Tropical Sugar Cookies How to Bake Them

Okay, so confession time. I used to think zucchini bread was… well, a little bit *meh*. You know? Kind of dense, a bit bland, and mostly just an excuse to eat cake for breakfast. But then, my Aunt Carol, the queen of baking in our family, shared her secret recipe with me, and let me tell you, it changed *everything*. This isn’t just any zucchini bread; it’s a revelation. It’s so incredibly moist and bursting with chocolate chips that you’d never guess the secret ingredient is actually a vegetable! Seriously, my kids ask for this “chocolate chip loaf” all the time and have no clue it’s packed with goodness. It’s the kind of thing that makes your kitchen smell like pure heaven and disappears faster than you can say “second slice.” If you’re looking for a truly exceptional loaf that’s simple enough for a weeknight but special enough for company, you’ve found it. Forget all those other zucchini bread recipes; this is the one you’ll come back to again and again, just like I do.

What is Zucchini Chocolate Chip Bread?

So, what exactly *is* this magical loaf I’m raving about? Think of it as the ultimate comfort baked good. It’s a sweet, moist quick bread, similar in texture to a pound cake but with that extra moisture and subtle sweetness that zucchini brings to the party. We’re talking tender crumb, studded with gooey, melty chocolate chips throughout. The “zucchini” part is pretty straightforward – finely grated zucchini is the secret weapon. It might sound a little unusual, but trust me, it’s what gives this bread its incredible tenderness and keeps it from drying out. It’s essentially a delicious vehicle for chocolate, disguised as a healthier treat. My Aunt Carol always called it her “secret weapon” for picky eaters, and it truly is. It’s not a dense, heavy cake, nor is it a light, airy muffin. It sits perfectly in that sweet spot, making it utterly delightful for any time of day.

Why you’ll love this recipe?

Let’s break down exactly why this zucchini chocolate chip bread is about to become your new best friend in the kitchen. First off, the flavor is just out of this world. You get that comforting, slightly sweet bread base, but then BAM! Pockets of molten chocolate chips erupt with every bite. It’s the perfect balance of not-too-sweet, which I really appreciate. My kids, who are notoriously discerning, devour this. What I love most about this recipe, though, is its sheer simplicity. You don’t need any fancy equipment or techniques. It’s a true “dump and mix” kind of recipe, which is a lifesaver on busy weeknights when the craving strikes. And the cost-efficiency? Amazing. Zucchini is usually pretty affordable, and the other ingredients are pantry staples. You get a massive, delicious loaf for a fraction of the price of store-bought baked goods. Plus, it’s incredibly versatile! It’s fantastic on its own, of course, but it’s also a wonderful base for a quick breakfast, a delightful brunch addition, or even a satisfying dessert when you need something sweet without the fuss of baking a whole cake. It’s not quite a loaf cake, and it’s not quite a quick bread, but it’s *perfectly* something in between.

How do you make Zucchini Chocolate Chip Bread?

Quick Overview

Making this incredible zucchini chocolate chip bread is surprisingly straightforward. You’ll basically mix your dry ingredients together, then your wet ingredients, combine them, stir in those glorious chocolate chips, and bake until golden and fragrant. The zucchini is grated and squeezed dry, which is a crucial step for achieving that perfect, tender texture without making the bread soggy. It truly is one of the easiest breads to whip up, and the smell that fills your house while it’s baking is just pure magic. I’ve found that this method ensures everything is evenly distributed, resulting in a consistently delicious loaf every single time. It’s truly foolproof.

Ingredients

For the Main Batter:
This is where we build that tender, flavorful foundation. I always use fresh zucchini for the best moisture and subtle flavor. Make sure it’s medium-sized; they tend to be less watery. Grating it finely is key – no one wants big chunks of zucchini here! And for the flour, all-purpose works like a charm. I’ve tried a few different types, but this recipe just sings with a good old-fashioned all-purpose flour. For the sugar, a mix of granulated and brown sugar gives it that lovely depth of flavor and helps with moisture. Don’t skip the brown sugar if you can help it!

