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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? BEST quick bread ever! Never make another kind of zucchini bread once you’ve tasted it with chocolate!
Why This Recipe is the BEST
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 regular but you can also use mini chips.
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 zucchibni 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.
Tip From Dorothy
Tip Title
- 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.
FAQ
No, I do not wring it out. If you’re using frozen shredded zucchini, make sure it’s thawed and not dripping wet.
If it turns out gummy it’s because there is too much moisture. The recipe is written so you don’t have to wring out the zucchini but if you’re using frozen make sure it’s not dripping wet – just normal moisture.
Yes! Wrap the entire loaf well in plastic wrap and freeze. Or, slice and freeze in sandwich bags for easy grab and go.
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!
Zucchini Recipes
Last Updated on October 21, 2023
Thank you for sharing this delicious recipe.
This recipe is by FAR my favorite recipe!!! I made walnut chocolate chip and walnut raisen!! Absolutely Delicious!!
This recipe is by FAR my favorite! I did walnut chocolate chip, but then I also made walnut raisen…and OMG!!!! SO GOOD!! ❤️ ❤️
I’ve made about 30 loaves of this! I love the simplicity of the recipe and ingredients. I Had a TON of zucchini this year and needed a fail proof recipe -this is it! Took about 65 mins- during the last 10 minutes I watch closely and check often. Freezes and reheats well. My freezer is stocked and ready for lazy Sunday mornings this winter and impromptu company- pop one of these in the oven and put on a pot of coffee 😋☕️
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