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This moist Chocolate Chip Zucchini Bread is the best way to use up all that summer garden zucchini, with a tender, lightly spiced crumb studded with melty chocolate chips. I bake a loaf on a lazy summer morning and my kids never even notice the veggie hiding inside. It is an easy, one-bowl quick bread, just like our pumpkin bread.
Grated zucchini keeps this loaf incredibly moist while chocolate chips make it feel like a treat.
Zucchini Bread Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 1 hour 5 minutes
- ⏳ Total Time: 1 hour 20 minutes
- 🍽️ Serving: 10 slices
- ⚡ Calories: 326kcal
- 🌶️ Flavor Profile: Moist, sweet, lightly spiced, and chocolatey
- ✋ Difficulty: Easy, a simple one-bowl bake, like our chocolate chip muffins
Quick Answer
To make zucchini bread, grate fresh zucchini and drain off the excess moisture. Whisk the dry ingredients of flour, cinnamon, nutmeg, baking powder, baking soda, and salt in one bowl. In another bowl, whisk the eggs, oil, sugar, and vanilla until light and fluffy, then fold the dry ingredients in just until combined. Gently fold in the grated zucchini and chocolate chips, pour the batter into a parchment-lined loaf pan, and bake at 350 degrees for 50 to 65 minutes until a toothpick comes out clean. Cool before slicing.
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Why This Recipe Works
Click to see the technique science
- Incredibly moist crumb. Grated zucchini melts into the batter, adding moisture without any vegetable flavor at all.
- Easy one-bowl mixing. Just whisk wet and dry, fold them together, and stir in the add-ins, with no mixer required.
- Melty chocolate chips. Semi-sweet chips turn a simple veggie loaf into a sweet, crave-worthy treat.
- Warm, cozy spices. Cinnamon and nutmeg add a subtle warmth that makes every slice taste like fall and summer at once.
- A sneaky way to use zucchini. It is the perfect recipe for that giant garden zucchini, and picky eaters never notice.
- Freezer-friendly. Bake a couple of loaves and freeze one, so you always have a quick treat on hand.
Why You’ll Love This Recipe
- Grated zucchini keeps this loaf super moist while chocolate chips make it feel like dessert.
- It is an easy one-bowl quick bread that comes together with simple pantry ingredients.
- It is the perfect way to use up garden zucchini, like our cozy pumpkin bread uses fall pumpkin.
Key Ingredients
Simple pantry staples and one zucchini come together for this moist, chocolatey loaf.
- Zucchini: Grated on the large holes and drained, it adds moisture and tenderness without any vegetable taste.
- Chocolate chips: Semi-sweet chips melt into pockets of chocolate in every slice.
- Flour, eggs, and oil: The base of a tender, moist quick bread crumb.
- Sugar and vanilla: They sweeten the loaf and round out the flavor.
- Cinnamon and nutmeg: A pair of warm spices that add cozy depth to every bite.
See recipe card for exact quantities.
Variations and Substitutions
Make this zucchini bread your own with a few easy swaps.
- Add nuts: Fold in chopped walnuts or pecans along with the chocolate chips for crunch.
- Make muffins: Divide the batter into a muffin tin and bake for 18 to 22 minutes instead.
- Swap the chips: Use dark, milk, or white chocolate chips, or a mix of all three.
- Add citrus: Stir in a little orange or lemon zest for a brighter flavor.
- Go double chocolate: Add a few tablespoons of cocoa powder for a richer loaf, like our double chocolate muffins.
How to Make Zucchini Bread
- In a large bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, and nutmeg.
- In a separate bowl, whisk the eggs, oil, sugar, and vanilla until light and fluffy, about 2 to 3 minutes.
- Fold the dry ingredients into the wet ingredients just until combined, being careful not to overmix.
- Gently fold in the grated, drained zucchini and the chocolate chips until evenly distributed.
- Pour the batter into a parchment-lined 9×5 loaf pan and smooth the top, adding a few extra chips if you like.
- Bake at 350 degrees for 50 to 65 minutes until a toothpick comes out clean, then cool 15 minutes in the pan before transferring to a rack.
Recipe Tips & Tricks
- Drain the zucchini through a fine-mesh sieve so the extra water does not make the loaf soggy.
- Do not overmix the batter, since stirring just until combined keeps the crumb tender and light.
- Leave the skin on the zucchini for color and nutrients, it disappears into the baked loaf.
- Line the pan with parchment so you can lift the whole loaf out easily once it cools.
