Moist, chocolaty, and crowned with the subtle sweetness of fresh zucchini, Chocolate Chip Zucchini Bread is the perfect treat to bake when you want to sneak a little veggie goodness into dessert. This quick bread is ridiculously easy to stir together, and it always bakes up with a tender crumb and an irresistible swirl of melty chocolate chips. Whether you enjoy a thick slice warm from the oven or tuck it into lunchboxes for the week, Chocolate Chip Zucchini Bread brings cozy comfort and a burst of joy to any day.

Chocolate Chip Zucchini Bread Recipe - Recipe Image

Ingredients You’ll Need

Don’t let the ingredient list intimidate you — it’s made up of simple staples, each one playing a special role in bringing out the moist, fluffy, chocolatey magic of this loaf. Fresh zucchini provides moisture, while a handful of pantry essentials round out the flavor and texture. Here’s what you’ll need, with my favorite tips for every component.

Grated fresh zucchini: The secret to a tender loaf — keep some moisture, and don’t bother peeling!
Granulated sugar: Sweetens and helps the bread caramelize to a perfect golden crust.
Large eggs: Binds everything together and lends a bakery-style softness.
Vanilla extract: Adds warmth and a comforting aroma that pairs beautifully with chocolate.
Kosher salt: Just a pinch heightens every flavor.
Melted butter: Makes the crumb gorgeously tender and adds richness to every bite.
All-purpose flour: Gives the bread its structure; be sure to measure with care for the best texture.
Baking soda: Helps the loaf rise high and fluffy in the oven.
Ground cinnamon: A gentle, cozy spice note that takes Chocolate Chip Zucchini Bread to the next level.
Mini semisweet chocolate chips: Sprinkle throughout for pockets of melty chocolate in every slice.

How to Make Chocolate Chip Zucchini Bread

Step 1: Prep the Oven & Pans

Start by preheating your oven to 350°F, the ideal temperature for an even, golden bake. Generously grease two 8×4-inch loaf pans — I recommend a nonstick spray with flour for easy release. Set the pans aside so they’re ready when your batter comes together.

Step 2: Prepare the Zucchini

Grate your fresh zucchini using the large holes of a box grater. Place the grated zucchini in a colander set over the sink as you work through the recipe. There’s no need to peel or squeeze it dry; its natural moisture is the superpower that gives Chocolate Chip Zucchini Bread so much tenderness.

Step 3: Mix the Wet Ingredients

In a large mixing bowl, whisk together the granulated sugar, eggs, vanilla extract, kosher salt, and melted butter. Beat for a minute until the mixture looks glossy and smooth — this is your flavor-packed base that ensures even distribution of sweetness and creaminess throughout the bread.

Step 4: Combine the Dry Ingredients

Add the all-purpose flour, baking soda, and ground cinnamon straight into the bowl. Use your whisk or a sturdy spatula to gently fold just until combined. Don’t worry if the batter seems extra thick at this point — it’s supposed to!

Step 5: Stir in the Zucchini

Add the grated zucchini into your thick batter. Fold gently until the zucchini is evenly dispersed; you’ll notice the batter loosening up as the zucchini shares its welcome moisture. Take care not to overmix for the most tender crumb.

Step 6: Add the Chocolate Chips

Now for the best part: Stir in the mini semisweet chocolate chips. These little bursts of chocolate make every bite memorable and melt beautifully as the bread bakes, weaving through the tender crumb.

Step 7: Fill the Pans

Divide your batter equally between the two prepared loaf pans. Even out the tops with a spatula so both loaves bake up with gorgeous domes.

Step 8: Bake

Place the pans in the oven and bake for 40 to 60 minutes, depending on your oven and pan size. You’ll know it’s ready when a wooden toothpick inserted in the center emerges clean (a few melted chocolate smudges are fine). The loaves will be golden, fragrant, and irresistible.

Step 9: Cool the Bread

Allow the bread to cool in the pans for about 10 minutes, then run a thin knife around the edges for easy removal. Transfer the loaves to a wire rack to cool completely, allowing the crumb to set while keeping the bread moist.

