Zucchini takes a turn on the sweet side with this extra-moist recipe for Chocolate Chip Zucchini Bread.

One loaf of Zucchini Chocolate Chip Bread sliced next to another loaf in a parchment paper-lined bread pan

I am a big supporter of the culinary craze that is zucchini noodles. But there are times when summer’s most abundant bounty calls for something far more carbolicious. And cue the Chocolate Chip Zucchini Bread!

Grated zucchini pile next to box grater and zucchini

Step away from the spiralizer while you imagine this: Freshly grated zucchini folded into a flavor-packed quickbread batter studded with chocolate chips.

Clear bowl containing zucchini bread batter, grated zucchini and chocolate chips

The result is extra-moist zucchini bread perfect for slicing and serving for breakfast, dessert or any meal in between.

Two bread pans lined with parchment paper and filled with bread batter

Best of all, this quick and easy recipe makes not one, but two super-moist loves of zucchini bread. So that means there’s one for you and one to give to the kind soul who baked them. What’s that? That person is also you? Oh. How convenient.

Two loaves of the best Chocolate Chip Zucchini Bread

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Chocolate Chip Zucchini Bread

Zucchini takes a turn on the sweet side with this extra-moist recipe for Chocolate Chip Zucchini Bread.
4.8 from 89 votes
One loaf of Zucchini Chocolate Chip Bread sliced next to another loaf in a parchment paper-lined bread pan
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Servings 16 servings


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


  • Preheat the oven to 350ºF. Line two 9x5-inch loaf pans with parchment paper then grease the parchment paper with cooking spray.
  • In a large bowl, sift together the flour, salt, baking powder, baking soda, cinnamon and nutmeg.
  • In a separate large bowl, whisk together the eggs, vegetable oil, sugar and vanilla extract until light and fluffy, about 2 minutes. Fold the dry ingredients into the wet ingredients just until combined. (The batter will be very thick.) Fold in the grated zucchini and chocolate chips.
  • Divide the batter evenly between the two prepared pans and bake for 45 to 50 minutes until a toothpick inserted comes out clean. Remove the loaves from the oven and allow them to cool for 20 minutes in the pans then transfer them a cooling rack to cool completely. Slice and serve.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


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Recipe adapted from AllRecipes.com.

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Calories: 293kcal, Carbohydrates: 51g, Protein: 4g, Fat: 7g, Saturated Fat: 4g, Cholesterol: 31mg, Sodium: 229mg, Potassium: 181mg, Fiber: 2g, Sugar: 30g, Vitamin A: 85IU, Vitamin C: 2.8mg, Calcium: 33mg, Iron: 2.2mg

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  1. 4 stars
    Good bread, rose nicely except for being rather short loaves. Recipe was well written and easy to follow. I made the following changes: 2/3 C dark brown sugar (love the flavor), 1-1/3 C white sugar, and added 1 C chopped walnuts. All else was per the recipe. Froze beautifully.

    Kelly: I am wondering about increasing the recipe by 33% to get taller breads but it might be hard to mix it all in. Do you think it would get taller if one more egg was added? Any other ideas to get taller breads?

    1. Hi Louise! Quickbreads are generally very dense so they will not rise. They are more of loaf-style than cake, so you won’t get the height.

  2. Just wondering if you can recommend alternative flour options that will work? Spelt? Almond? Coconut? Etc?
    Thank you! Look forward to making this :)

    1. Hi Viviane! I’ve never tried this recipe with an all-purpose flour substitute so I’m not certain what a suitable alternative would be. Let me know if you give any a try. :)

  3. 5 stars
    So good!!!! I’ve been making this recipe for a couple years now, at least once a month. My little ones devour it!! I do cut the sugar to one cup, all brown sugar and sprinkle a little over the top before popping in the oven. Also, I found we didn’t need more than a cup of chocolate chips. And I double the cinnamon and nutmeg because I love those flavors. I bake the whole thing in a 9×13 glass pan instead and bake for 40 minutes and it’s great every time!

  4. 5 stars
    The best chocolate chip zucchini bread.
    Very moist, and my little ones did not even know there was zucchini in it. I will definitely be making this recipe again.

  5. 5 stars
    This is my new go to zucchini bread recipe. I’ve already made it several times this season – my family loves it!

  6. 5 stars
    awesome, i swapped the flour for a gluten-free blend, worked perfectly. this is my new go-to zucchini bread recipe!

  7. 5 stars
    Just delicious! So moist! The prep is easy. My zucchini seemed pretty wet, so I let them drain while I prepared the rest of the batter. Absolutely will make this bread again!

  8. I will trying this today sounds delicious. I was wondering if it can be placed in freezer for later. I have a few rather large zucchinis I want to use up. Kids love bread.

  9. 5 stars
    It is in the oven now and based on the taste of the batter! It is going to be fantastic. I did add a couple of tablespoons of cocoa powder as one is for a friend who is a chocolate fiend. :) I can’t wait !!

    1. A friend of mine gave me a zucchini from her garden. She was tired of cooked and fried. This bread is amazing! I gave her the 2nd loaf.

  10. 5 stars
    I love this recipe! My grandsons ask me to make these for them constantly. Today I’m making muffins with this and I added Hershey kisses to the batter

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