodness in every slice.

Ingredients

For the Main Batter:
2 cups all-purpose flour (I usually just use the regular kind, nothing fancy needed here)
1 teaspoon baking soda (this helps it rise beautifully)
1/2 teaspoon salt (essential for flavor)
1 teaspoon ground cinnamon (because, zucchini bread!)
1/4 teaspoon ground nutmeg (just a pinch for warmth)
1/8 teaspoon ground cloves (optional, but I love it)
1 1/2 cups granulated sugar (you can reduce this a tiny bit if you prefer, but it does contribute to moisture)
2 large eggs (room temperature is best)
3/4 cup vegetable oil (or any neutral oil like canola or melted coconut oil – I sometimes use unsweetened applesauce for a lighter version!)
1 teaspoon vanilla extract (don’t skip this, it’s a flavor booster!)
1 cup finely grated zucchini, squeezed dry (about 1 medium-large zucchini)

For the Filling:
1/2 cup packed light brown sugar (for that lovely caramel note)
1 tablespoon ground cinnamon (yes, more cinnamon!)
2 tablespoons all-purpose flour (helps it stay put in the swirl)

For the Glaze:
1 cup powdered sugar (for sweetness and shine)
2-3 tablespoons milk (dairy or non-dairy like almond milk, adjust for consistency)
1/2 teaspoon vanilla extract (optional, but nice)

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, get your oven preheated to 350 degrees Fahrenheit (175 degrees Celsius). While that’s warming up, grab a standard 9×5 inch loaf pan. I like to grease it really well with butter or cooking spray and then dust it lightly with flour, tapping out any excess. This extra step ensures your beautiful loaf slides right out without any sticking. I learned this trick the hard way after a loaf got stuck and broke apart – never again!

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves if you’re using them. Give it a good whisk to make sure everything is evenly distributed. This step is important because it helps prevent pockets of leavening agents or spices in your final bread. You want every bite to be perfectly seasoned!

Step 3: Mix Wet Ingredients

In a separate medium bowl, whisk together the granulated sugar and eggs until they’re well combined and a little lighter in color. Then, gradually whisk in the vegetable oil (or your chosen substitute) and vanilla extract until everything is smooth and emulsified. If your eggs are cold, whisking them with the sugar for a minute or two will help them come to room temperature and incorporate better.

Step 4: Combine

Now, pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or wooden spoon, gently fold everything together until it’s *just* combined. You should still see a few streaks of flour; that’s okay! The absolute biggest mistake you can make here is to overmix. Overmixing develops the gluten in the flour, which can make your zucchini bread tough and dense instead of wonderfully tender. Stop mixing as soon as there are no dry streaks of flour.

Step 5: Prepare Filling

In a small bowl, combine the packed brown sugar, cinnamon, and the 2 tablespoons of flour for the filling. Stir it all together until it’s well mixed. This is your glorious cinnamon-sugar swirl mixture that will make this bread extra special. The flour helps it create those beautiful ribbons instead of sinking to the bottom.

Step 6: Layer & Swirl

Spoon about half of your batter into the prepared loaf pan and spread it out evenly. Sprinkle half of the cinnamon-sugar mixture over the batter. Now, dollop the remaining batter on top and spread it out. Finally, sprinkle the rest of the cinnamon-sugar mixture over the top layer of batter. For the swirl effect, you can gently drag a knife or a skewer through the batter in a zig-zag or swirling motion, going down just about an inch. Don’t overdo it, or you’ll mix it all together! We want distinct swirls.

Step 7: Bake

Place the loaf pan in the preheated oven. Bake for 50-65 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean (or with just a few moist crumbs attached, but no wet batter). The baking time can vary depending on your oven and how moist your zucchini is, so start checking around the 50-minute mark. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.

Step 8: Cool & Glaze

Once baked, let the zucchini bread cool in the loaf pan for about 10-15 minutes. This allows it to set up a bit more. Then, carefully invert the pan onto a wire rack to remove the bread. Let it cool completely on the wire rack before glazing. For the glaze, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. You want it thick enough to coat the bread but thin enough to drizzle. If it’s too thick, add a tiny bit more milk; if it’s too thin, add a little more powdered sugar. Once the bread is completely cool, drizzle the glaze over the top.

