Baked Zucchini Slices

Do you know a zucchini naysayer? Well, make them these crunchy, light, and delicious Baked Zucchini Slices and watch them change their tune in an instant! Breading and baking zucchini coins creates the perfect side dish or appetizer that the whole family will love. Why I Love This Recipe The Ingredients *For a full list…

The post Baked Zucchini Slices appeared first on Weelicious.

Do you know a zucchini naysayer? Well, make them these crunchy, light, and delicious Baked Zucchini Slices and watch them change their tune in an instant! Breading and baking zucchini coins creates the perfect side dish or appetizer that the whole family will love.

Baked zucchini coins on serving platter with marinara sauce in a bowl on the side.

Why I Love This Recipe

  • Kid-Friendly Zucchini Recipe: Many people steam zucchini, but it often turns out limp and soggy, which kids don’t usually like. This baked zucchini slices recipe is the perfect way to get kids to enjoy this vegetable. They come out crispy, crunchy, and absolutely delicious.
  • Tasty and Healthy: Since this recipe is baked, it’s a healthy way to enjoy crispy breaded zucchini without the hassle of having to deep fry the zucchini slices in tons of oil.
  • Versatile: Serve these baked zucchini coins as an appetizer with some marinara sauce or ranch for dipping or as a side with any of your favorite mains dishes like Chicken Meatballs with Mini Wheel Pasta, Perfect Roast Chicken or Southern Style Pork Tenderloin to name a few.

The Ingredients

Baked zucchini slices ingredients.
  • Zucchini: Fresh zucchinis are the star of this recipe. Choose firm, medium-sized zucchinis with shiny skin for the best texture and flavor. Zucchinis are packed with vitamins A and C, potassium, and antioxidants.
  • Breadcrumbs (panko or regular): Breadcrumbs provide the perfect crunchy coating for the zucchini slices. Panko breadcrumbs, which are lighter and flakier, give an extra crispy texture (my preference), while regular breadcrumbs offer a more traditional crunch. Either type will be perfect!
  • Grated parmesan cheese: Parmesan cheese adds flavor and richness to the breading making these baked zucchini slices even more delicious.
  • Flour: Flour is the secret ingredient in the breading process that helps create an extra-crispy coating for the zucchini coins.
  • Egg: The egg acts as the binding agent, helping the breadcrumb mixture adhere to the zucchini slices.

*For a full list of ingredients with measurements see the recipe card below*

Baked Zucchini Recipe Tips

  • Evenly Slice Zucchini: For consistent cooking, try to slice the zucchini into even 1/4-inch rounds. Using a sharp knife or a mandoline slicer can help you with achieving uniform slices. This ensures that the zucchini coins cook evenly and crisp up uniformly in the oven.
  • Have a wet hand and a dry hand: If you’ve made Crispy Chicken Parmesan or Eggplant Parmesan Sticks you know breading can get a little messy at times. To help, use one hand for dunking zucchini slices in egg wash and transferring to the panko mixture (your wet hand), then switch to a dry hand for coating and placing them on the baking sheet.
  • Don’t forget the oil: Drizzle or spray your breaded zucchini slices with oil before baking them. The oil is what creates that beautiful golden color when they bake.
  • Don’t crowd the baking sheet: Cook the zucchini coins in and even layer with a little space between each one. If you overcrowd the baking sheet they’ll steam in the oven and won’t get nice and crispy.

How to Make Baked Zucchini Slices

Three bowls. One with flour, another with beaten egg and the third with panko breading. A hand is dipping a zucchini coin in the flour bowl.

Step 1: Mix the breadcrumbs, parmesan cheese, garlic powder and salt in a shallow bowl. Whisk the egg in a separate bowl. Place the flour in a third bowl.

Hand holding a breaded zucchini coin with the breading station bowls.

Step 2: Make an assembly line with the bowls, and first dip the zucchini coins into the flour, then the egg and finally into the bread crumb mixture, coating evenly and repeating with all the zucchini coins.

