Chocolate Chip Zucchini Bread
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What more indulgent way to enjoy that abundance of Summer zucchini than baked up in a quick bread studded with chocolate chips? This Chocolate Chip Zucchini Bread is super moist, bakes in about 50 minutes, and tastes even better the next day.
Sheila’s Recipe Snapshot for Chocolate Chip Zucchini Bread
Easy to make with simple ingredients and a great way to use up extra zucchini!
Summer is quickly coming to an end, but fresh zucchini is still plentiful and it’s a shame not to put it to good use.
This year, I’ve cooked more with zucchini than ever before. You see, I actually like zucchini, while it’s not my husband’s favorite vegetable. It’s a tug of war around here when I suggest we have grilled zucchini as a side dish when we cook outdoors.
Even so, I’ve managed to squeeze in a few zucchini recipes here and there that he actually enjoyed, like my Easy Skillet Vegetable Lasagna and this Summer Squash and Zucchini Casserole. It was cheesy, so that won him over!
It didn’t take quite so much arm-twisting to get him to try today’s Chocolate Chip Zucchini Bread, though. The zucchini is disguised inside a dessert-like loaf and is loaded with chocolate chips, after all!
Next time, try these Zucchini Chocolate Chip Muffins made in the air fryer!
Ingredient Notes for Chocolate Chip Zucchini Bread Recipe
- All-Purpose Flour | Provides structure and softness to the bread.
- Sugar | Adds sweetness and helps create a tender crumb.
- Baking Soda & Baking Powder | A combination of both works together to help the loaf rise in the oven.
- Kosher Salt | Enhances flavor and balances the sweetness.
- Cinnamon & Nutmeg | Add warm spice and depth!
- Zucchini | Grated fresh, it keeps the bread moist and adds a subtle, earthy flavor.
- Eggs | Help bind the batter and provide additional lift.
- Unsalted butter | Adds richness and moisture.
- Vanilla | Adds a depth of flavor.
- Semi-Sweet Chocolate Chips | Folded in for extra sweetness!
- Chopped Walnuts | For a nutty crunch that pairs well with the chocolate and spices.
Variations and Substitutions
- Chocolate Chips: Use mini chips, dark chocolate, or chopped chocolate if preferred.
- Walnuts: Swap for pecans or leave them out for a nut-free version.
- Butter: You can use an equal amount of neutral oil or melted coconut oil instead.
- Flour: Substitute up to half the flour with whole wheat flour for a heartier texture.
- Spices: Add a pinch of cloves or allspice if you want more complexity.
How to Make this Recipe for Chocolate Chip Zucchini Bread
It’s easy to mix up in one bowl, and it bakes into a tender loaf with a hint of cinnamon and melty chocolate in every bite.
PREHEAT & PREP. Preheat the oven to 325 degrees. Coat an 8×4-inch loaf pan with cooking spray and line the bottom with parchment paper, allowing the sides to overhang the pan.
MEASURE DRY INGREDIENTS. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg.
PREP ZUCCHINI & WET INGREDIENTS. Use a box grater to shred the zucchini (do not peel). Stir in the eggs, melted butter, and vanilla until well combined.
COMBINE WET AND DRY INGREDIENTS. Pour the wet ingredients into the bowl of dry ingredients and stir with a rubber spatula just until all the dry ingredients are moistened.
POUR INTO PREPARED LOAF & BAKE. Save a few of the chocolate chips, then fold in the rest along with the walnuts. Pour into the prepared loaf pan and sprinkle the top with the remaining chocolate chips.
Bake for 50 to 60 minutes, until a toothpick inserted in the middle comes out clean.
COOL & SERVE. Cool for 10 minutes in the pan on a wire rack. Using the parchment paper overhang, lift the loaf out of the pan and transfer to the wire rack to cool completely before slicing and serving.
More Recipe Success Tips
Storage and Reheating Tips
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps for up to 1 week if wrapped tightly or stored in a sealed container.
- Freezer: Wrap slices individually and freeze for up to 2 months. Thaw at room temperature or gently warm in the microwave.
- Reheating: Toast a slice or warm briefly in the microwave before serving, if desired.
Frequently Asked Questions
You can. Divide the batter between muffin tins and bake at 350°F for 18 to 22 minutes, or until a toothpick comes out clean.
No, you don’t need to peel zucchinis before adding them to bread. The skin is thin, softens as it bakes, and adds a bit of color and texture. Just give the zucchini a quick rinse and grate it as-is.
The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs, but no wet batter. The top should feel set and lightly spring back when touched. Start checking around the 50-minute mark and bake up to 60 minutes as needed.
Looking for More Quick Bread Recipes?
This banana and walnut loaf and my apple cinnamon bread are always family favorites. I have a yummy fresh strawberry bread recipe, too!
What to Serve With Zucchini Bread with Chocolate Chips
Enjoy a slice of this chocolate zucchini bread on its own with coffee or tea, or serve it alongside a tropical fruit salad for a light breakfast. It also works well with a smear of almond butter or cream cheese for something a little more filling.
For brunch, you can offer it as part of a spread alongside a breakfast quiche, coffee cake muffins, and sugared bacon!
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Chocolate Chip Zucchini Bread
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup sugar
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 medium zucchini 1 cup grated
- 2 large eggs lightly beaten
- 8 tablespoons unsalted butter melted
- 1 teaspoon vanilla
- ½ cup semi-sweet chocolate chips divided
- ½ cup chopped walnuts toasted
Instructions
- Preheat the oven to 325 degrees. Coat an 8×4 inch loaf pan with cooking spray and line the bottom with parchment paper, allowing the sides to overhang the pan.
- In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Use a box grater to shred the zuchini (do not peel). Stir in the eggs, melted butter, and vanilla until well combined.
- Pour the wet ingredients into the bowl of dry ingredients and stir with a rubber spatula just until all the dry ingredients are moistened.
- Save a few of the chocolate chips, then fold in the rest along with the walnuts. Pour into the prepared loaf pan and sprinkle the top with the remaining chocolate chips. Bake for 50 to 60 minutes, until a toothpick inserted in the middle comes out clean.
- Cool for 10 minutes in the pan on a wire rack. Using the parchment paper overhang, lift the loaf out of the pan and transfer to the wire rack to cool completely before slicing and serving.
Notes
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps for up to 1 week if wrapped tightly or stored in a sealed container.
- Freezer: Wrap slices individually and freeze for up to 2 months. Thaw at room temperature or gently warm in the microwave.
- Reheating: Toast a slice or warm briefly in the microwave before serving, if desired.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