Step 9: Slice & Serve

Once the glaze has set slightly, you can slice into your masterpiece! Use a serrated knife for the cleanest cuts, especially through the swirled part. This bread is heavenly served slightly warm or at room temperature. I usually wait for the glaze to set just a little bit, about 15-20 minutes, so it doesn’t slide right off. Enjoy every moist, flavorful bite!

What to Serve It With

This zucchini bread is a champion all on its own, but it also plays wonderfully with a few other things, depending on the occasion. For a simple breakfast, a warm slice is absolute perfection with a strong cup of coffee. The bitterness of the coffee cuts through the sweetness of the bread beautifully. I often just grab a slice on my way out the door, maybe with a smear of butter if I have time. For a more leisurely brunch, it feels a bit more elegant. I like to serve it with some fresh berries on the side, or perhaps alongside a light fruit salad. A dollop of Greek yogurt or even a light cream cheese frosting can elevate it further for a special occasion brunch. If you’re serving it as dessert, especially after a lighter meal, a small scoop of vanilla bean ice cream or a drizzle of caramel sauce is divine. The warm spices in the bread pair so well with cool, creamy ice cream. And for those cozy snack moments, which are my personal favorite, it’s fantastic with a glass of milk. My kids ask for this all the time when they get home from school, and it’s the perfect little pick-me-up. My family also loves it with a cup of herbal tea, especially a chai or cinnamon-spiced blend. It just amplifies all those wonderful warm flavors!

Top Tips for Perfecting Your Zucchini Bread

I’ve made this countless times, and I’ve picked up a few tricks along the way that I just have to share. When it comes to the zucchini itself, grating it is key. I like to use the medium holes on a box grater. Some people prefer to peel it, but honestly, I find the skin adds a lovely color and doesn’t affect the texture, so I usually leave it on. The most crucial step, though, is squeezing out as much moisture as possible! After grating, I dump the zucchini into a clean kitchen towel or cheesecloth and wring it out over the sink. You’ll be amazed at how much liquid comes out. This prevents your bread from becoming too wet and gummy. Remember that overmixing rule from earlier? Seriously, it’s the biggest culprit for tough baked goods. Mix until you just don’t see dry flour anymore. A few small lumps are totally fine. For that beautiful swirl, don’t go too crazy when you’re dragging your knife through. You want distinct layers of flavor, not a muddy mess. Experiment with the swirl pattern – some days I do more of a gentle zig-zag, other days I go for more of a circular motion.

If you want to get adventurous with ingredient swaps, I’ve had success with replacing half the all-purpose flour with whole wheat for a nuttier flavor, though it can make the bread a tiny bit denser. And while oil is classic, I’ve tested this with melted butter and it’s also delicious, just a bit richer. For a lighter option, as I mentioned, unsweetened applesauce can replace about half of the oil with great results, though it will change the texture slightly, making it a touch more cake-like. Don’t be afraid to play with the spice level! If you’re a big cinnamon fan, add an extra half teaspoon to the batter. For baking, always trust the skewer test. Ovens can be finicky, and zucchini moisture levels vary. If you notice the top browning too quickly, just loosely tent it with foil. For the glaze, consistency is everything. Too thick and it’s hard to drizzle; too thin and it just runs off. Aim for a consistency that slowly drips off the spoon. And if you’re not a fan of glaze, a simple dusting of powdered sugar or even a sprinkle of coarse sugar on top before baking adds a lovely crunch!

Storing and Reheating Tips

This zucchini bread is pretty forgiving when it comes to storage, which is another reason I love it. If you plan on eating it within a day or two, keeping it at room temperature is perfectly fine. Just make sure it’s completely cool (especially if you’ve added glaze!) and store it in an airtight container or wrap it tightly in plastic wrap. It should stay wonderfully moist for 2-3 days this way. If you think you might not get through it that quickly, or if your kitchen tends to be warm, your refrigerator is your best friend. Stored in an airtight container in the fridge, it can last up to 5 days. The texture might firm up a bit, but it’s still delicious! To reheat, you can pop a slice in the microwave for about 10-15 seconds to warm it up and bring back some of that amazing moistness. A toaster oven or even a regular oven at a low temperature (around 300°F or 150°C) for a few minutes works wonders too, especially if you want to warm up a larger piece.

