Chocolate Chip Zucchini Bread

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Chocolate Chip Zucchini Bread is the perfect recipe to make when your kitchen is overflowing with fresh zucchini. This easy, quick bread is soft, tender, and filled with chocolate chips in every bite.

Each loaf bakes up beautifully with a rich chocolate flavor and plenty of moisture from the shredded zucchini. Serve a slice warm from the oven or save a loaf for later because this bread freezes well too.

Chocolate chip zucchini bread on a cutting board.

Homemade zucchini bread

This is one of those recipes I make every summer once the zucchini starts piling up on the counter. It’s easy to mix together, bakes up beautifully, and is always a hit with family and friends.

I love having a loaf ready for breakfasts, afternoon snacks, or something sweet to serve with coffee. And because this recipe makes two loaves, it’s perfect for sharing or tucking one away in the freezer for later.

Key ingredients

This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.

Zucchini - Use freshly grated zucchini. There's no need to peel; just remove the stem and grate the entire zucchini. You'll need 1-2 medium-sized zucchini.
Chocolate Chips - Use your favorite kind of chocolate chip. I used milk chocolate.
Ground Cinnamon - Adds a warm and aromatic touch, adding a hint of spice and depth
Brown Sugar - Adds sweetness and richness to the bread
Oil - I use light-tasting oil like canola or vegetable oil. The oil helps keep the crumb soft and adds moisture to the bread.
Flour - Use regular all-purpose flour

Making chocolate chip zucchini bread

In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.

Combine flour, brown sugar, cinnamon, baking powder, soda, and salt together in a large mixing bowl
In a separate bowl, combine eggs and oil

Mixing flour, brown sugar and cinnamon in a white bowl.

Add the egg mixture to the flour mixture. Mix just until all the egg mixture has been mixed in. The batter will still be very dry.

Adding liquid ingredients to dry ingredients.

Add grated zucchini. Fold in and let the batter rest for 5 minutes. The zucchini will begin releasing moisture. After 5 minutes, fold the zucchini again. The batter should be very loose with plenty of moisture.
Fold in chocolate chips and place batter in a greased bread pan (8 ½ x 2 ¾)

Mixed zucchini batter with chocolate chips.

Bake in preheated 350°F oven for 55-60 minutes until the bread is fully baked through
Remove from oven and place on a baking rack. Let cool for 5 minutes, then remove from pan and continue cooling.
This bread is best eaten once it is fully cooled

Recipe tips

The batter will be dry until you add the zucchini. Just fold the zucchini in and wait five minutes. The zucchini will begin releasing some of its liquid which will make the batter moist. Just fold gently again before pouring the batter into your pan.
Don't overmix the batter: When combining the wet and dry ingredients, mix them just until they are incorporated. Overmixing can result in a denser texture, so stir gently to maintain the tender crumb.
Let the bread cool before slicing: Allow the bread to cool in the pan for a few minutes, then transfer it to a wire rack to cool completely before slicing. This will help the bread set and prevent it from crumbling.

Frequently asked questions

Can I use frozen or pre-shredded zucchini in the recipe?

I recommend using freshly grated zucchini. It contains the most moisture, and it is needed to make the right consistency for the batter.

Can I make the bread ahead of time and freeze it?

Yes, chocolate chip zucchini bread can be baked and then frozen. You can freeze the loaf whole or slice the loaf before freezing. Allow the loaf to fully cool, then wrap it in plastic wrap or foil, and then place it in a freezer-safe bag. Use within three months for best results.

Baking with zucchini

Zucchini is perfect for baking! It adds a wonderful texture to the bread and provides moisture to the batter. It's a wonderful way to elevate your baked goods and enjoy a touch of wholesome goodness at the same time.

When baking with zucchini, you typically grate the zucchini, leaving the skin on. However, if you have a picky eater who refuses to eat anything green or anything zucchini, just peel the zucchini first. They'll never know it's in there! It will be our little secret!