There’s a certain joy that comes from baking something that fills your kitchen with warmth, your home with comforting aroma, and your heart with satisfaction. Chocolate chip zucchini bread does exactly that. It’s the kind of recipe you turn to when you want to make the most out of garden-fresh zucchini or simply bring a bit of comfort to your week. This bread is soft, moist, studded with chocolate chips, and incredibly easy to make. You don’t need to be a baking expert to get it right—you just need a bowl, a grater, and a little love.
Why You’ll Love Chocolate Chip Zucchini Bread
A Perfect Balance of Indulgence and Wholesomeness
- Moist, not mushy: Zucchini adds moisture without overwhelming the texture.
- Naturally sweetened: The zucchini lends a subtle earthiness that complements brown sugar and chocolate.
- Simple ingredients: No hard-to-find items or complicated steps.
- Versatile and crowd-pleasing: Great for breakfast, a snack, or dessert.
This loaf is the perfect harmony of taste and texture. It offers that rich, almost cake-like feel while sneaking in vegetables. Whether you’re baking for yourself or for family and friends, it’s always a hit.
Ingredients for Chocolate Chip Zucchini Bread
All-purpose flour – Gives your chocolate chip zucchini bread structure and a soft crumb.
Zucchini – Adds moisture without changing the flavor. Make sure to squeeze out extra water.
Sugar – Sweetens the bread and keeps it tender.
Vegetable oil – Helps make the bread moist and rich.
Eggs – Bind the ingredients and give the bread a soft texture.
Vanilla extract – Adds a warm, sweet flavor to the loaf.
Baking soda and baking powder – Help the bread rise and stay fluffy.
Cinnamon – Adds a cozy touch that pairs well with chocolate.
Chocolate chips – Melt into the bread for sweet, chocolatey bites.
How to Make Chocolate Chip Zucchini Bread
Preheat and Prepare Your Pan
Preheat your oven to 350°F (175°C).
Lightly grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
Combine the Dry Ingredients
In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
Mix the Wet Ingredients
In a separate bowl, whisk the egg, oil, granulated sugar, brown sugar, and vanilla until smooth.
Combine Wet and Dry
Pour the wet mixture into the dry and stir just until combined—don’t overmix.
Fold in the Good Stuff
Gently fold in the grated zucchini and chocolate chips until evenly distributed.
Bake
Pour the batter into the prepared pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Cool and Serve
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack.
Slice and enjoy it warm or at room temperature.
Expert Tips for the Best Zucchini Bread
Tricks to Elevate Your Loaf
Always drain your zucchini well: Wrap it in a clean towel and squeeze to remove extra moisture. Too much water can make the bread gummy.
Don’t overmix: Stirring the batter too much activates the gluten and leads to tough bread.
Use mini chocolate chips: They spread more evenly, giving you chocolate in every bite.
Rest the bread: It tastes even better the next day as the flavors meld and the crumb sets.
Store smart: Keep in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Variations to Try
Make It Your Own
Add nuts: Stir in 1/2 cup of chopped walnuts or pecans for added crunch.
Spice it up: Try adding a pinch of nutmeg or cardamom for a warmer flavor profile.
Gluten-free version: Use a 1:1 gluten-free all-purpose flour blend.
Dairy-free: Use dairy-free chocolate chips if needed.
Vegan adaptation: Substitute the egg with a flax egg (1 tbsp flaxseed + 3 tbsp water).
Serving Suggestions
Creative and Delicious Ways to Enjoy
Toasted with a pat of butter or a drizzle of honey
Served alongside yogurt and fruit for a wholesome breakfast
Wrapped in parchment and tied with twine for a thoughtful homemade gift
Cubed and added to brunch platters
This bread works any time of day. It’s not too sweet and fits easily into both your snack and dessert line-ups.
More Bread recipes you will love!
FAQs About Chocolate Chip Zucchini Bread
Do I need to peel the zucchini?
No. The skin is soft, adds nutrients, and melts into the bread. Just give it a good wash before grating.
Why did my zucchini bread turn out soggy?
Too much moisture is usually the culprit. Always squeeze the grated zucchini to avoid a soggy texture.
Can I make this recipe into muffins?
Yes! Divide the batter into a muffin tin lined with papers. Bake at 350°F for 20–25 minutes, or until a toothpick comes out clean.
Is this a healthy recipe?
It can be. You get a serving of veggies and can adjust sugar, oil, or flour to make it lighter. Add whole wheat flour or swap sugar with honey for a nutritious boost.
Chocolate Chip Zucchini Bread
Equipment
- Loaf Pan
- Mixing Bowls
- Grater
Ingredients
Main Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup shredded zucchini squeeze out excess moisture
- 3/4 cup sugar
- 1/2 cup vegetable oil
- 2 eggs room temperature
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 3/4 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and grease a standard 9×5 inch loaf pan.
- In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
- In another bowl, combine sugar, oil, eggs, and vanilla until smooth.
- Add the wet ingredients to the dry ingredients and mix just until combined.
- Fold in the shredded zucchini and chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–55 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.