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.Â
- 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.Â
- 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.Â
- 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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Reader Interactions
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Comments & Reviews
Carol says
This is the best zucchini bread recipe that I’ve ever eaten. Hands down, the best, easiest and now shared!!!!!
Kate says
Thank you so much!
Sheryle Everett says
Followed exact recipe and it turned out perfect. Delicious.
Thank you.
Kate says
Thank you!
Kim T says
This is the best Chocolate Zucchini Bread that I’ve ever made! Read the awesome tips that the author has- they truly make a difference!! Chocolatey goodness all through the entire piece of bread not just on the bottom! So good!!
Kate says
Thank you!
Kathy says
Excellent bread. I also made muffins. I think this will be my go to recipe from now on.
Kate says
Thank you!
Nicole says
First time ever making zucchini bread and used this recipe. It was delicious and I wish it was acceptable to sit down and eat a whole loaf in one sitting. Can’t wait to make it again!
Kate says
Thank you so much!
Jill says
This is my go-to recipe! I make it almost every week for my family. Sometimes I do half brown sugar, sometimes I use whole wheat flour… any substitutions I’ve made have still come out perfect. This time I made it in muffin tins and baked for 24 mins. Equally as scrumptious!
Kate says
Thank you so much!! I’ve been planning to make this recipe into muffins when it’s zucchini season, and I’m excited to hear that it works well!
Jennifer says
This was delicious. My 12 year old wasn’t too excited to try it when he heard there was zucchini in it – after trying it he said it was amazing and wants it weekly! Thanks for the recipe it was a hit.
Kate says
Thank you! I’m so glad that it was a hit!
Elizabeth says
Chocolate chip zucchini bread came out perfect I had extra mix so I also made 12 muffins. It’s very good and easy to make
Kate says
Thank you!
Kim says
Love this recipe, I have made it 4 times already, comes out delicious every time! Make it you won’t regret it😃
Kate says
Thank you so much!
Janet Spencer says
I’ve made this twice now. The first time I took it to work and my co workers said it’s the best they’ve ever had! They best part of this story, is I’ve never ever made zucchini bread!
Kate says
Yay!! I’m glad that it turned out well for you!
Crystal Falls says
I just made this recipe and doubled it too!! Delicious, my family is going to love this. Great way to use my garden zucchini’s. So moist and super easy!
Kate says
Thank you so much!
Nancy says
This recipe was super easy and uses a simple set of ingredients that we have on hand and everyone probably has on hand. It tastes so good and everyone loved it! I will make this recipe again and again :-) thanks!
Kate says
Thank you! I’m glad you liked it!
Autumn says
Can I substitute normal flour for almond flour?
Kate says
Hi! I haven’t tried that substitution in this recipe to say for certain. If you give it a try, I’d love to hear how it turns out!
Slowpoke says
Best zucchini bread ever! So good!
Kate says
Thank you!
Vicki says
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.
Kate says
Thank you! I’m glad you liked it!
Beverly says
This turned out great. My family loved them. I made 5 loaves with chocolate chips, 4 loaves with walnuts and 2 loaves with pecans.
Kate says
I’m so glad that it worked out well for you!
Angela says
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!
Kate says
Thank you so much!!
Pamela says
This recipe was great, thanks for sharing !
Kate says
Thank you! I’m glad you liked it!
Micah says
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!
Kate says
Yay!! I’m so glad that you liked it!
Debbie C says
I been wanting a good recipe for zucchini bread. This sound delicious! I can’t wait to make it. Thank you!
Jessica says
The BEST zucchini bread ever!!!! It wasn’t greasy but was soft. This will be my new go to recipe!
Kate says
I’m so glad that you liked it! Thanks for commenting!