Get ready to bake your new favorite treat: Chocolate Chip Zucchini Bread is everything you want in a quick bread — moist, chocolaty, and delightfully speckled with green flecks of zucchini. This recipe transforms humble zucchinis and pantry staples into a comforting loaf that’s perfect any time of day, from a cozy breakfast to a late-night snack. Imagine the aroma wafting through your kitchen as chocolate chips melt into a slightly spiced batter, creating a tender crumb that will have you coming back for just one more slice.

Chocolate Chip Zucchini Bread Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in Chocolate Chip Zucchini Bread has a job to do, lending an essential touch to the final loaf—from its soft texture and gentle sweetness to those melty pockets of chocolate. Assemble everything below for a simple, straightforward baking project that tastes anything but ordinary.

All-purpose flour: Forms the supportive base and ensures the bread holds together beautifully.
Baking soda: Gives the loaf a tender lift for that perfect dome on top.
Baking powder: Adds extra leavening to keep the bread from being too dense.
Salt: Enhances flavor and balances the sweetness for a well-rounded bite.
Ground cinnamon: Infuses the loaf with cozy, subtle spice notes.
Ground nutmeg: Adds warmth and depth, making every slice a little more special.
Large eggs: Bind everything together for a moist, rich crumb.
Vegetable oil: Keeps the bread extra tender and moist (no dry slices here!).
Granulated sugar: Brings sweetness and contributes to golden crust color.
Packed brown sugar: Adds a hint of caramel flavor and extra moisture.
Vanilla extract: Lends an inviting aroma and rounds out the flavors.
Finely shredded zucchini (moisture squeezed out): The secret to unbeatable moisture and subtle veggie goodness without tasting “green.”
Semi-sweet chocolate chips: Scattered throughout for those irresistible, gooey chocolate moments in every bite.

How to Make Chocolate Chip Zucchini Bread

Step 1: Prepare the Oven and Pan

Start by preheating your oven to 350°F (175°C); this way, your Chocolate Chip Zucchini Bread will bake evenly from the get-go. Grease and flour a 9×5-inch loaf pan to prevent sticking, ensuring your loaf slips out with that lovely, bakery-worthy crust intact.

Step 2: Whisk Together the Dry Ingredients

In a medium bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Give them a good whisking to make sure the leaveners and spices are evenly distributed—no one wants a pocket of baking soda or spice surprises!

Step 3: Mix the Wet Ingredients

In a large bowl, whisk together eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until you have a smooth, creamy mixture. This duo of sugars gives both depth and sweetness while the oil and eggs guarantee that incredibly soft crumb.

Step 4: Add the Zucchini

Fold the finely shredded, well-drained zucchini into your wet ingredients. Squeezing out the extra water is key for sturdy yet moist Chocolate Chip Zucchini Bread—too much moisture can make your loaf soggy!

Step 5: Combine Wet and Dry Ingredients

Gradually add your dry mixture to the bowl of wet ingredients, folding gently just until everything is combined. Be careful not to overmix—this ensures the texture stays light and tender rather than dense and chewy.

Step 6: Stir in the Chocolate Chips

Gently fold in the semi-sweet chocolate chips, making sure they’re evenly mixed throughout the batter. These will form warm, rich pockets of chocolate in every slice, making your Chocolate Chip Zucchini Bread truly irresistible.

Step 7: Pour and Bake

Pour the batter into your prepared loaf pan and smooth the top with a spatula for that perfect bakery look. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean (a few gooey chocolate streaks are just fine).

Step 8: Cool Before Slicing

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This wait can feel endless, but it ensures the loaf sets up perfectly—so you’ll get beautiful, neat slices without any crumbling.

How to Serve Chocolate Chip Zucchini Bread

Garnishes

A simple dusting of powdered sugar or a sprinkle of extra chocolate chips over the top gives your Chocolate Chip Zucchini Bread a touch of bakery flair—plus, it makes each slice look extra tempting. For even more elegance, drizzle a little melted chocolate over cooled slices before serving.

