Chocolate Chip Zucchini Bread

There’s something deeply comforting about pulling a warm loaf of homemade bread from the oven, especially when it’s studded with gooey chocolate chips and packed with garden-fresh zucchini. This Chocolate Chip Zucchini Bread is one of those recipes that feels like a little secret—it’s indulgent yet wholesome, moist but never too dense, and the chocolate makes it feel like dessert even though there’s a vegetable hiding inside.

I created this recipe during zucchini season when my garden was overflowing with those vibrant green beauties. At first, I was just trying to use them up. But once I tasted that first slice—tender, rich, and just sweet enough—I knew this was something special. It’s the kind of recipe people keep asking for after just one bite.

Whether you’re dealing with an overabundance of zucchini or simply want a delicious way to sneak some veggies into your day, this chocolate chip zucchini bread is the answer.

Why I Love This Recipe

Let me tell you—this is not your average quick bread.

What makes this Chocolate Chip Zucchini Bread stand out is how effortlessly it balances nutrition and indulgence. The zucchini brings incredible moisture and a subtle earthiness, which keeps the bread tender without needing a ton of butter or oil. And then there’s the chocolate chips—they swirl into the batter, melting just enough in the oven to create little pockets of rich, sweet goodness in every slice.

I love this recipe because it’s incredibly forgiving. It works with fresh or frozen zucchini, can handle a few ingredient swaps, and doesn’t require a mixer—just a bowl, a spoon, and some pantry staples. It also freezes like a dream, making it perfect for busy weeks or gifting. It’s a family favorite, a potluck showstopper, and one of the most delicious ways I know to eat your veggies.

Honestly, once you try it, you’ll understand why people bake two loaves at once.

Ingredients for Chocolate Chip Zucchini Bread

The best part about this bread? You probably already have most of the ingredients in your kitchen.

All you need is a combination of pantry staples and a couple of fresh ingredients. Here’s a closer look at what makes this recipe so irresistible:

Zucchini – You’ll need about 2 medium zucchinis, grated. There’s no need to peel them; the green flecks actually make the bread look beautiful. Just be sure to squeeze out the excess moisture so your bread doesn’t turn out soggy.

All-purpose flour – It provides the structure for the bread. If you prefer a slightly heartier texture, you can swap out up to ½ cup with whole wheat flour.

Baking soda & baking powder – These give the bread its lift, keeping it light and fluffy.

Cinnamon & vanilla extract – The cinnamon adds warmth while the vanilla deepens the sweetness.

Salt – A pinch of salt enhances all the other flavors and balances the sweetness.

Sugar – I like to use a mix of brown and white sugar. The brown sugar adds moisture and a touch of molasses flavor that pairs beautifully with the zucchini.

Eggs – These bind everything together. Make sure they’re at room temperature for the best texture.

Neutral oil – I typically use canola or vegetable oil. It keeps the bread super moist and gives it that classic quick bread crumb.

Chocolate chips – Semi-sweet is my go-to, but feel free to use dark or even mini chips. Fold them in at the end for even distribution.

Optional: chopped walnuts or pecans for crunch, or a sprinkle of turbinado sugar on top for a crackly crust.

With these simple ingredients, you’re just a few steps away from a bakery-worthy loaf.

How Much Time Will You Need

This recipe is wonderfully manageable and perfect for weekend baking—or even weeknight prep if you’re craving something homemade.

Prep Time: 15 minutes
Bake Time: 55 to 65 minutes
Cooling Time: 20 minutes

From start to finish, you’re looking at around 90 minutes. Most of that time is hands-off while the bread bakes and cools. Once you make it once, the prep becomes second nature.

How to Make This Chocolate Chip Zucchini Bread

Follow this step-by-step guide and you’ll have a tender, chocolate-flecked loaf cooling on your counter in no time.

Step – 1: Preheat and Prep

Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal later.

Step – 2: Grate the Zucchini

Use the coarse side of a box grater to shred your zucchini. You’ll need about 2 cups, loosely packed. Place it in a clean dish towel or paper towels and squeeze out as much moisture as you can. This step is essential—too much water will make the bread gummy.

Step – 3: Mix the Dry Ingredients

In a large mixing bowl, whisk together 1¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon cinnamon, and ½ teaspoon salt.

Step – 4: Mix the Wet Ingredients

In a separate bowl, whisk together 2 large eggs, ½ cup brown sugar, ½ cup white sugar, ½ cup oil, and 1 teaspoon vanilla extract. Stir until smooth and fully combined.

Step – 5: Combine Wet and Dry

Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Do not overmix—this can make the bread tough.

Step – 6: Fold in the Zucchini and Chocolate Chips

Gently fold in the grated zucchini and ¾ cup chocolate chips. If you like nuts, you can add ½ cup chopped walnuts or pecans here too.

Step – 7: Bake

Pour the batter into your prepared loaf pan and smooth the top. You can sprinkle a few extra chocolate chips or some turbinado sugar on top for a pretty finish.

Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay).

Step – 8: Cool

Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing. The flavors develop even more as it sits, so it’s worth the wait.