Breaded zucchini coins on baking sheet.

Step 3: Place all of the coins on the baking sheet. Arrange so they’re not touching and spray with cooking oil.

Baked zucchini coins on baking sheet.

Step 4: Bake for 18-20 minutes or until the breadcrumbs are golden. Serve as a side dish or on their own with favorite dipping sauces.

FAQs

Can I air fry zucchini slices?

Yes! You know I love my air fryer. To air fry these breaded zucchini coins, simply heat your air fryer to 400°F and cook for 8-10 minutes, or until golden brown. Be sure to arrange them in a single layer with a bit of space between each piece of zucchini for even cooking

Can I freeze leftover baked zucchini slices?

Yes! I would recommend freezing after the zucchini coins are baked. To freeze, allow them to cool completely, then transfer them to a single layer on a baking sheet and freeze until solid. Once frozen, transfer the zucchini coins to a resealable freezer bag or airtight container. When ready to enjoy, reheat the frozen zucchini coins in a preheated oven at 375°F for 10-15 minutes, or until heated through and crispy.

Baked zucchini coins on serving platter.

More Easy Zucchini Recipes

These Baked Zucchini Coins are a delicious, healthy, and kid-friendly recipe that everyone will love. Easy to prepare and incredibly versatile, they make the perfect addition to any meal. Whether you’re looking to introduce more vegetables into your family’s diet or just want a tasty new way to enjoy zucchini, this recipe is a must-try. Let me know what you think of this recipe by leaving a rating and comment below!

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Baked zucchini coins on serving platter with marinara sauce in a bowl on the side.
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Baked Zucchini Slices

These Baked Zucchini Slices are a delicious, healthy, and kid-friendly recipe that everyone will love. Easy to prepare and incredibly versatile, they make the perfect addition to any meal.
Course Appetizer, Side
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 120kcal

Equipment

  • Baking sheet
  • Chef's Knife or Mandoline

Ingredients

Instructions

  • Preheat oven to 450°F and coat a large baking sheet with cooking spray or line with parchment paper.
  • Mix the breadcrumbs, parmesan cheese, garlic powder and salt in a shallow bowl.
  • Whisk the egg in a separate bowl.
  • Place the flour in a third bowl.
  • Make an assembly line with the bowls, and first dip the zucchini coins into the flour, then the egg and finally into the bread crumb mixture, coating evenly and repeating with all the zucchini coins.
  • Place all of the zucchini coins on the baking sheet. Arrange so they’re not touching, spray with cooking oil and bake for 18-20 minutes or until the breadcrumbs are golden.
  • Serve as a side dish or on their own with favorite dipping sauces.

Video

Notes

Evenly Slice Zucchini: For consistent cooking, try to slice the zucchini into even 1/4-inch rounds. Using a sharp knife or a mandoline slicer can help you with achieving uniform slices. This ensures that the zucchini coins cook evenly and crisp up uniformly in the oven.
Have a wet hand and a dry hand: Use one hand for dunking zucchini slices in egg wash and transferring to the panko mixture (your wet hand), then switch to a dry hand for coating and placing them on the baking sheet.
Don’t forget the oil: Drizzle or spray your breaded zucchini slices with oil before baking them. The oil is what creates that beautiful golden color when they bake.
Don’t crowd the baking sheet: Cook the zucchini coins in and even layer with a little space between each one. If you overcrowd the baking sheet they’ll steam in the oven and won’t get nice and crispy.
To Air Fry: heat your air fryer to 400°F and cook for 8-10 minutes, or until golden brown. Be sure to arrange them in a single layer with a bit of space between each piece of zucchini for even cooking
To Freeze: Allow zucchini slices to cool completely, then transfer them to a single layer on a baking sheet and freeze until solid. Once frozen, transfer the zucchini coins to a resealable freezer bag or airtight container. When ready to enjoy, reheat the frozen zucchini coins in a preheated oven at 375°F for 10-15 minutes, or until heated through and crispy.

