Cinnamon Chocolate Chip Zucchini Bread


I have this co-worker who loves zucchini bread (he’s not vegan). Some mornings he’ll come into work with a thick slice for breakfast… Not homemade. I think he gets it from Trader Joe’s, maybe? Anyways, as I love to bake and will take any excuse to do it, I promised this coworker that I’d make him some one day. So that’s what I did last night, and it came out a great success. I packaged up two out of the five mini loaves for him, set them in a bag, and promptly left them on the counter this morning. ‘Cause that’s what I do best. Forget things. At least I work with him again tomorrow.

I love quick breads. They’re easy to make, super versatile, and create that delicious aroma that lingers throughout the house. As far as zucchini recipes go, this one is definitely a keeper. I love, love, love the orange zest in this bread. It pairs great with the mini chocolate chips that I added, and makes it very unique from other zucchini breads I’ve tried. The cinnamon-sugar “crust” on top is quite smashing as well. I highly recommend trying it out for something a little different.

Cinnamon Chocolate Chip Zucchini Bread
Recipe by Sugar Plum blog


3 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/4 cups granulated sugar, plus 3 tablespoons
3/4 cup dark chocolate chips
3 large eggs
3/4 cup plain yogurt
1/4 cup oil
2 teaspoons vanilla extract
1 1/2 teaspoons finely grated orange zest
2 cups grated zucchini
2 1/2 teaspoons ground cinnamon


Heat oven to 350 degrees F. Grease and flour a loaf pan.

In a medium mixing bowl, sift together flour, baking powder, baking soda and salt; whisk in 1 1/4 cups sugar and chocolate chips until combined.

In a large mixing bowl, whisk together eggs until combined; add yogurt, oil, vanilla, orange zest and zucchini until well combined. Stir in dry ingredients until just combined.

Pour batter into prepared pan. Stir together additional 3 tablespoons sugar and cinnamon until combined. Sprinkle half over the top of the surface; using a knife, gently swirl cinnamon-sugar into bread. Sprinkle the additional cinnamon-sugar over the top.

Bake for 1 hour-1 hour 10 minutes or until a wooden skewer inserted into bread comes out with moist crumbs attached. Cover bread with foil if it gets too brown. Cool 1 hour in pan, before running a knife around outside edges and removing.

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