The moment the scent of freshly baked chocolate chip zucchini bread fills my kitchen, it’s like an instant mood booster. Seriously, there’s something magical about the way the warm chocolate chips melt into the crumb, and the subtle hint of zucchini keeps things ultra-moist—without anyone ever guessing there’s a veggie in the mix. The first time I tried making this chocolate chip zucchini bread recipe, I was a little skeptical. I mean, zucchini in a dessert? But after my first bite, I was hooked. It’s now a must-bake, especially when zucchinis are overflowing in the garden or popping up at the farmer’s market.
What surprises most people (especially picky eaters and kids) is how you can’t even taste the zucchini—it just makes everything soft, rich, and perfectly tender. Over the years, I’ve tweaked this recipe to get that dreamy, bakery-style texture: moist but not soggy, sweet but not over-the-top, and packed with gooey chocolate in every bite. I can’t even count how many times I’ve baked this for family gatherings, playdates, and even as a sneaky breakfast treat.
If you’re looking for a dessert that’s a little different, super easy, and guaranteed to get rave reviews, this chocolate chip zucchini bread is it. It’s a lifesaver for using up extra produce and, honestly, it’s a recipe I trust every single time. Whether you’re a seasoned baker or just starting out, you’ll find this loaf practically foolproof. And if you’ve never tried zucchini in dessert before, you’re in for a sweet surprise. Let’s get baking!
Why You’ll Love This Chocolate Chip Zucchini Bread Recipe
After baking and tweaking this chocolate chip zucchini bread recipe dozens of times (sometimes just to satisfy a late-night chocolate craving), I can say it’s a true staple for dessert lovers. Here’s why I keep coming back to it—and why you will too:
- Quick & Easy: No fancy prep, no complicated steps. You’ll have this loaf in the oven in under 15 minutes, which is a total win for busy weeknights or spontaneous dessert needs.
- Simple Ingredients: Everything you need is probably in your pantry or fridge already—no need for expensive specialty items. Just grab a zucchini, some chocolate chips, and the basics.
- Perfect for Any Occasion: This bread is just as at home on a brunch table as it is at a casual potluck or as a comforting afternoon snack. I’ve even wrapped up slices for school lunches, and they disappear fast.
- Crowd-Pleaser: I’ve lost count of how many times friends and family have asked for the recipe after just one bite. Even folks who don’t like veggies love this bread (and often have no idea there’s zucchini inside!).
- Unbelievably Delicious: The combination of moist crumb, melty chocolate, and a light hint of cinnamon is just the kind of dessert that makes you close your eyes and savor every bite.
What really sets this chocolate chip zucchini bread apart from others is the balance. The zucchini keeps it moist, but I don’t overdo it so the bread never feels heavy. I use a special trick—pressing out a little of the zucchini’s water—so you get that perfect, tender texture every time. And I always opt for a generous handful of chocolate chips (sometimes more than one kind for double the fun).
Trust me, this isn’t just another zucchini bread. It’s the kind of dessert that brings people together, makes the kitchen feel extra cozy, and might just become your new go-to for any occasion. Whether you’re baking for a crowd or just yourself (no judgment!), this loaf delivers every time.
Ingredients Needed for Chocolate Chip Zucchini Bread
This chocolate chip zucchini bread recipe keeps things simple, using easy-to-find ingredients that work together for flavor and texture. Here’s what you’ll need—and a few notes from my own baking adventures:
- For the Batter:
- 1 1/2 cups (200g) all-purpose flour (you can use half whole wheat for a heartier loaf)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon (adds warmth—skip if you don’t love cinnamon, but I highly recommend it)
- 2 large eggs, room temperature
- 1/2 cup (120ml) neutral oil (like canola or vegetable—olive oil works in a pinch, but will change the flavor)
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed brown sugar (gives a richer flavor and more moisture)
- 2 teaspoons pure vanilla extract
- 1 1/2 cups (180g) grated zucchini (about 1 medium zucchini; squeeze out excess liquid in a clean kitchen towel for best texture)
- 1 cup (170g) chocolate chips (I love using a mix of semi-sweet and milk chocolate for extra richness—mini chips are great for more even distribution)
- Optional Add-Ins:
- 1/2 cup (60g) chopped walnuts or pecans (adds a nutty crunch—totally optional)
- 1/4 cup (25g) shredded coconut (for a tropical twist—try it if you want to switch things up!)
