Let me share one of my all-time favorite treats that manages to feel both indulgent and just a touch virtuous: this Chocolate Chip Zucchini Bread Recipe. I absolutely love how the moist zucchini keeps the bread tender without feeling heavy, while the melty pockets of dark chocolate chips add that perfectly sweet surprise in every bite. It’s one of those recipes that feels homey and comforting, yet special enough to bring out whenever you want to impress without any stress.

Whether you’re sneaking veggies into snacks for picky eaters or just craving a cozy afternoon with a slice and tea, you’ll find this Chocolate Chip Zucchini Bread Recipe hits all the right notes. I’ve made it for birthdays, weekend brunches, and even casual potlucks — and my family goes crazy for it every time. Plus, it’s fairly forgiving, which means you can feel confident diving in even if you’re not a seasoned baker yet.

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Why You’ll Love This Recipe

  • Moist & Flavorful: The zucchini makes the bread naturally moist without too much oil or butter.
  • Perfect Sweetness: Dark chocolate chips add just the right amount of decadent sweetness and texture.
  • Easy to Make: Even if you’re new to quick breads, the step-by-step process is straightforward and forgiving.
  • Veggie Boost: Sneak in some veggies effortlessly — great for kids and adults alike.

Ingredients You’ll Need

These ingredients come together to create a delightfully tender bread with just the right balance of flavors, and all are fairly easy to find at any grocery store. The key is using fresh zucchini and good-quality chocolate chips for that extra-special touch.

  • Zucchini: Finely grated and squeezed to remove excess moisture, which keeps the bread from being soggy.
  • All-Purpose Flour: The base for this bread, providing structure without being too dense.
  • Baking Soda and Baking Powder: Both help the bread rise beautifully, giving it a light crumb.
  • Kosher Salt: Enhances all the flavors, balancing sweetness.
  • Unsalted Butter: Melted and cooled to add richness and moisture.
  • Granulated Sugar and Light Brown Sugar: The combo adds sweetness plus a touch of caramel depth.
  • Sour Cream: Adds tender moisture and subtle tang — a secret to perfect quick breads.
  • Eggs: Bind everything together and add richness.
  • Vanilla Extract: Brings warmth and rounds out the flavors.
  • Dark Chocolate Chips: Use good-quality chips for melt-in-your-mouth chocolate bursts throughout.
  • Flaky Sea Salt (optional): Sprinkled on top, it gives a fantastic sweet-salty contrast that makes each slice pop.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Chocolate Chip Zucchini Bread Recipe my own by switching things up here and there depending on the season or what pantry staples I have on hand. Feel free to get creative — you’ll find that this recipe adapts beautifully!

  • Walnuts or Pecans: I sometimes toss in chopped nuts for that wonderful crunch and a bit of earthiness.
  • Spices: Adding cinnamon or nutmeg gives it a warm, cozy vibe, perfect for fall.
  • Chocolate Variety: Swap dark chocolate chips for semi-sweet or milk chocolate if you prefer a sweeter bite.
  • Gluten-Free: I experimented with a gluten-free blend once, and it worked well — just be sure to check your flour’s blending instructions.

How to Make Chocolate Chip Zucchini Bread Recipe

Step 1: Prep Your Zucchini and Oven

Start by preheating your oven to 350°F (175°C) and preparing a 9×5 loaf pan — grease it and line it with parchment paper for easy removal. Then, finely grate about one and a half medium zucchinis. This part is key: you’ll want to squeeze out the excess water from the grated zucchini to prevent your bread from turning out soggy. I usually wring it in a clean kitchen towel or just grab handfuls and squeeze over the sink. Set this aside to use in the batter.

Step 2: Mix Dry Ingredients

Grab a medium bowl and whisk together the all-purpose flour, baking soda, baking powder, and kosher salt. Getting this blend right means your bread will rise nicely and have the perfect crumb, so make sure it’s well combined before moving on.

Step 3: Cream Butter and Sugars, Then Add Wet Ingredients

In a large mixing bowl, whisk together the melted and cooled butter with the granulated and light brown sugars until smooth. Then mix in the sour cream, eggs, vanilla extract, and your squeezed zucchini. This wet mixture is where the magic happens — the sour cream adds moisture, and that zucchini keeps it luscious without heaviness.