How to Serve Chocolate Chip Zucchini Bread

Garnishes

A simple sprinkle of powdered sugar over the top adds a hint of elegance, while a handful of extra chocolate chips melted on top makes for an indulgent finish. You can also add a few thin ribbons of fresh zucchini or a dusting of cinnamon for a hint of rustic charm.

Side Dishes

Chocolate Chip Zucchini Bread pairs beautifully with a dollop of Greek yogurt and fresh berries for a simple breakfast or a cozy afternoon snack. For an extra treat, serve warm slices with a drizzle of honey or a smear of cream cheese.

Creative Ways to Present

Slice thickly and layer with a scoop of vanilla ice cream for a lovely dessert, or cut into cubes and serve as part of a brunch platter. Mini loaves make adorable gifts, and you can even bake the batter in muffin tins for portable, lunchbox-friendly bites.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, wrap Chocolate Chip Zucchini Bread tightly in plastic wrap or foil, and store at room temperature for up to 3 days. If your kitchen runs warm, it’s safest to keep it in the fridge; just bring to room temperature before serving for the best texture.

Freezing

This bread freezes like a dream! Wrap individual slices or whole loaves snugly in plastic and then foil, storing in a zip-top freezer bag. Freeze for up to 3 months; just thaw overnight on the counter when ready to enjoy.

Reheating

To revive that just-baked magic, warm slices of Chocolate Chip Zucchini Bread in the microwave for 10–15 seconds, or toast briefly in a toaster oven. The chocolate gets wonderfully gooey again and the loaf’s aroma springs right back to life.

FAQs

Can I use regular chocolate chips instead of mini?

Absolutely! Regular chocolate chips are perfect, though mini chips distribute more evenly throughout every slice. Use whichever you have on hand; Chocolate Chip Zucchini Bread is all about flexibility.

Do I need to peel or drain the zucchini first?

No peeling or squeezing required. As long as you grate fresh zucchini and let it sit in a colander, the natural moisture is just right for keeping the bread moist and tender.

Can I make Chocolate Chip Zucchini Bread gluten-free?

Yes! Simply swap the all-purpose flour for a 1:1 gluten-free flour blend. The texture may be slightly different, but the bread will still be delicious and moist.

How do I prevent the bread from sticking to the pan?

Use a generous layer of nonstick spray with flour to grease your loaf pans, and make sure to let the bread cool for 10 minutes before removing. Running a thin knife around the edges helps it release cleanly.

Can I reduce the sugar or use a sugar substitute?

You can cut the sugar by about a third, or try a baking-approved sugar alternative. The bread may be slightly less moist and sweet, but it will still taste great with all the zucchini and chocolate.

Final Thoughts

If you haven’t made Chocolate Chip Zucchini Bread yet, now’s the time — it’s a heartwarming, crowd-pleasing favorite that never fails to win smiles. Bake a loaf (or two!) and share the magic with someone you love. Happy baking!

Chocolate Chip Zucchini Bread Recipe

★★★★★

5.2 from 25 reviews

Author: Jack
Total Time: 1 hour 10 minutes
Yield: 2 loaves 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the perfect blend of flavors with this delicious Chocolate Chip Zucchini Bread recipe. Moist, sweet, and packed with chocolate chips, this bread is a delightful treat for any occasion.

Instructions

Preheat and Prep: Preheat the oven to 350F. Grease two 8×4-inch loaf pans. Set aside.
Prepare Zucchini: Place the grated zucchini in a colander in the sink without squeezing.
Mix Wet Ingredients: In a large bowl, whisk together sugar, eggs, vanilla, salt, and melted butter.
Add Dry Ingredients: Incorporate flour, baking soda, and cinnamon into the mixture until just combined.
Combine Zucchini and Chocolate Chips: Gently stir in grated zucchini followed by mini chocolate chips.
Bake: Divide batter into loaf pans and bake for 40-60 minutes at 350F until a toothpick comes out clean.
Cool and Serve: Allow the bread to cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Notes

For added texture, you can sprinkle some chopped nuts on top before baking.
This bread freezes well, so you can make a batch ahead of time for convenience.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 20g
Sodium: 180mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 4g
Cholesterol: 35mg

Keywords: Chocolate Chip Zucchini Bread, Zucchini Bread Recipe, Moist Zucchini Bread