Chocolate Chip Zucchini Bread – elevating a summertime favorite to a whole new level! Super moist and tender, dotted with chocolate chips, and a crispy, crackly sugar-coated top.
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No mixer needed
This quick and easy Chocolate Chip Zucchini Bread is all mixed by hand. No mixer needed. It’s soft, moist, and never greasy.
Why bake with zucchini?
Zucchini adds tons of moisture without adding any flavor. It practically disappears during baking, adding moistness and tenderness to baked goods.
So what does Chocolate Chip Zucchini Bread taste like?
Because zucchini adds no flavor, Zucchini Bread tastes like whatever other ingredients are in it. In this case, the star attraction is chocolate with hints of butter, vanilla, and brown sugar. Kind of like a chocolate chip cookie. A little cinnamon and nutmeg are added for a hint warm spices.
Tips for Baking with Zucchini
There’s no need to peel the zucchini. It adds nutrients and pretty green specks throughout the bread.
Use a grater with large holes to shred it down to baking size.
1 medium zucchini yields about 1 ½ cups lightly packed grated zucchini.
No need to salt, drain, or squeeze out the liquid. It adds extra moisture and flavor to baked goods.
If you are using a huge zucchini that’s extra watery, you can squeeze out a little liquid, but don’t wring it out completely or your bread will be dry.
If you are using an older, out of season zucchini from the supermarket, it may be dry. Just sprinkle it with a little water and let the excess drain in a colander.
Baking tips
I use the scoop and level method of measuring flour. For the most precise measurement, weigh the flour with a scale.
Make sure to mix your wet and dry ingredients together until just combined. Avoid overmixing the batter, otherwise, it can lead to a tougher loaf of bread.
The Chocolate Chip Zucchini Bread is done when a toothpick inserted in the middle comes out clean. A thermometer inserted in the middle should reach 200° F.
If the top starts to darken before the loaf is done, tent a piece of foil on top.
Use a light colored baking pan so the loaf doesn’t brown too quickly.
This recipe is for a 9 by 5-inch baking pan. It makes one loaf.
How to make Chocolate Chip Zucchini Bread
Combine the dry ingredients. Whisk together the flour, spices, baking powder, baking soda, and salt until well combined. Whisking the dry ingredients separately will ensure everything is dispersed evenly. Mixing them evenly now prevents you having to overmix the batter when adding the flour.
Melt and cool your butter. This is a quick step that gives your zucchini bread a delicious, buttery, cake-like flavor.
Combine the wet ingredients. Whisk together the cooled melted butter, sugars, eggs, and vanilla until everything is fully combined. Then, stir in the shredded zucchini.
Combine the wet and dry ingredients. Make sure to mix the two together until just combined, overmixing the batter can lead to a dense, tough loaf of bread. Gently fold in the chocolate chips.
Pour the batter into a loaf pan that has been sprayed with non-stick spray. I tip I learned when researching for my Chocolate Chip Banana Bread is to spray only the bottom. This allows the bread to cling a little better to the sides so it rises higher.
Sprinkle the top with some turbinado or raw sugar. It gives a crispy, crackly top.
Bake the loaf in a 350°F oven for 50-60 minutes. A toothpick inserted into the center comes out clean. It’s ok to have melted chocolate on it, just not batter. An instant read thermometer inserted into the center should reach 200° F.
Cool in the pan for 10 minutes, then loosen the edges with a butter knife and remove from the pan to finish cooling on a wire rack.
Get creative with add-ins:
If you prefer Zucchini Bread without chocolate chips, you can leave them out and add in any of the following:
Chopped pecans or walnuts
Dried fruit such as raisins, dried cranberries
Fresh fruit such as a grated apple, grated carrot, crushed pineapple, mashed banana
Shredded coconut
How to store and keep Chocolate Chip Zucchini Bread
This bread will keep at room temperature in an airtight container or wrapped in plastic wrap for several days.
If you would like to freeze it, wrap it in aluminum foil and place it in a ziplock freezer bag, pressing out as much air as possible.
You can also freeze individual slices. Wrap them in plastic individually. Heat in the microwave for about 30-40 seconds to warm before eating.
Chocolate Chip Zucchini Bread
- Total Time: 1 hour 10 minutes
- Yield: 10 1x
Description
Chocolate Chip Zucchini Bread – elevating a summertime favorite to a whole new level! Super moist and tender, dotted with chocolate chips, and a crispy, crackly sugar-coated top.
Ingredients
- 1 ¾ cups (248g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ⅛ teaspoon freshly grated nutmeg
- ¾ teaspoon salt
- ½ cup (99g) granulated sugar
- ½ cup (106g) packed brown sugar
- 2 large eggs (at room temperature)
- ½ cup (113g) unsalted butter (melted and slightly cooled)
- 2 cups (283g) shredded zucchini
- 1 ½ teaspoons vanilla
- 1 ¼ cups (7.5oz, 213g) chocolate chips (divided)
- 2 tablespoons turbinado or raw sugar (for sprinkling on bread)
Instructions
- Preheat oven to 350° Grease a 9×5-inch loaf pan with nonstick cooking spray and set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, whisk together the sugars, eggs, and melted butter until smooth. Add the shredded zucchini and vanilla and mix until well combined.
- Add the dry ingredients and mix until just combined. Don’t overmix or the loaf will be tough.
- Gently fold in 1 cup of the chocolate chips.