Nutrition

Calories: 120kcal | Carbohydrates: 16g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 52mg | Sodium: 481mg | Potassium: 312mg | Fiber: 2g | Sugar: 3g | Vitamin A: 318IU | Vitamin C: 18mg | Calcium: 93mg | Iron: 1mg

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Stuffed Zucchini Boats

Stuffed Zucchini Boats
I’m sharing my take on Stuffed Zucchini Boats, a delicious and satisfying low-carb meal that’s perfect for busy weeknights. Packed with flavor and nutrients, this dish comes together in just five minutes of prep time …

zucchini boats topped with shredded cheese and parshley.

Stuffed Zucchini Boats

I’m sharing my take on Stuffed Zucchini Boats, a delicious and satisfying low-carb meal that’s perfect for busy weeknights. Packed with flavor and nutrients, this dish comes together in just five minutes of prep time and cooks in under 30 minutes. Even my picky eaters love this recipe! Stuffed Zucchini Boats Recipe I absolutely love…

READ: Stuffed Zucchini Boats

Turkey Burgers

Burger nights are the best nights, according to my boys. They LOVE a good burger. They love our ultimate burger, but these Turkey Burgers are another favorite. They request them often, especially with fries on the side. If you aren’t that excited…

Burger nights are the best nights, according to my boys. They LOVE a good burger. They love our ultimate burger, but these Turkey Burgers are another favorite. They request them often, especially with fries on the side. If you aren’t that excited about turkey burgers, I get it. It’s true that some turkey burgers are…

Turkey Zucchini Burgers

Are you looking for a delicious and healthy meal that your whole family will love? Turkey Zucchini Burgers are the perfect solution! These scrumptious patties combine the goodness of lean turkey with the “sneaky” inclusion of zucchini making them an easy way to get some extra nutrition into your kids’ diet without them even noticing.…

The post Turkey Zucchini Burgers appeared first on Weelicious.

Are you looking for a delicious and healthy meal that your whole family will love? Turkey Zucchini Burgers are the perfect solution! These scrumptious patties combine the goodness of lean turkey with the “sneaky” inclusion of zucchini making them an easy way to get some extra nutrition into your kids’ diet without them even noticing.

turkey zucchini burgers topped with yogurt sumac sauce.

Why I Love Turkey Zucchini Burgers

  • Healthy and Nutritious: The addition of zucchini in these turkey burgers not only makes them super moist, but it also boosts the nutritional value of the patty. Plus, they’re a high protein, low fat meal option thanks to the lean turkey meat!
  • Kid-Friendly: Not only are these burgers juicy and flavorful, but they also provide a creative way to incorporate zucchini, making them ideal for picky eaters. One of the best ways to get your kids to eat extra veggies is by adding them to unexpected recipes like Spinach Cake Muffins or Roast Vegetable Pasta Sauce!
  • Easy and Versatile: Turkey Zucchini Burgers come together in under 30 minutes and can be cooked on the stovetop or the grill. They’re perfect for a quick weeknight dinner or weekend BBQ with friends!
  • Great Use for Zucchini: During the summer months, zucchini is all over the farmers market and bountiful in many home gardens. If you find yourself with tons of zucchini you need to make this burger recipe ASAP!

The Ingredients

turkey zucchini burger and yogurt sumac sauce ingredients.
  • Ground turkey: You can use light or dark ground turkey meat for this recipe.
  • Zucchini: The “sneaky” star of the show! Zucchini adds valuable nutrients to these burgers, including vitamins A and C, potassium, and dietary fiber. Plus, it gives the burgers some added texture and moistness.
  • Egg: This ingredient helps the burger patties stay together.
  • Herbs and spices: These turkey burgers are full of flavor thanks to the scallion, freshly chopped mint and cilantro along with minced garlic and ground cumin.
  • Hamburger buns: No burger is complete without a toasted bun! You could also make these turkey burgers into sliders and use mini hamburger buns.
  • Toppings of choice: We always top these with a delicious yogurt sumac sauce that takes these burgers to the next level (ingredients and instructions for the sauce are recipe card below!). We also add fresh lettuce, tomato and sliced avocado. Anything you love on a juicy beef burger would go great on this turkey burger too.

