Chocolate Chip Zucchini Bread

Chocolate Chip Zucchini Bread-This ultra-moist zucchini bread is dotted with chocolate chips, making it the perfect loaf of zucchini bread! You will love the chocolate addition!

Chocolate Chip Zucchini Bread

Chocolate Chip Zucchini Bread

You guys LOVE my chocolate chip banana bread so I thought it was time I came up with a chocolate chip zucchini bread recipe for you to enjoy. Ok, I was being a little selfish because I really wanted to eat chocolate chip zucchini bread, but I knew you would love it too, so it’s a win-win for everyone! I have to say I hit a home run with this recipe. This chocolate chip zucchini bread is perfection!

The chocolate chips in this zucchini bread are just enough to entice even the pickiest of eaters without being chocolate overload! The way they melt throughout the loaf while baking makes for a really delicious quick bread that I think you’ll be making over and over again. I think you’ll love how easy this one is to make…and you’ll love it even more once you take your first warm bite!

Chocolate Chip Zucchini Bread in pan

Tips for Baking with Zucchini

  • No need to peel the zucchini! So many of the nutrients found in zucchini are actually right there in the peel and it tastes great.
  • Use a box grater to shred it down to baking size. I just use the regular size slots, not the miniature ones, when grating zucchini for baking.
  • You don’t need to squeeze out the liquid! I prefer leaving it in to bring extra moisture and flavor to my baked goods. If you are using a HUGE zucchini and it is extra watery, you can squeeze out a little liquid, but don’t wring it out completely or your bread will be dry.
Easy Chocolate Chip Zucchini Bread

How to Make Chocolate Chip Zucchini Bread

There are a few things you can do to make sure you get the BEST zucchini bread possible! Here are all my tried-and-true tips for making your best loaf yet:

  • Use a 9×5 loaf pan. I don’t recommend a dark pan because it makes your bread brown quickly. I always suggest metal over glass. Grease your pan with cookin spray before you begin mixing so it’s all ready to bake!
  • Whisk dry ingredients together first: flour, baking powder, baking soda, spices, salt.
  • Grate the zucchini using a box grater. For this recipe you need 2 cups of grated zucchini, about 2 zucchini. If your garden produces a massive zucchini, you won’t need the entire zucchini:)
  • Using brown sugar instead of granulated brings SO MUCH flavor to this zucchini bread!
  • Melt and cool your butter. This is a quick step that gives your zucchini bread a delicious, buttery, cake-like flavor.
  • Room temperature eggs! You can set eggs from the fridge into a bowl of hot water while you prepare other ingredients and they’ll be ready just in time.
  • Never skip vanilla extract! If you can, use pure vanilla extract or even vanilla bean paste.
  • Mix the liquids together, then add the dry ingredients, mixing until they’re just BARELY combined. Over mixing will cause your zucchini bread to sink in the middle, and nobody liked a sunken loaf! Mixing by hand is a great way to make sure you don’t over mix. Just fold everything together with a spoon or spatula!
  • Fold in the chocolate chips last. I always use semi-sweet, but milk, dark, or even white chocolate chips would be delicious!
  • Bake 50-60 minutes or until a toothpick inserted in the middle comes out clean. Melted chocolate on the toothpick is normal, just make sure there’s no gooey zucchini bread batter! If the top is browned but the center isn’t done, draping a piece of aluminum foil over the top will keep it from getting too dark while the inside finishes baking.
  • Cool in the pan for 10 minutes, then loosen the edges with a butter knife and remove from the pan to finish cooling on a wire rack. Slice, serve, and fall in love with your new favorite zucchini bread recipe!

Have Some Fun With Add-Ins!

While semi-sweet chocolate chips are a crowd favorite for adding into zucchini bread, don’t be afraid to mix it up and try some other additions!

