There’s nothing quite like the smell of freshly baked zucchini bread filling the kitchen.
Moist, lightly spiced, and studded with melty chocolate chips, this recipe is the perfect way to use up fresh zucchini while making a treat that feels indulgent.
Why You’ll Love This Recipe
It’s moist, tender, and perfectly sweet with warm spice notes.
Chocolate chips add bursts of richness in every slice.
A simple one-bowl recipe that’s easy to whip up any day.
It’s a great way to sneak vegetables into a delicious treat.
What You’ll Need (Ingredient Highlights)
All-purpose flour gives the bread structure while keeping it soft.
Grated zucchini adds natural moisture and a subtle flavor.
Cinnamon and nutmeg bring warm, cozy spice.
Granulated sugar sweetens the bread without overpowering it.
Chocolate chips melt into gooey pockets of sweetness.
Vegetable oil keeps the loaf extra moist and tender.
Pro Tips Before You Start
Pat the zucchini dry with a paper towel after grating to avoid excess water.
Do not overmix the batter—this helps keep the bread soft.
Check doneness with a toothpick; it should come out mostly clean with just a few moist crumbs.
For extra flavor, lightly toast the nuts if you decide to add them.
Let the loaf cool completely before slicing for neat pieces.
How to Make Zucchini Bread with Chocolate Chips
Step 1 – Prep the loaf pan
Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
Step 2 – Mix dry ingredients
In a large bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
Step 3 – Combine wet ingredients
In another bowl, whisk sugar, eggs, oil, and vanilla until smooth.
Step 4 – Bring wet and dry together
Add wet mixture to dry ingredients. Stir gently until just combined.
Step 5 – Fold in zucchini and chocolate chips
Gently fold in grated zucchini and chocolate chips until evenly distributed.
Step 6 – Bake the bread
Pour batter into the loaf pan and smooth the top.
Bake 50–60 minutes, until a skewer comes out clean.
Step 7 – Cool and serve
Cool in pan for 10 minutes, then transfer to a wire rack. Slice and enjoy.
What to Serve It With
A hot cup of coffee or tea for breakfast.
Whipped cream or vanilla ice cream for dessert.
Fresh fruit on the side for a lighter pairing.
Variations / Substitutions
Swap chocolate chips for chopped walnuts or pecans.
Use half whole wheat flour for a heartier loaf.
Add shredded coconut for extra texture.
Try white chocolate chips for a sweeter twist.
Storage & Leftovers
Store in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 1 week for longer freshness.
Freeze slices for up to 2 months; thaw at room temperature before serving.
FAQs
Can I use frozen zucchini?
Yes, but thaw and squeeze out excess liquid first.
Do I need to peel the zucchini?
No, the skin is tender and adds nutrients and color.
Can I make this recipe gluten-free?
Yes, use a 1:1 gluten-free flour blend.
Can I reduce the sugar?
You can, but the bread will be less sweet. Try reducing by ¼ cup at first.
What kind of chocolate chips work best?
Semi-sweet or dark chocolate chips balance the sweetness nicely.
Can I make this into muffins?
Yes, bake in a muffin tin at 350°F for 18–22 minutes.
How do I keep the bread from sinking?
Avoid overmixing and make sure your baking soda is fresh.
Can I add nuts?
Absolutely, walnuts or pecans are a great addition.
Why is my zucchini bread too wet?
The zucchini may not have been drained well. Pat it dry before adding.
Can I double this recipe?
Yes, simply bake in two loaf pans and adjust baking time slightly if needed.
Final Thoughts
This zucchini bread with chocolate chips is the ultimate comfort bake.
It’s moist, chocolatey, and just the right amount of spiced—perfect for breakfast, dessert, or a midday snack.
Once you make it, it’s bound to become a regular in your baking rotation.
