Chocolate chip zucchini bread is a soft, moist quick bread made with shredded zucchini and plenty of chocolate chips in every slice. It's a simple way to use up fresh zucchini while still getting a sweet, dessert-style loaf that tastes like a treat.
A Quick Look at the Recipe
✅ Recipe Name: Chocolate Chip Zucchini Bread
🕒 Ready In: ~1 hour 10 minutes
👪 Serves: 10 slices
🥣 Main Ingredients: Zucchini, flour, eggs, sugar, oil, chocolate chips, vanilla
👌 Difficulty: Easy - mix, fold, bake
⭐ Why You'll Love It: This chocolate chip zucchini bread is moist and tender with melty chocolate chips in every bite and a soft bakery-style crumb.
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This chocolate chip zucchini bread bakes up tender and rich with a fluffy crumb, melty chocolate throughout, and just enough zucchini to keep it extra moist without tasting like vegetables. It's perfect for breakfast, snacks, or an easy baked dessert.
If you love quick bread recipes, you might also like our Double Chocolate Banana Bread, Chocolate Pumpkin Bread, or Cinnamon Banana Bread.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love Chocolate Chip Zucchini Bread
- Key ingredients
- Easy Substitutions & Variations
- How to Make Chocolate Chip Zucchini Bread:
- Recipe Notes & Tips
- Make-Ahead & Freezing Options
- Chocolate Chip Zucchini Bread faqs
- More Dessert Recipes You'll Love
- Get our Baking Tips & Tricks Ebook
- Chocolate Chip Zucchini Bread
Why You'll Love Chocolate Chip Zucchini Bread
Moist, tender texture: Shredded zucchini keeps the loaf soft without making it dense.
Chocolate in every slice: Semi sweet chocolate chips melt throughout the bread for a sweet finish.
Easy quick bread: Simple ingredients and no yeast needed.
Great way to use zucchini: Perfect for summer zucchini season or extra zucchini from the garden.
Key ingredients
- Shredded zucchini: Adds moisture and a soft texture without a strong zucchini flavor.
- Vegetable oil: Keeps the loaf tender and helps it stay moist for days.
- Eggs: Bind the batter and help the bread bake up with a fluffy crumb.
- Baking powder and baking soda: Help the zucchini bread rise and stay light instead of dense.
- Vanilla extract: Adds sweet flavor that pairs well with chocolate chips.
- Semi sweet chocolate chips: Add melty pockets of chocolate throughout the loaf.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations
- Use mini chocolate chips: Mini chips spread out more evenly so you get chocolate in every bite.
- Add cinnamon: Stir in ½ teaspoon cinnamon for a warm flavor that pairs well with zucchini and chocolate.
- Make it nutty: Add ½ cup chopped walnuts or pecans for extra crunch.
- Swap the milk: Use any milk you have, including dairy free milk.
- Add a topping: Sprinkle a handful of chocolate chips on top before baking for a bakery-style look.
How to Make Chocolate Chip Zucchini Bread:
- Step 1: Preheat the oven to 350°F. Grease a 9×5 loaf pan. In a mixing bowl, beat the eggs and sugar for 1 to 2 minutes. Mix in the oil, milk, and vanilla.
- Step 2: Add the flour, baking powder, baking soda, and mix just until combined.
- Step 3: Fold in the shredded zucchini and chocolate chips.
- Step 4: Pour the batter into the pan and bake for 60 minutes, or until a toothpick comes out clean. Cool before slicing.
Recipe Notes & Tips
- Do not squeeze the zucchini: Leaving the moisture in the zucchini helps keep the bread soft and moist.
- Shred zucchini finely: Fine shreds blend into the batter for the best texture.
- Do not over mix: Stir just until combined so the loaf stays tender instead of tough.
- Check the center: Start checking around 50 minutes and bake until a toothpick comes out clean or with a few moist crumbs.
- Cool before slicing: Let the bread cool so it slices cleanly and the crumb sets.
Make-Ahead & Freezing Options
- Make ahead: Chocolate chip zucchini bread tastes great the next day once the flavors settle.
- Room temperature storage: Store the loaf tightly wrapped at room temperature for up to 3 days.
- Refrigerator storage: Keep it in the fridge for up to 1 week, then bring slices to room temperature before serving.
- Freezing: Wrap the whole loaf or individual slices tightly and freeze for up to 2 months.
- Thawing: Thaw at room temperature or overnight in the refrigerator before serving.
Chocolate Chip Zucchini Bread faqs
You do not need to peel zucchini for chocolate chip zucchini bread because the peel is thin and softens as it bakes. Leaving the peel on also adds little flecks of color and keeps prep simple.
Chocolate chip zucchini bread can turn soggy if the loaf is underbaked or if the zucchini adds too much moisture. Shred zucchini finely, bake until a toothpick comes out clean or with a few moist crumbs, and let the loaf cool completely so the center finishes setting before slicing.
For this chocolate chip zucchini bread recipe, do not squeeze the zucchini because the moisture helps keep the loaf soft and tender. If your zucchini is extremely watery, you can lightly blot it, but squeezing out too much can make the bread dry.
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Chocolate Chip Zucchini Bread
Equipment
Ingredients
Instructions
- Preheat the oven to 350 degrees. Grease a 9×5 loaf pan with shortening or cooking spray then set aside.
- In a large mixing bowl beat together eggs and sugar for 1-2 minutes. Add in vegetable oil, milk and vanilla extract.
- Slowly mix in flour, baking soda and baking powder until just combined. Fold in shredded zucchini and chocolate chips.
- Pour batter into the greased loaf pan. Bake at 350 degrees for 50 minutes or until a knife comes out of the center clean. Remove from the oven and allow to cool.
Nutrition
Notes
- Do not squeeze the zucchini: Leaving the moisture in the zucchini helps keep the bread soft and moist.
- Shred zucchini finely: Fine shreds blend into the batter for the best texture.
- Do not over mix: Stir just until combined so the loaf stays tender instead of tough.
- Check the center: Start checking around 50 minutes and bake until a toothpick comes out clean or with a few moist crumbs.
- Cool before slicing: Let the bread cool so it slices cleanly and the crumb sets.
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