Side Dishes

Pair a warm slice with a creamy iced coffee, chai latte, or a tall glass of cold milk for an unbeatable snack or breakfast treat. If you’re feeling a bit extra, add some fresh berries or a dollop of whipped cream on the side—pure bliss!

Creative Ways to Present

Turn your Chocolate Chip Zucchini Bread into show-stopping brunch fare by slicing and serving on a beautiful wooden board, perhaps with butter, jams, or honey. Cut into chunky cubes and skewer with fruit for a sweet brunch “bread kebab,” or layer slices with ice cream for a whimsical dessert twist.

Make Ahead and Storage

Storing Leftovers

Your Chocolate Chip Zucchini Bread will stay fresh for up to 3 days at room temperature when wrapped tightly in plastic wrap or stored in an airtight container. A paper towel inside helps absorb extra moisture, keeping slices delightfully soft but never soggy.

Freezing

This loaf is made for freezing! Wrap individual slices or the whole loaf in a double layer of plastic wrap, followed by foil, and freeze for up to three months. When a craving hits, simply thaw a slice overnight in the fridge or defrost gently at room temperature.

Reheating

For that fresh-from-the-oven feel, warm individual slices in the microwave for 10–15 seconds or toast gently in the oven. This revives the gooey chocolate chips and brings the irresistible aroma of Chocolate Chip Zucchini Bread right back into your kitchen!

FAQs

Can I use frozen zucchini for Chocolate Chip Zucchini Bread?

Yes, frozen grated zucchini will work! Allow it to thaw completely and be sure to squeeze out as much liquid as possible before adding it to your batter. This helps keep the bread from turning out too wet.

Can I make this recipe gluten-free?

Absolutely! Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. Keep an eye on texture and bake time, as gluten-free batters sometimes benefit from a couple extra minutes in the oven.

Are there healthy substitutions I can try?

For a heartier twist, swap half the all-purpose flour with whole wheat flour or experiment with coconut oil in place of vegetable oil. You can also use dark chocolate chips for less sweetness and a deeper chocolate flavor.

Can I bake this recipe into muffins instead of a loaf?

Definitely! Divide the batter among lined muffin tins (about two-thirds full) and bake at 350°F (175°C) for 20–25 minutes. They’ll be moist, chocolatey, and perfect for grab-and-go snacks or lunchboxes.

My bread sinks in the middle—what am I doing wrong?

Bread that sinks can often be traced back to excess moisture (squeeze that zucchini well!), underbaking, or overmixing. Make sure your loaf passes the toothpick test and that ingredients are gently folded to keep the crumb light and airy.

Final Thoughts

If you’re looking for a cozy treat that combines rich chocolate with the magic of fresh garden zucchini, this Chocolate Chip Zucchini Bread is the answer. Trust me, one slice and you’ll see why it’s a staple in my kitchen—I hope it becomes a standout in yours, too!

Chocolate Chip Zucchini Bread Recipe

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4.7 from 11 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 1 loaf (about 8 slices) 1x
Diet: Vegetarian

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Description

Indulge in the perfect marriage of rich, chocolaty goodness and moist zucchini with this delectable Chocolate Chip Zucchini Bread. A delightful treat that’s great any time of day!

Ingredients

Scale

Dry Ingredients:

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Wet Ingredients:

2 large eggs
1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1 1/2 cups finely shredded zucchini (moisture squeezed out)
3/4 cup semi-sweet chocolate chips

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Instructions

Preheat the Oven: Preheat the oven to 350°F (175°C) and prepare a 9×5-inch loaf pan.
Mix Dry Ingredients: In a medium bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Prepare Wet Mixture: In a large bowl, whisk eggs, vegetable oil, granulated sugar, brown sugar, and vanilla until smooth. Stir in zucchini.
Combine & Bake: Gradually fold dry ingredients into wet mixture, then gently stir in chocolate chips. Pour batter into loaf pan and bake for 50–60 minutes. Cool before slicing.