*Find the complete list of ingredients with measurements in the recipe card below*

Variations and Substitutions

  • Swap the ground turkey: If you want, you can substitute ground chicken in place of the turkey in this recipe.
  • Ditch the bun: Serve these burgers protein style wrapped in lettuce or opt for gluten free buns if you need!
  • Skip the egg: If you have an egg allergy and need to leave it out, that would be okay. You may want to let the formed patties sit in the refrigerator for 20-30 minutes before you cook to help the patties stay together.
  • Try it with yellow squash: If you happen to have yellow summer squash on hand and want to use it, you could use squash in place of the zucchini.

How to Make Juicy Turkey Zucchini Burgers

turkey zucchini burger ingredients in large mixing bowl.

Step 1: In a large bowl combine the turkey, grated zucchini, scallions, egg, mint, cilantro, garlic, cumin and salt. Mix well.

Four turkey zucchini burger patties on parchment paper before being cooked.

Step 2: With dampened hands, form the mixture into 4 burgers about 1 inch thick. Or you can make about 8 sliders.

Cooked turkey zucchini burgers on saute pan.

Step 3: Heat a large sauté pan or stove top grill over medium heat and add 1-2 tablespoons olive oil. Once oil is hot, add the burger patties. Cook burgers 3-4 minutes on each side for small slider burgers or 5-6 minutes on each side for regular size burgers.

Turkey zucchini burgers on buns served with yogurt sumac sauce.

Step 4: Place all the yogurt sumac sauce ingredients in a small bowl and stir to combine. Place the burgers on buns and top with the yogurt-sumac sauce and additional toppings of choice.

Serving Suggestions

Turkey Zucchini Burgers are the perfect recipe for your next easy weeknight dinner or fun summer cookout (hello Memorial Day, 4th of July and Labor Day!). They pair well with a ton of side dishes. Try them with Air Fryer French Fries or Sweet Potato Fries, a fresh summer garden salad, Heirloom Tomato Salad or a batch of Air Fryer Bacon Wrapped Asparagus or Grilled Lemon Asparagus! The possibilities are endless.

FAQs

Can I cook turkey zucchini burgers on the grill?

Yes, turkey burgers with zucchini can be cooked on the grill. It’s important to preheat and oil the grill to prevent sticking.

How do I keep turkey burgers from falling apart?

Using a binder like an egg helps the burgers stay together. If you need to ditch the egg, refrigerate the formed patties for at least 30 minutes before grilling or cooking to firm them up. This will make them less likely to fall apart during cooking.

Can turkey zucchini burgers be made ahead of time?

Yes! You can form the patties and refrigerate them up to 24 hours before cooking. For longer storage, the patties can be frozen for up to 3 months.

Turkey zucchini burgers with yogurt sumac sauce.

More Easy Recipes with Zucchini

Turkey Zucchini Burgers with this zippy yogurt sumac sauce are one of our favorite summer recipes! They’re easy to make and so full of flavor you’d never know there’s a healthy vegetable in them. If you make these and love them, consider leaving a rating and review below!