Now, if you’re lucky enough to have leftovers that will last longer, freezing is a fantastic option. Once the bread has completely cooled (and the glaze has set, if you’ve added it), wrap the entire loaf tightly in a layer of plastic wrap, followed by a layer of aluminum foil, or place it in a freezer-safe airtight container. It will keep beautifully in the freezer for up to 3 months. To thaw, simply remove it from the freezer and let it come to room temperature on the counter for a few hours. If you want that just-baked warmth, you can then gently reheat it using one of the methods above. My personal tip for freezing: I often slice the bread *before* freezing, wrap individual slices tightly, and then place them in a freezer bag. This way, I can just grab a slice or two whenever the craving strikes without having to thaw the whole loaf. If you’ve glazed it, I generally recommend freezing unglazed and then glazing individual slices after thawing and reheating, as the glaze can sometimes become a bit sticky in the freezer. But honestly, it’s still good either way!

Frequently Asked Questions

Can I make this gluten-free?

Yes, you absolutely can! I’ve tested this with a good quality gluten-free all-purpose flour blend (one that contains xanthan gum) and it works really well. You’ll likely want to use about the same amount as called for in the recipe, around 2 cups. The texture might be slightly different – sometimes gluten-free baked goods can be a little denser or more crumbly, but the moisture from the zucchini usually helps keep it tender. Make sure your gluten-free flour blend is one you trust!

Do I need to peel the zucchini?

Personally, I don’t peel the zucchini. The skin adds a lovely subtle green fleck to the bread and doesn’t really affect the texture once it’s grated and baked. If you prefer a lighter-colored bread or have a texture sensitivity, you can certainly peel it. Just grate the zucchini and then proceed with squeezing out the excess moisture.

Can I make this as muffins instead?

Oh, definitely! This batter makes fantastic zucchini muffins. You’ll want to fill your muffin liners about two-thirds full. The baking time will be significantly shorter, usually around 18-22 minutes at 350°F (175°C). Keep an eye on them and use the toothpick test. You might want to swirl the cinnamon mixture on top of each muffin before baking instead of throughout.

How can I adjust the sweetness level?

You can definitely reduce the granulated sugar in the batter slightly, perhaps by 1/4 cup, if you prefer it less sweet. The zucchini itself adds a natural sweetness. For the swirl, the brown sugar is key for that caramelization, but you could try slightly less if needed. If you’re watching sugar intake, you could also experiment with sugar substitutes, but be aware that they can sometimes affect the moisture and texture of baked goods.

What can I use instead of the glaze?

If you’re not a fan of glaze, or just want a different look, there are plenty of options! A simple dusting of powdered sugar once the bread is cool is classic and pretty. You could also sprinkle a little coarse turbinado sugar on top before baking for a crunchy, glistening crust. Another idea is to make a cream cheese frosting, or even just serve it plain – it’s delicious enough on its own!

Final Thoughts

There you have it – my absolute favorite zucchini bread recipe! It’s more than just a treat; it’s a little bit of baking therapy. It’s the perfect way to use up those garden zucchini, and it brings such a comforting aroma into the house. What I love most is that it’s consistently delicious, always moist, and never fails to impress. It’s simple enough for a weeknight bake but special enough for company. If you’re a fan of quick breads like banana bread or apple crumble, I promise you’ll adore this. It hits all the right notes: sweet, spiced, tender, and incredibly satisfying. Don’t be intimidated by the “zucchini” part – it’s truly our delicious little secret. I really hope you give this a try and that it becomes a beloved staple in your kitchen too. I can’t wait to hear how yours turns out and if you discover any fun variations!

Happy baking, everyone!