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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!
Why You’ll Love This Recipe
I will guarantee you that this recipe works. 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!
Important Ingredients Needed
- Vegetable Oil: Instead of butter, this bread uses oil. I find it keeps the quick bread moist with a neutral flavor.
- Sugar: I love using a combination of granulated and brown sugar for flavor and the brown sugar keeps the bread moist too.
- Baking Soda and Baking Powder: The combination helps the bread rise and be nice and soft.
- All-Purpose Flour: Be sure to measure it correctly.
- Zucchini: Shred your own zucchini for this, see more about zucchini below.
- Chocolate Chips: Use your favorite flavor and brand. I used semi-sweet chocolate chips.
Variations
- Any kind of chocolate chips work: chocolate chunks, milk chocolate chips, semi-sweet, or dark chocolate chips.
- 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!
How to make Chocolate Chip Zucchini Bread
- Add the oil, sugars, egg, and vanilla and stir.
- Then add the baking soda and powder, vanilla and cinnamon, and salt. Stir in flour.
- Then stir in grated zucchini and chocolate chips.
- 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.
Tips for Baking with Zucchini
- 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!
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.
- Add chopped nuts too if you like!
- You can make these as chocolate chip zucchini muffins as well.
- 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.
- Store chocolate chip quick bread at room temperature, covered with plastic wrap. We just leave it in the pan on the counter.
- Freeze this bread whole, wrapped well in plastic wrap, or freeze slices in individual baggies for grab-and-go snacks.
Storage
Store bread in an airtight container or covered with plastic wrap once completely cooled. You can store at room temperature; if you refrigerate it will last a few days longer. Freeze cooled loaves whole by wrapping tightly with plastic wrap or you can slice the bread and freeze slices in sandwich bags for easy grab-and-go. Thaw on counter (or in a pinch, in the microwave on 50% power).
FAQ
Yes – double this recipe easily to make 2 loaves.
Yes this recipe makes about 12-14 muffins. Bake 15-25 minutes and I recommend using cupcake liners.
Chocolate Chip Zucchini Bread Recipe
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.
Recipe Video
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
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!
So delicious! My first time making zucchini bread and it turned out perfect!