Okay, so let’s talk about a little kitchen magic. You know, the kind where you sneak in veggies and nobody’s the wiser? That’s exactly what happens with my absolute favorite chocolate chip zucchini bread! Seriously, this isn’t just *any* zucchini bread. This is the kind that disappears from the counter faster than you can say “more please.” It’s unbelievably moist, packed with those little pockets of melty chocolate, and so, so easy to whip up.

I first stumbled upon a version of this recipe years ago when my garden went absolutely bonkers with zucchini (a problem I’m secretly thrilled about!). I needed a way to use it all up, and let me tell you, turning it into sweet, tender bread with chocolate chips was a game-changer. It quickly became a family favorite, and now I make it year-round, even when I have to buy the zucchini!

Why You’ll Love This Chocolate Chip Zucchini Bread

Okay, but why *this* chocolate chip zucchini bread? Because it’s seriously the best, and here’s the lowdown on why it’ll become your new go-to:

Unbelievably Moist: Thanks to all that lovely zucchini (our little secret!), this bread stays incredibly tender and moist for days. No dry crumb here!
Super Easy to Make: Seriously, if you can stir, you can make this bread. No fancy equipment or techniques needed.
Sneak in Those Veggies: It’s the perfect way to use up that garden surplus or just get a little extra green goodness into your life (and your kids’!).
Pure Comfort Food: Chocolate chips + warm spices + tender bread? It’s a winning combination that everyone adores.
Simple Ingredients: You probably have most of these staples in your pantry right now!

Trust me, once you try a slice, you’ll understand the hype!

Gathering Your Ingredients for Chocolate Chip Zucchini Bread

Alright, let’s get down to business and round up everything we need for this amazing chocolate chip zucchini bread. The beauty of this recipe is it uses pretty standard stuff you likely have on hand, especially if you’re like me and tend to hoard baking supplies!

Here’s what you’ll be grabbing:

Grated Zucchini: You’ll need 2 cups. Make sure you grate it fine or medium, whatever you prefer, but we’ll talk about squeezing some water out later!
Large Eggs: Three of them. They bring everything together!
Vegetable Oil: 1 cup. This is key for that incredible moisture.
Granulated Sugar: 1 ¾ cups. Just the right amount of sweetness.
Vanilla Extract: 2 teaspoons. Don’t skip this – it adds so much flavor.
All-Purpose Flour: 3 cups. The backbone of our bread!
Baking Soda: 1 teaspoon. Helps it rise beautifully.
Baking Powder: ½ teaspoon. A little extra lift!
Ground Cinnamon: 1 teaspoon. This spice is a must with zucchini and chocolate.
Salt: ½ teaspoon. Balances all that sweetness.
Chocolate Chips: 1 cup. The stars of the show! Use semi-sweet, milk, or even dark – your call!

Getting these measured out before you start makes the whole process so smooth. Trust me on this one!

Essential Equipment for Making Chocolate Chip Zucchini Bread

You don’t need a super fancy kitchen for this, which is part of why I love it! Here’s the basic gear you’ll need to get your chocolate chip zucchini bread baking:

Mixing Bowls: You’ll need a couple – one for wet ingredients, one for dry.
Whisk: For getting those dry ingredients all nice and combined.
Measuring Cups and Spoons: Gotta be accurate for baking!
Loaf Pans: Two 9×5 inch ones are perfect for this recipe.
Wire Rack: For cooling the loaves properly after baking.
Wooden Skewer (or toothpick): Your trusty tool for checking if it’s done!

That’s pretty much it! Simple, right?

How to Prepare Your Delicious Chocolate Chip Zucchini Bread

Okay, now for the fun part – actually making this glorious chocolate chip zucchini bread! Don’t be intimidated at all, it’s genuinely straightforward. Just follow these simple steps, and you’ll have two beautiful loaves ready to go.

First things first, let’s get the oven ready. You want it preheated to 325°F (that’s 160°C if you’re in Celsius land). While that’s heating up, grab your two 9×5 inch loaf pans. I like to grease mine really well, usually with butter or baking spray, and then give them a light dusting of flour. This helps make sure those loaves slide right out later – nobody wants a stuck loaf!

Step-by-Step Guide to Perfect Chocolate Chip Zucchini Bread

Alright, here’s how we bring it all together:

Prep the wet ingredients: Get a nice big bowl. Toss in your grated zucchini (remember that note about squeezing out extra water? Do that now if your zucchini is super wet!), the three large eggs, the cup of vegetable oil, that 1 ¾ cups of granulated sugar, and the vanilla extract. Give it all a good mix with a spoon or a whisk until everything looks happy and combined.
Whisk the dry ingredients: In a separate, medium-sized bowl, whisk together your 3 cups of all-purpose flour, the baking soda, baking powder, cinnamon, and salt. Whisking helps distribute the leavening and spices evenly, which means a better bake!
Combine wet and dry: Now, gradually add the dry ingredients to the wet ingredients. I usually do this in about three additions. Mix *just* until everything is combined. You’ll probably see a few streaks of flour still – that’s totally okay! Seriously, do NOT overmix. Overmixing makes for tough bread, and we want tender, moist bread.
Fold in the chocolate chips: This is my favorite part! Gently fold in your cup of chocolate chips using a spatula or a spoon. You want them distributed throughout the batter.
Fill the pans: Divide the batter as evenly as you can between your two prepared loaf pans. Smooth the tops a little if you like.
Bake! Pop those pans into your preheated oven. They’ll need about 50-60 minutes. The best way to check if they’re done is to stick a wooden skewer or a toothpick into the center of the loaf. If it comes out clean (maybe with a few moist crumbs, but no wet batter), they’re ready!
Cooling time: Let the bread cool in the pans for about 10 minutes before carefully turning them out onto a wire rack to cool completely. Trying to slice hot zucchini bread is a crumbly mess, so patience is key here!

