Chocolate chip zucchini bread is a soft, moist quick bread loaded with semisweet chocolate chips. Cinnamon and a touch of ginger baked into a tender loaf that stays moist for days.
This is the zucchini bread I make when the garden is overflowing. No one ever guesses there is a vegetable in it.
Why This Chocolate Chip Zucchini Bread Works
Do not squeeze the zucchini. The moisture is what keeps this bread tender. Wring it out and the bread bakes dry. Grate it fine so it melts into the batter. The only thing anyone will find is chocolate chips.
Oil instead of butter. Butter adds flavor but oil holds moisture longer. This bread tastes better on day two.
Cinnamon and a little ginger. Just enough ginger to warm things up without tasting like a gingerbread loaf. It plays off the chocolate.
Chocolate chips go in the batter and on top. The ones inside melt into soft pockets. The ones on top get shiny. Two textures from the same bag.
How to Make Chocolate Chip Zucchini Bread
- Preheat the oven to 350°F. Line a 9x5 loaf pan with parchment paper, leaving overhang on the sides.
- Grate the zucchini on the fine side of a box grater until you have 2 cups. Do not squeeze out the water. Set aside.
- In a large bowl, whisk together the flour, cinnamon, ginger, baking soda, and salt.
- In a medium bowl, whisk together the vegetable oil, sugar, eggs, and vanilla until smooth. Stir in the grated zucchini.
- Add the wet mixture to the dry ingredients. Stir until just combined. Do not overmix.
- Fold in 1 ¾ cups of the chocolate chips. Reserve the remaining ¼ cup.
- Spoon the batter into the prepared loaf pan. Scatter the reserved chocolate chips across the top.
- Bake for 60 to 65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly, loosely tent with foil during the last 15 minutes.
- Cool in the pan for 10 minutes. Lift the loaf out by the parchment and transfer to a wire rack. Cool completely before slicing.
Quick Tips
- Do not squeeze the zucchini. The moisture keeps it tender.
- Grate it fine so it disappears into the batter.
- Do not overmix or the bread turns tough.
- Tent with foil if the top browns too fast.
- Cool completely before slicing or it crumbles.
Make Ahead and Storage
Store in an airtight container at room temperature for up to three days. Wrap individual slices in plastic wrap so they stay moist.
Freeze the whole loaf wrapped in plastic wrap and foil for up to two months. Thaw on the counter overnight.
More Zucchini Recipes
Try my chocolate zucchini bars for a rich chocolate twist. My banana zucchini bread combines two favorites into one loaf.
📖 Recipe
Chocolate Chip Zucchini Bread
Equipment
Ingredients
- 1 ¾ cups all-purpose flour
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground ginger
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- ½ cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- 2 cups grated zucchini - about 1 medium
- 1 cup semisweet chocolate chips - ¼ cup reserved for top
Instructions
- Preheat the oven to 350°F. Line a 9x5 loaf pan with parchment paper, leaving overhang on the sides.
- Grate the zucchini on the fine side of a box grater until you have 2 cups. Do not squeeze out the water. Set aside.
- In a large bowl, whisk together the flour, cinnamon, ginger, baking soda, and salt.
- In a medium bowl, whisk together the vegetable oil, sugar, eggs, and vanilla until smooth. Stir in the grated zucchini.
- Add the wet mixture to the dry ingredients. Stir until just combined. Do not overmix.
- Fold in 1 cup of the chocolate chips. Reserve the remaining ¼ cup.
- Spoon the batter into the prepared loaf pan. Scatter the reserved chocolate chips across the top.
- Bake for 60 to 65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool in the pan for 10 minutes. Lift the loaf out by the parchment and transfer to a wire rack. Cool completely before slicing.
Notes
- Do not squeeze the zucchini. The moisture keeps the bread tender.
- Do not overmix. Stir until just combined.
- Tent with foil if the top browns too fast.
- Cool completely before slicing or the loaf will crumble.
- Store in an airtight container at room temperature. Freezes for up to 2 months.
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Mama Needs Cake
Tried this recipe?
Let us know how it was!Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
