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.
Ingredient notes
- 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.
- 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.
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!
Recipe Tips!
- 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.
- Mixing: I suggest mixing the batter 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.
Recipe FAQs
You don’t. There’s no need to peel the zucchini before using them in this recipe.
Zucchini bread will stay good for about 2-3 days. I store mine in an airtight container at room temperature.
You can also store it, tightly wrapped, in the refrigerator for about 3-5 days.
Storage
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!
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Chocolate Chip Zucchini Bread
Equipment
- 2 8×4-inch loaf pan
Ingredients
- 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
Instructions
- 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.
Video
Notes
- 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.
Nutrition
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Reader Interactions
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Comments & Reviews
Anisa says
I’ve made this recipe & it was to die for! However, I now need to make it dairy free. Can I substitute the butter with coconut oil or vegetable oil? If so would it be a 1:1 ratio?
Kate says
Thank you! You can substitute the butter with oil. If you’re using coconut oil, just be sure that your other ingredients are at room temperature. Cold ingredients will make the melted coconut oil clump up. The ratio for butter to oil is 1 cup of butter to 3/4 cup oil. So, for 3/4 cup butter, you should need 1/2 cup + 1 tablespoon of oil. I hope that helps!
Martha says
This is the best quick bread recipe I have ever made. I have made twice and it is so moist and delicious. I also added banana the second time and it was delicious. Thank you for sharing this. Is it is one of my favorites.
Kate says
Thank you so much!
Dina says
Delish – super easy to make and the result is delicious. I omit cinnamon as a personal preference and it’s a keeper.
Kate says
Thank you!
Alessandra says
Do you have a rough idea for cook time if I put these in muffin tins?
Kate says
Hi! Muffins usually take about 18-25 minutes.
Saundra says
Hi. Just wondering if unsweetened applesauce could be used as a substitute for the butter and 1:1 ratio or different? Looking forward to trying this recipe! Thanks!
Kate says
Hi! I wouldn’t recommend substituting all of the butter with unsweetened applesauce. The butter helps to give the bread moisture and the correct texture. I’ve found that using all applesauce in quick bread gives them a gummy texture. If you wanted to use less butter, you could try substituting half of the butter with applesauce and see how that works. Hope that helps!
Meeka says
I made this recipe and replaced the zucchini with eggplant I had an abundance of and walnuts instead of the chocolate chips. It was delicious!
Kate says
Thank you! I’m glad that it worked out well for you.
Audria says
This is the best recipe for Zucchini mini loaves!!!
Kate says
Thank you!
Karla says
Made zucchini choc chips bread first time ever and this recipe was great and easy, will make it again.
Kate says
Thank you!
Amanda says
Just making this recipe right now! I have SO MUCH zucchini though, I want to freeze some; can I make this recipe the same with frozen?
Kate says
Hi! I haven’t tried making the zucchini bread with frozen zucchini to say for certain.
Marsha says
Can you add bananas to this recipe?
Kate says
I haven’t added bananas to this recipe, but I do have a zucchini banana bread recipe that you could add chocolate chips to.