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Print

Turkey Zucchini Burgers

Turkey Zucchini Burgers are a tasty solution for parents seeking both nutrition and taste in their family's meals! These scrumptious patties combine the goodness of lean turkey with the "sneaky" inclusion of zucchini, making them a hit with kids and adults alike.
Course Main Dish
Cuisine American, Middle Eastern
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 287kcal

Equipment

  • large sauté pan

Ingredients

Turkey Zucchini Burgers:

Yogurt Sumac Sauce:

Instructions

  • In a large bowl, combine the turkey, grated zucchini, scallions, egg, mint, cilantro, garlic, cumin and salt. Mix well.
  • With dampened hands form the mixture into 4 burgers about 1 inch thick or you can do 8 slider size burgers.
  • In a large sauté pan or stove top grill over medium heat, add 1-2 tablespoons olive oil. Once oil is hot, add the burger patties. Cook burgers 3-4 minutes on each side for small slider burgers or 5-6 minutes on each side for larger burgers.
  • Place all the sauce ingredients in a small bowl and stir to combine.
  • Place the burgers on buns and top with the yogurt-sumac sauce and additional toppings of choice.

Notes

Substitution/Variations:
  • Swap the ground turkey: If you want, you can substitute ground chicken in place of the turkey in this recipe.
  • Ditch the bun: Serve these burgers protein style wrapped in lettuce or opt for gluten free buns if you need!
  • Skip the egg: If you have an egg allergy and need to leave it out, that would be okay. You may want to let the formed patties sit in the refrigerator for about 20-30 minutes before you cook to help the patties stay together.
  • Try it with yellow squash: If you happen to have yellow summer squash on hand and want to use it, you could use squash in place of the zucchini.
  •  
  •  
  •  
 

Nutrition

Serving: 1burger | Calories: 287kcal | Carbohydrates: 26g | Protein: 34g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 109mg | Sodium: 879mg | Potassium: 670mg | Fiber: 2g | Sugar: 5g | Vitamin A: 474IU | Vitamin C: 18mg | Calcium: 106mg | Iron: 3mg

Photos by Matt Armendariz

The post Turkey Zucchini Burgers appeared first on Weelicious.

Zucchini Brownies

This zucchini brownies recipe comes out ultra moist with deep chocolaty flavor! Bookmark this one for a deliciously simple treat.…

A Couple Cooks – Recipes worth repeating.

This zucchini brownies recipe comes out ultra moist with deep chocolaty flavor! Bookmark this one for a deliciously simple treat.

Zucchini Brownies

What do you make when you’ve made all the zucchini bread and zucchini muffins? Zucchini brownies, of course! Stop what you’re doing and gather the ingredients for this recipe that will have your friends and family running for another piece. The brownies come out ultra moist and gooey, with a deep, rich chocolaty flavor. They’re simple to make and you won’t believe the amazing flavor and texture!

Ingredients in this zucchini brownies recipe

The secret to rich and moist brownies? Zucchini! Turns out, adding shredded zucchini to brownies makes for an incredibly moist, gooey texture (which is what we prefer in a good brownie). It also lets you get away with not using eggs, which makes this zucchini brownies recipe accidentally vegan! Here are the ingredients in this recipe:

  • Granulated sugar
  • Neutral oil
  • Zucchini
  • Vanilla extract
  • Cocoa powder
  • Dutch process cocoa powder
  • Cornstarch
  • All-purpose flour
  • Baking soda
  • Kosher salt
  • Chocolate chips
Zucchini Brownies recipe

The flavor key: Dutch process cocoa powder

This zucchini brownies recipe uses a combination of two types of cocoa powder to achieve the deep, dark chocolaty flavor. The key? Dutch process (dark) cocoa powder, a special type of cocoa powder is treated with an alkali to make it pH neutral. This gives it a darker color and milder flavor. It makes the flavor ultra chocolaty, with deep rich notes instead of the lighter fruity notes that you’ll get with regular cocoa powder.

Tips for zucchini brownies

Zucchini brownies are as straightforward as a standard brownies recipe! There are just a few things to note for success:

  • Use a metal pan for baking. This makes for the most consistent bake and a better rise than a glass pan.
  • Finely grate the zucchini. This allows this green vegetable to meld seamlessly into the texture of the brownies.
  • Do not drain the zucchini! This recipe is optimized for undrained zucchini, using the moisture in this vegetable (which is 94% water!).
Zucchini Brownies recipe

Some notes on cooling and cutting

It’s important for recipes like brownies, muffins and quick breads to cool completely. This sets the texture and allows them to hold together better. The flavor is also generally better at room temperature. These zucchini brownies don’t hold together if they are very warm, so make sure to let them cool completely.

