There’s something special about a loaf that’s both moist and indulgent.
This chocolate chip zucchini bread balances rich sweetness with a light veggie twist, making it the perfect treat for breakfast, snacks, or even dessert.
It’s simple to prepare, full of flavor, and always a crowd-pleaser.
Why You’ll Love This Recipe
It’s moist and tender thanks to the zucchini.
Chocolate chips add just the right touch of indulgence.
Whole wheat flour boosts fiber without sacrificing taste.
It’s a versatile bread that works for breakfast, snack, or dessert.
What You’ll Need (Ingredient Highlights)
Zucchini provides moisture while keeping the bread light.
A mix of all-purpose and whole wheat flour balances structure and nutrition.
Cinnamon adds a warm, cozy flavor.
Brown sugar gives a rich caramel note, while white sugar sweetens.
Chocolate chips and walnuts (optional) bring texture and decadence.
Pro Tips Before You Start
Grate zucchini finely so it blends seamlessly into the batter.
Let zucchini rest with sugar to release extra moisture.
Don’t overmix once dry and wet ingredients are combined.
Line your loaf pan with parchment for easy removal.
Allow the bread to cool completely before slicing for clean cuts.
How to Make Chocolate Chip Zucchini Bread
Step 1 – Prep the pan and oven
Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
Step 2 – Prepare the zucchini base
Combine grated zucchini with both sugars in a bowl. Let sit for 10 minutes.
Step 3 – Mix the dry ingredients
Whisk flours, baking powder, baking soda, salt, and cinnamon in a separate bowl.
Step 4 – Combine wet ingredients
Add oil, eggs, and vanilla to the zucchini mixture. Stir until smooth.
Step 5 – Bring it all together
Fold dry ingredients into the wet mixture just until combined.
Step 6 – Add chocolate chips and nuts
Gently fold in chocolate chips and walnuts if using.
Step 7 – Bake
Pour batter into the pan and smooth the top.
Bake 50–60 minutes, until a toothpick comes out clean.
Step 8 – Cool and serve
Cool in the pan for 10 minutes, then transfer to a wire rack.
Slice once completely cooled.
What to Serve Them With
Enjoy warm with butter or cream cheese.
Pair with coffee, tea, or a glass of cold milk.
Serve alongside fruit for a lighter snack.
Toast leftovers lightly and spread with nut butter.
Variations / Substitutions
Swap walnuts for pecans or almonds.
Use dark chocolate chips for a richer flavor.
Replace half the oil with applesauce for a lighter loaf.
Make it dairy-free with plant-based chocolate chips.
Storage & Leftovers
Store at room temperature in an airtight container for up to 3 days.
Refrigerate for up to a week for longer freshness.
Freeze sliced bread in a zip-top bag for up to 2 months.
Reheat slices in the toaster oven for a just-baked taste.
FAQs
Can I make this bread gluten-free?
Yes, substitute a 1:1 gluten-free flour blend.
Do I need to peel the zucchini?
No, just wash and grate—it blends right in.
Can I use only all-purpose flour?
Yes, but the texture will be slightly lighter.
What if I don’t have brown sugar?
Use all white sugar, though you’ll lose some caramel depth.
Can I make this into muffins?
Yes, bake at 350°F for 18–22 minutes.
Should I squeeze the liquid out of the zucchini?
No, the moisture helps keep the bread tender.
Can I skip the chocolate chips?
Absolutely, or replace with dried fruit.
What pan size works best?
A 9×5 loaf pan is ideal, but two mini loaves also work.
How do I know it’s done?
Insert a toothpick—if it comes out clean, it’s ready.
Can I add more spices?
Yes, nutmeg or allspice add extra warmth.
Final Thoughts
This chocolate chip zucchini bread is a perfect mix of wholesome and indulgent.
It’s easy to make, full of rich flavor, and ideal for sharing with family and friends.