Ingredient Tips:
- If you’re gluten-free, swap in a cup-for-cup gluten-free flour blend (I’ve had success with Bob’s Red Mill).
- Lactose intolerant? Use dairy-free chocolate chips and you’re good to go.
- Don’t have brown sugar? Just use all granulated sugar, but the bread will be less moist and have a lighter flavor.
- Overripe zucchini is perfect—no need for perfection. If your zucchini is huge with lots of seeds, scoop them out before grating.
- Feel free to sneak in a handful of dried cranberries or raisins for a little tangy bite.
Honestly, this is a “use what you have” kind of recipe. Fresh or slightly older zucchini, any type of chocolate, and whatever nuts or extras you love will work beautifully. Just keep the ratios about the same for the most reliable results.
Equipment Needed
You don’t need a fancy kitchen to whip up this chocolate chip zucchini bread—just a few basics. Here’s what I use every time:
- 9×5-inch (23x13cm) loaf pan: Standard size for the perfect rise. If you only have a smaller or larger pan, adjust the baking time—smaller pans may need a few more minutes.
- Box grater or food processor: For grating the zucchini. I usually go with the box grater for easy cleanup, but the food processor is a lifesaver when doubling the recipe.
- Mixing bowls: One large, one medium. I like to use glass, but any type works.
- Whisk and spatula: Whisk for the eggs and sugars, spatula for folding in the zucchini and chocolate chips.
- Measuring cups and spoons: For accuracy—a little extra flour makes a big difference in bread texture!
- Parchment paper or nonstick spray: To line or grease the pan. Parchment helps the loaf pop out easily every time.
If you’re just starting out, don’t worry about having everything top-of-the-line. I’ve used dollar-store loaf pans and old wooden spoons—bread still turns out great. Just keep your grater sharp and your mixing bowls sturdy (I once cracked a plastic one, so lesson learned!).
How to Make Chocolate Chip Zucchini Bread (Step-by-Step)
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Prep your pan and ingredients (5 minutes):
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with nonstick spray or line it with parchment paper for easy removal. Gather and measure all your ingredients before you start—trust me, it makes everything smoother. -
Grate and drain the zucchini (5 minutes):
Wash and trim the ends off 1 medium zucchini. Grate it on the coarse side of a box grater (no need to peel). Place the grated zucchini in a clean kitchen towel and squeeze out as much liquid as you can—this helps keep the bread from getting soggy.
Tip: Don’t skip this step! Wet zucchini can make your bread dense. -
Mix the dry ingredients (2 minutes):
In a medium bowl, whisk together 1 1/2 cups (200g) flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1 teaspoon cinnamon. Set aside. -
Combine wet ingredients (3 minutes):
In a large bowl, whisk 2 eggs until lightly frothy. Add 1/2 cup (120ml) oil, 1/2 cup (100g) granulated sugar, 1/2 cup (100g) brown sugar, and 2 teaspoons vanilla extract. Whisk until smooth and slightly thickened. -
Fold in zucchini (1 minute):
Gently stir the squeezed zucchini into the wet mixture until evenly combined. -
Add dry to wet (2 minutes):
Add the dry ingredients to the wet ingredients. Use a spatula to fold everything together just until no flour streaks remain. Don’t overmix—otherwise, your bread could turn out tough. -
Stir in chocolate chips (1 minute):
Add 1 cup (170g) chocolate chips and any optional add-ins (like nuts) and fold gently until distributed. -
Pour and smooth (1 minute):
Pour the batter into your prepared loaf pan. Smooth the top with a spatula and sprinkle a few extra chocolate chips on top for a pretty finish. -
Bake (50-60 minutes):
Place the pan in the preheated oven. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs and melted chocolate are okay).
Note: Ovens vary! Start checking at 50 minutes. If the top is browning too fast, tent loosely with foil. -
Cool and slice (10-15 minutes cooling):
Let the bread cool in the pan for 10 minutes, then run a knife around the edges and lift it out onto a wire rack to cool completely before slicing.
Warning: It’s tempting to slice while hot, but it’ll crumble! Patience pays off.
