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Chocolate Chip Zucchini Bread

Take your zucchini bread to the next level by adding a delicious helping of chocolate chips! Filled with nutmeg, cinnamon and chocolate, this Chocolate Chip Zucchini Bread is a perfect way to sneak some veggies into a treat!

Slices of chocolate chip zucchini bread on a cutting board with chocolate chips and zucchini slices.

Zucchini Bread is the perfect breakfast food or afternoon snack. It’s sweet, delicious, moist and stuffed with veggies you don’t even notice. 

While zucchini bread is delicious all on its own, there is one surefire way to take it to the next level and turn it from a simple snack to a mouthwatering treat. Chocolate.

Chocolate chips compliment the flavors of zucchini bread perfectly. Cinnamon, nutmeg, and chocolate. What could be better?

Why Make This Recipe

  1. Easy Snack: Zucchini Bread is perfect for any time of day. It’s a delicious breakfast pastry or a tasty afternoon treat and it’s easy to make and bake.
  2. Filled with Veggies: Zucchini bread requires a good helping of zucchini which is usually easy to find during summer months. 
  3. Crowd Pleaser: Even those who don’t like zucchini will love zucchini bread. The zucchini locks in moisture and binds the ingredients but it has a subtle flavor that is hidden by cinnamon and chocolate. It’s very similar to Banana Bread

Ingredients for Zucchini Bread

Ingredients shown are used to prepare chocolate chip zucchini bread.
  1. All Purpose Flour: If you need gluten free you can substitute 1:1 Gluten Free flour. 
  2. Granulated Sugar 
  3. Spices: Cinnamon, nutmeg, and salt
  4. Eggs: Allow your eggs to come to room temperature before using in your mixture.
  5. Grated Zucchini: You will need 2-4 zucchini depending on the size of the zucchini. I do recommend measuring your grated zucchini as the size of zucchini can vary greatly! Grate it finely to help it blend seamlessly into the batter. You do not need to squeeze the moisture out of your zucchini, but you may want to if the zucchini you are using is extra large and watery.
  6. Vegetable Oil 
  7. Baking Soda
  8. Lemon Juice: Lemon juice helps balance out and enhance the flavors. 
  9. Chocolate Chips: You can use whatever brand of chocolate chips you prefer. I don’t recommend using chunks of chocolate for this recipe.

Tools

  1. Grater or Food Processor: I like to use a grater attachment on my food processor to grate all the zucchini quickly and consistently, but zucchini is very easy to grate by hand as well. If you want to grate it by hand, you can use the small side of a cheese grater.
  2. Two 9×5 Bread Pans

How to Make This Recipe

Step One: Mix the Dry Ingredients

Dry ingredients in a mixing bowl for preparing chocolate chip zucchini bread.

Preheat the oven to 350 degrees Fahrenheit.

Combine the flour, granulated sugar, baking soda, salt, cinnamon, and nutmeg in a large mixing bowl.

Step Two: Mix the Wet Ingredients

Grated zucchini added to bread batter in a mixing bowl.

In a separate mixing bowl, combine the wet ingredients: eggs, zucchini, vegetable oil, and lemon juice.

Step Three: Combine and Bake

Zucchini bread batter in a mixing bowl.

Use a hand mixer to mix the wet ingredients into the dry until fully combined. Be careful not to over mix.

Use a wooden spoon to fold in the chocolate chips. 

Grease 2 (9”x5”x2”) glass loaf pans. Divide the batter evenly between the two loaf pans.

Bake in the preheated oven for 55 minutes or until a toothpick comes out clean. 

Cool on a cooling rack until room temperature, then turn the zucchini bread out of the pan. Serve and enjoy!  

Expert Tips

Fresh zucchini slices laying next to a freshly baked zucchini chocolate chip bread.
  • This recipe makes a zucchini bread that is perfectly moist, but if you prefer it a bit more dense try using 2 cups of zucchini with the water squeezed out and one cup of unsqueezed zucchini. The extra moisture creates a bread that is dense and delicious.
  • Be careful not to over mix your batter. This may cause your bread to become hard and chewy, rather than moist.
  • If you find that the top of your bread is cooking too quickly, you can cover the top loosely with foil to prevent it from burning while the interior continues to cook.
  • This bread tastes best when it has had some time to cool. It smells amazing coming out of the oven, but be patient and wait until it cools completely to serve it. Cooling the bread also gives the chocolate time to solidify which makes it easier to slice.

FAQs

Melted chocolate chips and zucchini baked into a thick slice of bread.
How to Store Zucchini Bread

Chocolate Chip Zucchini Bread keeps well at room temperature for up to five days. Store it in an airtight container or wrapped in plastic wrap or aluminum foil.

Zucchini bread also freezes very well. You can bake it, allow it to cool, wrap it in plastic wrap and then store it in the freezer for up to three months. 

I like to slice the bread and wrap the slices individually to make it easy to grab and go. Allow the bread to thaw at room temperature before enjoying.

How to Serve Chocolate Chip Zucchini Bread

Zucchini bread makes a great breakfast pastry or snack. Enjoy it all by itself or with butter and fresh fruit.

