Chocolate Chip Zucchini Bread

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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
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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! 
4.60 from 174 votes



  • 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. 5 stars
    Oh goodness this is so good. I used mini chocolate chips for added density and a sprinkle of cardamom for extra flavor. Amazing!!

    1. You can use it. I like salt so I would keep the ingredients the same:)

  2. This is so delicious! Made it to serve to house guest coming this weekend. Might have to make another because we just might finish it off before they get here!

  3. 5 stars
    Awesome!! I times this by 5. Five 10X6 loaf pans fit perfectly on the center rack. Takes almost 1 and 1/2 hours this way. I fallow your directions to a T except for the last step of Turbinado Sugar, not even sure what that is at this point. But I’ll try it. I also add walnuts

  4. 5 stars
    This was amazing. Will never try another zucchini bread recipe. Love that it is so easy (not having to squeeze the moisture out of the zucchini) and not overly sweet. The spices are perfect, as well.

  5. Soooo yummy! Very moist. Good spice combo. I forgot he turbinado sugar on top. It is delish without it. It’s my favorite zucchini bread recipe.

  6. 5 stars
    Excellent Recipe. Have made it multiple times. Good call on the brown sugar, I think that’s what really separates this from other similar recipes. Thank you.

  7. 5 stars
    Wonderful recipe! I followed it exactly as printed and made two loafs. One with chocolate chips and the other with walnuts. The loafs raised perfectly and were moist and flavorful aka DELICIOUS I will definitely use this recipe again. Thanks

  8. 5 stars
    I followed the recipe to the letter, apart from omitting the ginger and replacing it with cardamom. While I like ginger, I don’t prefer it paired with chocolate. As a note: I purchase Trader Joe’s bittersweet chocolate chunks, as they give a more rustic appearance and the price point is very reasonable.

    I will definitely be making this bread again! I may reduce the chocolate chunks/chips by 1/4 c next time. Also, this was my first time topping a quick bread with turbanado sugar and I LOVED the result! I can’t wait to try it on my cranberry almond loaf!

  9. 5 stars
    I love your cookbook and all of your recipes. This is one of my husbands favorites! I have 6 mini loaves from the last of my zucchini in the oven as I type. Thank you and can’t wait to see what’s next.

  10. Maria, I baked your zucchini chocolate chips bread exactly as recipe asks. Unfortunately, it is very breakable, can hardly cut a piece to present. The taste is very good.
    What you think went wrong. I am an experienced baker.

    Best Regards,

  11. 5 stars
    Love this recipe!! I didn’t have zucchini, so I used yellow summer squash instead. Also added a bit of cardamom and chopped nuts. Delish!!

  12. SO GOOD SO PERFECT! brown sugar is what i up! i made a loaf and 6 muffins with what was left over. took a 2 hour nap and decided it was so good i had to repeat to bring a loaf to work for a friend and the 6 muffins to munch through out the day! thanks for sharing!

  13. 5 stars
    Made this recipe today, but baked as 12 muffins. 20 minutes in the oven and they were perfect. Thank you so much for this amazing recipe

  14. 2 stars
    Delicious, but I cannot seem to get it out of the pans without it totally falling apart. I’ve tried it twice. Triple checked my accuracy on ingredients, but I am totally unable to even handle the bread without it falling apart.

    1. Did you let the bread cool? Try lining the pan with parchment paper, it makes it easier to lift out. Is it baked all the way through? Just a few ideas. I never have a problem.

  15. 5 stars
    This is tastes fantastic and is moist! They only issue I had was the giant zucchini I used had too much moisture and it took 80 min to fully cook but I had no issues with the outside getting overly brown when I put foil over it. This is my new favorite zucchini bread recipe!

  16. 4 stars
    Lovely bread, very tasty but I thought it was just a little dry. I checked it at 50 minutes and it was done. I wish I had checked it 5 minutes earlier. The first piece I cut after it was cool seemed to want to fall apart but the rest cut pretty well. I definitely will make it again and see if it comes out the same.

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