For best results, cool for 1 hour in the pan, then remove the brownies from the pan with the foil and allow to cool on a baking rack for another 1 hour until cooled.

To get clean slices, but through the brownies once they are cooled and clean off the knife after each cut.

Brownie variations

If you love non-standard brownies, you’ll love these zucchini brownies! A few other variations you’ll love:

Zucchini Brownies

Leftover storage info

These zucchini brownies hold up well over time! Store them refrigerated for up to 1 week. You can also store at room temperature, but they are so gooey that refrigeration is best: plus, they’ll last longer.

More zucchini bread and muffins

There are so many ways to mix up zucchini bread! This chocolate zucchini bread is our absolute favorite, but a close second is lemon zucchini bread: it’s zingy and bright! It’s the exact opposite of this bread but nearly as satisfying. Here are a few more zucchini recipes:

This zucchini brownies recipe is…

Vegetarian, vegan, plant-based and dairy-free.

Print
Zucchini Brownies

Zucchini Brownies


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 16

Description

This zucchini brownies recipe comes out ultra moist with deep chocolaty flavor! Bookmark this one for a deliciously simple treat.


Ingredients

  • 1 ¼ cup granulated sugar
  • ⅓ cup neutral oil (grapeseed, organic canola or vegetable oil, or other neutral oil of choice)
  • 2 cups finely shredded zucchini (packed not drained)
  • 1 teaspoon vanilla extract
  • ½ cup cocoa powder (standard)
  • 2 tablespoon Dutch process (dark chocolate) cocoa powder
  • 1 tablespoon cornstarch
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 1 cup semisweet chocolate chips

Instructions

  1. Preheat the oven to 350°F. Line a 9 x 9″ pan with a piece of aluminum foil.
  2. Stir together the sugar and oil with a spatula. Then stir in the zucchini, vanilla, cocoa powder, Dutch process cocoa powder, cornstarch, flour, baking soda, and salt. Fold in ¾ of the chocolate chips. Allow the batter to stand for 5 minutes to allow it to thicken.
  3. Pour the batter into the pan and top with the remaining ¼ cup chocolate chips. Bake 30 to 35 minutes until a tester comes out with a few clinging crumbs. Cool for 1 hour in the pan, then remove the brownies from the pan with the foil and allow to cool on a baking rack for another 1 to 2 hours until cooled. Slice into 16 pieces and serve (wash the knife after each slice to make for clean cuts). Leftovers store up to 1 week refrigerated. 
  • Category: Dessert
  • Method: Baked
  • Cuisine: Baked
  • Diet: Vegan

Keywords: Zucchini brownies, zucchini brownies recipe

A Couple Cooks - Recipes worth repeating.

Apple Zucchini Bread

What do you do when you still have a lot of summer zucchini but are ready for fall baking? You make Apple Zucchini Bread! You get the best of both worlds. This easy zucchini bread is warm and cozy thanks to the cinnamon, ginger, nutmeg, and allspice. T…

What do you do when you still have a lot of summer zucchini but are ready for fall baking? You make Apple Zucchini Bread! You get the best of both worlds. This easy zucchini bread is warm and cozy thanks to the cinnamon, ginger, nutmeg, and allspice. The bread is super moist because it is…

Chocolate Zucchini Snack Cake

When life gives you lots of zucchini, you make zucchini bread, chocolate zucchini bread, lemon zucchini bread, zucchini muffins, zucchini coffee cake, and zucchini brownies. And when you still have zucchini to use up, you make this Chocolate Zucchini S…

When life gives you lots of zucchini, you make zucchini bread, chocolate zucchini bread, lemon zucchini bread, zucchini muffins, zucchini coffee cake, and zucchini brownies. And when you still have zucchini to use up, you make this Chocolate Zucchini Snack Cake because it is delicious! I love this simple snack cake because it is made…

Chocolate Chip Zucchini Bread

This chocolate chip zucchini bread is moist and soft, with rich sweet chips in each bite! This easy recipe impresses…

A Couple Cooks – Recipes worth repeating.

