Chocolate Chip Zucchini Bread Recipe tastes like moist banana bread met a soft chocolate chip cookie, with warm cinnamon and a tender crumb. It suits busy bakers, brunch fans, and anyone with a zucchini on the counter, and it takes about 1 hour 10 minutes start to finish. I baked a loaf while my kid “taste-tested” half the chocolate chips.
Why This Chocolate Chip Zucchini Bread Recipe
Chocolate Chip Zucchini Bread Recipe uses one bowl, simple pantry staples, and zero mixer. You whisk, fold, and bake. I keep it weeknight friendly with oil instead of softened butter and a quick grate on a box grater.
The batter stays forgiving, so slight zucchini variations won’t ruin texture. Mini or regular chocolate chips both work. You can bake it as a loaf, muffins, or mini loaves with small timing tweaks.
Ingredients You Need
- All-purpose flour: 1.5 cups (spoon and level; King Arthur gives reliable results; swap with 1.5 cups whole wheat pastry flour for a heartier loaf)
- Baking soda: 1 teaspoon
- Baking powder: 1/2 teaspoon
- Fine sea salt: 1/2 teaspoon
- Ground cinnamon: 1 teaspoon (Saigon cinnamon adds extra warmth)
- Ground nutmeg: 1/4 teaspoon optional
- Granulated sugar: 1/2 cup
- Light brown sugar: 1/2 cup, packed (coconut sugar works but yields a slightly drier crumb)
- Large eggs: 2, room temp
- Neutral oil: 1/2 cup (avocado, light olive, or canola; melted coconut oil works if all ingredients stay at room temp)
- Vanilla extract: 2 teaspoons
- Zucchini: 1.5 cups finely grated, lightly packed, not fully wrung dry
- Chocolate chips: 1 cup semisweet or dark (I like Ghirardelli or Guittard; mini chips distribute more evenly)
Substitutions and notes:
- Gluten-free: use a 1:1 baking blend with xanthan gum. Let the batter rest 10 minutes before baking.
- Dairy-free: the base already uses oil. Pick dairy-free chocolate chips.
- Less sugar: reduce total sugar to 3/4 cup; the loaf bakes a bit less tender.
- Egg-free: use 2 flax eggs (2 tablespoons ground flax + 5 tablespoons water). The loaf sets well but slices slightly denser.
Equipment:
- 9 x 5 inch loaf pan
- Parchment paper and nonstick spray
- Box grater
- Large bowl, whisk, silicone spatula
- Measuring cups and spoons
- Cooling rack
- Toothpick or thin skewer
How to Make Chocolate Chip Zucchini Bread
- Prep: 15 minutes
- Cook: 55 minutes
- Total: 1 hour 10 minutes
- Preheat the oven to 350°F. Line a 9 x 5 inch loaf pan with a parchment sling and spray the sides.
- Grate the zucchini on the small holes of a box grater. Lightly blot the pile with paper towels to remove surface moisture, but keep most of the juices for tenderness.
- In a large bowl whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Whisk in granulated sugar and brown sugar to break up lumps.
- Add eggs, oil, and vanilla. Whisk until the mixture looks glossy and smooth.
- Fold in the grated zucchini with a spatula. Mix until it looks evenly distributed.
- Toss chocolate chips with 1 teaspoon flour in a small bowl, then fold them into the batter. This helps prevent sinking.
- Scrape the batter into the prepared pan and smooth the top. Sprinkle a few extra chips on top if you feel fancy.
- Bake on the center rack for 50 to 60 minutes. Tent loosely with foil if the top browns too fast.
- Check doneness with a toothpick at 55 minutes. It should come out with a few moist crumbs, not wet batter.
- Cool in the pan for 10 minutes, then lift it out by the parchment and set it on a rack. Let it cool at least 1 hour before slicing for clean cuts.
- Slice thick pieces with a serrated knife. Smile at the melty chocolate pockets.
Tips & Common Mistakes
- Measure flour by spooning and leveling. Heavy scoops pack the cup and yield a dry loaf.
- Do not wring the zucchini dry. Lightly blotting keeps moisture in check without losing tenderness.
- Mix the batter until just combined. Overmixing develops gluten and toughens the crumb.
- Use room temperature eggs. Cold eggs make the oil seize and the batter uneven.
- Toss chips with a bit of flour. This keeps them from sinking to the bottom.
- Check your oven temp with an oven thermometer. Many ovens run hot or cool.
- Test early at 50 minutes. Every pan and oven bakes a bit differently.
- Tent with foil if the top darkens quickly. You protect color and avoid a hard crust.
- Let the loaf cool before slicing. Hot loaves crumble and smear the chocolate.
Variations I’ve Tried
- Double Chocolate: add 3 tablespoons Dutch cocoa and 1 tablespoon milk, and use dark chips.
- Nutty Crunch: fold in 1/2 cup toasted walnuts or pecans with the chips.
- Orange Twist: add 1 tablespoon fresh orange zest and swap cinnamon for cardamom.
- Coconut Almond: add 1/2 cup shredded coconut and 1/4 teaspoon almond extract.
- Whole Wheat: use whole wheat pastry flour for all the flour, and add 1 extra tablespoon oil for softness.
- Muffins: divide batter into a 12-cup tin and bake 18 to 22 minutes at 350°F.
How to Serve Chocolate Chip Zucchini Bread
Serve slices slightly warm with salted butter or cream cheese. Pair it with hot coffee, cold brew, or a glass of cold milk. For dessert, toast a slice and top it with a scoop of vanilla ice cream. For a breakfast spin, add peanut butter and a sprinkle of flaky salt.
Make-Ahead and Storage
- Room temperature: wrap the cooled loaf in parchment, then plastic or a zipper bag. Store up to 3 days at cool room temp.
- Fridge: store slices in an airtight container up to 1 week. Bring to room temp or warm before serving.
- Freezer: wrap individual slices in plastic, then place in a freezer bag. Freeze up to 3 months and thaw at room temp.
- Reheat: warm slices in a 300°F toaster oven for 6 to 8 minutes or microwave for 15 to 25 seconds until the chips soften.
Nutrition Information
Per slice, based on 12 slices: about 285 calories, 15 g fat, 35 g carbs, 2 g fiber, 20 g sugar, 4 g protein, 200 mg sodium. Values vary by brand and variation. Use this as a helpful estimate, not a medical report.
Chocolate Chip Zucchini Bread Recipe
A moist and delicious zucchini bread studded with chocolate chips, perfect as a sweet treat or snack.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, combine the grated zucchini, vegetable oil, granulated sugar, brown sugar, and eggs.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the vanilla extract and chocolate chips.
- Pour batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Do not overmix the batter to keep the bread moist. Use fresh zucchini for best results. Chocolate chips add a delightful sweetness to the bread.