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 cup granulated sugar
• ½ cup packed light brown sugar
• ½ cup vegetable oil (or any neutral oil like canola or grapeseed)
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 2 cups finely grated zucchini (about 2 medium zucchinis), squeezed dry

For the Filling:
This is the star of the show! For the chocolate chips, I am a HUGE fan of a mix of semi-sweet and dark chocolate chips. The semi-sweet ones provide that classic sweetness, while the dark chocolate adds a richer, more complex flavor. If you’re a milk chocolate person, go for it! I’ve also experimented with adding a handful of chopped walnuts or pecans, and they’re divine, but for a pure chocolate experience, just the chips are perfect. Make sure your chocolate chips are good quality – it makes a difference!

• 1 ½ cups semi-sweet chocolate chips (or a mix of your favorite chocolates)
• ½ cup chopped walnuts or pecans (optional, but delicious!)

For the Glaze:
This is totally optional, but I highly recommend it! It adds a little extra sweetness and visual appeal. It’s just a simple powdered sugar glaze. You can adjust the consistency by adding more or less milk or lemon juice. A touch of lemon juice really brightens up the flavor and cuts through the sweetness beautifully. If you don’t want a glaze, a simple dusting of powdered sugar before serving is also lovely. Some people even like a cream cheese frosting – which is heavenly, but then you’re basically eating cake!

• 1 cup powdered sugar
• 2-3 tablespoons milk (or almond milk for extra creaminess)
• ½ teaspoon vanilla extract
• 1 teaspoon lemon juice (optional, for brightness)

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, get that oven preheating to 350°F (175°C). This ensures it’s nice and hot and ready to bake your loaf evenly. While the oven is heating up, grab a standard 9×5 inch loaf pan. I always like to grease mine really well with butter or non-stick spray, and then I dust it with a little flour. You can also line it with parchment paper, leaving some overhang on the sides – this makes it SO much easier to lift the finished loaf out. I learned this trick the hard way after a few stuck loaves! Just make sure the parchment doesn’t go too high or it might scorch.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together your flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisking them all together now ensures that all your leavening agents and spices are evenly distributed throughout the batter. This is important so you don’t end up with a pocket of baking soda or a patch with no spice. I usually give it a good whisk for about 30 seconds until everything looks uniform and fluffy. It really sets the stage for a perfectly balanced bread.

Step 3: Mix Wet Ingredients

In a separate medium bowl, cream together the granulated sugar, brown sugar, and vegetable oil. Beat them with a whisk or a hand mixer until they’re well combined and slightly fluffy. Then, beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract and your squeezed-dry grated zucchini. It might look a little wet and chunky at this stage, but that’s totally normal. Make sure your zucchini is as dry as possible – I can’t stress this enough!

Step 4: Combine

Now, it’s time to bring those wet and dry ingredients together. Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or a wooden spoon, gently fold them together. The key here is NOT to overmix. Mix just until you no longer see any dry streaks of flour. A few small lumps are perfectly fine – in fact, overmixing can lead to a tough loaf. Once it’s *just* combined, you’re ready for the best part.

Step 5: Prepare Filling

If you’re adding nuts, chop them up to your desired size. Make sure your chocolate chips are ready to go. If you’re using larger chocolate chunks, you might want to give them a quick chop too, so they distribute nicely. This step is so simple, but it’s where all that chocolatey goodness gets locked into your bread.

Step 6: Layer & Swirl

Gently fold in your chocolate chips (and nuts, if using) into the batter. Again, be careful not to overmix. You just want to distribute them evenly. Pour about half of the batter into your prepared loaf pan. Sprinkle about half of the remaining chocolate chips over the top. Then, dollop the rest of the batter on top of that, and sprinkle the remaining chocolate chips over the very top. I find this layering method ensures chocolate in every single bite, not just concentrated at the bottom or top. Some people like to swirl it, but I find the chocolate chips themselves create enough interesting texture and distribution.