This chocolate chip zucchini bread is moist and soft, with rich sweet chips in each bite! This easy recipe impresses everyone.

Chocolate chip zucchini bread

Got zucchini? Here’s a tasty, simple way to use up this abundant green vegetable: chocolate chip zucchini bread! The loaf is soft and moist, with just the right cinnamon spiced sweetness. The best part is a generous sprinkling of chocolate chips so you get one in every bite! Welcome to your favorite new baking project (though if you’re a choco-holic you should also consider this double chocolate zucchini bread too!).

Ingredients in chocolate chip zucchini bread

This zucchini bread with chocolate chips is based on our classic zucchini bread recipe: sweet, moist, and cinnamon-spiced. If you’ve got zucchini and chocolate, the remaining ingredients you might already have on hand in your pantry and refrigerator. This recipe is unique because it uses both butter and oil for the most tender crumb, and both brown sugar and white sugar for a nuanced caramel sweetness. Here are the ingredients for chocolate chip zucchini bread:

  • Zucchini
  • Chocolate chips
  • All-purpose flour
  • Unsalted butter
  • Neutral oil
  • Brown sugar and granulated sugar
  • Eggs
  • Milk
  • Vanilla extract
  • Baking powder and baking soda
  • Cinnamon
  • Salt
Zucchini

Tips for baking chocolate chip zucchini bread

Chocolate chip zucchini bread is quick and simple to whip up! There are a few tips that will lead to the best results. Here’s what to know:

  • Use an aluminum baking pan for best results. Ceramic and glass pans don’t cook as evenly for quick breads. Use aluminum if you can! We recommend a 9-inch loaf pan, but you can use an 8-inch pan too: just increase the bake time slightly.
  • Bake until just set and the top springs back. Overbaking makes for a dry bread. Pull the bread just when the top is set, about 60 to 65 minutes (the internal temperature should be between 200°F and 205°F). With a chocolate chip bread, it’s hard to tell when inserting a toothpick because the chocolate chips can melt onto the toothpick, looking like the bread isn’t done! A toothpick inserted should have only a few clinging crumbs.

A few special notes on cooling

Topping zucchini bread with chocolate chips makes for a nice look. The only drawback? The chips take quite a while to cool and re-solidify! Allow 2 to 3 hours for the bread to cool in the pan. This is important because when you remove the bread from the pan, the warm chips can get very messy.

If you’d like, you can omit the chocolate chips from the top. This allows you to remove it from the pan sooner and you can eat it warm! Otherwise, cool it in the pan for 2 to 3 hours before attempting to remove it. Don’t want to wait? Turn it into zucchini muffins instead (follow the instructions in the linked recipe).

Chocolate chip zucchini bread

Variation: try chocolate zucchini bread

Want a fun variation on chocolate chip zucchini bread? Try double chocolate zucchini bread! This is our favorite spin because it makes the most delicious, rich chocolate cake layer to pair with the chocolaty chips. Try it and you won’t go back! You can also make them as chocolate zucchini muffins.

Turn it into muffins!

