Imagine waking up to the warm chocolate Chip Zucchini Bread smell of fresh bread. That’s what Easy Amish Chocolate Chip Bread does
Most homemade bread recipes are hard and take forever. This one Super easy and ready in under an hour.
I’ve perfected this traditional Amish recipe. No fancy tools needed. No baking degree required. Just simple ingredients you already have.
You’ll learn how to make perfectly moist bread every single time. Your family will beg you to make this every week
BEST Chocolate Chip Zucchini Bread Chip Muffins
Want muffins instead of bread Use the same recipe
Just pour the batter into muffin tins. They’ll bake faster – only 20-25 minutes.
These muffins are perfect for breakfast. They’re great for school lunches too. Kids can grab them and go.
The tops get nice and crispy. The insides stay soft. And they’re loaded with chocolate chips
BEST Chocolate Chip Cookies
These cookies are so good. They’re chewy in the middle and a little crispy on the edges.
You’ll need butter sugar flour and lots of chocolate Chip Zucchini Bread chips. That’s pretty much it.
The secret: Don’t overbake them. Take them out when they still look a little soft in the middle. They’ll finish cooking on the pan.
Everyone will ask you for this recipe. It’s that good
Chocolate Chip Banana Bread
Got brown bananas Make this bread
The riper the bananas the better. Those black spotted ones are perfect. They make the bread super sweet and moist.
This bread is a bit denser than zucchini bread. It has a strong banana flavor that goes great with chocolate.
It’s perfect for breakfast or as an afternoon snack.
BEST Homemade Cinnamon Rolls
These cinnamon rolls are like the ones from a fancy bakery. But you can make them at home
They’re soft and fluffy. They have lots of cinnamon sugar inside. And they’re topped with cream cheese frosting.
Yes they take a little more time because the dough needs to rise. But they’re so worth it
You can prepare them the night before. Then just bake them in the morning. Your house will smell incredible.
Have Some Fun With Add-Ins
You can customize this bread however you like Here are some fun ideas:
Nuts:
- Walnuts add crunch
- Pecans taste buttery and sweet
- Almonds work great too
Different Chocolates:
- Dark chocolate is less sweet
- White chocolate is super creamy
- Milk chocolate Chip Zucchini Bread is a classic
- Mix all three for triple chocolate
Dried Fruits:
- Cranberries add tartness
- Raisins are traditional
- Cherries taste fancy
- Dates add natural sweetness
Spices:
- Extra cinnamon is always good
- Nutmeg adds warmth
- Try pumpkin pie spice in fall
Other Fun Stuff:
- Coconut flakes
- Peanut butter chips
- Mini marshmallows
- A sprinkle of espresso powder makes chocolate Chip Zucchini Bread taste richer
Important tip: Don’t add more than 1.5 cups of extras. Too much will make the bread heavy.
How to Store Zucchini Bread
Want your bread to stay fresh Here’s how to store it:
On the Counter (3-4 days): Wrap it in plastic wrap or foil. Put it in a container with a tight lid. Keep it away from the window. It will stay soft and moist.
In the Fridge (Up to 1 week): Wrap it well. Put it in a sealed container. The fridge makes it last longer. But it might get a little dry. Just warm it up before eating
In the Freezer (Up to 3 months): Wrap the whole loaf in plastic wrap. Then wrap it in foil. Write the date on it.
I want to freeze slices and put paper between each slice. This makes it easy to take out one at a time.
To thaw: Leave it on the counter for 2-3 hours. Or put it in the fridge overnight.
Warm slices in the microwave for 15-20 seconds. So good
Bad bread alert: Throw it away if you see mold. If it smells sour toss it. If it feels slimy don’t eat it.
Equipment
Here’s what you need:
- One or two loaf pans (9×5 inch size)
- Two mixing bowls (one big one medium)
- Measuring cups and spoons
- A whisk or electric mixer
- A rubber spatula
- A grater for the zucchini
- A clean towel
- A toothpick (to check if it’s done)
- A cooling rack
- Parchment paper (if you want – makes cleanup easy)
That’s it. Nothing fancy needed.
Ingredients 1x2x3x
Dry Stuff:
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon cinnamon
- 3 cups sugar
Wet Stuff:
- 3 eggs (room temperature is best)
- 1 cup oil
- 2 teaspoons vanilla
- 2 cups shredded zucchini (squeeze the water out)
Mix-Ins:
- 2 cups chocolate Chip Zucchini Bread
- 1 cup nuts (optional)
Note: Use the 1x button for the normal recipe. That makes 2 loaves. Use 2x or 3x if you’re making more.
Instructions
Step 1: Get Ready Turn your oven to 350°F. Grease your loaf pans with butter or cooking spray. Sprinkle a little flour in them too. Or use parchment paper.
Shred your zucchini. Then squeeze out the water with a clean towel. Squeeze hard Get as much water out as you can.
Step 2: Mix Dry Stuff Put flour baking soda baking powder salt cinnamon and sugar in a big bowl. Stir it all together with a whisk. Make sure there are no lumps.
Step 3: Mix Wet Stuff In another bowl beat the eggs for about a minute. Add the oil and vanilla. Mix it well. Then add your squeezed zucchini.
Step 4: Put It Together Pour the wet stuff into the dry stuff. Use your spatula to fold it together gently. Don’t stir too much. A few lumps are okay. The batter will be thick.
Step 5: Add Chocolate Fold in your chocolate Chip Zucchini Bread and nuts. Save some chips to put on top
Step 6: Fill the Pans Split the batter between your two pans. Smooth the tops. Sprinkle those extra chocolate chips on top. Press them in gently.
Step 7: Bake Put the pans in the oven. Bake for 50-60 minutes.
How do you know it’s done Stick a toothpick in the middle. It should come out clean. Or with just a few crumbs on it.
The top should be golden brown. If it gets too brown cover it with foil.
Step 8: Cool Down Let the bread sit in the pans for 10 minutes. Then take it out. Put it on a cooling rack.
Wait at least 30 minutes before you cut it. I know it’s hard but warm bread falls apart. Cool bread slices beautifully.
Quick Tips:
- Really squeeze that zucchini
- Room temperature eggs work better
- Let it cool completely before slicing
- It tastes even better the next day
Nutrition
Each Slice Has: (This is for 1 slice out of 12 from one loaf)
- Calories: 285
- Fat: 12g
- Cholesterol: 35mg
- Sodium: 220mg
- Carbs: 42g
- Fiber: 2g
- Sugar: 28g
- Protein: 4g
Other Info:
- This recipe makes 24 slices total (2 loaves)
- Each slice is about 85 grams
- Has eggs wheat and maybe nuts
Recipe FAQs
Do I peel the zucchini
Nope Keep the skin on. You won’t taste it. It just adds nutrition and pretty green specks.
Can I use yellow squash
Yes It works exactly the same as zucchini.
Why is my bread heavy
You might have stirred it too much. Or your zucchini was too wet. Or your baking powder is old. Mix gently and squeeze that zucchini really well
Can I use less sugar
You can use up to 1/2 cup less. But it won’t be as sweet or moist.
My bread sank in the middle. Why You might have opened the oven too early. Or it wasn’t done baking. Wait at least 45 minutes before opening the oven
