Chocolate Chip Zucchini Bread

This Chocolate Chip Zucchini Bread is one of my favorite ways to turn an abundance of summer zucchini into something irresistible. The grated zucchini keeps the loaf tender and moist, while the chocolate chips melt into little pockets of sweetness that make every slice feel like a treat.

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It’s a recipe my kids ask for every summer, and I love how it balances comfort with just the right touch of indulgence. Whether you enjoy it warm from the oven, packed in lunchboxes, or as an afternoon snack, this zucchini bread is a delicious way to celebrate the season.

If you’re looking for more zucchini-inspired recipes, you’ll also love my Gluten Free Zucchini Bread, Zucchini Brownies, and Zucchini Boat Recipes.

Here’s What You’ll Love About This Chocolate Zucchini Bread

Baking this bread in summer is about more than using up zucchini—it’s about capturing a fleeting season. The tender texture comes from the natural moisture in the zucchini, while the chocolate chips add pockets of rich sweetness that make each bite a little celebration. I’ve tried it with and without spices, but the combination of cinnamon, a hint of nutmeg, and pure vanilla extract makes the flavors sing.

What I love most is that it appeals to everyone. Kids love the chocolate, adults appreciate the subtle veggie sweetness, and it freezes beautifully, making it a perfect solution for busy summer mornings when you need something quick and satisfying. It’s that rare recipe that bridges the gap between indulgent dessert and wholesome snack.

Ingredients

Let’s talk about the magic that goes into this loaf. Start with zucchini—preferably young and tender, but even the oversized ones from the garden work beautifully. Grating them finely ensures they blend seamlessly into the batter.

I use a mix of all-purpose flour and a touch of whole wheat for structure, but you can go entirely gluten-free if needed. Brown sugar adds depth and caramel notes, while vegetable oil keeps the bread moist without weighing it down. Eggs provide richness and binding, and vanilla extract elevates the flavor beyond basic sweetness.

And of course, chocolate chips. I’ve experimented with milk, semi-sweet, and even dark chocolate. My favorite? A combination of semi-sweet and mini chips—they distribute evenly and create those little pockets of melted joy in every bite. Optional add-ins like chopped walnuts or pecans add crunch, but I often skip them to let the chocolate shine.

A quick note on spices: cinnamon is non-negotiable in my kitchen. I sometimes add a pinch of nutmeg or cardamom for complexity, but keep it subtle—the zucchini and chocolate should remain the stars.

How to Make This Chocolate Chip Zucchini Bread

Here’s how I bring all these ingredients together:

Prep

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper. Grate about 2 cups of zucchini and gently squeeze out any excess water.

Mix dry ingredients

In a medium bowl, whisk together 2 cups flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 1 teaspoon cinnamon, and a pinch of nutmeg if using.

Mix wet ingredients

In a large bowl, beat together ½ cup vegetable oil, ¾ cup brown sugar, and 2 large eggs until smooth. Stir in 2 teaspoons vanilla extract.

Combine

Fold the dry ingredients into the wet mixture until just combined. Gently fold in the grated zucchini and 1 cup chocolate chips. The batter will be thick but soft.

Bake

Pour into your prepared pan and smooth the top. Bake for 50–60 minutes, checking at 50 minutes with a toothpick—it should come out clean with just a few melted chocolate crumbs. Let it cool in the pan for 15 minutes before transferring to a wire rack.

Slice and serve

Enjoy slightly warm, or wait until fully cooled for perfect slicing.

Even after years of baking, I always sneak a taste of batter. There’s something about that first bite, before it even reaches the oven, that feels like magic. And yes, I’ve had my fair share of burnt edges in the past—but somehow, that smoky hint only made me more determined to perfect the loaf.

Storage & Make-Ahead Tips

This bread actually improves if stored for a day or two—the flavors meld beautifully. Wrap it tightly in plastic or store in an airtight container at room temperature for up to three days. Beyond that, it freezes like a dream. I slice it beforehand and wrap each slice individually, so I can pull one out for a quick breakfast or snack.

If you’re traveling with zucchini from the farmer’s market, you can even grate the zucchini and freeze it raw—then simply thaw and add it to the batter when you’re ready to bake. It’s a huge time-saver and keeps summer flavors available year-round.

Serving Tips That Make It Shine

One of my favorite things about chocolate chip zucchini bread is how versatile it is on the table. For breakfast, I love slicing it thick and pairing it with a smear of cream cheese or a drizzle of honey. The subtle sweetness of the zucchini pairs beautifully with something creamy or lightly tangy.

For an afternoon snack, I sometimes toast the slices lightly. The edges become just slightly crisp, and the chocolate melts into little pockets of indulgence. A cup of coffee or tea is the perfect companion—trust me, even my kids notice when I serve it like this.

If you’re bringing it to a gathering, cut the bread into small squares, almost like mini tea cakes. Arrange them on a platter with fresh berries or a scattering of chopped nuts, and suddenly your simple loaf feels like a showstopper. I’ve even had friends ask for seconds before dessert was served, which always makes me smile.

Pro Notes & Mistakes to Avoid

Baking zucchini bread seems simple, but there are a few lessons I’ve learned the hard way over the years:

• Don’t over-grate the zucchini: Too much water can make the batter soggy. I gently squeeze out excess moisture with a clean kitchen towel.
• Mix gently: Overmixing the batter can make the bread dense and tough. Fold ingredients until just combined.
• Check your oven temperature: Oven inconsistencies are the quickest way to dry out a loaf. If your bread is browning too quickly on top, cover loosely with foil halfway through baking.
• Chocolate chips matter: Mini or semi-sweet chips work best. Large chunks can sink or create pockets that don’t bake evenly.

One summer, I skipped draining the zucchini and ended up with a loaf that was delicious but almost custard-like in the middle. It taught me that moisture control is key—and now, I rarely skip that step.

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Common Questions About Chocolate Chip Zucchini Bread

Can I make this bread vegan?
Absolutely. Swap the eggs with flax or chia eggs (1 tablespoon ground flax + 3 tablespoons water per egg), and use a neutral oil. You can also replace chocolate chips with dairy-free options.

Can I freeze the loaf?
Yes! Wrap the cooled loaf tightly in plastic wrap, then foil, and freeze for up to 3 months. Slice before freezing for easy serving.

Do I need to peel the zucchini?
Nope. The skin is soft when baked and adds a subtle green color. Just make sure to wash thoroughly.

Can I add nuts or other mix-ins?
Definitely. Chopped walnuts, pecans, or even shredded coconut can add texture. I like to keep it simple for kids, but occasional tweaks keep it exciting.

How do I know when it’s done?
Insert a toothpick in the center—it should come out mostly clean, with a few moist crumbs from chocolate. Avoid overbaking, or it will dry out.