Kayla Hoang is a freelance recipe developer, writer, and baker. Her journey in food media began with interning at Martha Stewart Living Omnimedia and continued through Food Network, Kitchn, and freelance work.
During the summer, there are a handful of fruits and vegetables I love to have on hand at all times: tomatoes (obviously), juicy plums, sweet corn, and ripe zucchini. One of my favorite ways to use the deep green summer squash is in baking. Zucchini provides great moisture and, when finely shredded, becomes one with the batter as it bakes, leaving you with a delightfully fluffy end result.
Zucchini bread is simple, but a few ingredients make it the best it can be. Butter in the batter provides flavor while a little bit of oil keeps it moist for days. A touch of ground cinnamon adds warmth. Light brown sugar provides extra moisture and a subtle molasses flavor, and sour cream lends extra fat to make the bread super tender. Finally, chocolate chips provide a subtle sweetness and richness that elevates the humble quick bread into a real treat.
Zucchini Chocolate Chip Bread
Chocolate chip zucchini bread is ready in a little over an hour, no mixer needed, and doesn’t require any heavy lifting beyond shredding and draining the zucchini. It’s wonderful in the morning with a cup of coffee or tea and makes the best snack throughout the day. Just make sure you cut yourself a slice while it’s still warm!
Like all good recipes, this one is ripe for riffing. Consider swapping the semi-sweet chocolate chips for dark if you like a little more depth and richness, or milk chocolate if you like things on the sweeter side. Or add chopped, toasted pecans or walnuts. You can even give it the full carrot cake treatment, and swap the chocolate for nuts and raisins or dried cranberries.
Chocolate chip zucchini bread can be stored at room temperature in an airtight container or tightly wrapped in plastic wrap for up to 4 days.
Easy Eggless Zucchini Bread
The bread can be frozen for up to 3 months. I like to wrap mine in a double layer of plastic wrap and then place it in a resealable plastic bag with as much air as possible removed. Defrost in the fridge or on the counter before serving.
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2, 000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
The Best Zucchini Bread Recipe
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You guys LOVE my chocolate chip banana bread so I thought it was time I came up with a chocolate chip zucchini bread recipe for you to enjoy. Ok, I was being a little selfish because I really wanted to eat chocolate chip zucchini bread, but I knew you would love it too, so it’s a win-win for everyone! I have to say I hit a home run with this recipe. This chocolate chip zucchini bread is perfection!
Moist Zucchini Bread With Chocolate Chips
The chocolate chips in this zucchini bread are just enough to entice even the pickiest of eaters without being chocolate overload! The way they melt throughout the loaf while baking makes for a really delicious quick bread that I think you’ll be making over and over again. I think you’ll love how easy this one is to make…and you’ll love it even more once you take your first warm bite!
There are a few things you can do to make sure you get the BEST zucchini bread possible! Here are all my tried-and-true tips for making your best loaf yet:
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While semi-sweet chocolate chips are a crowd favorite for adding into zucchini bread, don’t be afraid to mix it up and try some other additions!
Chocolate Zucchini Bread (healthy & Delicious!)
Once cooled, you’ll want to wrap your loaf in plastic wrap and store it on the counter for up to four days! It will last longer in the refrigerator, but refrigerating the bread can also dry it out. I prefer to store it at room temperature and let’s be honest, a loaf never lasts four days. We usually devour the entire loaf in one or two days:)
You can also freeze your zucchini bread! Freeze the cooled zucchini bread in a freezer-safe Ziploc bag with all the air removed for up to three months. Wrapping in plastic wrap then foil also works well for freezing. Pro tip-freeze slices of zucchini bread! This allows you to grab one slice at a time, let it come to room temperature, and enjoy. You could also warm it in the toaster oven–yum!
This ultra-moist zucchini bread is dotted with chocolate chips, making it the perfect loaf of zucchini bread! You will love the chocolate addition!
The Best Chocolate Chip Zucchini Bread Recipe
Calories: 301 kcal , Carbohydrates: 42 g , Protein: 4 g , Fat: 13 g , Saturated Fat: 8 g , Cholesterol: 50 mg , Sodium: 241 mg , Potassium: 201 mg , Fiber: 2 g , Sugar: 26 g , Vitamin A: 395 IU , Vitamin C: 7.2 mg , Calcium: 73 mg , Iron: 1.5 mg
I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!This is your new go-to recipe for chocolate chip zucchini bread! Not only is it incredibly moist, but it has a thin and crisp crust on top with loads of melty chocolate throughout. And by using finely grated zucchini, this bread has a seamless texture that’s so soft and tender.
I try to capture photos that allow the recipe to speak for itself, so I hope that slice above is doing a good job! It basically sums up this chocolate chip zucchini bread recipe…super moist with melty chocolate throughout.
Chocolate Zucchini Bread Recipe
For the zucchini, it’s finely shredded and then squeeze to rid it of excess water. If left in, the zucchini bread could turn out too soft and mushy. But when squeezed, the zucchini then adds just enough moisture and flavor without any issues.
This zucchini chocolate chip bread is also made with the right balance of butter, sour cream, and flour. Too much of either of these ingredients could lead to a zucchini bread that’s either too soft OR too dry. But by using the perfect amount of each, this bread is incredibly moist and tender without leaning too far in either direction.
Last but not least, the chocolate. Zucchini bread with chocolate chips is absolute heaven, especially when it’s super melty dark chocolate chips. By using dark chocolate, the high cocoa percentage allows it to actually melt into chocolate pockets. Plus, the dark chocolate pairs perfectly with the not-too-sweet bread.
Chocolate Chip Zucchini Bread And Muffins (vegan)
Top it with a sprinkle of flaky sea salt to round out the flavors and slice in to your new favorite chocolate chip zucchini bread!
First and foremost, start with the right pan. There are two very common loaf pans – a 1 pound loaf pan and a true 9×5 loaf pan. This recipe calls for a true 9×5 loaf pan because of its high moisture content. If the batter is baked in a pan that’s too small or narrow, it will be difficult for the center to bake through.
A common issue with baking zucchini bread is that it sometimes can’t bake all the way through. This is because of the high moisture content. So if you run into this same problem, here are a few places to look.
Chocolate Chip Zucchini Banana Bread Recipe
This chocolate chip zucchini bread stays moist for days! So simply store it in an air tight container at room temperature where it can keep for a couple days.
If it needs any longer than a couple days (it doesn’t stick around long in my house!), then store it in an air tight container in the refrigerator for up to a week. Then heat up a slice in the microwave for about 10 seconds before digging in!
Make sure to tag me @butternutbakery on Instagram and leave a review below if you make this
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