Best chocolate chip zucchini bread recipe! This easy one-bowl recipe can be made by hand and makes two loaves of moist, perfectly spiced chocolate chip zucchini bread. Also includes tips on how to make zucchini bread.
I adapted this recipe from my original zucchini bread recipe. The recipe is super easy, and I always get fantastic results. So, every summer, it’s my go-to zucchini bread recipe.
This chocolate chip zucchini bread just adds a little extra oomph to that recipe by throwing in little bits of melty chocolate throughout the bread. The chocolate chips make the bread a decadent breakfast or a simple dessert.
How to make chocolate chip zucchini bread
Step 1: Grate the zucchini, and place it in a colander in the sink while you continue with the recipe.
Tip >> Don’t wring or squeeze the zucchini. The moisture in the zucchini will help to make your bread batter moist.
Step 2: In a large bowl, whisk the butter, sugar, eggs, vanilla, and salt together until well-combined.
Step 3: Add the flour, baking soda, and cinnamon. Whisk in just until combined.
Tip >> The batter will be thick and heavy at this point. I recommend mixing this bread by hand to avoid overmixing it.
Step 4: Stir in the zucchini just until it’s incorporated, and then stir in the chocolate chips.
Step 5: Divide the batter between the two prepared baking pans, and bake!
Zucchini: This bread is a great way to use up zucchini. It takes about 3-4 medium-ish zucchini. Also, there’s no need to peel the zucchini before use.
Grated zucchini: Don’t squeeze the moisture out of the zucchini! Squeezing the zucchini dry will give you a dry loaf of bread because this recipe relies of that moisture.
Flour: Be sure to properly measure the flour.
I like to weigh the ingredients to ensure that the measurements are accurate. If using measuring cups, sift or stir the flour. Then, lightly spoon into the measuring cup and level. This will help to avoid packing in the flour. Packing in the flour will give you a dry, heavy loaf of bread.
Butter: This recipe uses melted butter, so the batter can easily be mixed by hand. The butter should be just melted, not hot and bubbly or browned.
Chocolate chips: I like to use mini chocolate chips in this recipe. They don’t sink as easily, and they give the loaf little bites of chocolate throughout.
You can use regular chocolate chips, if you prefer. If using regular chocolate chips, toss 1 tablespoon of flour in with the chocolate chips to help keep them from sinking to the bottom of the batter.
Mixing: I suggest mixing it by hand to avoid overworking the batter.
Baking: Depending on how your oven bakes, you may need to tent the zucchini bread with foil during the last 10 or so minutes to avoid over-browning.
Do I have to peel the zucchini?
You don’t. There’s no need to peel the zucchini before using them in this recipe.
How long will the bread keep?
The zucchini bread will stay good for about 2-3 days. I store mine wrapped at room temperature.
You can store it, wrapped tightly, in the fridge for about 3-5 days.
The zucchini bread should be stored in an airtight container at room temperature. The bread will keep for up to 4 days when properly stored.
If you live in a humid climate, you may find that the bread keeps better when stored in an airtight container in the refrigerator.
More zucchini bread recipes!
If you’ve tried this chocolate chip zucchini bread recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
Chocolate Chip Zucchini Bread
- 2 8×4-inch loaf pan
- 3 cups grated fresh zucchini about 3-4 medium zucchini
- 1 ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 teaspoon kosher salt
- 3/4 cup butter melted¹
- 3 cups all-purpose flour² properly measured
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 ½ cups mini semisweet chocolate chips3
- Preheat the oven to 350F. Grease two 8×4-inch loaf pans. I like to use nonstick spray with flour. Set aside.
- Place the grated zucchini in colander in the sink while you continue. Don't wring or squeeze the zucchini.4
- Whisk together sugar, eggs, vanilla, salt, and butter in a large bowl.
- Add flour, baking soda, and cinnamon. Whisk in until just combined. Batter will be very thick at this point.
- Stir in grated zucchini until just incorporated.5
- Add chocolate chips, and stir in until just combined.
- Divide batter between prepared loaf pans.
- Bake for 40-60 minutes, or until a wooden toothpick inserted into the center comes out clean.6
- Cool in pans for 10 minutes.
- Run a thin knife around the edges, and remove zucchini bread out onto wire cooling racks to finish cooling.
- The butter should be just melted but not hot. It takes about 35 or so seconds for me to melt it in the microwave.
- To properly measure the flour, sift or stir the flour. Then, lightly spoon into the measuring cup and level. Avoid packing in the flour as it will give you a dry, heavy loaf.
- If using regular chocolate chips, toss the chocolate chips with 1 tablespoon of flour to help keep them from sinking into the batter.
- You won’t squeeze or wring any moisture from the zucchini. This helps to make the zucchini bread moist. Simply place it in the colander, and let it sit.
- If you’re having trouble stirring in the zucchini because the batter is so thick, let it sit for about 5 minutes to soften and then stir it.
- I loosely tent the bread with foil during the last 10 or so minutes to prevent the top from over-browning.
- Nutrition values are estimates.
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