Looking for the perfect Chocolate Chip Zucchini Bread that’s moist, sweet, and packed with flavor? You’ve just found it! This delightful loaf brings together the goodness of garden-fresh zucchini, rich chocolate chips, and a tender crumb that melts in your mouth. Whether you have extra zucchini from the garden or simply crave a unique quick bread, this recipe will satisfy every craving. It’s a family favorite that tastes just like dessert, but with a veggie twist!
🧾 Ingredients for the Best Chocolate Chip Zucchini Bread
Here’s everything you need to make one delicious loaf (or two smaller ones!):
- 1 ½ cups grated zucchini (don’t peel, just grate and lightly squeeze to remove excess moisture)
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg (optional but adds depth)
- 2 large eggs
- ½ cup vegetable oil (or melted coconut oil)
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 teaspoon pure vanilla extract
- ¾ cup semi-sweet chocolate chips (plus extra for topping)
👩🍳 How to Make Moist Chocolate Chip Zucchini Bread
1. Preheat and Prep
Start by preheating your oven to 350°F (175°C). Grease and flour a standard 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Grate the Zucchini
Grate fresh zucchini using the large holes of a box grater. Lightly squeeze the zucchini with a clean towel or paper towel to remove extra moisture, but don’t overdo it—some moisture is needed for that soft texture.
3. Mix Dry Ingredients
In a large bowl, whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
- Cinnamon
- Nutmeg
This helps distribute the leavening agents evenly throughout the bread.
4. Mix Wet Ingredients
In another bowl, whisk:
- Eggs
- Oil
- Sugar
- Brown sugar
- Vanilla
Whisk until smooth and creamy.
5. Combine Everything
Stir the grated zucchini into the wet ingredients, then gradually fold in the dry ingredients using a spatula. Be gentle—don’t overmix. Fold in the chocolate chips at the end.
6. Bake
Pour the batter into your prepared loaf pan. Sprinkle extra chocolate chips on top for a bakery-style look. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are okay, melted chocolate is fine too!).
🍫 Why You’ll Love This Chocolate Chip Zucchini Bread
- Super Moist: Thanks to the zucchini and oil.
- Perfectly Sweet: Balanced sweetness with warm spices.
- Easy to Make: No mixer needed—just bowls and a spoon!
- Versatile: Makes a great snack, breakfast, or dessert.
- Kid-Friendly: They’ll never guess there’s zucchini in it!
📦 Storage Tips
- Room Temp: Store in an airtight container for up to 3 days.
- Fridge: Keeps well in the refrigerator for up to a week.
- Freezer: Wrap tightly and freeze for up to 3 months. Thaw at room temp before serving.
✨ Optional Add-ins and Variations
- Walnuts or pecans for a crunch.
- Mini chocolate chips for more even chocolate distribution.
- Swap chocolate chips for white chocolate or butterscotch chips.
- Add shredded coconut for tropical vibes.
📝 Pro Tips for Perfect Zucchini Bread
- Don’t peel the zucchini—its skin is thin and adds texture.
- Don’t skip squeezing excess moisture—too much water will make the bread soggy.
- Let the bread cool completely before slicing to avoid crumbling.
- For muffins, divide batter into a greased or lined muffin tin and bake for 18–22 minutes.
🍽 What to Serve With Chocolate Chip Zucchini Bread
- A glass of cold milk or a latte
- A drizzle of peanut butter or cream cheese spread
- Serve toasted with a pat of butter for a warm treat
Final Thoughts
If you’re looking for a recipe that combines healthy ingredients and indulgent taste, this Chocolate Chip Zucchini Bread checks all the boxes. It’s a comforting, soft, and flavor-packed loaf that no one can resist. Whether for breakfast or an afternoon snack, it’s bound to become a go-to favorite in your kitchen.
