Chocolate chip zucchini bread is a moist, tender zucchini bread filled with vanilla and melty chocolate chips. It's perfect for an afternoon snack or less-sweet dessert!
The addition of rich, melty chocolate chips makes this bread ideal as an after dinner treat. You could also substitute them with walnuts or pecans for a little crunch.
Serve chocolate chip zucchini bread for breakfast with your morning coffee or enjoy as a dessert. If you love banana bread, you may also want to try my recipe for chocolate chip banana zucchini bread or muffins!
Ingredients and substitutions
- Zucchini - You'll need 1.5 cups of finely grated zucchini (liquid included). 1 ½ cups of shredded zucchini weighs about 220 grams. This equals about 1.5 medium or 2 small zucchini.
- Sugars - We're using a combination or granulated and brown sugars in this recipe.
- Vegetable oil - Adds moisture to your bread. Can be substituted with ghee or any neutral cooking oil you have on hand.
- Eggs - Eggs add structure and moisture to your bread.
- Vanilla extract - Adds depth of flavor. We're using a little extra vanilla extract in this recipe to replicate that classic chocolate chip cookie flavor.
- All-purpose flour - Adds structure to your bread and balances out the wet ingredients in the recipe. I have not tested this recipe with other types of flour. Baking is an exact science, so I can't say for sure whether other types of flour will work as a substitute.
- Leavening - You'll need a combination of baking soda and baking powder to get the proper rise in this recipe.
- Chocolate chips - Add rich, melty pockets of chocolate throughout your bread. To lighten up this bread, omit the chocolate chips, use half as many, or substitute with chopped walnuts or pecans.
Tips and tricks
Shredding zucchini for bread - For baked goods, I always recommend using the small side of a box grater for a fine grate. Finely grated zucchini melts seamlessly into baked goods, with the only sign of zucchini being the tiny green flecks. The large side of a box grater also works but adds a noticeable texture to your baked bread.
Gently mix batter - If the batter is overmixed, the gluten is overworked and your bread can turn out tough. Instead, use a gentle stirring motion (no need for a stand mixer or hand mixer) and only stir until ingredients are just incorporated.
Pan size - This recipe makes one 9x5 loaf of zucchini bread. These are the pans I use for all my zucchini bread: Farberware Loaf Pan 9x5, Set of 2
Frequently asked questions
No, there's no need to peel your zucchini before shredding it for zucchini bread. The skin of the zucchini contains fiber and other nutrients you'd otherwise be missing out on by peeling it off.
Once your bread is baked, the only sign of zucchini is tiny flecks of green throughout. Otherwise, the zucchini (skin included) melts right into the bread.
Some food processors come with grating blades, which work well for grating large quantities of zucchini. They'll give you the same result as a box grater would, but faster. For more detailed information, check out my post: How to shred zucchini
Zucchini bread can be stored at room temperature for 3 to 4 days in a tightly sealed container.
If your zucchini bread turns out extremely moist, I'd suggest storing it in the refrigerator. Zucchini bread will keep in the refrigerator for up to one week in a tightly sealed container.
Zucchini bread can also be frozen for up to 6 months in a tightly sealed, freezer-safe container. To thaw a whole loaf, place on the countertop for up to 3 hours to bring to room temperature. Single slices will thaw in about 1 hour or less.
No, zucchini has a mild flavor that makes it ideal for baking. Cucumber has a fresh "melon" flavor that's much more pronounced and not ideal for hiding in baked goods. For more information: Zucchini vs Cucumber - What's the Difference?
Chocolate Chip Zucchini Bread
- 1.5 cups (220 g) finely grated zucchini, do not squeeze liquid out
- ½ cup (106 g) brown sugar
- ¼ cup (50 g) granulated sugar
- ½ cup (100 g) vegetable oil
- 2 large eggs
- 2 teaspoon vanilla extract
- 2 cups (240 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup (127 g) chocolate chips
- Preheat oven to 350 degrees Fahrenheit. Lightly grease one 9x5 loaf pan (or line with parchment paper) and set aside.
- In a large bowl, add zucchini (including liquid), brown sugar, granulated sugar, oil, eggs, and vanilla extract. Stir with a spoon until incorporated.
- In a separate bowl, add dry ingredients: flour, baking soda, baking powder, and salt. Whisk to remove clumps. Add dry ingredients to wet ingredients and stir until just incorporated. Add chocolate chips and stir to combine (optionally, reserve a few to sprinkle on top).
- Pour into prepared loaf pan. Optionally, sprinkle a few chocolate chips on top. Bake for about 48 to 55 minutes, OR until a toothpick inserted into the center comes out clean/with dry crumbs, or bread reaches 200 to 205 degrees Fahrenheit in the center (baking times will vary based on your oven and type of pan used).
- Allow bread to cool completely on the counter before removing from pan and slicing.
- Leftover zucchini bread will keep in a tightly sealed container at room temperature for 3 to 4 days, or in the refrigerator for up to 7 days. If your bread is very moist/wet, I recommend refrigerating.
- Zucchini bread can be frozen for up to 6 months. Tightly wrap in plastic wrap/foil and store in a freezer safe bag or container. Thaw on the counter top for 1 to 3 hours.
- Chocolate chips can be omitted or substituted with chopped walnuts or pecans.