Substitutions

Want to customize this recipe to suit your pantry or dietary needs? Here are a few tried-and-true swaps:

Oil: You can replace the oil with an equal amount of melted butter for a richer flavor or use unsweetened applesauce for a lower-fat option. Just know that applesauce will make the texture slightly denser.

Flour: Swap out some of the all-purpose flour for whole wheat or spelt flour. I don’t recommend using all whole wheat unless you like a denser bread.

Eggs: If you’re baking for someone with an egg allergy, flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) work well.

Chocolate chips: You can mix it up with dark chocolate chunks, white chocolate, or even dried cranberries for a different flavor profile.

Gluten-free: Use a 1-to-1 gluten-free baking flour. The texture will be a little different, but still delicious.

This bread is super flexible—don’t be afraid to make it your own.

Best Side Dish of Chocolate Chip Zucchini Bread

To turn a slice of this bread into a well-rounded treat or quick meal, pair it with:

Greek Yogurt with Honey: The tanginess of the yogurt balances the sweetness of the bread, while the honey adds a nice floral note.

Fresh Fruit Salad: Light and refreshing, especially with citrus or berries—it brightens up the richness of the bread.

Hot Coffee or Chai Tea: Sometimes a warm beverage is all you need to create a cozy, bakery-style experience at home.

Serving and Presentation Tips

A slice of chocolate chip zucchini bread is comforting on its own, but how you serve it can really elevate the experience.

I love to serve it slightly warm, either freshly baked or reheated for 10 seconds in the microwave. That way, the chocolate gets just a little melty again—pure heaven. If you’re serving it to guests, place slices on a wooden board with a small dish of softened butter or cream cheese on the side for a charming, rustic presentation.

For something a little fancier, dust the top of the loaf with powdered sugar right before serving or drizzle with a simple glaze made from powdered sugar and a touch of milk or vanilla extract. You can even cut the loaf into cubes and serve it as part of a brunch platter with fresh fruit and coffee.

If you’re gifting this bread, wrap it in parchment paper and tie it with baker’s twine for a homemade touch that looks as special as it tastes.

Tips and Tricks to Make This Recipe Better

Over the years, I’ve learned a few helpful tricks that make this chocolate chip zucchini bread even more reliable and delicious.

Squeeze the zucchini really well.
This is the #1 tip for success. Too much moisture will make the bread soggy and undercooked in the center. After grating the zucchini, place it in a clean dish towel and wring it out firmly over the sink.

Use room temperature ingredients.
This helps the batter mix evenly and results in a better rise. Let your eggs sit out for 20 minutes before you begin.

Don’t overmix.
Once you combine the wet and dry ingredients, stir gently. Overmixing activates the gluten and can make the bread tough.

Use parchment paper in the pan.
This makes it super easy to lift the loaf out after baking without it breaking apart.

Add texture.
Fold in chopped walnuts or pecans for crunch. You can also sprinkle turbinado sugar on top for a bakery-style, crunchy crust.

Bake one loaf at a time.
If you’re doubling the recipe, bake the loaves separately for more even cooking.

Common Mistakes to Avoid

Even a simple quick bread like this can trip you up if you’re not careful. Here are a few common pitfalls:

Skipping the moisture step with zucchini.
This one’s worth repeating—if you don’t wring out the zucchini, you’ll likely end up with soggy, dense bread.

Using too much flour.
Always spoon the flour into your measuring cup and level it off. Scooping directly from the bag can pack in more flour than needed.

Baking at the wrong temperature.
Always preheat your oven and use an oven thermometer if possible. If your bread is browning too fast but still raw inside, loosely tent it with foil halfway through baking.

Opening the oven door too early.
Try not to peek until the 50-minute mark. Opening the door can drop the temperature and affect the rise.

Not letting it cool properly.
The bread continues to set as it cools. Slicing too early can cause it to crumble or feel underdone in the middle.

How to Store It

This bread is as practical as it is delicious. Here’s how to keep it fresh:

At room temperature:
Wrap the cooled loaf in plastic wrap or store it in an airtight container. It’ll stay moist and fresh for up to 3 days on the counter.

In the fridge:
If your kitchen runs warm or you want it to last a few extra days, refrigerate it. Just make sure it’s wrapped well so it doesn’t dry out. It will keep for up to 1 week.

Freezer-friendly:
This bread freezes beautifully! Wrap individual slices or the entire loaf tightly in plastic wrap and then foil. Freeze for up to 3 months. To thaw, leave it on the counter overnight or microwave a slice straight from the freezer for 20–30 seconds.

FAQ

Can I make this recipe into muffins?
Absolutely! Divide the batter between a lined muffin tin and bake at 350°F for 20–25 minutes, or until a toothpick comes out clean.

Do I have to peel the zucchini?
No need. The peel is thin and softens as it bakes. Plus, those green flecks look beautiful in the finished bread.

Can I use frozen zucchini?
Yes—just thaw it completely and squeeze out all the moisture before adding it to the batter.

Is this bread overly sweet?
Not at all. It has the perfect balance of sweetness, thanks to the mix of brown sugar and semi-sweet chocolate chips.

Can I make it dairy-free?
Yes! There’s no dairy in the base recipe, so it’s naturally dairy-free as long as you use dairy-free chocolate chips.

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