The Best Chocolate Chip Zucchini Bread

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This scrumptious recipe makes the absolute Best Chocolate Chip Zucchini Bread! With freshly grated zucchini, chocolate chips, walnuts, cinnamon and nutmeg, it may just be the best zucchini bread you’ll ever taste. It’s a super easy quick bread that truly lives up to its name! 

Zucchini may be considered a summer vegetable, but luckily it’s available in the grocery store all year round. That’s a great thing because not only is zucchini delicious and super nutritious, but it’s also incredibly versatile.

There are so many wonderful zucchini recipes you can make, like Zucchini Zoodles with Pesto and Zucchini Spaghetti with Turkey, Mushrooms Peppers. But you just have to try this chocolate chip zucchini bread. It tastes almost too good to be true!  

If you’ve never tried zucchini bread before, you’ll probably be surprised to know the taste of the zucchini is so subtle you probably won’t even be able to tell it’s there.

However, by using zucchini to make this bread recipe, it creates the most deliciously moist bread loaf. If you have picky kids, this chocolate chip zucchini bread is a perfect way to sneak some veggies into their diet. I won’t tell if you don’t!

💖Why We Love this Recipe

Moist and tender: Fresh zucchini has a lot of moisture in it that is released when baking. It makes this bread incredibly tender and moist.

Kid-approved: Even the pickiest kids love this recipe! It sneaks in two whole cups of zucchini that you won’t even taste. What a tasty way to get kids to eat their green veggies!

Easy recipe: No peeling needed. You just grate the zucchini and whisk it in with the other ingredients! You don’t even need a mixer! 

Freezer friendly: Once you see how much your entire family loves this bread, you’ll want to make a double batch and freeze a loaf for later. It’s nice to keep a loaf on hand for a last-minute dessert, snack or a quick breakfast on the go.

Ingredients for Homemade Zucchini Bread

• Flour: This recipe calls for using all-purpose flour.
• Spices: Cinnamon and nutmeg are the must-have warming spices for classic zucchini bread
• Baking soda, baking powder, salt: Because this is a quick bread recipe that does not require yeast or rise time, these three ingredients work together as a leavening agent to lift to bread and make it light and fluffy.
• Eggs: Gives structure to baked goods.
• Granulated and brown sugar: The combination of these two sugars provides sweetness to the bread while the brown sugar gives it an ever so slight molasses flavor that taste amazing!
• Oil: Gives the bread extra moist texture. We used avocado oil for this bread. It’s a light tasting healthier substitute for canola oil.
• Zucchini: Freshly grated works best. It will take about 2 medium sized zucchinis to get two cups grated.
• Chocolate chips: We used semi-sweet chocolate chips, but you can use any of your favorites. White, milk or dark chocolate chips work great.
• Pure vanilla extract: Extract add even more flavor to this bread. Almond extract works great as well.
• Walnuts: They’re perfect in zucchini bread but you can replace them with pecans.

How to Make the Best Zucchini Bread with Chocolate Chips

Step 1: Preheat oven to 325 degrees. Grease a 9×5 loaf pan or spray with cooking spray.

Step 2: Grate zucchinis with box grater (cheese grater) or with a food processor that has the grater attachment.

Step 3: In a separate medium bowl, whisk together the flour, baking powder, baking soda, salt and spices.

Step 4. In a large bowl, add eggs, sugars, oil, and vanilla and mix until fully incorporated.

Step 5: Add flour mixture to wet ingredients in 2 parts and mix until all the dry ingredients are fully incorporated.

Step 6: Gently fold in the shredded zucchini and mix well.

Step 7: Add in chocolate chips and nuts reserving a few to drop on the top once the batter is in the pan.

Step 8: Pour batter into the prepared pan. Add the chocolate chips and a few walnuts to the top and place in the oven for 60 minutes.

Note: After 45 minutes, check to make sure bread isn’t getting too dark on top. Exact bake time can vary depending on the type of pan you use and how your oven cooks. If the top appears to be browning too much, cover with foil and continue baking.

Step 9: Bread is done when you insert a toothpick in the center of the loaf, and it comes out clean.

Step 10: Remove from oven and let the loaf cool for 10 minutes before removing from pan. Transfer it to a wire rack to finish cooling until it is just warm to the touch.

This bread is delicious served warm (with a big pat of butter-optional). It is wonderful the next day too! We love to take a slice and smear a little butter on each side and toast it slightly in a warm skillet. SO good!

How Do you Store Chocolate Chip Zucchini Bread?

This bread will keep at room temperature in an airtight container or wrapped in plastic wrap for several days.

Zucchini bread freezes really well also. Just be sure and let it cool down all the way first, wrap it well with plastic wrap, and then slip it into a freezer bag. Frozen zucchini bread will taste best if you eat it within 3 months.

