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    Home » Chocolate Chip Zucchini Bread

    Chocolate Chip Zucchini Bread

    Published: Jul 13, 2020 · Modified: Mar 6, 2021 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    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.

    Three slices of chocolate chip zucchini bread on a gold wire cooling rack

    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

    Grate the zucchini, and place it in a colander in the sink while you continue with the recipe.

    Don’t wring or squeeze the zucchini. The moisture in the zucchini will help to make your bread  batter moist.

    Zucchini bread batter in a glass mixing bowl

    In a large bowl, whisk the butter, sugar, eggs, vanilla, and salt together until well-combined. Add the flour, baking soda, and cinnamon. Whisk in just until combined.

    The batter will be thick and heavy at this point. I recommend mixing this bread by hand to avoid overmixing it.

    Chocolate chip zucchini bread batter in a loaf pan

    Stir in the zucchini just until it’s incorporated, and then stir in the chocolate chips.

    Divide the batter between the two prepared baking pans, and bake!

    Loaf of chocolate chip zucchini bread on a wire cooling rack

    Tips

    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.

    Loaf of chocolate chip zucchini bread with slices cut

    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.

    Slices of chocolate chip zucchini bread next to a bread knife

    More zucchini recipes!

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    • Basket with carrot zucchini muffins in it
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    • Cinnamon Chip Whole Wheat Zucchini Bread
      Whole Wheat Cinnamon Zucchini Bread

    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!

    You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

    Three slices of chocolate chip zucchini bread on a gold wire cooling rack

    Chocolate Chip Zucchini Bread

    This easy recipe makes 2 loaves of moist chocolate chip zucchini bread. Includes step-by-step photos and tips to help you make perfect chocolate chip zucchini bread.
    5 from 7 votes
    Print Pin Rate
    Course: bread
    Cuisine: American
    Prep Time: 25 minutes
    Cook Time: 40 minutes
    Total Time: 1 hour 5 minutes
    Servings: 32 servings
    Calories: 188kcal
    Author: Kate @ I Heart Eating

    Equipment

    • 8x4-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
    • ¼ teaspoon kosher salt
    • ¾ 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
    US Customary - Metric

    Instructions

    • Preheat the oven to 350F. Grease two 8x4-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.

    Notes

    1. The butter should be just melted but not hot. It takes about 35 or so seconds for me to melt it in the microwave.
    2. 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. 
    3. If using regular chocolate chips, toss the chocolate chips with 1 tablespoon of flour to help keep them from sinking into the batter. 
    4. 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. 
    5. 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.
    6. I loosely tent the bread with foil during the last 10 or so minutes to prevent the top from over-browning.
    7. Nutrition values are estimates.

    Nutrition

    Serving: 1serving | Calories: 188kcal | Carbohydrates: 25g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 131mg | Potassium: 111mg | Fiber: 1g | Sugar: 14g | Vitamin A: 177IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!
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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Slowpoke

      January 25, 2022 at 9:01 pm

      5 stars
      Best zucchini bread ever! So good!

      Reply
      • Kate

        January 25, 2022 at 9:09 pm

        Thank you!

        Reply
    2. Vicki

      July 13, 2021 at 3:59 pm

      5 stars
      I’ve never made this before. Was worried about all the liquid from the zucchini but man these turned out wonderful. Will definitely make it again.

      Reply
      • Kate

        July 14, 2021 at 9:29 pm

        Thank you! I'm glad you liked it!

        Reply
      • Beverly

        August 31, 2021 at 7:56 pm

        5 stars
        This turned out great. My family loved them. I made 5 loaves with chocolate chips, 4 loaves with walnuts and 2 loaves with pecans.

        Reply
        • Kate

          September 06, 2021 at 12:21 pm

          I'm so glad that it worked out well for you!

          Reply
    3. Angela

      January 17, 2021 at 9:54 pm

      5 stars
      Hi Robyn. Wonderful recipe! I left out the pumpkin. Doubled the zucchini. Added 1/2 cup semi sweet choc chips. This is a great recipe. So far I have made this and your choc cookies. I am so pleased with the results of both. Can't wait to try more of your recipes. Thank you Robyn!

      Reply
      • Kate

        January 19, 2021 at 1:57 pm

        Thank you so much!!

        Reply
    4. Pamela

      September 01, 2020 at 6:15 pm

      5 stars
      This recipe was great, thanks for sharing !

      Reply
      • Kate

        September 01, 2020 at 7:25 pm

        Thank you! I'm glad you liked it!

        Reply
    5. Micah

      August 20, 2020 at 10:27 pm

      5 stars
      This was my first attempt at zucchini bread and I was NOT disappointed! Definitely saving this recipe. It is on the sweet side, so I will probably try with fewer chocolate chips and a little less sugar next time ... but YUM!

      Reply
      • Kate

        August 21, 2020 at 8:28 am

        Yay!! I'm so glad that you liked it!

        Reply
    6. Debbie C

      July 23, 2020 at 8:31 am

      I been wanting a good recipe for zucchini bread. This sound delicious! I can't wait to make it. Thank you!

      Reply
    7. Jessica

      July 17, 2020 at 9:09 am

      5 stars
      The BEST zucchini bread ever!!!! It wasn't greasy but was soft. This will be my new go to recipe!

      Reply
      • Kate

        July 17, 2020 at 9:12 am

        I'm so glad that you liked it! Thanks for commenting!

        Reply

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    I’m Kate Dean- mom to five young kids, recipe developer, and photographer. Here at I Heart Eating®, I share my family’s favorite tried-and-true recipes.

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