You’re not here for just any zucchini bread. You’re here for the moistest, richest, chocolate-studded loaf that turns humble vegetables into bakery-level indulgence. Welcome to your new favorite: Chocolate Chip Zucchini Bread that’s foolproof, flavor-packed, and ridiculously satisfying.
I’m Chef Greg, and after testing dozens of quick breads in my professional kitchen, I’ve crafted a version that hits every mark. It’s tender with just the right crumb, sweet without being cloying, and perfectly balanced with deep chocolate notes in every slice. Zucchini brings unbeatable moisture without turning the loaf soggy or heavy, while the melty chocolate chips add that irresistible touch of dessert-like decadence.
But what really sets this recipe apart is its reliability. Whether you’re baking it for the first time or the fiftieth, the result is consistent. No sinking middles. No gummy centers. No dry disappointment. Just a perfectly golden loaf that fills your kitchen with the smell of comfort.
In this master guide, I’m giving you more than just a recipe. You’ll get expert baking tips, answers to common questions, creative variations, and the science behind what makes this bread work so beautifully. If you’re ready to elevate your zucchini game and impress every taste tester in your life, this is the recipe you’ve been waiting for.
Let’s bake something unforgettable.
Table of Contents
Why You’ll Love This Recipe “Chocolate Chip Zucchini Bread”
This Chocolate Chip Zucchini Bread isn’t just a sneaky way to use up summer squash. It’s a standout recipe that delivers rich flavor, perfect texture, and a touch of indulgence in every bite. Here’s why it’s guaranteed to become a staple in your kitchen:
- Moist and tender with a soft crumb that never turns dry
- Loaded with chocolate chips for melty, gooey goodness throughout
- Simple pantry-friendly ingredients you probably already have
- Great way to use up extra zucchini without anyone noticing
- Bakes up beautifully in one bowl with minimal prep
- Kid-friendly and perfect for lunchboxes, snacks, or brunch
- Freezes like a dream for make-ahead convenience
What really makes this recipe shine is the balance. The zucchini brings natural moisture without tasting “vegetable-y”, while the light tang of sour cream adds richness and depth. The batter is forgiving, and the finished loaf slices cleanly without falling apart.
Whether you’re making it for family breakfast, gifting it to a neighbor, or just sneaking slices straight from the cooling rack, this zucchini bread always hits the mark. It’s cozy, satisfying, and sure to impress anyone who tries it.
Chocolate Chip Zucchini Bread
Ingredients
Equipment
Method
- Preheat oven to 350°F and line a 9×5 loaf pan with parchment paper.
- Grate zucchini, measure 1 1/2 cups, and squeeze out excess moisture using a clean towel.
- In a bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, whisk melted butter with both sugars until smooth. Add sour cream, eggs, vanilla, and zucchini. Mix well.
- Fold dry ingredients into wet ingredients with a rubber spatula until just combined.
- Gently fold in chocolate chips. Do not overmix.
- Pour batter into the loaf pan. Top with extra chocolate chips.
- Bake for 60–70 minutes until a toothpick inserted in the center comes out clean or with moist crumbs.
- Cool in the pan on a wire rack for 30–40 minutes before removing. Sprinkle with sea salt, slice, and serve.
Notes
Tasty ideas you’ll fall in love with
or go to my Pinterest.
Ingredients Needed for Chocolate Chip Zucchini Bread
Here’s everything you’ll need to make this ultra-moist, chocolate-studded zucchini bread. I’ve grouped the ingredients for clarity and added a few chef notes to make prep easier and results more consistent.