Do You Peel the Zucchini to Make This Bread?

This is the awesome thing about this recipe. Peeling is not required. As the bread bakes, the zucchini basically melts into the dough, and you’ll never even know it’s there.

What’s the Best Way to Grate Zucchini?

We used the grater attachment on the food processor. It does a super-fast job but it does require washing all the different pieces. Since this is a small job, you use also use a box grater, like the kind you use for grating cheese. The large holes will give you just the right sized pieces.

If you have a vegetable spiralizer, zucchini noodles will work well also.

Tips for the Making Best Zucchini Quick Bread

• Be careful not to overmix the batter. Stir just until combined to prevent tough. dense bread. That’s why it we recommend you mix the ingredients by hand instead of an electric mixer.
• If you have trouble with dough sticking to your pans, even with cooking spray, use parchment paper to line the bottom of the loaf pan to make it easy to remove.
• Choose small to medium zucchini. They have less water and not as many seeds as larger zucchini.
• Adding too much flour will make a dense loaf. When you measure out the flour, don’t pack it into the cup. Fluff it up some with a whisk first and then scoop into it measuring cup before leveling with a flat side of a knife.

Variations of Chocolate Zucchini Bread

Zucchini muffins: No modifications are needed to the ingredients list to make this recipe into muffins or even mini load pans. You will just need to reduce the baking time, so start testing for doneness after about 18-20 minutes for muffins and about 25-30 minutes for mini loaves.

Double the chocolate: This bread is so delicious it could almost double as cake. If you want to take that extra decadent step and make this recipe a double chocolate zucchini bread, just add your favorite chocolate frosting or chocolate ganache to the top of the cooled loaf.

Carrot zucchini bread – Love carrots? They work awesome in combination with the flavors in this zucchini bread! Following this same recipe, just reduce the zucchini to one cup and add in one cup of grated carrots.

Fruit add–ins: You can leave out the chocolate chips and add in some raisins or dried cranberries for extra fruity sweetness.

Want More Delicious Bread Recipes

• Sugar Free Banana Bread
• Easy Monkey Bread with Fresh Berries
• Mediterranean Olive Bread w/ Goat Cheese & Sun-dried Tomatoes
• Cranberry Orange Scones
• Homemade Buttermilk Biscuits

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The Best Chocolate Chip Zucchini Bread

Yield: 8

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

This delicious chocolate chip zucchini bread, with fresh zucchini, chocolate chips, walnuts, cinnamon and nutmeg, is filled with all the best flavors. Try a warm slice fresh from the oven and this will quickly become your new favorite recipe!

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Ingredients

• 1 1/2 cups all purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 2 large eggs
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, lightly packed
• 2 cups grated zucchini (around 2 medium sized zucchini)
• 3/4 cup avocado oil
• 1 teaspoon vanilla extract
• 1 cup chocolate chips
• 1/2 cup walnuts

Instructions

1. Preheat oven to 325 degrees. Grease a 9×5 loaf pan or spray with cooking spray.
2. Grate zucchinis with box grater (cheese grater) or with a food processor that has the grater attachment.
3. In a separate medium bowl, whisk together the flour, baking powder, baking soda, salt and spices.
4. In a large bowl, add eggs, sugars, oil, and vanilla and mix until fully incorporated.
5. Add flour mixture to wet ingredients in 2 parts and mix until all the dry ingredients are fully incorporated.
6. Gently fold in the shredded zucchini and mix well.
7. Add in chocolate chips and nuts reserving a few to drop on the top once the batter is in the pan.
8. Pour batter into the prepared pan. Add the chocolate chips and a few walnuts to the top and place in the oven for 60 minutes.
9. Bread is done when you insert a toothpick in the center of the loaf, and it comes out clean.
10. Remove from oven and let the loaf cool for 10 minutes before removing from pan. Transfer it to a wire rack to finish cooling until it is just warm to the touch.

Notes

After 45 minutes, check to make sure bread isn’t getting too dark on top. Exact bake time can vary depending on the type of pan you use and how your oven cooks. If the top appears to be browning too much, cover with foil and continue baking.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Professional Box Grater, Stainless Steel with 4 Sides
• 
  Ninja BN601 Professional Plus Food Processor
• 
  Pyrex Glass Mixing Bowl Set (3-Piece Set, Nesting, Microwave and Dishwasher Safe)
• 
  Amazon Basics Nonstick Baking Bread Loaf Pan, 9.5 x 5 Inch, Set of 2

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 534Total Fat: 33gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 47mgSodium: 478mgCarbohydrates: 58gFiber: 3gSugar: 37gProtein: 7g

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