Step 4: Combine Wet and Dry Ingredients

Pour the dry ingredients into the wet mixture and gently fold them together with a rubber spatula. Be careful to not overmix; you want to stop when just a little flour is still visible to keep the bread tender. At this point, fold in the dark chocolate chips so they’re evenly distributed but not smashed.

Step 5: Bake Your Bread

Transfer the batter into your prepared loaf pan and spread it out evenly. Sprinkle a few extra chocolate chips on top for a pretty finish, and pop it in the oven. Bake for about 1 hour to 1 hour and 10 minutes — use a toothpick inserted in the center to check doneness; it should come out clean or with just a few moist crumbs. I always start checking at 60 minutes just to be safe.

Step 6: Cool and Enjoy

Once baked, place the pan on a cooling rack and let it cool for about 30 to 40 minutes before slicing. This cooling time lets the bread set up nicely so it doesn’t crumble when you cut it. If you like, sprinkle some flaky sea salt on top before serving — it adds such a lovely contrast to the sweetness!

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Pro Tips for Making Chocolate Chip Zucchini Bread Recipe

  • Squeeze the Zucchini Well: I learned the hard way that not squeezing enough liquid out can make the bread overly dense and gummy.
  • Don’t Overmix the Batter: Gentle folding keeps the texture tender and fluffy — overworking it makes the bread tough.
  • Use Quality Chocolate Chips: Good dark chocolate makes a noticeable difference; it melts beautifully and adds rich flavor.
  • Check Oven Temperature: Ovens can vary — if your bread browns too fast, tent it with foil halfway through baking for even cooking.

How to Serve Chocolate Chip Zucchini Bread Recipe

A close-up view of a thick slice of chocolate chip cake showing two layers: a golden brown sponge base filled with scattered dark chocolate chips and a top layer of slightly cracked, shiny brown crust with more chocolate pieces melted into it. The cake's texture looks soft with a crumbly appearance around the edges, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 6.1

Garnishes

I’m a fan of a light sprinkle of flaky sea salt on top just before serving — it takes the flavor from good to unforgettable by balancing out the sweetness. If I’m feeling fancy, I sometimes add a dollop of whipped cream or a smear of softened butter, which melts into the bread beautifully.

Side Dishes

This bread pairs wonderfully with a cup of strong coffee or chai tea. For a leisurely brunch, I like to serve it alongside fresh fruit salad or a light yogurt parfait to balance the richness.

Creative Ways to Present

If I’m bringing this to a gathering, I sometimes cut it into mini loaf-sized portions and wrap each slice with a simple ribbon or place slices in decorative bakery boxes. It makes a lovely homemade gift and looks very special without extra fuss.

Make Ahead and Storage

Storing Leftovers

After the bread cools completely, I wrap it tightly in plastic wrap or keep it in an airtight container. It stays fresh on the counter for about 3 days — perfect for sharing or snacking on throughout the week.

Freezing

I’ve found freezing slices individually wrapped in parchment and then in a freezer-safe bag works great. When you want some, just thaw at room temperature or pop it in the toaster oven for a few minutes, and it tastes almost like fresh-baked.

Reheating

To bring leftovers back to life, I reheat slices in a toaster oven or under the broiler for just a couple of minutes. This crisps up the edges and revives the melted chocolate — making it almost as delicious as the first day.

FAQs

  1. Can I use grated carrot instead of zucchini in this bread?

    Absolutely! Grated carrot can be a great substitute and will add its own natural sweetness and moisture. Just be sure to squeeze out excess water just like with the zucchini to keep the bread from becoming too wet.

  2. How do I know when the chocolate chip zucchini bread is done baking?

    Use a toothpick or skewer inserted into the center of the bread. If it comes out clean or with just a few moist crumbs (but no wet batter), the bread is done. If it’s still wet, bake for 5–10 more minutes and test again.

