If you’ve got fresh zucchini on hand, this Chocolate Chip Zucchini Bread is one of the best ways to use it. It starts with my favorite super-moist zucchini bread base and gets loaded with milk chocolate chips for the perfect sweet touch. The zucchini keeps every slice incredibly tender and moist, and you honestly can’t taste it – it just makes the bread better.
I’ve tested this recipe many times, and it’s become a family favorite (and a great way to sneak in some veggies). Be sure to check out all my other zucchini recipes too!
Pro Tip from My Kitchen: Gently press the grated zucchini to remove some excess moisture, but don’t wring it completely dry. That remaining moisture is what makes this bread so soft and tender for days.
Ingredients & Substitutions
- Zucchini: Fresh zucchini is the star of this bread and helps keep it incredibly moist. Gently press out some of the extra moisture with your hands, but do not squeeze it completely dry. That moisture helps create a soft, tender loaf.
- Chocolate Chips: I love using milk chocolate chips in this bread because they add the perfect amount of sweetness. Semi-sweet or dark chocolate chips can also be used if you prefer a deeper chocolate flavor.
- Vegetable Oil: Oil helps keep zucchini bread moist for days. Canola oil is my favorite choice, but any neutral-flavored oil will work.
- Flour: All-purpose flour gives this bread the perfect structure while keeping it soft and tender. I recommend measuring your flour carefully for the best results.
- Sugars: The combination of brown sugar and granulated sugar adds sweetness while helping create a moist, flavorful loaf. You can use all brown sugar if you prefer a deeper caramel flavor.
- Eggs: Room temperature eggs blend more easily into the batter and help create a smoother, more even texture.
Tips for the Best Chocolate Chip Zucchini Bread
- Don’t overmix the batter – stir just until combined for the tenderest texture.
- Measure the zucchini after grating for accuracy.
- Tent with foil if the top browns too quickly.
- Let the loaf cool before slicing for cleaner cuts.
FAQs
Do I need to peel the zucchini? No – the skin is tender and softens once baked.
Should I squeeze all the moisture out? No. Gently press out some liquid, but leave enough to keep the bread moist and tender.
Can I use frozen zucchini? Yes. Thaw and drain excess liquid before using.
How to Store Chocolate Chip Zucchini Bread
Room Temperature: Store in an airtight container or wrapped tightly for up to 3 days.
Freezer: Cool completely, wrap tightly in plastic wrap, then place in a freezer bag. Freeze up to 3 months. Thaw at room temperature.
Chocolate Chip Zucchini Bread
Ingredients
- 2 cups (250 g) all-purpose flour
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup (200 g) light brown sugar
- ½ cup (100 g) granulated sugar
- ¾ cup (164 g) vegetable oil
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 2 ½ cups grated zucchini, gently pressed to remove excess moisture (do not wring dry)
- 1 ½ cups (255 g) milk chocolate chips, divided
Instructions
- Preheat the oven to 350°F. Spray a 9×5-inch (or 8 ½×4 ½-inch) loaf pan with nonstick spray or prepare using the butter and flour method.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, whisk together the brown sugar, granulated sugar, oil, vanilla, and eggs until well combined.
- Add the dry ingredients to the wet ingredients and stir until just combined. The batter will be thick.
- Fold in the grated zucchini until evenly distributed and the batter loosens.
- Fold in 1 ¼ cups of the chocolate chips. Pour the batter into the prepared loaf pan and sprinkle the remaining chocolate chips over the top, gently pressing them into the batter.
- Bake for 65 to 75 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (but no wet batter). If the bread begins browning too quickly, tent loosely with foil during the last 10 to 15 minutes of baking.
- Allow the bread to cool in the pan for 15 to 20 minutes before transferring it to a wire rack. Cool slightly before slicing and serving.
Did you make this recipe?
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