If you’re looking for a way to use up summer’s bounty and satisfy your sweet tooth all at once, the Chocolate Chip Zucchini Bread Recipe is about to become your new go-to favorite. This loaf perfectly marries the tender crumb and subtle green flecks of shredded zucchini with puddles of gooey chocolate chips for an irresistible treat that works any time of day. Whether you’re sipping your morning coffee, sneaking a slice for an afternoon snack, or ending your day on a cozy note, there’s no doubt this recipe brings pure comfort—plus, nobody can resist the flavor-packed adventure that is a fresh-baked slice.
Ingredients You’ll Need
This simple but essential lineup is why the Chocolate Chip Zucchini Bread Recipe always hits the spot—each ingredient adds its own layer of taste, texture, or lovely color to the loaf. Don’t skip the spices or the zucchini’s natural moisture, because every component truly makes a difference.
- 2 cups all-purpose flour: Provides the bread’s sturdy yet tender base—don’t overmix, or the loaf may turn out dense.
- 1/2 teaspoon baking powder: Helps lift the bread just enough for that perfect crumb.
- 1/2 teaspoon baking soda: Works with the zucchini’s natural acidity to create lightness.
- 1/2 teaspoon salt: Balances the sweetness and enhances all the flavors.
- 1 teaspoon ground cinnamon: Lends warmth and depth, pairing oh-so-well with chocolate and zucchini.
- 1/4 teaspoon ground nutmeg: Adds a subtle, cozy, aromatic note that’s truly special.
- 2 large eggs: Give structure and bind everything together beautifully.
- 1/2 cup vegetable oil: Keeps each bite moist and rich without overpowering flavors.
- 1/2 cup granulated sugar: Delivers classic sweetness and helps the bread brown nicely.
- 1/2 cup packed brown sugar: Adds a hint of molasses-like caramel sweetness and gives the loaf a golden hue.
- 2 teaspoons vanilla extract: Infuses the bread with a sweet, aromatic background.
- 1 1/2 cups finely shredded zucchini (do not drain): Provides moisture, subtle earthiness, and those lovely green flecks.
- 3/4 cup semisweet chocolate chips: Bring bursts of melty chocolate to every slice—don’t skimp!
- Optional: 1/2 cup chopped walnuts or pecans: Add crunch and nutty depth if you want a little extra texture.
How to Make Chocolate Chip Zucchini Bread Recipe
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C) so it’s ready to go. Next, grease a 9×5-inch loaf pan, or for easy removal, line it with parchment paper. This little step guarantees your bread will pop out clean and beautiful every time.
Step 2: Whisk Dry Ingredients
In a medium bowl, whisk together all the dry goods: flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This ensures the bread rises evenly and every slice gets an even hit of those cozy spices.
Step 3: Beat Wet Ingredients
Grab a large mixing bowl and combine the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract. Beat everything until smooth—this is where you set the stage for a tender, flavorful loaf.
Step 4: Fold in the Zucchini
Gently fold that beautiful mountain of shredded zucchini into your wet mixture. Remember, don’t squeeze or drain it; you want all that natural moisture to keep the bread soft and delicious.
Step 5: Mix Wet and Dry
Now gradually add your dry ingredients to the wet mixture. Stir just until everything is combined—don’t overdo it! Overmixing can lead to a tough loaf, and we want this Chocolate Chip Zucchini Bread Recipe to stay ultra tender.
Step 6: Add Chocolate Chips and Nuts
Time for the best part: fold in the chocolate chips for melty pockets of goodness, and the chopped nuts if you’re using them. No judgment if you sneak a few chips to nibble as you go!
Step 7: Bake
Pour the batter into your prepared loaf pan and smooth the top. Pop it in the oven and bake for 50–60 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean (a little melted chocolate is fine!). Cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling.
