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I’m going out on a limb and saying this is the BEST Chocolate Chip Zucchini Bread Recipe EVER. Mainly because it starts with my easy zucchini bread that is totally foolproof – we’ve been making it for years – and with chocolate chips it’s the BEST quick bread ever!

stack of two slices of bread on rack

I will guarantee you that this recipe works and that you’ll love it! I have made it hundreds of times in different variations – from making the classic zucchini bread to switching it up and making blueberry zucchini bread. This is even great as muffins!

  • Foolproof, tested recipe
  • Soft and moist with the perfect amount of sweetness
  • LOTS of chocolate!
  • Great for freezing for easy snacking or breakfasts
  • Uses up that abundant zucchini – use fresh OR frozen!
ingredients on counter with words on photo

How to make Chocolate Chip Zucchini Bread

  1. Vegetable Oil: Instead of butter, this bread uses oil. I find it keeps the quick bread moist with a neutral flavor.
  2. Sugar: I love using a combination of granulated and brown sugar for flavor and the brown sugar keeps the bread moist too.
  3. Baking Soda and Baking Powder: The combination helps the bread rise and be nice and soft.
  4. Zucchini: Shred your own zucchini for this, see more about zucchini below.
  5. Chocolate Chips: Use your favorite flavor and brand. I used semi-sweet chocolate chips.

Click to see the recipe card below for full ingredients & instructions and below the recipe card for process shots.

overhead shot of sliced zucchini bread

Fresh vs Frozen Zucchini in Zucchini Bread

You can use either fresh zucchini or grated zucchini you’ve frozen.

Fresh: Be sure to grate it yourself using the large holes of a box grater. You do NOT need to wring it out.

Frozen: Thaw it between paper towels to absorb excess moisture. Pat it dry but don’t wring it out.

  • I do not wring out my zucchini if it’s freshly grated. If you’re using thawed frozen shredded zucchini you might want to pat it dry a bit if it seems wetter than fresh.
  • If your bread turns out gummy it’s because there was too much moisture.
  • You don not need to peel the zucchini – I grate it peels and all!
sliced zucchini bread with chocolate chips on rack

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Expert Tips

  • Be sure to do the toothpick test in the center of the loaf. If it’s not done all the way it will sink in the middle.
  • Add some extra chocolate chips on top before baking for pretty presentation.
  • You can make these as chocolate chip zucchini muffins as well (bake about 15-20 minutes; will make about 12 regular sized muffins).
  • Pan Size: This recipe works in an 8×4-inch or 9×5-inch loaf pan (or make as muffins). The 8×4-inch is my favorite because it makes a domed bread, whereas the 9×5-inch pan will be flatter. Spray pan with nonstick cooking spray.
stack of slices of chocolate chip zucchini bread with one slice cut in half

Storing Zucchini Bread

  • Store chocolate chip quick bread at room temperature, covered with plastic wrap once completely cooled. We just leave it in the pan on the counter; if you refrigerate it will last a few days longer.
  • Freeze cooled loaves whole, wrapped well in plastic wrap, or freeze slices in individual baggies for grab-and-go snacks. Thaw on counter (or in a pinch, in the microwave on 50% power).
stack of slices of chocolate chip zucchini bread with one slice cut in half

Chocolate Chip Zucchini Bread Recipe

4.98 from 42 votes
Chocolate Chip Zucchini Bread is a fun and easy quick bread recipe full of chocolate chips!

Recipe Video

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Yield 10 servings
Serving Size 1 slice
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Ingredients
 

  • ½ cup (119ml) vegetable oil
  • ¾ cup (150g) packed brown sugar
  • ¼ cup (50g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ cups (186g) all-purpose flour
  • 1 ½ cups (approximately 152g) shredded zucchini
  • 1 cup (170g) chocolate chips plus more for the top

Instructions

  • Preheat oven to 350°F. Grease an 8×4-inch or 9×5-inch loaf pan with nonstick cooking spray or butter.
  • Add oil, both sugars, eggs, and vanilla extract to a large bowl. Stir until smooth.
  • Mix in cinnamon, baking soda, baking powder and salt.
  • Stir in flour, mixture will be thick. Add zucchini and stir until combined – mixture will get looser and more pourable after stirring in zucchini. Fold in chocolate chips.
  • Pour batter into prepared pan. Sprinkle with additional chocolate chips.
  • Bake 50-60 minutes (9×5-inch pan) or 55-65 minutes (8×4-inch) pan, or until a toothpick comes out clean from the center of the loaf.
  • Cool before slicing or removing from the pan. Store covered for up to 2 days or freeze for up to 3 months.
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Recipe Notes

  • Be sure to shred your own zucchini using the large holes of a box grater. Do not drain or squeeze liquid out of the zucchini – you need the moisture to keep the bread moist.
  • Sugar: I like the mix of brown and granulated but you can omit the brown sugar and use 1 cup granulated if you prefer.
  • The 8×4-inch loaf will bake more domed, while the 9×5-inch pan will be flatter.
  • Feel free to add in ½ cup chopped nuts with the chocolate chips after stirring in zucchini.

Recipe Nutrition

Serving: 1slice | Calories: 321kcal | Carbohydrates: 44g | Protein: 3g | Fat: 15g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 194mg | Potassium: 125mg | Fiber: 1g | Sugar: 28g | Vitamin A: 86IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Breakfast
Cuisine American
Author Dorothy Kern

Did you try this recipe? Click the stars to rate the recipe below

Variations

  • Any kind of chocolate chips work: chocolate chunks, milk chocolate chips, semi-sweet, or dark chocolate chips.
  • Add chopped nuts too if you like!
  • You can swap out mini chocolate chips too.
  • Replace some of the chips with pecans or walnuts for Zucchini Nut Bread.
  • You can also make double chocolate zucchini bread!
bowl with oil, brown sugar, eggs and vanilla
bowl with quick bread dough
bowl with batter and chocolate chips
loaf pan with batter and chocolate chips on top

Step-by-Step Photos

  1. Add the oil, sugars, egg, and vanilla and stir.
  2. Then add the baking soda and powder, vanilla and cinnamon, and salt. Stir in flour.
  3. Then stir in grated zucchini and chocolate chips.
  4. Bake in a loaf pan until a toothpick comes out clean from the center of the loaf, about 50-60 minutes depending on pan size.

The BEST Chocolate Chip Zucchini Bread recipe! This easy quick bread is a great way to use zucchini – add chocolate chips for tons of extra flavor. Freezes great too!

Zucchini Recipes

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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4.98 from 42 votes (33 ratings without comment)

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15 Comments

  1. I made 2 batches of this recipe: put more chips than walnuts in 1 & visa versa). I made muffins & 1 loaf!
    Loved it & so did the 10 people i shared it with!
    Your recipe and tops are spot on!
    Excited to try more!

    Reply

    1. Hi Tina, so glad you like the recipe! Thank you so much for taking the time to leave a rating and comment.

      Reply

  3. I can’t wait to try this recipe it sounds so yummy 😋 and delicious. What kind of nuts do you recommend using in this recipe?

    Reply