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This zucchini chocolate chip bread is quick and easy to make! Chocked full of chocolate chips, and shredded zucchini for a moist chocolate chip zucchini bread recipe.
Nothing beats zucchini bread in the summer time. Growing up we always had a garden chock full of homegrown vegetables and of course that meant tons and tons of zucchini! Zucchini was always in abundance. We would get these huge zucchini, so you know we had to find lots of ways to use it up.
That meant of course finding wonderful zucchini recipes to use up all that zucchini. From the best zucchini bread, to chocolate zucchini cake, to moist tender zucchini muffins. The possibilities are endless. But of course nothing beats a chocolate chip zucchini bread.
This is the best chocolate chip zucchini bread recipe ad it comes together in minutes without a mixer. I used lots of grated zucchini, and semi sweet chocolate chips for lots of chocolatey goodness. Let’s get to baking!
- Oil vs butter in your quick breads..what’s better? Find out the difference and what I prefer!
- Confused on what the difference is between quick breads and coffeecakes – give this post a read!
- Want to know more about quick breads? Then read this article “What’s quick bread“? and learn more!
Why you will LOVE this Zucchini Chocolate Chip Bread Recipe
- No mixer needed – Like all my quick breads, you don’t need a stand mixer or hand mixer. Just a couple mixing bowls, a whisk and a spatula is all you need.
- Minutes to mix up – This chocolate chip zucchini bread is ready to be baked in 15 minutes or less.
- Great for freezing – Freeze a couple loaves now so when zucchini is no longer in season, you can have this wonderful chocolate chip zucchini bread all year round!
Ingredients Needed For Chocolate Chip Zucchini Bread Recipe
- All purpose flour – Be sure to measure your flour properly or you will end up with a dense bread or a dry bread. I recommend using a kitchen scale, but if you’re using measuring cups, then be sure to stir your flour first, then spoon into your cup and level it off. Do not pack it down.
- Granulated sugar – For sweetness, but also for tenderness and browning. If you want to reduce the sugar in your quick bread, I recommend only reducing by 1/4 cup.
- Brown sugar – For flavor, sweetness, and moisture. You can use either light or dark brown sugar. Be sure to pack the brown sugar into your measuring cup. If you don’t have any, make your own brown sugar!
- Salt – To help balance the sweetness. I used sea salt, but table salt or kosher salt will also work. If using kosher salt, do a heaping 1/2 teaspoon as the kosher salt crystals are bigger so you don’t end up with as much salt in your spoon.
- Cinnamon – For additional flavor but can be omitted.
- Baking powder – To help the chocolate chip zucchini bread rise. Do not use baking soda. Baking powder and baking soda are not the same ingredient and will not react the same.
- Eggs – Use room temperature eggs.
- Vegetable oil – You can also use another neutral-tasting oil, like canola oil. Or you can swap oil for melted butter. Or use melted coconut oil or olive oil but these can impart flavor.
- Milk – I used full fat milk, but a low-fat milk or dairy free milk can also work to make a dairy free zucchini chocolate chip bread.
- Vanilla extract – For flavor. I like to use pure vanilla extract, but imitation vanilla extract.
- Shredded zucchini – About one to two small zucchini. There’s no need to squeeze out the shredded zucchini. The excess moisture helps to make for an incredibly moist bread. Otherwise the quick bread will be too dry. Grate your fresh zucchini with a box grater or you can use a food processor.
- Chocolate chips – I used semi sweet chocolate chips, but you can use dark chocolate chips, milk chocolate chips, or even white chocolate chips! Toss the chocolate chips in a tablespoon of flour before mixing into the zucchini bread so they don’t sink to the bottom of the bread.
How to Make Chocolate Chip Zucchini Bread
Preheat and prepare pan. Position a rack in the center of your oven. Preheat the oven to 350oF (177oC). Lightly grease a 9×5 inch loaf pan with nonstick cooking spray or line with parchment paper.
Combine dry ingredients. In a mixing bowl, whisk together flour, sugar, salt, baking powder until combined.
Combine wet ingredients. In a second mixing bowl, whisk together eggs, vegetable oil, milk and vanilla extract.
Combine wet and dry ingredients. Add the dry ingredients to the wet ingredients and mix together with a spatula until just combined.
Fold in grated zucchini and chocolate chips.
Spoon the chocolate chip zucchini bread batter into the prepared pan.
