Chocolate chip zucchini bread is moist, tender, and studded with chocolate chips. A touch of cinnamon gives it a warm spice-cake flavor that complements the chocolate, while grated zucchini keeps the loaf wonderfully soft. Turn your garden zucchini into a crowd-pleasing treat!
This chocolate chip zucchini bread may be the most satisfying way to use summer zucchini. It’s incredibly moist with a tender crumb, a hint of cinnamon, and plenty of melty chocolate chips. Finely grated zucchini adds texture and moisture without an overpowering flavor, so the loaf disappears fast.
Zucchini is a versatile ingredient: it works well in healthy dishes, yet is equally excellent in baked goods. It lends baked items—muffins, cakes, and loaves—a delicate, moist crumb. Because zucchini has a mild taste, it pairs beautifully with chocolate and warming spices like cinnamon.
Chocolate chip zucchini bread is an easy, reliable quick bread that showcases zucchini at its best.
Chocolate Chip Zucchini Bread Recipe
Quick breads are a favorite because they come together fast and require minimal equipment. This zucchini loaf is no exception.
The loaf stays moist thanks to oil, two eggs, a bit of sour cream (or full-fat Greek yogurt), and the grated zucchini. Avoid adding too much oil, which can make the bread greasy, and be careful not to add too much flour, which dries it out—measure accurately for the best texture.
When grating zucchini, use the fine side of the grater (the same side you’d use for lemon zest or parmesan). Press the grated zucchini in a paper towel to remove excess water. It should be damp, not dripping, so it contributes moisture without thinning the batter.
Is peeling necessary? No—simply trim the ends and grate the zucchini with the skin on for convenience and color.
This recipe comes together without a mixer—just bowls and a spatula.
- Whisk together the dry ingredients: flour, baking soda, baking powder, cinnamon, and salt.
- In a separate bowl, whisk the oil, white and brown sugars, eggs, and vanilla.
- Stir the sour cream into the wet mixture.
- Gently fold the dry ingredients into the wet ingredients until just combined.
- Fold in the grated zucchini and chocolate chips.
Bake the loaf for about 50 to 60 minutes. If the top begins to brown before the center is set, tent it with aluminum foil and continue baking. A light-colored loaf pan helps prevent dark edges and overbrowning.
If your loaf doesn’t rise and form a domed top, common causes include:
- Underbaking—bake until a toothpick comes out clean.
- Batter that is too thin—pat the zucchini dry and, if needed, add a tablespoon or two of flour to thicken the batter.
- Inactive leavening—check that your baking powder and baking soda are fresh.
This chocolate chip zucchini bread is addictive and perfect for breakfast, brunch, or a snack. Serve it plain or spread with butter—the flavors are delicious either way.
For more zucchini baking ideas, explore variations like zucchini banana bread, double chocolate zucchini cake, or zucchini cupcakes with cream cheese frosting.
Chocolate Chip Zucchini Bread
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Ingredients
- 2 cups all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup vegetable oil, (or canola)
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup sour cream, (or full-fat Greek yogurt)
- 1 cup finely grated zucchini
- 1 cup chocolate chips
Instructions
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Preheat the oven to 325°F. Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
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In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt.
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In a separate bowl, whisk the oil, white sugar, brown sugar, eggs, and vanilla until combined.
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Stir the sour cream into the wet ingredients.
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Gently fold the flour mixture into the wet ingredients with a rubber spatula or wooden spoon until just combined.
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Pat the grated zucchini dry with a paper or clean tea towel to remove excess water.
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Fold the zucchini and chocolate chips into the batter.
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Pour the batter into the prepared pan and bake 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with foil and continue baking.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days. Wrap tightly and freeze for up to 2 months; thaw in the refrigerator.
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