That’s it! Enjoy warm, at room temperature, or even chilled. Sometimes I sneak a slice straight from the fridge—it’s just as delicious.
Cooking Tips & Techniques
After making this chocolate chip zucchini bread more times than I can count, I’ve picked up a few tricks—and learned from some kitchen mishaps along the way:
- Don’t skip draining the zucchini: I tried skipping this once when I was in a hurry, and the bread turned out gummy and dense. Always squeeze out the extra water!
- Measure your flour carefully: Too much flour can make the bread dry. Spoon flour into your cup, then level it off with a knife. No scooping straight from the bag.
- Use room temperature eggs: This helps everything blend smoothly. If you forget, just place cold eggs in a bowl of warm water for a few minutes.
- Don’t overmix: Stir just until the flour disappears. Overmixing can lead to tough bread (been there, regretted that!).
- Check for doneness early: Some ovens run hot. If your loaf is browning quickly, cover it loosely with foil about halfway through baking.
- Let it cool fully: Warm bread is fragile and can fall apart when sliced. Wait until it’s mostly cooled for clean, bakery-worthy slices.
For multitasking, I often prep the zucchini and measure dry ingredients ahead of time—especially helpful if you’re baking with kids or juggling dinner. And if you’re baking more than one loaf, rotate the pans halfway through for even browning.
Honestly, even imperfect loaves taste amazing—just learn from each batch and tweak as you go. That’s how I found my perfect combo of chocolate chips and cinnamon. Happy baking!
Variations & Adaptations
One of the best things about this chocolate chip zucchini bread recipe is its flexibility. Here are a few ways to make it your own:
- Gluten-Free Version: Swap the all-purpose flour for a cup-for-cup gluten-free flour blend. I’ve made this swap for friends with celiac, and the results are just as tasty.
- Dairy-Free Option: Use dairy-free chocolate chips (like Enjoy Life brand) and stick with oil (not butter). The bread stays super moist and rich.
- Double Chocolate: Add 1/4 cup (25g) unsweetened cocoa powder to the dry ingredients and increase the sugar by 2 tablespoons for a deep chocolate flavor. Chocolate lovers will flip!
- Nutty Crunch: Stir in 1/2 cup (60g) toasted walnuts or pecans for extra texture. I love this for a more “grown-up” twist.
- Seasonal Add-Ins: Sub out some of the chocolate chips for dried cranberries, apricots, or even chopped apple for a fall vibe.
- Mini Muffins: Pour the batter into lined muffin tins and bake at 350°F (175°C) for 18-22 minutes for adorable, snackable treats.
- Lower Sugar: Use 1/3 cup (67g) each of brown and granulated sugar for a less-sweet loaf without sacrificing moisture.
Personally, I love swapping in dark chocolate chips and a big handful of coconut when I’m craving something different. It’s fun to get creative and see what new combos become family favorites!
Serving & Storage Suggestions
This chocolate chip zucchini bread is super versatile—here’s how I love to serve and store it:
- Serving: Best enjoyed at room temperature, but a quick 10-second zap in the microwave makes the chocolate extra gooey. Serve thick slices with a cup of coffee, or dress it up with a dollop of whipped cream or a scoop of vanilla ice cream for dessert.
- Pairings: It goes perfectly with a cold glass of milk, hot tea, or even as a sweet side at brunch with scrambled eggs and fresh fruit.
- Storage: Store well-wrapped at room temperature for up to 3 days. For longer storage, refrigerate for up to a week (just bring to room temp before serving for best texture).
- Freezing: This bread freezes beautifully! Wrap individual slices or the whole loaf tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight at room temperature or microwave slices straight from the freezer.
- Flavor Develops: The flavors deepen after a day—so if you can resist eating it all right away, it’s even better the next morning!
Honestly, there’s nothing like sneaking a cold slice straight from the fridge for a midnight snack. No judgment—I do it all the time.
Nutritional Information & Benefits
Here’s an estimated breakdown for one slice (based on 12 slices per loaf):
- Calories: ~220
- Carbs: 32g
- Protein: 3g
- Fat: 9g
- Fiber: 2g
The real bonus? Zucchini adds fiber, vitamin C, and moisture—making for a lighter dessert that sneaks in some veggies. Using oil instead of butter keeps it dairy-free and heart-healthy. You can lower sugar or swap in whole wheat flour for extra nutrition.
