Ready to fall in love with the coziest loaf ever? This Chocolate Chip Zucchini Bread Recipe is the ultimate treat for anyone who craves a moist, chocolate-studded quick bread that sneaks in a bit of veggie goodness. Each slice is incredibly tender, dotted with melty chocolate chips, and infused with warm spices that make your kitchen smell irresistible. Whether you’re making it for breakfast, snack time, or dessert, this loaf is the perfect balance of wholesome and indulgent, and it just might become your new favorite way to use up summer zucchini!

Chocolate Chip Zucchini Bread Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Chocolate Chip Zucchini Bread Recipe lies in its simple, pantry-friendly ingredients—each one plays an important role in creating the perfect loaf. From the warm spices to the fresh zucchini and sweet chocolate chips, you’ll appreciate how these basics combine for unbeatable flavor and texture.

All-purpose flour: The foundation of your bread, creating a soft, tender crumb every time.
Baking soda: Gives the loaf its beautiful rise and lightness.
Baking powder: Works hand-in-hand with baking soda for even more lift.
Salt: Just a pinch brings out the sweetness and deepens the overall flavor.
Ground cinnamon: Adds cozy warmth that pairs perfectly with zucchini and chocolate.
Ground nutmeg: A subtle, aromatic spice that makes each bite extra special.
Large eggs: Bind everything together for a moist, cohesive loaf.
Vegetable oil: Keeps the bread incredibly tender and moist—no dry crumbs here!
Granulated sugar: Sweetens the loaf without overpowering the other flavors.
Brown sugar: Adds a hint of caramel richness and extra moisture.
Vanilla extract: Rounds out the flavors and adds a lovely aroma.
Shredded zucchini: The secret to that super-moist texture (and a sneaky veggie boost).
Semisweet chocolate chips: Melt into gooey pockets of chocolate in every slice.

How to Make Chocolate Chip Zucchini Bread Recipe

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal later. This simple prep step ensures your bread releases perfectly without sticking, making cleanup a breeze!

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Combining the dry ingredients separately helps distribute the leaveners and spices evenly throughout the batter, so every slice is perfectly flavored.

Step 3: Combine the Wet Ingredients

In a large mixing bowl, whisk together the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until the mixture is smooth and slightly creamy. This step gives your bread a rich, cohesive base and ensures that the sugars dissolve properly.

Step 4: Add the Zucchini

Fold the shredded zucchini into the wet mixture. Be sure you’ve squeezed out any excess moisture with a paper towel, so your loaf stays perfectly moist without being soggy. The zucchini disappears into the batter, adding a subtle sweetness and incredible texture.

Step 5: Bring It All Together

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Overmixing can make your bread tough, so stop as soon as you don’t see streaks of flour. Fold in the chocolate chips, saving a few to sprinkle on top if you love a pretty presentation.

Step 6: Bake to Perfection

Pour the batter into your prepared loaf pan and smooth the top. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with only a few streaks of melted chocolate. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. Patience is key—cooling helps the loaf set and makes it easier to cut neat slices!

How to Serve Chocolate Chip Zucchini Bread Recipe

Garnishes

A sprinkle of extra chocolate chips on top before baking adds a pretty, bakery-style touch. For a special finish, dust cooled slices with powdered sugar or drizzle with a bit of melted chocolate. If you’re feeling fancy, a dollop of whipped cream makes this loaf feel like dessert at a café!

Side Dishes

Pair a thick slice of Chocolate Chip Zucchini Bread Recipe with a mug of hot coffee or chai for the ultimate cozy snack. It also makes a fabulous partner to a bowl of fresh berries or a tangy fruit salad, balancing the richness of the bread with something light and bright.

Creative Ways to Present

Try slicing the loaf and arranging the pieces on a rustic wooden board for a brunch spread, or wrap individual slices in parchment and twine for a sweet homemade gift. You can even toast slices lightly and serve them warm with a smear of butter for an extra-indulgent treat!

