Chocolate Chip Zucchini Bread Recipe is one of those magical bakes that turns simple pantry staples and garden zucchini into the most tender, moist, and chocolatey loaf. It’s perfect for breakfast, snacks, or dessert, and it’s a great way to sneak veggies into a sweet treat! If you’ve ever wondered about adding chocolate chips in zucchini bread or wanted to bake a whole food zucchini bread that still tastes like a bakery-style indulgence — this one’s for you.
Table of Contents
I first made this recipe on a lazy summer afternoon when my garden zucchini was out of control. The addition of chocolate chips was a happy accident, but now I never make zucchini bread without them. The chocolate melts into little pockets of joy in every slice!
Why You’ll Love This Recipe
- So moist thanks to fresh zucchini — no dry bread here
- The perfect balance of sweet and wholesome with those chocolate chips
- Great way to use up extra zucchini
- Simple, whole food ingredients — no fancy equipment required
- Freezes beautifully for future snacking
Recipe Snapshot
| Category | Dessert / Quick Bread |
|---|---|
| Cuisine | American |
| Prep Time | 15 minutes |
| Cook Time | 55 minutes |
| Total Time | 1 hour 10 minutes |
| Yield | 1 loaf |
| Skill Level | Easy |
Ingredients
- All-purpose flour – Forms the base of your loaf; you can sub part with whole wheat for a more whole food zucchini bread
- Baking soda + baking powder – For rise and lightness
- Salt – Enhances all the flavors
- Cinnamon + nutmeg – Warm spices that complement the zucchini
- Sugar – Sweetens the loaf just right
- Eggs – Bind everything together
- Vegetable oil or melted coconut oil – Keeps it moist
- Vanilla extract – Adds depth of flavor
- Grated zucchini – The star! Adds moisture and a subtle earthiness
- Chocolate chips – Because chocolate chips in zucchini bread make it irresistible
How to Make Chocolate Chip Zucchini Bread
Step 1: Prep your ingredients
Grate your zucchini and gently squeeze out excess moisture. This keeps the bread from getting soggy. Preheat your oven to 350°F (175°C) and grease a loaf pan.
Step 2: Mix the dry ingredients
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. If you’re aiming for more of a whole food zucchini bread, you can replace half the flour with whole wheat flour.
Step 3: Mix the wet ingredients
In another bowl, whisk the eggs, sugar, oil, and vanilla. Stir in the zucchini.
Step 4: Combine and fold in the chocolate chips
Add the dry ingredients to the wet and stir until just combined. Gently fold in the chocolate chips.
Step 5: Bake
Pour into your prepared loaf pan and bake for 50-55 minutes until a toothpick comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Pro Tips for Success
- Don’t overmix the batter — it keeps the loaf tender.
- Squeeze out extra moisture from the zucchini so your bread bakes up just right.
- Use mini chocolate chips for more even chocolate distribution.
- Add chopped walnuts or pecans for crunch.
- Double the batch and freeze a loaf for later!
Flavor Variations
- Swap chocolate chips for dark chocolate chunks.
- Add a handful of shredded coconut.
- Use orange zest for a citrusy twist.
- Make muffins instead of a loaf — reduce bake time to about 20 minutes.
Serving Suggestions
- Delicious warm with a smear of butter.
- Pack slices in lunchboxes for a sweet surprise.
- Serve with coffee or tea for a cozy snack.
Make-Ahead & Storage
- Keeps well in an airtight container at room temp for 3 days.
- Refrigerate for up to 1 week.
- Freeze wrapped in foil and plastic for up to 3 months.
FAQs
Can I use whole wheat flour?
Yes! It’s great for a whole food zucchini bread — try half whole wheat, half all-purpose.
Do I need to peel the zucchini?
Nope! The peel adds color and nutrients, and it melts right into the bread.
What’s the best way to freeze zucchini bread?
Wrap tightly in plastic wrap and foil, then freeze for up to 3 months.
Can I leave out the chocolate chips?
Sure, but chocolate chips in zucchini bread really make it special!
Final Thoughts
This Chocolate Chip Zucchini Bread Recipe is a keeper — easy, moist, and loaded with flavor. Whether you’re baking for your family or sharing at a potluck, it’s sure to be a hit. Plus, it’s the perfect way to use up that summer zucchini and sneak in some veggies with your chocolate! If you’re in the mood for another sweet, chocolatey bake, try my Chocolate Chip Cookie Dough Twists — they’re fun, flaky, and oh-so irresistible.
Chocolate Chip Zucchini Bread
Equipment
- Loaf Pan
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour or half whole wheat flour for a whole food version
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
Wet Ingredients
- 2/3 cup sugar
- 2 eggs large
- 1/2 cup vegetable oil or melted coconut oil
- 1 tsp vanilla extract
- 1 cup grated zucchini excess moisture squeezed out
- 3/4 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and grease a loaf pan. Grate zucchini and squeeze out excess moisture.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, whisk eggs, sugar, oil, and vanilla. Stir in zucchini.
- Add dry ingredients to wet ingredients and stir until just combined. Fold in chocolate chips.
- Pour batter into prepared loaf pan. Bake 50-55 minutes or until a toothpick comes out clean. Cool in pan 10 minutes, then transfer to wire rack.