Chocolate chip zucchini bread is extra-moist, tender, and loaded with warming spices, chocolate chips, and crunchy walnuts. This recipe makes two loaves that can be enjoyed as breakfast, dessert, or a delicious snack!
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Have you jumped on board the vegetables-in-baked-goods-wagon yet? Hopefully you tried my vegan zucchini brownies and can trust me on this.
No, this bread does not taste like a vegetable. I would actually argue that it tastes more like cake. Cake with green freckles, but still, cake.
Zucchini bread is great to make in the summer when you’ve got a surplus of zucchini in your fridge. The zucchini adds moisture without adding any flavor, making it a magical ingredient for baking!
I adore the fact that this recipe makes two loaves. Obviously, if I’m making a quick bread, one loaf is not going to be enough.
A slice of chocolate chip zucchini bread works as an easy grab-and-go breakfast, satisfying snack, or easy lunch box addition.
Ingredients
- All-purpose flour
- Whole wheat flour
- Salt
- Baking soda
- Sugar
- Cinnamon
- Walnuts
- Semi-sweet chocolate chips
- Zucchini
- Water
- Vanilla
- Eggs
- Coconut oil
- Butter
How to make zucchini bread with chocolate chips
- In a large bowl, mix flours, salt, baking soda, sugar, cinnamon, nuts, and chocolate. In another bowl mix zucchini, water, vanilla, eggs, oil, and butter. Add the wet ingredients to the dry and mix well.
- Divide the batter between the two greased pans and bake at 350ºF for 45 minutes to 1 hour.
- Cool in the pans for 10 minutes before removing to a cooling rack to cool completely.
Top tips
How to shred zucchini
To shred a zucchini, cut off one end and then use either a large box grater (affiliate link to the one I have) on the largest holes or use the shredding disc on a food processor.
I laid my shredded zucchini out on a clean kitchen towel while preparing the rest of my ingredients in order to allow the extra moisture to drain out. You can also freeze shredded zucchini for later use.
To thaw, place the frozen zucchini in the microwave just until thawed, 30-60 seconds. You can drain off a little bit of the excess water that may come out after microwaving.
Don’t overmix
When making any muffin or quick bread, make sure you’re only stirring as much as necessary to incorporate the ingredients together. Over-mixing will result in dense, dry baked goods.
How do I keep my zucchini bread from sticking to the pan?
With bread this tender, it can occasionally fall apart when removing from the pan. Be sure to spray or butter the pan well to prevent sticking (or use homemade cake release) and allow it to cool for a while before trying to remove it.
You may also want to run a knife around the outside edges of the bread before trying to remove it. I always place a cooling rack on top of the pan, then flip them upside down together before lifting the loaf pan. If the bread sticks, give it a gentle tap on the counter or give it a little more time to cool before removing.
If you’re nervous about your bread sticking, you could always line your pan with parchment paper, leaving a little overhang to grab and remove the bread after it has cooled.
How to store chocolate chip zucchini bread
Zucchini bread will keep wrapped in plastic wrap at room temperature for up to 3 days.
You can also freeze your zucchini bread. I would recommend slicing the extra loaf, wrapping it tightly in plastic wrap, and placing it in a zip top freezer bag. Pop it in the freezer and any time you feel the need for a slice, just pull out one slice and microwave it for 30 seconds or so.
Tips for customizing zucchini bread with chocolate chips
- Top with this vanilla icing
- Top with a chocolate ganache frosting
- Swap the whole wheat flour for all-purpose flour
- Use an equal amount of applesauce in place of the oil
- Use any combination of chocolate chips you prefer such as milk, dark, or white chocolate
FAQ
Zucchini can vary in size, but you’ll need about 2 medium zucchinis for this recipe.
It’s totally up to you! I don’t peel it before I grate it, but you can if you’d like. There’s no taste or texture difference either way.
Some recipes require you to drain or pat dry shredded zucchini before using. This recipes does not require that, but instead uses the moisture of the zucchini to create a moist quick bread.
If your grated zucchini seems exceptionally wet and is dripping or puddling, you can pat it gently with a few paper towels, but try not to remove all the moisture. Alternatively, if your zucchini seems very dry (resulting a difficult to stir batter that is thicker than cookie dough), try adding a small splash of water until the texture improves.
More quick bread recipes
- Chocolate Chip Banana Bread
- Pumpkin Chocolate Chip Loaf
- Double Chocolate Banana Bread
- Pumpkin Gingerbread
- Cinnamon Swirl Banana Bread
- Millet Banana Bread
- Banana Bread
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Chocolate Chip Zucchini Bread
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ cups whole wheat flour
- ¾ teaspoon salt
- 1 teaspoon baking soda
- 1 ½ cups sugar
- 1 ½ teaspoons ground cinnamon
- 1 cup chopped walnuts
- 1 cup semi-sweet chocolate chips
- 2 cups shredded zucchini
- ½ cup water
- 2 teaspoons vanilla
- 3 eggs, beaten
- ½ cup coconut oil, melted and slightly cooled
- ½ cup butter, melted and slightly cooled
Instructions
- Preheat the oven to 350ºF. Grease two loaf pans with butter or cooking spray.
- In a large bowl, mix flours, salt, baking soda, sugar, cinnamon, nuts, and chocolate.
- In another bowl mix zucchini, water, vanilla, eggs, oil, and butter.
- Add the wet ingredients to the dry and mix well.
- Divide the batter between the two prepared pans and bake for 45 minutes to 1 hour, or until a toothpick inserted in the center comes out clean.
- Cool in the pans for 10 minutes before removing to a cooling rack to cool completely.
Amanda says
I make quick breads fairly often but I don’t ever make 2 and freeze one. That’s a great tip! Thank you.
Spncer says
Looks absolutely delicious! I love the combination of chocolate and zucchini so I reckon I would love this bread.
SuziS says
Hi, How much baking soda did you use? I didn’t see it in the ingredient list. Thanks. Suzi
Lindsay Moe says
Sorry about that! I used 1 teaspoon of baking soda. I’ve updated the recipe to reflect that.
Dave Joseph says
What size loaf tins are required?
Thanks
Dave
Lindsay Moe says
I used a 9×5 loaf pan.
Karen says
This bread is delicious!! I’ve made it twice and I will definitely keep making it. It works well with flax eggs and more whole wheat flour for anyone who’s wondering. I did 2 cups whole wheat, 1 cup white and I didn’t notice a difference between that and the origonal. Thank you for the fantastic recipe!!!
Lindsay Moe says
Thanks for sharing your adaptation, I’m glad you enjoyed it!