Chocolate Chip Zucchini Bread

from 117 votes

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.
Author: Kelly Senyei
4.77 from 117 votes
One loaf of Zucchini Chocolate Chip Bread sliced next to another loaf in a parchment paper-lined bread pan
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
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 (See Kelly's Note)
  • 1 1/4 cups semisweet chocolate chips


  • Preheat the oven to 350ºF. Line two 9×5-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!

Kelly's Note:

  • Grate the zucchini on the small hole of a box grater. Measure out two cups then squeeze out as much moisture as possible from the zucchini, either using your hands or by placing it in a tea towel and wringing out the liquid.


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. 5 stars
    This is fantastic. I do substitute butter or ghi for the veggie oil. I also LOVE to use a big dark chocolate bar, broken into chunks. I adore making this recipe , not only for my family, but to give to others. Thank you for sharing your recipes with others!

  2. 4 stars
    I’m at high altitude (6000 ft) so added 2 Tbs of flour and reduced the baking soda and baking powder to 3/4 tsp.
    Baked for 60 minutes.

  3. 5 stars
    I’ve been using this recipe for years. I bulk bake them in the late summer to freeze and pull them out during the school year. My kids LOVE them. Muffins, loafs, minis.

    1. Hi Jennifer – I’ve never made this recipe in a mini loaf pan so I’m not sure of the exact bake time, but I’d start checking them around the 25-minute mark.

  4. 5 stars
    So good! This has become a favorite of my husbands and he asks me to make it weekly. Great for sharing with friends/family/neighbors.

  5. 2 stars
    I was disappointed to see this recipe didn’t work for me. I followed it exactly and it came out rather dry in my opinion. I only did 40 minutes, started checking at 35 min. I live in higher elevation so not sure if that contributed. Super bummed. Flavor is there but dry.

    1. Hi Paola – I’ve never experienced this bread being dry. I’m not a pro at high-altitude baking so I can’t say with certainty what happened to your bread. Sorry I can’t be of more help!

  6. 5 stars
    This is far and away the best zucchini bread I’ve ever made. I didn’t have enough veg oil so I used what I had (1.5 cups) and supplemented the remaining half cup with extra light tasting olive oil and they turned out great.

  7. 5 stars
    Great tasting zucchini bread. I made this for family and they loved it. Recipe was easy to follow. I made my second batch today. Thanks for sharing this delicious recipe.

  8. Just made this and it was absolutely delicious. PUBLIC SERVICE ANNOUNCEMENT: Do not skip the parchment paper! I may have just eaten the stuck remains of two loaves right out of the pan with a spoon, LOL.

  9. 5 stars
    This is the best zucchini bread I have ever made or eaten. So super moist and flavorful. I did use 1 c. white and 1 c. brown sugar. Otherwise I followed it completely. Thank you for this recipe. It will be the recipe I use from now on.

  10. 5 stars
    My family loves this recipe! I have make lots of zucchini bread but this one us out favorite. Just made the second batch in 1 week!

    1. Love this recipe! I’ve been gifting chocolate chip zucchini bread to friends and neighbors, everyone loves it!

  11. 5 stars
    This bread is so good! First time making zucchini bread. Your recipe was easy to follow. Will definitely make again!

  12. 5 stars
    Love this recipe! This is my go-to summer zucchini bread recipe! I love that it makes 2 loaves to share! I usually put more cinnamon and nutmeg in, as we like those spices.

  13. 5 stars
    I LOVE this recipe! It’s always such a huge hit with friends and neighbors I share a loaf with. I love all of your recipes. My husband bought me your cookbook last year for my birthday. I also got to meet you on FaceTime a few weeks ago thanks to your friend (my husbands cousin), Rachel! I was so excited and happy to meet you!!

  14. 5 stars
    This is absolutely yummy! when I made this for my daughter and her roommate they raved about it!

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