  • Milk chocolate chips
  • Dark chocolate chips
  • White chocolate chips
  • Chocolate chunks…of any variety
  • Chopped pecans
  • Chopped walnuts

How to Store Zucchini Bread

Once cooled, you’ll want to wrap your loaf in plastic wrap and store it on the counter for up to four days! It will last longer in the refrigerator, but refrigerating the bread can also dry it out. I prefer to store it at room temperature and let’s be honest, a loaf never lasts four days. We usually devour the entire loaf in one or two days:)

You can also freeze your zucchini bread! Freeze the cooled zucchini bread in a freezer-safe Ziploc bag with all the air removed for up to three months. Wrapping in plastic wrap then foil also works well for freezing. Pro tip-freeze slices of zucchini bread! This allows you to grab one slice at a time, let it come to room temperature, and enjoy. You could also warm it in the toaster oven–yum!

More Zucchini Bread Recipes:

Best Chocolate Chip Zucchini Bread

Chocolate Chip Zucchini Bread

This ultra-moist zucchini bread is dotted with chocolate chips, making it the perfect loaf of zucchini bread! You will love the chocolate addition! 
4.85 from 19 votes


  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon kosher salt
  • 3/4 cup packed brown sugar
  • 2 large eggs, at room temperature
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 2 cups shredded zucchini
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/4 cups chocolate chips, divided
  • 1 tablespoon turbinado sugar, for sprinkling on bread


  • Preheat oven to 350 degrees Grease a 9×5-inch loaf pan with nonstick cooking spray and set aside.
  • In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
  • In a large bowl, stir together the brown sugar, eggs, and melted butter until smooth. Add the shredded zucchini and vanilla extract and mix until well combined.
  • Add the dry ingredients and mix until just combined, don’t over mix. Gently fold in 1 cup of the chocolate chips.
  • Pour the batter into the prepared loaf pan and sprinkle turbinado sugar over the top. Top with the remaining ¼ cup of chocolate chips. Bake until golden brown and a toothpick or cake tester comes out clean, about 50 to 65 minutes.
  • Remove the bread from the oven and let sit in pan for 10 minutes. Loosen with a bread knife around the edges and carefully remove the bread from the pan. Cool completely on a cooling rack before slicing.


Calories: 301kcal, Carbohydrates: 42g, Protein: 4g, Fat: 13g, Saturated Fat: 8g, Cholesterol: 50mg, Sodium: 241mg, Potassium: 201mg, Fiber: 2g, Sugar: 26g, Vitamin A: 395IU, Vitamin C: 7.2mg, Calcium: 73mg, Iron: 1.5mg
Keywords easy, zucchini bread

Have you tried this recipe?

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Photos by Dishing Out Health

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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    1. You can use oil instead of butter! And use dairy free chocolate chips, I like Enjoy Life!

  1. Hi,
    I tried this recipe at home yesterday, and it turned out to be really delicious..
    Thank you so much for such a yummy recipe.
    Gonna save this and will share with others.
    Keep sharing 🙂

  2. Can’t wait to try recipe. Made banana chocolate chip bread, delicious but crumbly. This looks similar.

    1. Some times if you overwork the dough the gluten in the flour will come stiff and it will come out crumbly …. or if you over cook it it will also come out crumbly.

  3. Made this morning into mini-muffins, dairy free with avocado oil and Enjoy Life chocolate chips! Kids gobbled them up!

  4. Fantastic! I doubled the recipe… Gotta use up all this zucchini. I’ll be slicing before wrapping and freezing so I don’t have to thaw an entire loaf all at once.

    1. Absolutely delicious. This is definitely a keeper. I only had one egg so substituted with small container of applesauce., was super moist. Will make again for sure!!

  5. I made this today. Sorry but I did not like this version of zucchini bread. I will stick to nuts instead of chocolate chips.

  6. 5 stars
    Made this today, first time making zucchini bread and it was fantastic! Definitely a keeper and easy to make .I’m not a fan of baking, much rather cook–flour and I usually fight –but the consistency of this makes for easy stirring and it taste so delish!!Thanks for sharing!