- Pour the batter into the prepared loaf pan and sprinkle turbinado sugar over the top. Top with the remaining ¼ cup of chocolate chips. Bake until golden brown and a toothpick comes out clean, about 50 to 60 minutes. An instant read thermometer inserted into the middle should reach 200° F.
- Remove the bread from the oven and let sit in pan for 10 minutes. Loosen with a bread knife around the edges and carefully remove the bread from the pan. Cool completely on a cooling rack before slicing.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Breakfast, Dessert, Snack
- Cuisine: American
Keywords: zucchini bread
Enjoy, friends!
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Wow that's a chocolate loaded quick bread, Kelly. It looks so tender and tasty...Simply stunning!
I love zucchini in baked goods! They're so moist and tender. Thanks so much, Angie!
Fabulous! I just made a banana bread recipe with chocolate chips and crystallized ginger. Those were nice add-ins. I’d only used crystallized ginger in biscotti and cookies before.
Mimi, that sounds wonderful! I have to try it with the crystallized ginger next time. Thanks so much!
Although I've baked with squash before I've never baked with zucchini. I'm seeing more and more recipes involving baking with zucchini and I'm definitely going to give it a try soon! I can only imagine the taste of this chocolate chip zucchini bread as being absolutely heavenly! Stunning photography too Kelly.
I love zucchini in baked goods. It adds tons of moisture, pretty specks of green, and no flavor. Thanks so much, Neil!
Hi Kelly! You had me at “most” and “never oily!” This sounds just fantastic!
I credit the butter and how it's whisked well into the sugar for never giving an oily feel. Just a light, tender cake. Thanks so much, David!
This looks great, Kelly. My zucchini plants have been very temperamental this year - only been producing a little bit of zucchini but I'm going to give this a try - even if I have to buy some zucchini - lol. Love the chocolate and the crispy top and the fact that it's not greasy. A good one to share at work!
★★★★★
Geraldine, I picked up tons of zucchini at the farmer's market and I've been putting it in everything! I love the moisture it gives. Thanks so much!
Delicious, Kelly! I am so excited to give this a try! I have some zucchini in the fridge that are just calling to be made into this bread 🙂
★★★★★
Zucchini's been my secret ingredient in so many things that I've made recently. I love it! Thanks so much, Alexandra!
I love zucchini bread, Kelly! Add chocolate chips, and I’m ready to eat it, toast it, make a pb sandwich with it! So good. Breakfast, dessert, snack! Love this!
★★★★★
I love simple cakes that can be eaten at any time of the day! Thanks so much, Laura!
Vavoom, I really like the rich chocolate taste
★★★★★
Aww, thanks so much, Cookie Monster!
Kelly, I'm totally sold on this! I love breads and cakes with zucchini - they are indeed so perfectly textured. Add to that the chocolate and butter . . . oh my. I want it!
★★★★★
Valentina, zucchini is a magical ingredient, with zero flavor and pure moisture! Thanks so much!
Oh my goodness! This is making my mouth water! I love zucchini bread with chocolate chips. With gluten free flour it doesn't comes out as good as yours.
It's definitely a family favorite! Thanks so much, Balvinder!
The texture of your bread looks perfect, Kelly! Loving that crisp sugar topping too!
★★★★★
The crisp top is my favorite part! Thanks so much, Marissa!
Kelly, you've done it again! I seriously love how this bread is just studded with chocolate chips and the crunchy topping...right up my alley! I bet it's super moist with the added zucchini and I love how it's basically a health food with all the added veggies in it...right? 😉 Haha!
★★★★★
Yay yes! Basically a health food! 🙂 Gotta get those 5 a day! I love the contrast of the crunchy topping with the soft, tender inside. And of course, all the melty chocolate! Thanks so much, Haylie!
We always have chocolate chips in the house. ALWAYS! And at this time of the year, we always have zucchini around, too. This is such a great pairing of flavor! Neat texture, too. Thanks!
John, I go through chocolate chips like crazy! I've even got a bag stashed in my desk drawer for when we run out of something sweet in the kitchen! I love zucchini in baked goods - it makes them so moist and tender. And I'll take any excuse to eat chocolate! Thanks so much!
What better way to enjoy chocolate without any guilt!! It looks stunning, and love the crumb texture you got there.
★★★★★
The inside is moist and tender and the top is crispy and crackly. A yummy contrast! Thanks so much, Kankana!
This is perfect timing for this delicious-looking bread, Kelly! And that photo of you reaching in to grab a slice is amazing. #NailedIt This sounds like a delicious treat to bake up for the long weekend!
★★★★★
Haha! My daughter took that picture for me! The way my set up in the kitchen is, I have to put the tripod inside the sink to use it for side lighting shots. Which is such a pain. So glad she's a great helper!
We've been going crazy with the zucchini this month. Trying to get in as much as we can before pumpkins and squash. Thanks so much, David!
In my opinion, zucchini bread HAS to have chocolate chips! This is one of my favorite combos ever and this bread looks out of this world delicious!
★★★★★
Any excuse to eat more chocolate! Thanks so much, Marcie!
This is such a lovely simple recipe! Its on my list now. Thanks for sharing
★★★★★
Thanks so much, Marie!
Directions say “add ginger” but no ginger in ingredients
Thanks, Stephanie! I'll go in and fix that!
This is an amazing recipe. I loved it.
Thanks so much!
Best zucchini bread I’ve ever had! I added walnuts too. Oh my!!
★★★★★
So happy to hear that, Julie! Love the addition of the walnuts. Thanks so much!