There’s something comforting about a warm loaf of zucchini bread.
This chocolate chip version adds a sweet twist, balancing tender zucchini with rich chocolate.
It’s moist, flavorful, and perfect for breakfast, snacks, or dessert.
Why You’ll Love This Recipe
This bread is incredibly moist thanks to fresh zucchini.
Chocolate chips melt into every bite, making it irresistible.
It’s a simple, one-bowl recipe that comes together quickly.
Perfect for using up extra zucchini during the season.
What You’ll Need (Ingredient Highlights)
All-purpose flour provides the structure for the loaf.
Fresh grated zucchini keeps the bread soft and moist.
Chocolate chips add sweetness and indulgence.
Ground cinnamon and nutmeg bring warm, cozy flavor.
Vegetable oil ensures a tender crumb.
Pro Tips Before You Start
Squeeze excess moisture from zucchini if it’s very watery.
Do not overmix the batter—stir just until combined.
Check the bread early; oven times can vary.
Let the loaf cool before slicing to keep it intact.
How to Make Chocolate Chip Zucchini Bread
Step 1 – Prep the pan
Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
Step 2 – Mix dry ingredients
In a large bowl, whisk flour, baking soda, salt, cinnamon, and nutmeg.
Step 3 – Mix wet ingredients
In another bowl, whisk sugar, eggs, oil, and vanilla until smooth.
Step 4 – Combine mixtures
Add wet ingredients to the dry and stir gently until just combined.
Step 5 – Fold in zucchini and chocolate
Gently fold in grated zucchini and chocolate chips.
Step 6 – Bake the loaf
Pour batter into the prepared pan.
Bake 50–60 minutes until a toothpick comes out clean.
Step 7 – Cool before slicing
Let cool 10 minutes in the pan, then transfer to a wire rack.
What to Serve It With
Enjoy slices with coffee or tea for a cozy treat.
Spread with butter or cream cheese for breakfast.
Pair with vanilla ice cream for dessert.
Variations / Substitutions
Swap chocolate chips for chopped walnuts or pecans.
Use whole wheat flour for a heartier loaf.
Add shredded coconut for extra flavor.
Replace part of the oil with applesauce for a lighter option.
Storage & Leftovers
Store at room temperature, wrapped, for up to 3 days.
Refrigerate for up to 1 week for longer freshness.
Freeze slices individually for up to 2 months.
FAQs
Can I peel the zucchini before grating?
No need—keep the skin on for color and nutrients.
Should I squeeze out the zucchini liquid?
Only if it’s very watery; usually, you can add it directly.
Can I make this recipe gluten-free?
Yes, use a 1:1 gluten-free flour blend.
Can I reduce the sugar?
Yes, you can cut it by 1/4 cup without major changes.
What type of chocolate chips work best?
Semi-sweet or dark chocolate chips balance the sweetness.
Can I make muffins instead of a loaf?
Yes, bake in a muffin tin for 18–22 minutes.
How do I know when the bread is done?
Insert a toothpick—if it comes out clean, it’s ready.
Can I freeze the bread?
Yes, wrap tightly and freeze up to 2 months.
Can I add nuts along with chocolate?
Absolutely, walnuts or pecans add a nice crunch.
How do I keep the bread moist?
Store wrapped in plastic or foil to lock in moisture.
Final Thoughts
This chocolate chip zucchini bread is the perfect blend of wholesome and indulgent.
It’s soft, rich, and flavorful, making it a family favorite.
Whether for breakfast or dessert, it’s a recipe you’ll bake again and again.