  7. 5 stars
    I’ve used this recipe multiple times and it’s one of my favorites! I’m curious, how would you go about substituting the regular flour with almond flour??

  8. 5 stars
    SOO GOOD! I made a loaf & packed it for our camping trip. Yummy to eat when it’s hot out of the oven or even the next day when its super soft & moist.

  9. 5 stars
    I just made this using all the tips you listed. It made 14 muffins in silicone cups. I added 2 tbsp of cocao powder to the batter. This is the best thing I have ever baked! Thank you. My husband’s work buddies all asked for one when they saw the picture.

  10. Absolutely delicious. This is definitely a keeper. I only had one egg so substituted with small container of applesauce., was super moist. Will make again for sure!!

  11. Making this for my daughter & her family.. recipe calls for 2+1/2 cup ch. Chips, but in the instructions it says put remaining 1/4 cup on top? Am I reading this wrong or is there an error in how many chocolate chips in total for the recipe?? I LOVE CHOCOLATE, but I think the measurements are off somewhere , pls reply, it’s for Xmas, n looks amazing… Thank you so much

    1. The recipe calls for 1 1/4 cups chocolate chips, see the ingredient list. You reserve 1/4 cup to sprinkle on top.

  12. 5 stars
    SO good!!! I made this over the summer and it was such a big hit I made it 3 more times! Approved by kids, grandparents, picky eaters and they all loved it! No one even knew there was zucchini in it 😉 ! Definitely a great way to use the zucchinis from the garden!

  13. 5 stars
    This was delisous. My and my twin brother made it for the whole family. It was so good we made it twice in one week. Yummmm! It is a great recipie.

  14. 5 stars
    We had a big zucchini and wanted some bread. I found this recipe and gave it a try. I followed the recipe exactly but doubled it! They turned out amazing. They are so moist and delicious! Thanks for this wonderful recipe, it for sure is a keeper!!

  15. Are you supposed to squeeze the water out of the shredded zucchini or add without squeezing? This would change the moisture of the bread, so you might want to specify which way in the recipe. I’m looking forward to making this!

    1. Please see the section above, Tips for baking with zucchini. I talk about this in the post:)

  16. 4 stars
    Love the bread but not a fan of ginger so I added more cinnamon and no ginger. I like your tips, it was helpful.

  17. 3 stars
    Loved the idea of this recipe, but the amount of cinnamon and nutmeg should be reduced if adding chocolate chips. The ginger should be eliminated altogether, it completely fights with the chocolate. A plus, the recipe is moist, buttery, and full of zucchini. Next time I will adjust the spices and I think it will rate 5 stars.

  18. 5 stars
    Moved this one to my ‘Favorite’ board on Pinterest. Will double it next time! Thanks for a great recipe!

  19. 5 stars
    I used a mixture of peanut butter chips & chocolate chips and the result is delicious! I still have zucchini left in the garden so I will be making this one again soon! Thank you!

  20. 5 stars
    This was a big hit with my family! I made this for my son’s visit. Everyone loved it so now I am making it again less than a week later! They all loved the spices in it as I knew they would. Thanks so much for a fantastic recipe.

  21. 5 stars
    I made this over the weekend and it was FANTASTIC. My family loved it. It is definately going in my favorites in my recipe book. I also made this substituting walnuts fo rthe Chocolate chips and it was just as fantastic. The key is not to overcook.

  22. 5 stars
    Made it…ate it
    I only had white chocolate chips in the house but they worked great. Used fresh ginger instead of powdered, otherwise followed the recipe. The spices make it different from other zucchini bread I’ve had. I prefer this, thanks!

  23. This recipe is awesome. I’ve made it so many times. I’m buying an extra loaf pan so I can make double batches. One loaf only lasts a couple of days. I have to hide it in the pantry.

  24. 5 stars
    This recipe is awesome! I’ve made it so many times. I’m buying an extra loaf pan so I can make double batches. One loaf only lasts a couple of days. I have to hide it in the pantry.