Why is my Zucchini Bread Still Gooey in the Middle?

It’s easy to under-bake zucchini bread, especially with chocolate chips as the chocolate can often make it difficult to perform an accurate toothpick test.

If you find that your Chocolate Chip Zucchini Bread appears fully cooked on the outside but is still gooey on the inside, try covering the top with a piece of aluminum foil for the last 10-15 minutes of your baking time next time around. This will keep the top from getting too cooked while the inside continues to bake. 

If you already took your bread out of the oven, let it cool and then discovered the gooey interior, you can still try putting it back in the oven to cook a bit more. Preheat your oven to 350 degrees, cover the top of your bread with foil and place it back in the hot oven for an additional 10 to 20 minutes until a toothpick inserted into the center comes out clean.

Do I Need to Peel The Zucchini For Zucchini Bread?

Zucchini does not have a hard skin that needs to be peeled. You can grate the entire squash. The skin provides a lovely green color to the bread.

Did you enjoy this Chocolate Chip Zucchini Bread Recipe? If so, make sure to check out these recipes I picked out just for you: 

Thick slices of chocolate chip zucchini bread leaning against the rest of the loaf on a cutting board with slices of fresh zucchini next to it.

Chocolate Chip Zucchini Bread

Take your zucchini bread to the next level by adding a delicious helping of chocolate chips! Filled with nutmeg, cinnamon and chocolate, this Chocolate Chip Zucchini Bread is a perfect way to sneak some veggies into a treat!
5 from 1 vote
Print Pin Rate
Course: Dessert, Snack
Cuisine: American
Keyword: chocolate chip zucchini bread
Prep Time: 10 minutes
Cook Time: 55 minutes
Servings: 18
Calories: 184kcal

Equipment

  • Grater or Food Processor: I like to use a grater attachment on my food processor to grate all the zucchini quickly and consistently, but zucchini is very easy to grate by hand as well. If you want to grate it by hand, you can use the small side of a cheese grater.
  • 2 9×5 Bread Pans

Ingredients

  • 1 ½ cups all purpose flour, + 2 Tbsp
  • 1 cup granulated sugar
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • 2 large eggs
  • 3 cups zucchini, finely grated, about 2 zucchini
  • ½ cup vegetable oil
  • ½ tsp lemon juice
  • ¾ cup chocolate chips

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.
  • In a large bowl, combine the 1 1/2 cups flour, 1 cup granulated sugar, 1 tsp baking soda, 1/2 tsp salt, 1/2 tsp cinnamon, and 1/2 tsp nutmeg.
  • In a separate bowl, combine 2 eggs, 3 cups zucchini, 1/2 cup vegetable oil, and 1/2 tsp lemon juice.
  • Use an electric hand mixer to combine the wet ingredients into the dry until well combined.
  • Use a wooden spoon to add in 3/4 cup chocolate chips.
  • Grease a (9”x5”x2”) glass loaf pan and pour the batter into the oaf pan.
  • Bake in the preheated oven for 60-65 minutes or until a toothpick comes out clean.
  • Cool on a cooling rack until room temperature, then turn the zucchini bread out of the pan. Serve and enjoy!

Notes

Recipe copyright The Domestic Spoon. For educational and personal use only.
  • All Purpose Flour: If you need gluten free you can substitute 1:1 Gluten Free flour.
  • Granulated Sugar
  • Spices: Cinnamon, nutmeg, and salt
  • Eggs: Allow your eggs to come to room temperature before using in your mixture.
  • Grated Zucchini: You will need 2-4 zucchini depending on the size of the zucchini. I do recommend measuring your grated zucchini as the size of zucchini can vary greatly! Grate it finely to help it blend seamlessly into the batter. You do not need to squeeze the moisture out of your zucchini, but you may want to if the zucchini you are using is extra large and watery.
  • Vegetable Oil
  • Baking Soda
  • Lemon Juice: Lemon juice helps balance out and enhance the flavors.
  • Chocolate Chips: You can use whatever brand of chocolate chips you prefer. I don’t recommend using chunks of chocolate for this recipe.
  • This recipe makes a zucchini bread that is perfectly moist, but if you prefer it a bit more dense try using 2 cups of zucchini with the water squeezed out and one cup of unsqueezed zucchini.
  • The extra moisture creates a bread that is dense and delicious.
  • Be careful not to over mix your batter. This may cause your bread to become hard and chewy, rather than moist.
  • If you find that the top of your bread is cooking too quickly, you can cover the top loosely with foil to prevent it from burning while the interior continues to cook.
  • This bread tastes best when it has had some time to cool. It smells amazing coming out of the oven, but be patient and wait until it cools completely to serve it. Cooling the bread also gives the chocolate time to solidify which makes it easier to slice.

Nutrition

Serving: 1serving | Calories: 184kcal | Carbohydrates: 25g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 21mg | Sodium: 135mg | Potassium: 95mg | Fiber: 1g | Sugar: 16g | Vitamin A: 72IU | Vitamin C: 4mg | Calcium: 14mg | Iron: 1mg
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