Bake in a preheated 350oF (177oC) oven for 60-70 minutes until a toothpick inserted or a cake tester into the middle of bread comes out clean or with a few moist crumbs clinging to it (no wet batter) and top springs back to the touch when lightly touched. Remove from the oven and cool completely in the pan on a wire cooling rack.
- Vary the chocolate chips – Try using mini chocolate chips, white chocolate chips, milk chocolate chips or dark chocolate chips. Or take a chocolate bar and chop it up and add to the bread recipe.
- Bake in a different pan – I baked this chocolate chip zucchini bread recipe in a 9×5 loaf pan, but you can bake in smaller loaf pans or muffins. Just be sure to reduce the bake time.
- Use a different flour – Make chocolate chip zucchini bread with a different flour. Instead of all purpose flour for your zucchini bread, swap out 1/2 of the flour and use whole wheat flour, or use your favorite 1:1 gluten free flour mixture.
- Add a glaze – You can always make a quick glaze out of powdered sugar, vanilla and milk. Whisk together 1 cup powdered sugar, 1/2 teaspoon vanilla, and 2 tablespoons milk and drizzle over the cooled chocolate chip zucchini bread.
- My bread is dry. This probably means you used too much flour or you overbaked your bread. Be sure to measure your flour correctly. And bake your bread in the middle of your oven. Each oven is different, so it’s best to test with a toothpick inserted to see if its done.
- My chocolate chip zucchini bread sank in the middle. This means you underbaked your bread. Be sure to use the correct loaf pan, keep the oven door shut while baking, and test the bread before removing from the oven. If your toothpick has wet batter on it, then it needs more time. If you’re baking in a glass pan you will need to add an additional 5 minutes of baking time then if you use a metal loaf pan.
- My chocolate chips sank to the bottom. Toss your chocolate chips in a tablespoon of flour first before stirring into the batter so they don’t sink to the bottom.
Frequently Asked Questions
This chocolate chip zucchini bread can be wrapped in plastic wrap or tin foil or in an airtight container, and stored at room temperature for up to 4 days. For longer storage I recommend freezing.
Yes you can freeze this bread for up to 3 months. Let the bread cool completely and then wrap in several layers of plastic wrap or aluminum foil. I like to then place the bread inside a larger freezer bag to help prevent freezer burn. Thaw overnight in the fridge or on the counter at room temperature if you need it deforested quickly.
No you do not need to peel the zucchini for this quick bread recipe. Simply shred the fresh zucchini with the peel on.
More Zucchini Bread Recipes
Zucchini Chocolate chip bread
- 2 cups (240 g) all purpose flour spooned and leveled
- ½ cup (100 g) granulated sugar
- ½ cup (107 g) packed light brown sugar
- ½ teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 tablespoon baking powder
- 2 large eggs room temperature
- ½ cup (120 mL) vegetable oil
- 6 tablespoons milk
- 2 teaspoons vanilla extract
- 1 ½ cup (300 g) shredded zucchini, about 1-2 small
- 1 cup (170 g) semi-sweet chocolate chips
- Preheat and prepare pan. Position a rack in the center of your oven. Preheat the oven to 350oF (177oC). Lightly grease a 9×5 inch loaf pan with cooking spray or line with parchment paper.
- Combine dry ingredients. In a mixing bowl, whisk together flour, sugar, salt, baking powder until combined.
- Combine wet ingredients. In a second mixing bowl, whisk together eggs, oil, milk and vanilla extract.
- Combine wet and dry ingredients. Add the dry ingredients to the wet ingredients and mix together with a spatula until just combined. Fold in zucchini and chocolate chips.
- Bake. Bake in a preheated 350°F (177°C) oven for 60-70 minutes until a toothpick inserted into the middle of bread comes out clean or with a few moist crumbs clinging to it (no wet batter) and top springs back to the touch when lightly touched. Remove from the oven and cool completely in the pan on a wire cooling rack.
- Storage: This chocolate chip zucchini bread can be wrapped in plastic wrap or tin foil or in an airtight container, and stored at room temperature for up to 4 days. For longer storage I recommend freezing.
- Freezing: You can freeze this bread for up to 3 months. Let the bread cool completely and then wrap in several layers of plastic wrap or aluminum foil. I like to then place the bread inside a larger freezer bag to help prevent freezer burn. Thaw overnight in the fridge or on the counter at room temperature if you need it deforested quickly.
- Zucchini: No need to peel the zucchini or squeeze out the moisture.