- Toss the chips in flour before folding them in to help keep them from sinking to the bottom.
- Test with a toothpick in the center, the same way you would check our pumpkin bread for doneness.
Serving Ideas and Suggestions
This chocolate chip zucchini bread is wonderful any time of day. Enjoy a warm slice for breakfast with coffee, pack it in lunchboxes, or serve it as an afternoon snack or simple dessert. A smear of butter or cream cheese on a warm slice is pure comfort, and it pairs beautifully with our lemon blueberry coffee cake on a brunch table.
It is the perfect recipe for late summer when zucchini is everywhere, and it makes a thoughtful homemade gift wrapped in parchment and twine. Make a double batch to share with neighbors or freeze for later.
Store the cooled loaf wrapped at room temperature for up to 3 days or in the fridge for a week, and freeze whole or in slices for up to 3 months. For more easy sweet bakes, try our baked chocolate chip cake donuts next.
Zucchini Bread FAQs
No, there is no need to peel the zucchini. The skin is thin and soft, and it softens completely as the bread bakes, so you will not notice it in the finished loaf. Leaving the skin on adds a little color and nutrients, and it saves you a step. Just wash the zucchini well, trim the ends, and grate it on the large holes of a box grater.
You should drain the grated zucchini through a fine-mesh sieve to remove the excess liquid, but you do not need to wring it bone dry. A little moisture is good and helps keep the bread tender, while too much can make the loaf dense and soggy. Simply press it gently in the sieve or pat it with a paper towel before folding it into the batter.
To keep the chocolate chips evenly distributed, toss them with a teaspoon of the flour before folding them into the batter. The light flour coating helps the chips grip the batter instead of sliding to the bottom as the bread bakes. Sprinkling a few extra chips on top of the batter also guarantees a pretty, chocolatey crust.
Absolutely. This batter makes great muffins. Divide it among a lined or greased muffin tin, filling each cup about two-thirds full, and bake at 350 degrees for 18 to 22 minutes until a toothpick comes out clean. You will get about 12 muffins, perfect for grab-and-go breakfasts and lunchboxes.
Let the loaf cool completely, then wrap it tightly or store it in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Because it is so moist, refrigerating it helps it keep a little longer. You can also freeze the whole loaf or individual slices for up to 3 months.
Yes, zucchini bread freezes beautifully. Cool it completely, then wrap the whole loaf or individual slices tightly in plastic wrap and foil, or store in a freezer bag, for up to 3 months. Thaw at room temperature, or warm individual slices in the microwave for a few seconds. It is a great way to enjoy summer zucchini all year long.
Love an easy quick bread? Try our cozy pumpkin bread with streusel next for another simple, crowd-pleasing loaf.
Zucchini Bread
Ingredients
- 1 1/2 cups all-purpose flour
- 2 eggs
- 1 cup grated zucchini
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/3 teaspoon ground nutmeg
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2/3 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350ºF. Line a 9×5-inch loaf pan with parchment paper, then grease the parchment paper with cooking spray.1 1/2 cups all-purpose flour
- Grate zucchini on the large holes of your box grater. Drain the grated zucchini through a fine-mesh sieve.1 1/2 cups all-purpose flour
- In a large bowl, mix together the flour, salt, baking powder, baking soda, cinnamon, and nutmeg.1 1/2 cups all-purpose flour
- In a separate large bowl, whisk together the eggs, vegetable oil, sugar, and vanilla until light and fluffy, about 2-3 minutes.1 1/2 cups all-purpose flour
- Fold the dry ingredients into the wet ingredients just until combined.1 1/2 cups all-purpose flour
- Fold in the grated zucchini and chocolate chips.1 1/2 cups all-purpose flour
- Pour the batter into the prepared pan. Bake for 50 to 65 minutes until a toothpick inserted comes out clean.1 1/2 cups all-purpose flour
- Remove the loaf from the oven and allow to cool for 15 minutes in the pan. Transfer to a cooling rack to cool completely before slicing and serving.1 1/2 cups all-purpose flour
Notes
- You can use any of your favorite flavor of chocolate chips, we use semi-sweet in this recipe.
- If you are not a fan of chocolate you can leave it out and still have a delicious bread.
- This can be frozen, see my tips above on how to do that.
- Easily double or triple this recipe as it stores well.
- You can add in nuts if you want a nutty zucchini bread recipe, pecans or walnuts are perfect.
Nutrition
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