Make Ahead and Storage

Storing Leftovers

To keep your Chocolate Chip Zucchini Bread Recipe fresh, store cooled slices in an airtight container at room temperature for up to three days. The moisture from the zucchini keeps the bread soft, but storing it sealed prevents it from drying out.

Freezing

This loaf freezes beautifully! Wrap the whole bread or individual slices tightly in plastic wrap, then again in aluminum foil or a freezer bag. Pop it in the freezer for up to two months. When you’re ready to enjoy, thaw at room temperature or overnight in the fridge—just like fresh!

Reheating

For that fresh-from-the-oven feel, reheat slices in the microwave for about 10–15 seconds or in a 300°F oven for five minutes. The chocolate chips get deliciously melty again, and the bread regains its soft, moist texture.

FAQs

Can I make this Chocolate Chip Zucchini Bread Recipe gluten-free?

Absolutely! Substitute your favorite cup-for-cup gluten-free flour blend for the all-purpose flour. Just be sure it contains xanthan gum or a similar binder for the best texture.

Do I need to peel the zucchini?

No peeling necessary! The skin is tender and adds a nice pop of color to the loaf. Just give the zucchini a good wash and shred it with a box grater; the pieces will melt right into the bread.

Can I use other types of chocolate chips?

Of course! Semisweet is classic, but you can swap in milk chocolate, dark chocolate, or even white chocolate chips. Try a mix for extra decadence or use mini chips for more even chocolate distribution.

What’s the best way to tell if the bread is done?

Insert a toothpick into the center of the loaf. If it comes out clean or with just a few gooey chocolate streaks (but no wet batter), your bread is ready. Every oven runs a bit differently, so start checking at 55 minutes.

Can I add nuts or other mix-ins?

Definitely! Chopped walnuts or pecans are fantastic in this recipe—just fold in up to 1/2 cup with the chocolate chips. You could also try dried cranberries or coconut for a fun twist on the classic Chocolate Chip Zucchini Bread Recipe.

Final Thoughts

If you’ve never tried this Chocolate Chip Zucchini Bread Recipe, now is the perfect time to bake up a loaf and experience just how delicious and comforting homemade quick bread can be. Whether you’re a seasoned baker or a total beginner, you’ll love how easy and rewarding this recipe is. Give it a go, share a slice with a friend, and watch it disappear!

Chocolate Chip Zucchini Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 8 reviews

Author: Emma
Total Time: 1 hour 15 minutes
Yield: 10 slices 1x
Diet: Vegetarian

Print Recipe

Description

This moist and delicious Chocolate Chip Zucchini Bread combines tender zucchini with sweet chocolate chips, spices, and a hint of vanilla for a perfect quick bread that’s both flavorful and comforting. Ideal for breakfast, snack, or dessert, this easy-to-make recipe yields a tender loaf with just the right balance of sweetness and spice.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg

Wet Ingredients

2 large eggs
1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup brown sugar, packed
2 teaspoons vanilla extract
2 cups shredded zucchini, squeezed of excess moisture

Add-ins

1 cup semisweet chocolate chips

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Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This ensures even distribution of the leavening agents and spices.
Combine Wet Ingredients: In a large mixing bowl, whisk the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until the mixture is smooth and well blended.
Add Zucchini: Stir the shredded zucchini into the wet mixture, ensuring it is evenly incorporated without excess moisture.
Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the bread tender.
Fold in Chocolate Chips: Gently fold the semisweet chocolate chips into the batter to distribute them evenly without overworking the dough.
Pour Batter and Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with only a few melted chocolate streaks.
Cool: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing. This prevents the bread from becoming soggy and helps it set properly.

Notes

For extra texture and flavor, add 1/2 cup chopped walnuts or pecans to the batter.
This bread freezes well; wrap tightly in plastic wrap or aluminum foil and store in a freezer bag for up to 2 months.
If your zucchini is very watery, pat it dry with paper towels before mixing to avoid a soggy loaf.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Bread, Dessert
Method: Baking
Cuisine: American