Chocolate Chip Zucchini Bread

Chocolate Chip Zucchini Bread is incredibly moist and tender, with plenty of chocolate chips for all you sweet tooths! It doesn’t taste like veggies either — all that zucchini makes the loaf so soft and yummy. With a hint of pumpkin spice, this decadent twist on classic zucchini bread is delicious as a sweet breakfast, dessert, or midday snack!!

Chocolate Chip Zucchini Bread

Everyone loves banana bread, and I can’t say no to a warm pumpkin loaf myself, but did you know that zucchini bread with chocolate chips is just as sweet and flavorful? It’s true!!

It doesn’t hurt that it’s an easy way to get some extra veggies into your (and your kids’) diets, either.

Zucchini is naturally sweet and has tons of moisture, which translates to a super moist loaf made sweeter with plenty of chocolate chips.

And if that’s not enough chocolate for you, you’ll love my chocolate avocado banana bread! It’s got a chocolate batter that’s also loaded with chocolate chips, and the avocado makes it extra rich and moist.

Ingredient Notes and Substitutions

• Zucchini – You’ll need about 1 medium zucchini to get 1 ⅓ cups grated for this recipe. Make sure it’s firm — no need to peel it first!
  
• Eggs – These are so much easier to whisk when they aren’t cold straight from the fridge.
  
  Let them warm on the counter while you preheat the oven, or place them in a bowl of warm water for 10-15 minutes to speed up the process.
  
• Sugar – Granulated sugar helps the chocolate chip zucchini bread brown and crisp on the outside, while brown sugar keeps the inside moist and tender. You’ll need both for the perfect loaf!
  
• Vegetable Oil – Adds moisture and brings the batter together. The flavor is neutral, so you won’t taste it. Swap with canola oil or avocado oil, or even melted butter if needed.
  
• Vanilla Extract – A staple in baking recipes to enhance flavor and add a little warmth.
  
• Flour – Regular all-purpose flour is perfect for this chocolate chip zucchini bread recipe. Make sure to spoon it into your measuring cup and level it off, or the texture of the bread will be off.
  
• Baking Soda & Baking Powder – Use both to help the loaf rise and create a fluffy texture. Between the moist zucchini and dense chocolate chips, it needs as much help as it can get!
  
• Pumpkin Pie Spice – No actual pumpkin, just a blend of spices used to flavor the pie. If you don’t have any on hand, you can substitute apple pie spice or make it yourself!
  
  Combine 1 teaspoon cinnamon, ½ teaspoon ground cloves or allspice, and ¼ teaspoon ground nutmeg. I like to sneak a little ground ginger in there if possible.
  
• Chocolate Chips – I like the balance of semi-sweet, but you can use milk or dark chocolate chips if you prefer.
  
  Mini chocolate chips work too and will distribute more evenly throughout the batter.

Tips and Tricks to Make Perfect Zucchini Bread with Chocolate Chips

• Whisk the wet and dry ingredients separately.

You’ll also be relying on the moisture from the squash to bring the batter together. Whisk the shredded zucchini with the wet ingredients until well combined.

Then, stir the dry ingredients into the bowl of wet ingredients. It won’t take much to mix it all together, and less mixing is key to a tender, fluffy texture.

Mix until there are only a few streaks of flour, then fold in the chocolate chips. The dry ingredients will finish mixing in by the time the chips are evenly distributed.

• Bake at a lower temperature.

Most quick breads are baked at 350°F, but I found that this zucchini chocolate chip bread came out better at 325°F.

It allowed the batter to rise properly for a fluffy texture, while also allowing for a longer baking time to ensure the center is cooked through.

Tent the loaf with foil after the first 30 minutes so it doesn’t brown too much on the outside. 

• Cool completely in the pan.

The heat from the metal will help the center finish baking as it sits, and the bread will be much easier to slide out of the pan once it’s cooled.

I like to turn my quick breads out onto a wire rack instead of the counter just to be safe. 

Sometimes, the bottom is still a bit warm, and it can soften or become soggy when the steam is trapped against a flat surface.

Prep Ahead

• Grate the zucchini
• Bring eggs to room temp

Kitchen Tools You Will Need

• 9×5 Bread Pan – Keep in mind that glass and dark bread pans bake hotter. So, you may want to lower your oven temperature by 25 degrees if using one of these.
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Box Grater – Use the medium or large holes to grate fresh zucchini for bread.
• Whisk – These have held up for over 10 years and are still as good as the day I bought them. 
• A sturdy silicone spatula can be used for scraping, stirring, and smoothing and is easy to clean too! 

Mix-In Ideas and Flavor Variations

This chocolate chip zucchini bread recipe is the perfect base for experimenting with flavors and textures!

• Extra Crunch: Stir in ½ cup of chopped walnuts or pecans with the chocolate chips.
  
• Add A Swirl: Drizzle ¼ cup of caramel sauce over the batter and swirl it with a knife before baking. Or, swirl in 2 tablespoons of cinnamon sugar!
  
• Double Chocolate: Mix 2 tablespoons of cocoa powder into the dry ingredients for a super chocolatey loaf.
  
• More Texture: ½ cup of toasted coconut flakes adds a hint of tropical, nutty flavor that pairs perfectly with the chocolate chips.

Storing and Freezing Zucchini Chocolate Chip Bread

Allow the loaf to cool completely, then store at room temperature for 2-3 days or in the refrigerator for up to 1 week.

Keep zucchini chocolate chip bread in an airtight container so it doesn’t dry out.

You can also freeze the loaf for up to 3 months. Wrap the entire thing tightly in plastic wrap and then foil, or wrap individual slices in plastic wrap before stacking them in a freezer-safe storage bag.

Zucchini bread with chocolate chips is even better over time as the flavors have a chance to meld and develop. Enjoy it at room temperature or warm a slice in the microwave for 10-15 seconds.

Chocolate Chip Zucchini Bread Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram

Originally published July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.