Step 7: Bake

Pop that beautiful pan into your preheated oven. Bake for about 50-65 minutes. The exact time will depend on your oven, so keep an eye on it. You’ll know it’s done when a wooden skewer or toothpick inserted into the center comes out clean, or with just a few moist crumbs attached (no wet batter!). If the top starts to brown too quickly, you can always tent it loosely with aluminum foil for the last 15-20 minutes of baking. I’ve made this so many times, and it usually takes around an hour in my oven.

Step 8: Cool & Glaze

Once it’s baked, remove the loaf from the oven and let it cool in the pan on a wire rack for about 15-20 minutes. This allows it to set up properly before you try to remove it. Then, carefully invert the pan to release the loaf onto the wire rack to cool completely. This is super important! If you try to glaze it while it’s still warm, the glaze will melt off. While it’s cooling, whisk together your glaze ingredients until smooth. If it’s too thick, add a tiny bit more milk; if it’s too thin, add more powdered sugar. Drizzle the cooled glaze over the top of the completely cooled bread. Let the glaze set for about 10-15 minutes before slicing.

Step 9: Slice & Serve

Once the glaze is set, it’s time for the best part! Use a serrated knife to slice the bread. A sharp knife will give you nice, clean slices. Serve at room temperature. This bread is absolutely delicious on its own, with a cup of coffee, or a glass of milk. It’s truly perfect for any occasion, from a casual breakfast to a more elegant brunch spread.

What to Serve It With

This zucchini chocolate chip bread is so wonderfully versatile, it fits into almost any meal or snack time. For breakfast, I love it toasted and served with a smear of butter or a dollop of Greek yogurt. It’s a nice way to start the day with a little sweetness without being overly decadent. For brunch, it’s a fantastic addition to a buffet table. I often serve it alongside fresh fruit salad, maybe some scrambled eggs or bacon. It adds a lovely homemade touch that guests always appreciate. As a dessert, it’s a dream. A warm slice with a scoop of vanilla bean ice cream is pure bliss. Or, if you want something a bit lighter, a simple dusting of powdered sugar or a drizzle of the glaze is perfect. For cozy snacks, it’s unbeatable. Just a slice with a warm cup of tea or hot chocolate is the ultimate comfort. My family loves having this as an after-school snack – it’s filling enough to tide them over until dinner. Honestly, I’ve even had it for a late-night treat when I’m craving something sweet but don’t want to bake a whole cake. It’s just that good!

Top Tips for Perfecting Your Zucchini Chocolate Chip Bread

Over the years, I’ve picked up a few tricks that make this bread consistently amazing. Let’s talk about the zucchini prep first: squeezing out as much moisture as possible is absolutely critical. If you don’t do this, your bread will be dense and gummy. Use paper towels or a clean kitchen towel to really wring out that water. You’ll be surprised how much comes out! For mixing, remember the golden rule: do NOT overmix. Once the wet and dry ingredients are combined, stop. Overmixing develops the gluten too much, which can make your bread tough and chewy instead of tender and moist. When it comes to the chocolate chips, I like to toss them with a tablespoon of the flour mixture before adding them to the batter. This little trick helps prevent them from sinking to the bottom of the loaf. I’ve tested this with mini chocolate chips too, and they distribute even more evenly, which I love. If you’re looking to get creative with the swirl, you can try a chocolate ganache or even a swirl of cream cheese batter, but honestly, the chocolate chips themselves create plenty of visual interest and flavor pockets. For ingredient swaps, if you don’t have vegetable oil, melted butter works, but it can make the bread slightly less moist over time. You can also try using whole wheat flour for part of the all-purpose flour, but I’d start with just a quarter cup to see how you like the texture. Baking can always be a bit finicky, so always do the toothpick test. My oven runs a little hot, so I sometimes knock the temperature down by 10 degrees. And if the top is browning too fast, just loosely tent it with foil. For the glaze, I’ve found that using almond milk gives it an extra creamy texture that’s just delightful, but regular milk or even water works fine in a pinch. The lemon juice really does elevate it, so I highly recommend it!

