Chocolate chip zucchini bread takes the classic, lightly spiced zucchini bread everyone knows and folds in melty chocolate chips throughout. Unlike a full chocolate zucchini bread, the batter here stays true to the original — vanilla and cinnamon-spiced — with chocolate chips adding pockets of sweetness in every slice rather than an all-over chocolate flavor.
Why This Version Is a Favorite
This bread keeps the familiar, comforting flavor of traditional zucchini bread while adding just enough chocolate to make it feel like more of a treat. It’s a great in-between option if you want something a little sweeter than plain zucchini bread, but not as rich as a fully chocolate loaf.
Ingredients
Wet ingredients
- 2 cups grated zucchini (about 1 medium-large zucchini), excess moisture squeezed out
- 2 large eggs
- ½ cup vegetable oil (or melted coconut oil)
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 teaspoon vanilla extract
Dry ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
Mix-ins
- 1 cup semi-sweet or mini chocolate chips, plus extra for topping
Equipment
- A box grater
- A 9×5-inch loaf pan
- Two mixing bowls
- A whisk and spatula
Instructions
Step 1: Prep the zucchini
Wash and trim the zucchini, then grate it using the large holes of a box grater. Place the grated zucchini on a clean kitchen towel or between paper towels and squeeze out as much liquid as possible.
Step 2: Preheat and prep the pan
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Step 3: Mix the wet ingredients
In a large bowl, whisk together the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth. Fold in the squeezed, grated zucchini.
Step 4: Mix the dry ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
Step 5: Combine
Add the dry ingredients to the wet ingredients in two batches, folding gently with a spatula just until no streaks of flour remain. Fold in the chocolate chips, reserving a small handful for topping.
Step 6: Bake
Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the reserved chocolate chips over the top. Bake for 50-60 minutes, checking at the 50-minute mark. The bread is done when a toothpick inserted into the center (avoiding melted chocolate) comes out clean or with a few moist crumbs. Tent with foil if the top browns too quickly.
Step 7: Cool
Let the bread cool in the pan for about 10-15 minutes, then transfer it to a wire rack to cool completely before slicing.
Tips for the Best Chocolate Chip Zucchini Bread
- Don’t skip squeezing the zucchini — it’s the biggest factor in whether the loaf turns out moist versus soggy.
- Use mini chocolate chips if you want them distributed more evenly throughout each slice.
- Toss the chocolate chips in a little flour before folding them in if you notice they tend to sink to the bottom.
- Don’t overbake — pull it as soon as a toothpick comes out clean or with a few moist crumbs to keep the loaf tender.
Storage
Store at room temperature in an airtight container for up to 2 days, or in the refrigerator for up to a week. Wrap tightly and freeze for up to 3 months, thawing at room temperature before serving.
Final Thoughts
Chocolate chip zucchini bread is a simple twist on the classic loaf, adding just enough sweetness from melty chocolate chips without straying too far from the comforting, familiar flavor everyone loves. It’s an easy way to use up extra zucchini while making something a little more special.
