Chocolate Chip Lemon Bread – Deliciously moist bread infused with lemon juice and zest, and stuffed full of chocolate chips. Top with lemon syrup, lemon icing, or both!

Chocolate Chip Lemon Bread served on a white cake stand with three slices cut off.

Today, I bring you my Chocolate Chip Lemon Bread! I felt like bringing you all another delicious, tangy lemon recipe, because I love making cake loaves, and lemons just make any dessert Summery.

So, I made this Lemon Bread stuffed full of chocolate chips. Want a slice?

Chocolate Chip Lemon Bread in a loaf pan.
Chocolate Chip Lemon Bread served on a white cake stand before frosted.

Chocolate Chip Lemon Bread

As with all my bread recipes, this is super quick and easy to make. Simply whisk the dry ingredients together in one bowl, and whisk together the wet ingredients in another. Combine both the dry and wet ingredients together, pour into a loaf pan, and bake for 50 – 60 minutes.

As for the lemon syrup and lemon icing, that’s entirely up to you which one you’d like on your bread.

Personally, I love both. The lemon syrup soaks into the warm bread, and gives a wonderful, tangy flavour. The lemon icing tops it off by giving a deliciously lemon-y sweetness. This really is the perfect Lemon Bread.

Of course, you could omit the chocolate chips if you’d like. The lemon bread is wonderful on its own. But, you know me… I love chocolate in my recipes. 😉

Chocolate Chip Lemon Bread served on a white cake stand.
A slice of Chocolate Chip Lemon Bread served on a white plate.
A slice of Chocolate Chip Lemon Bread served on a white plate with a fork.

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let’s make

Chocolate Chip Lemon Bread

Deliciously moist bread infused with lemon juice and zest, and stuffed full of chocolate chips. Top with lemon syrup, lemon icing, or both!
Author: Marsha
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Yields: 10 slices

Ingredients

For the Bread

  • 3 cups 375g plain/all-purpose flour
  • ¾ cup 170g caster/granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup 175g chocolate chips
  • Zest of one lemon
  • 1 large egg
  • ¼ cup 60ml lemon juice
  • 1 cup 240ml buttermilk
  • ⅓ cup 75ml vegetable oil

For the Lemon Syrup

  • ¼ cup 60ml lemon juice
  • ½ cup 100g caster/granulated sugar

For the Icing

  • 1 cup 125g icing/powdered sugar
  • 1 teaspoon lemon juice
  • 4 tablespoons heavy cream

Instructions

  • Preheat the oven to 180C/350F/Gas 4. Line the bottom of an 9×5″ loaf pan with baking paper, and grease the sides. Set aside.
  • Whisk together the flour, sugar, baking powder, baking soda, and salt
  • Whisk together the egg, lemon juice, buttermilk, and oil. Pour the wet ingredients into the dry ingredients, and mix until just combined. Fold in the lemon zest and chocolate chips. Do not over-mix.
  • Pour the batter into the prepared pan, and bake for 50 – 60 minutes, or until a toothpick inserted into the centre comes out clean. Cover loosely with aluminium foil halfway through baking to prevent the bread from browning too much.

For the Lemon Syrup

  • Microwave the lemon juice and sugar together, stirring every 30 seconds until the sugar has dissolved. Brush the syrup over the warm bread, and leave to cool completely in the pan on a wire rack.

For the Icing

  • Whisk together the icing sugar, lemon juice, and heavy cream. Add more icing sugar if too runny, or more heavy cream if too thick. The icing should be fairly thick, but pourable. Remove the bread from the pan, drizzle the icing on top, and serve.

Recipe Notes

This bread stays fresh covered at room temperature for up to 3 days, or in the fridge for up to 7 days. It also freezes well for up to 3 months. Thaw overnight in the fridge.

Nutrition Information:

Serving: 1sliceCalories: 500kcalCarbohydrates: 88gProtein: 6gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 9gCholesterol: 26mgSodium: 275mgFiber: 2gSugar: 56g

Nutrition information is automatically calculated, so should only be used as an approximation.

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14 Comments

  2. So its very easy to bake! Theres no proving or needing, though i ended up having to bake it for an hour and 10 minutes, as far as flavor goes, it would probably be bettet with more lemon zest. Its a kind of odd, mute lemon flavor with a really powerful chocolate flavor (i used Ghirardelli chips) but i tasted it without the icing and im sure the icing will add the punch it needs

    Reply

  3. Hello Marsha; Thank you for sharing with us yet another delicious savory recipe. The tanginess of the lemon bread will most definitely be a change from the regular taste. I love your idea of adding chocolate chips to the recipe. I think I’m going to go with a plain sweet icing. I will let you know how it turns out!

    Reply

  5. I’ve never thought to try the lemon and chocolate chip combo, and now I’m really wondering why. This looks absolutely amazing!!

    Reply

  8. Yup, we know your love of chocolate in these goodies… and we love you for it! As if this gorgeous lemon loaf couldn’t get any better… you just went ahead and added chocolate chips. Goodness! Also, I’m loving how perfectly golden that top came out. Hope you’re having an awesome weekend, Marsha! Pinning! 🙂

    Reply

  9. Yup, we know your love of chocolate in these goodies… and we love you for it! As if this gorgeous lemon loaf couldn’t get any better… you just went ahead and added chocolate chips. Goodness! Also, I’m loving how perfectly golden that top came out. Hope you’re having an awesome weekend, Marsha! Pinning! 🙂

    Reply