The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Chocolate Chip Zucchini Bread That’s Moist, and Chocolaty!
There’s something magical about baking with zucchini. It doesn’t scream for attention like chocolate or vanilla, yet it transforms a simple loaf into something incredibly tender and flavorful.
This Chocolate Chip Zucchini Bread is soft, perfectly sweet, and loaded with gooey chocolate chips that melt into every bite.
Whether you’re using up garden zucchini or just craving something cozy, this recipe delivers. You don’t need a mixer, fancy tools, or even much experience to pull it off. It’s the kind of bake that makes your kitchen smell amazing and your friends ask for seconds.
This article will guide you through each step with helpful tips, make-ahead tricks, and plenty of variations so you can tweak it to your taste. Let’s get into it.
Recipe Snapshot
| Category | Details |
| Yield | 1 loaf (10 slices) |
| Serving Size | 1 slice |
| Prep Time | 15 minutes |
| Cook Time | 50–55 minutes |
| Total Time | 1 hour 10 minutes |
| Calories per Serving | ∼260 |
| Primary Cooking Method | Baking |
| Cooling Time | 1 hour |
| Occasion | Breakfast, Snack, Brunch |
| Diet Type | Vegetarian |
| Storage | 3 days room temp, 3 mo frozen |
Calories are approximate and may vary depending on exact ingredients used.
Chocolate Chip Zucchini Bread
Course: DessertCuisine: AmericanDifficulty: EasyServings
1
slicePrep time
15
minutesCooking time
55
minutesCalories
260
kcalThis chocolate chip zucchini bread blends the garden-fresh taste of zucchini with the sweet richness of semi-sweet chocolate chips to create a loaf that feels indulgent but isn’t overly heavy.
The zucchini keeps the texture incredibly moist without being dense or soggy, while the warm cinnamon and duo of flours give it depth. It’s simple to bake, rewarding to eat, and perfect for making ahead.
You don’t need to peel or squeeze the zucchini, and the whole recipe comes together in one bowl if needed. Whether you’re trying to use up an overload of summer zucchini or just want a satisfying homemade snack, this recipe checks all the boxes.
Ingredients
1 1/2 cups grated zucchini (not squeezed)
1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
2 eggs
1/2 cup vegetable oil
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup semi-sweet chocolate chips
Directions
- Preheat and Prep Your Pan
Start by preheating your oven to 350°F (175°C). Lightly grease a 9×5 inch loaf pan with oil or nonstick spray. You can also line it with parchment paper for easier cleanup and release. - Grate the Zucchini
Use a box grater to shred 1 1/2 cups of zucchini (about 1 medium zucchini). There’s no need to peel it—the green flecks add beauty and a hint of texture.
Do not squeeze the liquid out of the zucchini, as this moisture is what keeps the loaf so soft and tender. - Mix Dry Ingredients Separately
In a medium bowl, whisk together:
1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
Whisking dry ingredients before combining ensures even distribution of leavening agents and spices. - Blend the Wet Ingredients
In a large mixing bowl, whisk together:
2 eggs
1/2 cup vegetable oil
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 tsp vanilla extract
Whisk until smooth and fully combined. The sugars will dissolve slightly, helping create a moist and tender crumb. - Combine and Fold
Add the dry ingredients into the wet ingredients and stir with a spatula until just combined. Then gently fold in:
The grated zucchini
Most of the chocolate chips (reserve a few for topping)
Be careful not to overmix—it can make the bread tough. - Fill the Pan and Bake
Pour the thick batter into the prepared loaf pan. Smooth the top and sprinkle with reserved chocolate chips. Bake on the center rack at 350°F for 50 to 55 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs. - Cooling for Best Texture
Allow the bread to cool in the pan for 10 minutes, then transfer to a cooling rack. Let it cool for at least an hour before slicing—this lets the crumb set and keeps it from getting gummy.
Smart Tips for Even Better Results
- Don’t drain the zucchini. Its natural moisture is what gives the bread its lush texture.
- Use quality chocolate chips for better flavor and melt.
- Swap flours wisely. You can use all white flour or all whole wheat, but the combo gives a nice balance.
- Let it rest before slicing. The flavor improves as it cools.
Equipment You’ll Need
Here are the basic tools you’ll want on hand for easy prep and perfect results:
- 9×5 inch loaf pan
- Medium and large mixing bowls
- Whisk
- Rubber spatula or wooden spoon
- Measuring cups and spoons
- Cooling rack
- Box grater
Make-Ahead Tips to Simplify Your Week
- Freeze individual slices wrapped in foil and sealed in a freezer-safe bag. Grab one whenever you want a quick treat.
- Reheat gently in the microwave or toaster oven for a fresh-baked feel.
- Double the batch to enjoy one loaf now and one later.
Storage Instructions That Keep It Fresh
- At room temperature: Store in an airtight container or wrap tightly for up to 3 days.
- To freeze: Slice the loaf and wrap pieces individually before placing in a freezer bag. Keeps well for up to 3 months.
- To thaw: Let slices sit at room temp or reheat directly from frozen.
Smart Tips for Even Better Results
- Don’t drain the zucchini. Its natural moisture is what gives the bread its lush texture.
- Use quality chocolate chips for better flavor and melt.
- Swap flours wisely. You can use all white flour or all whole wheat, but the combo gives a nice balance.
- Let it rest before slicing. The flavor improves as it cools.
Frequently Asked Questions
Can I make this without whole wheat flour?
Yes. Just replace it with the same amount of all-purpose flour.
What’s a good oil substitute?
Melted butter, coconut oil, or even light olive oil works well.
Can I make it less sweet?
You can reduce both sugars slightly, but don’t eliminate them entirely as they affect texture.
Is it vegan?
Not as written, but you can try using flax eggs and dairy-free chocolate.
Ingredient Focus: Zucchini’s Role in Baking
Zucchini is a stealthy vegetable when it comes to baking. It adds moisture, fiber, and structure without adding flavor or calories. That’s why it works so well in cakes and quick breads. Just grate, stir, and bake—no draining, peeling, or prepping required beyond that.
Serving Ideas That Turn It Into a Treat
- Toast a slice and slather with butter or nut butter for a cozy breakfast.
- Top with cream cheese or mascarpone for a decadent twist.
- Serve with coffee or tea for an afternoon pick-me-up.
Nutrition Facts (Estimated per Slice)
| Nutrient | Amount |
| Calories | ~260 |
| Total Fat | 13g |
| Saturated Fat | 3g |
| Cholesterol | 35mg |
| Sodium | 200mg |
| Total Carbohydrate | 34g |
| Dietary Fiber | 2g |
| Sugars | 18g |
| Protein | 4g |
Values are approximate and can vary based on exact ingredients used.
Final Thoughts: Bake It, Slice It, Love It
This chocolate chip zucchini bread is so much more than a way to use up zucchini—it’s a cozy, chocolate-studded loaf that satisfies every craving. With its tender crumb, bursts of melty chocolate, and subtle cinnamon warmth, it’s destined to become a go-to in your kitchen.
So go ahead and bake it. Whether you’re sharing it with family, gifting it to a neighbor, or sneaking a slice straight from the freezer, this loaf has the kind of comfort you can taste.