Produce
- 1 1/2 cups finely grated zucchini (about 1 1/2 medium zucchini), excess moisture squeezed out
Dry Ingredients for Chocolate Chip Zucchini Bread
- 2 cups all-purpose flour (264g), spooned and leveled for accuracy
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
Wet Ingredients
- 1/2 cup unsalted butter, melted and cooled slightly
- 1/3 cup sour cream (full-fat preferred for best texture)
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
Sweeteners
- 1/2 cup granulated sugar (100g)
- 1/2 cup packed light brown sugar (100g) for deeper flavor
Mix-Ins and Finishing Touches
- 1 1/2 cups dark chocolate chips, plus extra for topping
- Flaky sea salt (optional, for a gourmet finish on top)
Chef Tip: Use dark chocolate chips for a rich, bittersweet contrast to the sweet loaf. If you prefer milk or semi-sweet, feel free to substitute.
How to Make Chocolate Chip Zucchini Bread
Follow these simple steps to bake a loaf that’s moist, chocolate-packed, and foolproof every time.
1. Prep your oven and pan
Start by preheating your oven to 350°F (175°C). Lightly grease a 9×5 inch loaf pan and line it with parchment paper. This ensures easy removal and a clean shape.
2. Grate and prep the zucchini
Using the fine holes of a box grater, shred the zucchini. Measure out 1 1/2 packed cups. Place the grated zucchini in a clean kitchen towel or cheesecloth and wring out the excess water over the sink. Removing the extra liquid prevents soggy bread.
3. Mix dry ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set this aside — mixing dry ingredients separately helps distribute leavening evenly.
4. Combine wet ingredients
In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the sour cream, eggs, and vanilla extract. Whisk again until fully incorporated. Stir in the squeezed zucchini.
5. Add dry to wet
Gently fold the dry ingredients into the wet mixture using a rubber spatula. Mix just until most of the flour disappears. Avoid overmixing — this can lead to dense, chewy bread.
6. Fold in the chocolate chips
When only a few streaks of flour remain, add in the chocolate chips. Gently fold the batter until evenly mixed and no dry spots remain.
7. Fill the loaf pan and top
Pour the batter into your prepared loaf pan. Smooth the top with a spatula and sprinkle a few extra chocolate chips over the surface for a bakery-style finish.
8. Bake
Place the pan in the center of your oven and bake for 60 to 70 minutes. The bread is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
9. Cool properly
Transfer the pan to a cooling rack and let the bread cool for 30 to 40 minutes before removing. This helps the structure set and makes slicing easier.
10. Add a finishing touch
For an extra pop of flavor, sprinkle flaky sea salt over the top just before serving. Slice and enjoy warm, room temp, or lightly toasted.
Serving and Storage Tips for Chocolate Chip Zucchini Bread
Serving Suggestions for Chocolate Chip Zucchini Bread
This Chocolate Chip Zucchini Bread shines any time of day. Try these delicious ways to enjoy it:
- Serve warm with a pat of butter or a smear of cream cheese
- Pair with coffee or tea for a cozy breakfast or afternoon treat
- Top with a scoop of vanilla ice cream for a dessert-style twist
- Cut into thick slices and toast lightly for a warm, melty snack
For special occasions, dust the top with powdered sugar or drizzle with melted chocolate for an elegant touch.
Storage Tips for Chocolate Chip Zucchini Bread
Keep your loaf moist and fresh with these storage methods:
- At Room Temperature: Wrap the completely cooled loaf in plastic wrap or store it in an airtight container. It stays fresh for up to 3 days.
- In the Fridge: For longer storage (up to 1 week), refrigerate in a sealed container. Warm slices slightly before serving to restore softness.
- Freezing: This bread freezes beautifully. Wrap the whole loaf or individual slices tightly in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature or reheat gently in the microwave or toaster oven.
Chef’s Note: Always let the bread cool fully before wrapping to prevent condensation, which can lead to sogginess. If freezing, separate slices with parchment paper so they’re easy to grab and go.