You can also turn this zucchini chocolate chip bread into muffins to make for a quicker bake time and to shorten the cooling time. Simply do the following:

  • Scoop the batter evenly into the muffin cups, using about a heaping ¼ cup per muffin. Sprinkle another handful chocolate chips onto the tops of the muffins.
  • Bake until the tops are set, rotating the pans halfway through the baking, about 20 to 26 minutes total.
  • Allow to cool for 5 minutes, then transfer to a baking rack to fully cool (about 30 minutes to 1 hour). 
Zucchini bread with chocolate chips

Storage info

How to store zucchini chocolate chip bread? This recipe works well made in advance, though it has great flavor the day of baking. It picks up more moisture during storage, so it tastes even more moist and delicious! Here’s how to store it:

  • Room temperature (up to 3 days): If you think you’ll eat the bread quickly, store it at room temperature and cover it with aluminum foil.
  • Refrigerated (1 week): Refrigerating the bread helps it to stay fresher longer. Eat it cold, or let it come to room temperature before serving.
  • Frozen (up to 3 months): To extend the life even further, pop your sliced bread into the freezer in a sealed container. It can last at least 3 months this way.

More zucchini recipes

Got more zucchini to use up? Here are a few great zucchini recipes to try:

This chocolate chip zucchini bread recipe is…

Vegetarian. For vegan and dairy-free, use vegan butter or more neutral oil.

Print
Chocolate chip zucchini bread

Chocolate Chip Zucchini Bread


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 12

Description

This chocolate chip zucchini bread is moist and soft, with rich sweet chips in each bite! This easy recipe impresses everyone.


Ingredients

  • ¼ cup unsalted butter, melted (or vegan butter or more oil)
  • ⅓ cup neutral oil
  • ½ cup brown sugar
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon milk of choice
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons cinnamon
  • ½ teaspoon kosher salt
  • 2 cups [280 g] all-purpose flour
  • 2 cups shredded zucchini, packed (about 3/4 pound or 2 medium zucchini), grated with large grater
  • 1 cup chocolate chips, plus more for topping

Instructions

  1. Preheat the oven to 350°F. Butter a 9×5-inch loaf pan.
  2. Melt the butter, then whisk in the oil, brown sugar, granulated sugar, eggs, milk, vanilla, baking powder, baking soda and salt. 
  3. Use a spatula to mix in the flour and zucchini until just combined, mixing just until there are no longer streaks of dry ingredients. Gently fold in the chocolate chips by mixing a few times. 
  4. Pour the batter into the prepared loaf pan. Top with an additional sprinkle of chocolate chips. 
  5. Bake 60 to 65 minutes (insert a toothpick into the center of the loaf: if it comes out with a few clinging crumbs, it’s done!). Allow the bread to cool in the pan until it reaches room temperature and the chocolate chips start to firm up, about 2 to 3 hours. Then run a knife around the edge and invert the loaf onto a cooling rack. Serve warm or at room temperature. The bread keeps up to 3 days at room temperature wrapped in aluminum foil, 1 week refrigerated, or up to 3 months frozen. 
  • Category: Bread
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Chocolate chip zucchini bread, zucchini bread with chocolate chips, zucchini chocolate chip bread, zucchini bread chocolate chip

A Couple Cooks - Recipes worth repeating.

Lemon Zucchini Cake

Lemon zucchini cake is light, delicious and loaded with a bright, lemony flavor. Enjoy it with a cup of tea for breakfast or snack time – or both! I have what is basically the opposite of a green thumb. What I’m sayin’ is that I can’t keep plants alive. I’ve been known to kill mint …

The post Lemon Zucchini Cake appeared first on My Baking Addiction.

Lemon zucchini cake is light, delicious and loaded with a bright, lemony flavor. Enjoy it with a cup of tea for breakfast or snack time – or both!

Slice of glazed lemon zucchini cake next to a fork on a white plate. A glass of milk is visible in the background.

I have what is basically the opposite of a green thumb.

What I’m sayin’ is that I can’t keep plants alive. I’ve been known to kill mint and rosemary. And that, friends, takes a special kind of talent.

My mom seems to plop plants into dirt, sorta takes care of them, and she’s left with gorgeous tomatoes, pretty peppers, and more zucchini than anyone can eat in a season.

And where does that zucchini end up? On my kitchen counter. Where it gets turned into baked goods, like this lemon zucchini cake, for all of you!

(more…)

The post Lemon Zucchini Cake appeared first on My Baking Addiction.