How to Serve Chocolate Chip Zucchini Bread Recipe
Garnishes
A simple dusting of powdered sugar can give your loaf a little elegance, or top with a few extra chocolate chips while it’s still warm for a melty finish. For a pop of freshness, a few curls of lemon or orange zest on top work so well with the spices and chocolate.
Side Dishes
Pair a slice with Greek yogurt and berries for breakfast, or serve it alongside a cold glass of milk or a steaming cappuccino for the perfect afternoon pick-me-up. If you’re feeling decadent, a dollop of whipped cream or a scoop of vanilla ice cream can turn the Chocolate Chip Zucchini Bread Recipe into a dreamy dessert.
Creative Ways to Present
Try baking the batter as mini loaves for adorable gifts, or slice thick and toast lightly under the broiler for a warm, melty treat. You can even cube it to make sweet croutons for a whimsical brunch parfait or bread pudding.
Make Ahead and Storage
Storing Leftovers
Wrap the cooled loaf tightly in plastic wrap or store in an airtight container at room temperature for up to three days. The bread holds onto its moisture, so it stays soft and flavorful—perfect for snacking whenever the craving strikes.
Freezing
To freeze, wrap individual slices or the whole loaf in a layer of plastic wrap, followed by foil. Store in the freezer for up to three months. When you’re ready for a slice, just thaw it at room temperature or give it a quick warm-up in the microwave.
Reheating
For that fresh-from-the-oven experience, reheat slices in the microwave for 10–15 seconds or toast gently in a toaster oven. The chocolate chips get wonderfully gooey again, and the loaf’s aroma fills your kitchen like new.
FAQs
Can I use whole wheat flour instead of all-purpose?
Yes, you can substitute whole wheat flour for up to half the all-purpose flour without changing the texture too much. Just know your Chocolate Chip Zucchini Bread Recipe may be heartier and a bit denser, but still delicious.
Should I peel the zucchini first?
No need! The zucchini skin is tender and melts right into the loaf, adding color and nutrients. Just be sure to wash it well before shredding.
How do I know when it’s done baking?
Start checking at 50 minutes—insert a toothpick in the center. If it comes out clean (except possibly for a bit of melted chocolate), it’s ready to come out of the oven.
Can I make this Chocolate Chip Zucchini Bread Recipe gluten free?
Absolutely! Use a trusted all-purpose gluten-free flour blend in place of the regular flour. Keep an eye on baking time, as gluten-free loaves sometimes cook a few minutes faster.
What if my bread sinks in the middle?
This usually happens if the bread is underbaked or too much moisture remains. Make sure to measure your ingredients carefully and check doneness before pulling it from the oven.
Final Thoughts
Baking this Chocolate Chip Zucchini Bread Recipe is a guaranteed way to fill your kitchen with warmth and your day with a little extra joy. Whether it’s your first time or your fortieth, I hope you fall in love with the simple magic of moist zucchini, gooey chocolate, and cozy spices—it’s a flavorful hug in every slice!
Print
Chocolate Chip Zucchini Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 slices
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in this moist and flavorful Chocolate Chip Zucchini Bread that’s perfect for a delicious breakfast or snack. Packed with zucchini and chocolate chips, this bread is a delightful treat for any time of day.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients:
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 2 teaspoons vanilla extract
- 1 1/2 cups finely shredded zucchini (do not drain)
- 3/4 cup semisweet chocolate chips
- Optional: 1/2 cup chopped walnuts or pecans
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a 9×5-inch loaf pan by greasing it or lining it with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Combine Wet Ingredients: In a large mixing bowl, beat the eggs with oil, granulated sugar, brown sugar, and vanilla until smooth. Fold in the shredded zucchini.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Fold in the chocolate chips and nuts if using.
- Bake: Pour the batter into the prepared loaf pan, smooth the top, and bake for 50–60 minutes until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Notes
- Do not squeeze the zucchini dry—its natural moisture keeps the bread tender.
- This bread can be made ahead and stored at room temperature for up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