This recipe is naturally nut-free unless you choose to add nuts, and it’s easy to make gluten-free or dairy-free with simple swaps. As always, check your chocolate chips for allergens if needed.
For me, it’s a feel-good treat: sweet, satisfying, and a little bit nourishing. You get your dessert fix with a side of veggies—what’s not to love?
Conclusion
If you’re craving something sweet, cozy, and a little bit sneaky (hello, hidden veggies!), this chocolate chip zucchini bread recipe is the way to go. It’s easy, reliable, and totally customizable—perfect for bakers of any skill level. I love how it brings together chocolatey goodness and homey comfort in every bite.
Don’t be afraid to play around with mix-ins and flavors, or make it your own with what you have. That’s half the fun of baking! Whether you share it with friends or keep it all for yourself (no judgment), you’re in for a treat.
I’d love to hear how yours turns out—drop a comment below, share your own twists, or post a photo if you’re feeling proud. Happy baking, and remember: sometimes the best desserts are the ones that surprise you most!
Frequently Asked Questions
How do I keep zucchini bread from getting soggy?
The key is to squeeze out as much liquid as possible from the grated zucchini before adding it to the batter. Extra water can make the bread dense or wet, so don’t skip this step!
Can I make chocolate chip zucchini bread gluten-free?
Yes! Just use a cup-for-cup gluten-free flour blend in place of the all-purpose flour. The texture stays moist and delicious.
How should I store leftover zucchini bread?
Wrap it in plastic wrap or foil and keep it at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze slices and thaw as needed.
Can I use frozen zucchini instead of fresh?
Definitely. Thaw the frozen zucchini, then squeeze out all excess moisture before measuring and using it in your recipe.
Why does my zucchini bread sometimes sink in the middle?
This usually happens if there’s too much moisture, the batter is overmixed, or the bread isn’t baked long enough. Always check for doneness with a toothpick, and be sure to drain your zucchini well.
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Chocolate Chip Zucchini Bread
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (about 12 slices) 1x
Description
This easy, moist chocolate chip zucchini bread is a homemade dessert that sneaks in veggies for a tender crumb and rich chocolate flavor. Perfect for using up extra zucchini, it’s a crowd-pleaser for breakfast, snack, or dessert.
Ingredients
- 1 1/2 cups (200g) all-purpose flour (or half whole wheat flour)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs, room temperature
- 1/2 cup (120ml) neutral oil (canola or vegetable)
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed brown sugar
- 2 teaspoons pure vanilla extract
- 1 1/2 cups (180g) grated zucchini (about 1 medium zucchini, squeezed dry)
- 1 cup (170g) chocolate chips (semi-sweet, milk, or a mix)
- Optional: 1/2 cup (60g) chopped walnuts or pecans
- Optional: 1/4 cup (25g) shredded coconut
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- Wash and trim zucchini. Grate on the coarse side of a box grater. Place grated zucchini in a clean kitchen towel and squeeze out as much liquid as possible.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- In a large bowl, whisk eggs until frothy. Add oil, granulated sugar, brown sugar, and vanilla extract. Whisk until smooth.
- Stir the squeezed zucchini into the wet mixture until evenly combined.
- Add dry ingredients to wet ingredients. Fold together with a spatula just until no flour streaks remain. Do not overmix.
- Fold in chocolate chips and any optional add-ins (nuts, coconut).
- Pour batter into prepared loaf pan. Smooth the top and sprinkle extra chocolate chips if desired.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs and melted chocolate are okay). If the top browns too quickly, tent with foil.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Be sure to squeeze out excess moisture from the zucchini to avoid soggy bread. Do not overmix the batter for a tender crumb. The bread is customizable with nuts, coconut, or dried fruit. Store well-wrapped at room temperature for 3 days, refrigerate for up to a week, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 220
- Sugar: 16
- Sodium: 180
- Fat: 9
- Saturated Fat: 2
- Carbohydrates: 32
- Fiber: 2
- Protein: 3
Keywords: chocolate chip zucchini bread, easy zucchini bread, moist zucchini bread, homemade dessert, quick bread, chocolate chip bread, zucchini recipes, summer baking, kid-friendly, hidden veggies
