Chocolate chip zucchini bread is one of those recipes that feels both comforting and a little unexpected.
It’s moist, slightly spiced, studded with melty chocolate, and the zucchini adds tenderness without anyone even noticing it’s there.
A perfect treat for breakfast, snacking, or even dessert.
Why You’ll Love This Recipe
It’s super moist thanks to zucchini’s natural water content.
Chocolate chips add sweetness that balances the earthy zucchini.
Uses a mix of all-purpose and whole wheat flour for structure and flavor.
Easy to make in just one loaf pan—no fuss.
What You’ll Need (Ingredient Highlights)
Zucchini brings moisture without changing the flavor.
Chocolate chips give richness and indulgence to every slice.
A mix of white and brown sugar adds sweetness and depth.
Whole wheat flour boosts nutrition while keeping texture light.
Cinnamon adds warmth and subtle spice.
Pro Tips Before You Start
Grate zucchini finely and squeeze gently to avoid excess liquid.
Don’t overmix the batter—this keeps the bread tender.
Line your pan with parchment for easier removal.
Check with a toothpick; it should come out clean (except for melted chocolate).
How to Make Chocolate Chip Zucchini Bread Recipe
Step 1 – Prep the pan and oven
Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
Step 2 – Combine zucchini and sugar
Mix grated zucchini with both sugars. Let sit 10 minutes to release moisture.
Step 3 – Mix dry ingredients
Whisk together flours, baking powder, baking soda, salt, and cinnamon.
Step 4 – Blend wet ingredients
Add oil, eggs, and vanilla to the zucchini mixture. Stir until smooth.
Step 5 – Bring wet and dry together
Fold dry ingredients into wet, mixing gently until just combined.
Step 6 – Add mix-ins
Fold in chocolate chips and walnuts, if using.
Step 7 – Bake
Pour batter into the loaf pan. Bake 50–60 minutes, until a toothpick comes out clean.
Step 8 – Cool and serve
Let cool 10 minutes in the pan, then transfer to a wire rack. Slice and enjoy.
What to Serve Them With
Delicious warm with butter or cream cheese.
Pair with coffee or hot tea for a cozy breakfast.
Serve with a scoop of vanilla ice cream for dessert.
Variations / Substitutions
Swap chocolate chips for dark chocolate chunks.
Leave out walnuts or substitute with pecans.
Add shredded coconut or dried cranberries for extra texture.
Make muffins instead of a loaf for quicker baking.
Storage & Leftovers
Store at room temperature for 2–3 days in an airtight container.
Refrigerate up to 5 days for freshness.
Freeze slices individually wrapped for up to 2 months.
Warm slices in the microwave for a fresh-from-the-oven taste.
FAQs
Do I need to peel the zucchini?
No, the skin is thin and blends right in.
Can I use all all-purpose flour?
Yes, though using half whole wheat adds flavor and structure.
How fine should I grate the zucchini?
Use the small side of a box grater for best texture.
Do I need to squeeze the zucchini dry?
Just lightly squeeze; you still want some moisture.
Can I use butter instead of oil?
Yes, but oil tends to keep the bread moister.
How do I know it’s baked through?
A toothpick inserted should come out clean, aside from melted chocolate.
Can I make this into muffins?
Yes, bake for 18–22 minutes instead of an hour.
What can I substitute for eggs?
Flax eggs or unsweetened applesauce work as replacements.
Does the zucchini flavor stand out?
Not at all—it simply makes the bread tender and moist.
Can I reduce the sugar?
Yes, cut by 1/4 cup if you prefer less sweetness.
Final Thoughts
Chocolate chip zucchini bread is a recipe that feels cozy yet slightly indulgent.
It’s great for sharing with family, gifting, or keeping for yourself.
Once you try it, you’ll realize zucchini bread deserves a permanent spot in your baking routine.
