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.
“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.” – Martha
Ingredient notes and substitutions
- 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
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
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 stir in the chocolate chips.
Step 5: Divide the batter between the two prepared baking pans.
Step 6: 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.
You can! Let the baked loaf cool to room temperature on a wire cooling rack. Wrap the cooled loaf in plastic wrap and then in aluminum foil. Freeze for up to 1 month.
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
- Butter: The butter should be just melted but not hot. It takes about 35 or so seconds for me to melt it in the microwave.
- Flour: 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.
- Chocolate chips: If using regular chocolate chips, toss the chocolate chips with 1 tablespoon of flour to help keep them from sinking into the batter.
- Zucchini: 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.
- Stirring: 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.
- Baking: 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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Comments & Reviews
Brandy @svkaikoa says
We live on a boat and I typically dread baking for the lack of space and the heat. This recipe is worth the mess and heat! Absolutely delish!
Kate says
Thank you so much!
Mayra says
Great recipe nice and most ans delicious 😋
Kate says
Thank you!
Heather says
This is our favorite recipe! How could I adjust it when using a mini muffin pan? Making for a crowd!
Kate says
Thank you! I haven’t baked this recipe as mini muffins, but when I make mini muffins, I bake them at 400F for for about 10-13 minutes.
Carol says
This is the only zucchini bread recipe i make all year round, everyone loves it.
Kate says
Thank you!
Sarah says
I was on step 4 and when you listed that the batter would be very thick I was so worried mine was way past very thick 😂. Thank you for those footnotes, I let it sit with the zucchini for a little and it made it easier to fold in and eventually it loosened up.
Anyway, these came out great !! I used 3″x5″x2.5″ pans for about 30 and they’re so stinking cute, moist and delicious!
Kate says
Thank you! I’m so glad that it worked out well for you. And thank you for sharing the bake time for the mini loaf pans!
Lindsey says
Delicious. Definitely adding this to my recipe box. My kids loved it too. I gave it to them as a dessert one night and with breakfast another day. My 5yo asked for it at all three main meals today. Keeper!
Echo Olsen says
This recipe is perfection. I followed exactly except added one Tb cocoa powder because chocolate. This bread is so moist and delicious!
Kate says
Thank you!
Katie says
So easy and so delicious!! I love this recipe.
Kate says
Thank you!
Lia says
The best and easiest zucchini bread ever! I get raves each time I make this.
Kate says
Thank you!
Erica says
Have ever used this recipe for muffins?
Kate says
Yes, this recipe can be used to make muffins.
Allyson says
Very good recipe! Made it the other day..using it again!
Kate says
Thank you!