Storing and Reheating Tips

This zucchini chocolate chip bread is fantastic for making ahead, which is why it’s a lifesaver on busy mornings. When stored at room temperature, tightly wrapped in plastic wrap or in an airtight container, it stays fresh and moist for about 2-3 days. It’s best to let it cool completely before wrapping it up. If you need it to last longer, the refrigerator is your best bet. In the fridge, it will keep well for about a week. Just make sure it’s in an airtight container to prevent it from drying out. I’ve even found that some people (not me, of course!) prefer it after a day or two, as the flavors seem to meld even more. For longer storage, freezing is a great option. You can freeze the whole loaf, or even better, slice it into individual portions, wrap each slice tightly in plastic wrap, then place them in a freezer-safe bag or container. It will keep in the freezer for up to 3 months. To thaw, just take a slice or the whole loaf out and let it come to room temperature. If you prefer it warm, you can reheat slices in a toaster oven or a low oven (around 300°F/150°C) for a few minutes until warmed through. For the glaze, it’s best to add it *after* the bread has completely cooled and *before* you store it, if you plan to eat it within a few days. If you’re freezing it, I recommend glazing it after it’s thawed, just before serving, so the glaze stays nice and fresh.

Frequently Asked Questions

Final Thoughts

I really hope you give this zucchini chocolate chip bread a try. It’s more than just a recipe to me; it’s a little slice of home and a reminder of my Aunt Carol’s generosity in the kitchen. It’s the perfect example of how a simple ingredient like zucchini can transform a baked good into something truly spectacular. It’s proof that healthy-ish can also be incredibly delicious. If you’re a fan of quick breads, you might also love my Lemon Blueberry Scones recipe, which is another family favorite that’s perfect for any occasion. This zucchini bread is just so reliably good, I know you’ll be making it time and time again. I can’t wait to hear what you think and how it turns out in your kitchen! Don’t forget to leave a comment below and share your own tips or variations – I love hearing from you all!

Coconut Sugar Cookies

These Coconut Sugar Cookies have soft centers with lightly crisp edges. They are sugary, full of coconut flavor and perfect for spring with a little white chocolate & sprinkles!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 30

Cuisine: Chinese

Calories: 120

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 358 cups all-purpose flour
• 0.5 tsp baking powder
• 0.5 tsp salt
• 168 g unsalted butter, room temperature
• 310 g sugar
• 2 large eggs, room temperature
• 2 tsp coconut extract
• 104 g sugar, for rolling cookies

For Decorating

• 198 oz white/vanilla melting wafers I used Ghirardelli
• Sprinkles

Method

 

Preparation Steps

1. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
2. Combine the flour, baking powder and salt in a medium sized bowl and set aside.
3. Cream the butter and sugar together in a larger mixer bowl on medium speed until light in color and fluffy.
4. Add the eggs one at a time, mixing until well combined after each. Add the coconut extract and mix until well combined.
5. Add the dry ingredients to the butter mixture and mix until the dough comes together and is combined.
6. Create 1.5 tablespoon sized balls of cookie dough. Gently roll into a ball, then roll each ball in sugar to coat. Set the balls on the baking sheet.
7. Use the bottom of a glass to press down lightly on the balls of dough, so that the dough balls are about 0.5 inch wide.
8. Bake cookies for 8-10 minutes. The cookies will spread a bit and the centers will look soft. Don’t over bake.
9. Remove from the oven and allow to cool on baking sheets for 3-4 minutes before transferring to a wire rack to cool completely.
10. When the cookies are cool, add the melting wafers to a small bowl and melt according to package instructions.
11. Add the melted chocolate to a piping bag with a small round icing tip (I used Wilton 3) and drizzle over the cookies. If you won’t have a piping bag and icing tip, you can use a ziplock bag and snip off a small part of one corner of the bag.
12. Add the sprinkles to the chocolate while still melted. Allow chocolate to dry.
13. Cookies will stay fresh in an airtight container at room temperature for 4-5 days.

Notes

Cookies will stay fresh in an airtight container at room temperature for 4-5 days.