And that’s it! You’ve just made two loaves of amazing chocolate chip zucchini bread. Your kitchen is probably smelling incredible right now!

Tips for Baking the Best Chocolate Chip Zucchini Bread

Okay, so you’ve got the steps down, but sometimes those little extra tips make all the difference between good bread and *amazing* bread. Here are a few things I always keep in mind when I’m whipping up my chocolate chip zucchini bread:

Don’t Overmix: I know I said it before, but it’s worth repeating! Once you add the dry ingredients, mix *just* until they’re incorporated. A few flour streaks are fine. Overmixing develops gluten and makes your bread tough, and we want that lovely tender crumb!
Squeeze That Zucchini: This is a big one! Zucchini holds a lot of water. After you grate it, give it a good squeeze in paper towels or a clean kitchen towel to get some of that excess moisture out. Too much water can make your bread dense or gummy.
Trust the Skewer: While baking times are a good guide, ovens can vary. Always use that wooden skewer or toothpick to check for doneness right in the center of the loaf. Clean skewer = ready bread!
Cool Completely: I know it’s tempting to slice into a warm loaf, especially with those melty chocolate chips, but letting it cool fully on a wire rack is important. It helps the bread set properly and prevents it from getting gummy or falling apart when you slice it.

Follow these little pointers, and you’re pretty much guaranteed a perfect batch every time!

Variations and Serving Suggestions for Chocolate Chip Zucchini Bread

One of the fun things about this chocolate chip zucchini bread is how easy it is to tweak! If you’re feeling adventurous or just want to mix things up, here are a few ideas:

Switch up the chips: Don’t feel stuck with semi-sweet! Try milk chocolate, dark chocolate, white chocolate chips, or even a mix!
Add nuts: Chopped walnuts or pecans are a classic addition and give a nice crunch. About a cup folded in with the chocolate chips works great.
Spice it up: A pinch of nutmeg or a tiny bit of ground cloves can add another layer of warmth to the spice blend.

And serving? Oh, the possibilities! This bread is honestly amazing all on its own, especially when it’s still a little warm and the chips are gooey. But I also love it slathered with some good butter, or for a real treat, a smear of cream cheese. It’s perfect with your morning coffee or as an afternoon snack!

Frequently Asked Questions About Chocolate Chip Zucchini Bread

Okay, so you might have a few questions popping up as you get ready to make this delicious chocolate chip zucchini bread. That’s totally normal! Here are some of the things people often ask me:

Can I Store My Chocolate Chip Zucchini Bread?

Absolutely! This bread stores really well, which is great because you get two loaves. Once it’s completely cooled, wrap it tightly in plastic wrap or aluminum foil. You can keep it at room temperature for up to 3 days. If you want it to last longer, pop it in the fridge for up to a week. It’s still super moist!

Can I Use Frozen Zucchini for This Recipe?

Yes, you can! If you froze some of your garden bounty, just make sure you thaw it completely and then squeeze out as much liquid as humanly possible. Frozen zucchini tends to hold even more water than fresh, so really give it a good squeeze. Using frozen zucchini is a great way to enjoy this quick bread year-round!

Got more questions? Don’t hesitate to ask in the comments!

Estimated Nutritional Information

Now, I’m a home cook, not a nutritionist, but I know some of you like to have an idea of what you’re enjoying! Based on the ingredients in this chocolate chip zucchini bread recipe and dividing it into 24 slices (12 per loaf), here’s a rough estimate of the nutritional breakdown per slice:

Serving Size: 1 slice
Calories: Around 350
Sugar: About 30g
Sodium: Roughly 200mg
Fat: Approximately 18g
Saturated Fat: About 5g
Unsaturated Fat: Around 10g
Trans Fat: 0g (yay!)
Carbohydrates: Roughly 45g
Fiber: About 2g
Protein: Approximately 4g
Cholesterol: Around 35mg

Keep in mind this is just an estimate! Things like the exact size of your zucchini, the brand of chocolate chips you use, or how you slice the bread can change these numbers a bit. But it gives you a general idea!

Share Your Chocolate Chip Zucchini Bread Success!

Alright, you’ve made it! Your kitchen is probably smelling absolutely divine right now. I would *love* to hear how your chocolate chip zucchini bread turned out! Did you add nuts? Did you sneak a warm slice right away (I won’t tell!)? Leave a comment below and let me know! You can also rate the recipe, and if you snap a pic, tag me on social media so I can see your beautiful loaves!

Chocolate Chip Zucchini Bread: 2 Loaves of Pure Joy

Author: memorecipes.com
Total Time: 80 minutes
Yield: 2 loaves 1x

Print Recipe

Description

Moist and delicious chocolate chip zucchini bread.

Ingredients

Scale

2 cups grated zucchini
3 large eggs
1 cup vegetable oil
1 3/4 cups granulated sugar
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup chocolate chips

Instructions

Preheat oven to 325°F (160°C). Grease and flour two 9×5 inch loaf pans.
In a large bowl, combine grated zucchini, eggs, oil, sugar, and vanilla extract. Mix well.
In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fold in the chocolate chips.
Divide the batter evenly between the prepared loaf pans.
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the bread cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Notes

Squeeze excess moisture from the grated zucchini before adding to the batter.
You can substitute mini chocolate chips for regular ones.
Store cooled bread tightly wrapped at room temperature for up to 3 days or in the refrigerator for up to a week.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 30g
Sodium: 200mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 4g
Cholesterol: 35mg

Keywords: zucchini bread, chocolate chip bread, quick bread, dessert bread