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Chocolate Chip Lemon Bread

By: Author Marsha

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Categories Bread, Breakfast, Spring

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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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Yield: 10 slices

Chocolate Chip Lemon Bread

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!

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Ingredients

For the Bread

  • 3 cups (375g) plain/all-purpose flour
  • 3/4 cup (170g) caster/granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (175g) chocolate chips
  • Zest of one lemon
  • 1 large egg
  • 1/4 cup (60ml) lemon juice
  • 1 cup (240ml) buttermilk
  • 1/3 cup (75ml) vegetable oil

For the Lemon Syrup

  • 1/4 cup (60ml) lemon juice
  • 1/2 cup (100g) caster/granulated sugar

For the Icing

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

Instructions

  1. Preheat the oven to 180C/350F/Gas 4. Line the bottom of an 9x5" loaf pan with baking paper, and grease the sides. Set aside.
  2. Whisk together the flour, sugar, baking powder, baking soda, and salt
  3. 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.
  4. 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

  1. 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

  1. 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.

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:

Yield:

10 slices

Serving Size:

1 slice
Amount Per Serving: Calories: 500Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 26mgSodium: 275mgCarbohydrates: 88gFiber: 2gSugar: 56gProtein: 6g

Nutrition information isn’t always accurate.

Did you make this recipe?

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© Marsha Cook
Category: Bread

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Lynn J.

Thursday 20th of July 2023

Is there any way to make this in a bread machine?

N. R. Miller

Sunday 29th of May 2016

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!

Oana@AdoreFoods

Wednesday 25th of May 2016

This lemon chocolate combination sounds really good! Loving your perfect cake, so moist and beautiful!

Marsha

Thursday 26th of May 2016

Thanks, Oana!

Karly

Monday 23rd of May 2016

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

Marsha

Monday 23rd of May 2016

Thanks, Karly!

Julia | Savory Tooth

Sunday 22nd of May 2016

Oh I LOVE that yummy-looking crusty top! Looks so good, will have to make this soon. Pinned!

Marsha

Sunday 22nd of May 2016

Thanks, Julia!

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