This Chocolate Chip Zucchini Bread recipe is super moist, packed with chocolate chips throughout, and makes the best breakfast, snack, or dessert any time of the day! Plus, this quick bread is a great way to use up any garden zucchini!
This Zucchini Chocolate Chip Bread is the perfect way to sneak veggies into your kids snacks without them knowing or to simply use up any extra zucchini you may have on hand. Now, I am the ultimate chocolate lover, so my go-to when making zucchini bread is to make my Double Chocolate Zucchini Bread recipe. However, I do have a few family members that don’t love all the chocolate in theirs, which is why this Chocolate Chip Zucchini Loaf is the best of both worlds. An extra sweetness from the chocolate chips, but the bread still has the slight spiced flavors throughout.
What makes this the BEST Zucchini Bread with Chocolate Chips
You’re probably thinking that this is yet another zucchini bread recipe claiming to be the best, right? Well, I may be bias, but it truly is! Not only is this a simple recipe, but it turns out perfectly moist each and every time. You may even have the ingredients needed already on hand without needing to go to the store!
The crust of the bread is thin and has a slight crispness to it, while the center of the bread is moist, slightly spiced, and studded with sweet chocolate chips throughout. This recipe can be made into mini loaves, zucchini muffins, or one large loaf. It even freezes perfectly, which is great when wanting to make a double batch for a later date! When we have too much zucchini to use up, I love to double or triple this recipe and put the extras in the freezer. Once Fall hits and my zucchini is no longer in season, we simply thaw a loaf and enjoy it as though it was fresh from the oven!
Easy Chocolate Chip Zucchini Bread Ingredient Notes
See printable recipe card at the bottom of this post for exact ingredient amounts and step by step directions.
- Flour– for this recipe, you will want to use all purpose flour
- Baking Powder/ Baking Soda– this gives the bread its rise and texture, ensure freshness by changing it out every 6 months
- Salt– this activates the baking powder/soda to give this quick bread its perfect texture and rise
- Cinnamon/ Nutmeg– these spices add so much flavor throughout
- Eggs– you’ll want to use large eggs at room temperature
- Sugar– this recipe calls for two cups of flour. If you think that is too sweet, feel free to decrease by up to one full cup
- Oil– I use vegetable oil in this recipe, but canola oil or melted coconut oil works great too
- Vanilla Extract– opt for pure vanilla versus imitation as it adds so much more flavor
- Zucchini– you’ll need about 2 cups of grated zucchini, which is about 1-2 large zucchinis
- Chocolate Chips– I use semi-sweet chocolate chips, but milk chocolate or dark chocolate chunks work great too
- Pecans– optional, but this adds a slight crunch throughout
- Orange Zest– again, this is optional, but it really enhances the overall flavor and compliments the spices
How to make this Zucchini Bread Recipe with Chocolate Chips
- Preheat oven to 350 degrees and grease two 9×5 inch loaf pans with nonstick cooking spray. Set aside.
- Grate the zucchini with a box grater or food processor. Set aside.
- In a medium mixing bowl, whisk together flour baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate large bowl, whisk together the eggs, oil, sugar, and vanilla.
- Add in the shredded zucchini, chocolate chips, pecans, and orange zest. Stir until just combined.
- Slowly fold in the flour mixture, stirring until just combined.
- Divide batter into the two prepared loaf pans, filling about ⅔ full.
- Place pans into preheated oven and bake for about 45-55 minutes, or until toothpick comes out clean when inserted into center of loaf.
- Open oven door and remove pans from oven, allowing to cool on a wire rack for about 15 minutes before removing chocolate zucchini loaf from pans. Slice and serve!
Tips for this Extra Moist Zucchini Bread
- With so many nutrients found in the peel of zucchini, I recommend not peeling the zucchini before grating. This saves you a step and you’ll never be able to tell it wasn’t peeled first.
- There is no need to fully wring the zucchini of excess water. Of course, if your zucchini is extra large in size, you can squeeze it out, but the key to success in this recipe is leaving some of the liquid as it provides extra moistness and prevents this recipe from getting dried out.
- To add an extra boost of flavor, feel free to swap out one cup of white sugar for brown sugar. This will give the chocolate chip zucchinni bread an added molasses type flavor throughout.
- Have fun with the add in’s using what you have on hand. Some great options are milk chocolate chips, dark chocolate chips, white chocolate, chopped walnuts, or even dried fruits such as cranberries and raisins.
- Whole wheat flour can be used in this recipe at a 50% ratio meaning ½ whole wheat and ½ all-purpose.
How to store Zucchini Bread with Chocolate Chips Recipe
- Once cooled, you'll want to wrap your loaf in plastic wrap and store it on the counter for up to four days! You can also store in an airtight container.
- It will last longer in the refrigerator, but refrigerating the bread can also dry it out. If going this route, it will last in the fridge up to seven days.
- Freeze the cooled zucchini bread in a freezer-safe Ziploc bag or container with the air removed for up to three months. Wrapping in plastic wrap, then foil also works well for freezing. For easier snacking and on-the-go options, freeze the bread once cut into slices. Then, you can simply remove a slice of bread, allow to thaw, and enjoy.
More Quick Bread Recipes You’ll Love
Mom’s Old-Fashioned Zucchini Bread– an easy, old-fashioned recipe that is easy to make using simple ingredients. This delicious zucchini bread recipe has been passed down through generations and is sure to become a family favorite.
Double Chocolate Chip Banana Bread– moist, PACKED with flavor, and a chocolate lovers dream come true! Use up those extra bananas and enjoy this bread!
Strawberry Banana Bread– this simple one-bowl recipe is perfect for using overripe bananas and comes together quickly!
Southern Peach Bread– comes together using only ingredients you may already have on hand! Packed with flavor and no yeast required, this will be a new favorite!
Incredible Apple Bread– this yummy quick bread combines the sweetness of juicy apples with warm spices, resulting in a loaf that is both comforting and irresistible.
Blueberry Cream Cheese Bread– a quick and simple recipe that comes together in no time! Moist and flavor packed with juicy, plump, fresh blueberries throughout!
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Old-Fashioned Chocolate Chip Zucchini Bread
Ingredients
- 3 cups flour all purpose
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- 3 eggs
- 2 cups sugar
- 1 cup vegetable oil
- 2 teaspoon vanilla extract
- 2 cups grated zucchini
- 1 cup chocolate chips
- 1 cup chopped pecans optional
- 1 tablespoon orange zest optional
Instructions
- Preheat oven to 350 degrees and grease two 9x5 inch loaf pans. Set aside.
- Grate your zucchini in a food processor or using a hand grater. Set aside.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate mixing bowl, whisk together the eggs, vegetable oil, sugar, and vanilla.
- Fold in the grated zucchini, chocolate chips, pecans, and orange zest.
- Divide bread batter evenly between the two prepared loaf pans filling about ⅔ full.
- Place pans into oven and bake for about 45-55 minutes, or until toothpick comes out clean when inserted in center of bread.
- Remove from oven and allow pans to cool for about 15 minutes before slicing and serving!
Kristin Hayes says
I have had my share of zucchini bread, but this is definitely my favorite! The chocolate chips are the perfect addition! We even used cinnamon chips last time!