Helpful Notes for Chocolate Chip Zucchini Bread
- Don’t skip squeezing the zucchini
Even though zucchini adds essential moisture, too much water can weigh down the loaf. After grating, wring it out thoroughly using a clean towel or cheesecloth until it no longer drips. - Room temperature eggs mix better
Cold eggs can cause the batter to separate slightly. For best results, let your eggs sit at room temperature for 15–20 minutes before mixing. - Don’t overmix
Stirring the batter too much once you add the dry ingredients can develop gluten, making the bread dense instead of tender. Mix just until combined. - Melted butter vs. oil
This recipe uses melted butter for a rich, full flavor. However, if you’re after an ultra-moist crumb, you can swap it for a neutral oil like vegetable or canola in the same amount. - Customize the mix-ins
Dark chocolate chips add bold contrast, but you can also try:- Semi-sweet or milk chocolate chips
- Chopped walnuts or pecans
- A sprinkle of cinnamon or nutmeg for spice
- A swirl of peanut butter or cream cheese in the batter before baking
- Mini loaves or muffins
This recipe adapts well to smaller pans. For muffins, bake at 350°F for 18–22 minutes. For mini loaves, reduce baking time to 35–45 minutes, checking doneness with a toothpick. - Make it healthier
Swap half the all-purpose flour with whole wheat flour and reduce the sugar slightly. You can also replace half the butter with unsweetened applesauce to cut back on fat.
Conclusion for Chocolate Chip Zucchini Bread
When it comes to quick breads, few recipes check as many boxes as this Chocolate Chip Zucchini Bread. It’s incredibly moist, easy to make, and packed with rich chocolate flavor in every slice. Whether you’re a seasoned baker or just starting out, this foolproof loaf delivers satisfying results without the stress. No more worrying about dry texture, collapsed centers, or bland flavor. This is the kind of recipe you’ll come back to again and again.
What makes it truly special is how it combines wholesome ingredients with indulgent taste. You get all the goodness of zucchini without any overpowering vegetable flavor, and the chocolate chips create little pockets of melty magic. It’s that ideal balance between comfort food and an impressive homemade treat.
Perfect for breakfast, a midday snack, or a cozy dessert, this zucchini bread is sure to be a hit with kids and adults alike. Plus, with all the helpful tips, smart substitutions, and expert tricks included, you’ve got everything you need to make it just right—every time.
If you tried this recipe, I’d love to hear how it turned out.
Leave a comment and a star rating below to let others know what you thought. Your feedback helps others feel confident trying it too!
Snap a photo and share it on Pinterest or Facebook—tag me so I can see your beautiful creation. And don’t forget to save this recipe so you can bake it again whenever the craving strikes.
What twist did you try?
Did you use different chocolate chips? Add walnuts? Turn it into muffins? Share your version in the comments—I’m always inspired by your creative spins.
Frequently Asked Questions (FAQ) for Chocolate Chip Zucchini Bread
Why does my zucchini bread crack on top?
Cracking on the top is completely normal and often a sign of good rise. As the batter expands in the oven, the surface dries first while the inside continues to rise, creating a natural crack. It’s purely cosmetic and doesn’t affect taste or texture.
Is zucchini bread good with chocolate chips?
Absolutely. The mild flavor of zucchini pairs perfectly with rich chocolate chips, adding sweetness and texture to every bite. Dark chocolate adds depth, while milk chocolate brings a sweeter, creamier contrast.
How do you know if zucchini bread is done?
The best way to check doneness is to insert a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs, it’s ready. The top should also be golden brown and slightly firm to the touch.
How long can zucchini bread sit out?
Zucchini bread can safely sit at room temperature for up to 3 days if wrapped tightly in plastic wrap or stored in an airtight container. After that, it’s best to refrigerate or freeze to maintain freshness.
What causes bread to crack?
Cracks can form due to rapid rising in the oven or an imbalance in batter moisture and oven temperature. It’s usually not a sign of a problem but rather a common outcome in quick breads, especially those with a thick batter.
Why did my zucchini bread not rise?
If your bread didn’t rise, it could be due to expired baking soda or powder, overmixing the batter, or underbaking. Be sure your leavening agents are fresh and that you mix the batter gently to avoid deflating it before baking.