  3. Can I make this bread vegan or dairy-free?

    You can! Swap butter for coconut oil or a plant-based margarine, use flax or chia eggs instead of regular eggs, and replace sour cream with a dairy-free yogurt or coconut cream. The texture might vary slightly, but it still tastes delicious.

  4. Do I have to peel the zucchini before grating?

    Nope! I usually leave the skin on—it adds color and nutrients. Just make sure to wash the zucchini well before grating.

Final Thoughts

This Chocolate Chip Zucchini Bread Recipe has become one of those trusty go-tos in my kitchen that I can rely on to deliver comfort and happiness, whether it’s a busy weekday or a laid-back weekend. I hope you enjoy making it as much as I do—and more importantly, eating it! It’s like a warm hug in food form, with a little chocolatey twist that keeps everyone coming back for more. So go ahead, grab those zucchinis and sweeten your day with this deliciously versatile bread.

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Chocolate Chip Zucchini Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 147 reviews
  • Author: Villerius
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 30 minutes (excluding cooling)
  • Yield: 1 loaf (about 10-12 slices)
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

A moist and flavorful Chocolate Chip Zucchini Bread made with grated zucchini, rich dark chocolate chips, and a touch of sour cream for extra tenderness. This easy-to-make loaf is perfect as a sweet snack or dessert, featuring a beautiful balance of sweet, salty, and chocolatey flavors with a soft crumb.


Ingredients

Units Scale

Chocolate Chip Zucchini Bread

  • 1 1/2 cups (270g) finely grated zucchini (about 1 1/2 medium zucchini)
  • 2 cups (264g) all purpose flour, spooned and leveled
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 cup unsalted butter, melted and cooled
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 1/3 cup (82g) sour cream
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 1/2 cups dark chocolate chips, plus more for sprinkling on top
  • Flaky sea salt, for sprinkling on top (optional)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Grease and line a 9×5 inch loaf pan with parchment paper, ensuring easy removal of the bread after baking.
  2. Prepare Zucchini: Finely grate the zucchini and measure out 1 1/2 cups. Squeeze out excess water from the zucchini by wringing it over the sink to prevent soggy batter. Set the squeezed zucchini aside.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and kosher salt. Set aside.
  4. Cream Butter and Sugars: In a large mixing bowl, whisk the melted and cooled butter with granulated sugar and light brown sugar until fully combined and smooth.
  5. Add Wet Ingredients: To the butter and sugar mixture, add the sour cream, eggs, vanilla extract, and the drained grated zucchini. Mix well to integrate all together.
  6. Combine Dry and Wet: Pour the dry ingredients into the wet mixture and gently fold with a rubber spatula just until combined. A few streaks of flour can remain to avoid overmixing, which keeps the bread tender.
  7. Add Chocolate Chips: Gently fold in 1 1/2 cups of dark chocolate chips, mixing lightly to distribute them evenly throughout the batter.
  8. Transfer and Top: Pour the batter into the prepared loaf pan, spreading it out evenly with the spatula. Sprinkle additional chocolate chips on top for a nice presentation and extra chocolate flavor.
  9. Bake: Bake the bread in the preheated oven for 1 hour to 1 hour and 10 minutes. Check doneness by inserting a toothpick into the center—if it comes out clean or with just a few moist crumbs, the bread is done.
  10. Cool and Serve: Remove the pan from the oven and place it on a cooling rack. Let the bread cool in the pan for 30 to 40 minutes before removing it. Optionally, sprinkle flaky sea salt on top for a delicious sweet-salty contrast. Slice and enjoy.

Notes

  • Make sure to wring out zucchini well to avoid excess moisture that can make the bread soggy.
  • Do not overmix the batter once flour is added to keep the bread tender and moist.
  • Using sour cream adds extra moisture and tenderness but can be substituted with Greek yogurt if preferred.
  • Flaky sea salt topping is optional but enhances the chocolate flavor with a subtle salty crunch.
  • Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition

  • Serving Size: 1 slice (1/12th of loaf)
  • Calories: 220 kcal
  • Sugar: 14 g
  • Sodium: 150 mg
  • Fat: 10 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 2 g
  • Protein: 3 g
  • Cholesterol: 50 mg

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