Zucchini takes a turn on the sweet side with this extra-moist recipe for Chocolate Chip Zucchini Bread.
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!
Step away from the spiralizer while you imagine this: Freshly grated zucchini folded into a flavor-packed quickbread batter studded with chocolate chips.
The result is extra-moist zucchini bread perfect for slicing and serving for breakfast, dessert or any meal in between.
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.
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Zucchini surplus? Look no further than these additional recipes starring summer’s standout veggie.
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Ingredients
- 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
Instructions
- 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.
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Recipe adapted from AllRecipes.com.
What adjustments need to be made to make mini loaves?
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.
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.
Love reading this, Kayla! I’m so thrilled you and your husband have been enjoying the recipe!
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.
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!
I should mention that I doubled the recipe and that is why I needed 2 cups of oil.
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.
I’m so thrilled you enjoyed the recipe, Peg!
I accidentally patted all the water out of the zucchini. Do you think this will be a problem?
I don’t think so :)
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.
You are so welcome, Margaret! I’m thrilled your family enjoyed the recipe!
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.
I’m so, so glad you enjoyed the recipe, Jennie!
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.
You are so welcome, Kathy! I’m thrilled you enjoyed the recipe!
Love this simple recipe. I also add walnuts.
I’m so happy you’ve been enjoying the recipe, Lori!
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!
Woohoo! I’m so thrilled your family has been enjoying the recipe, Stephanie!
Love this recipe! I’ve been gifting chocolate chip zucchini bread to friends and neighbors, everyone loves it!
I’m so happy you’ve been enjoying (and gifting!) the recipe, Andrea!
This bread is so good! First time making zucchini bread. Your recipe was easy to follow. Will definitely make again!
Woohoo! I’m so happy you enjoyed the recipe, Johnna!
Soooo easy and soooo good!!!
I’m thrilled you enjoyed the recipe, Meegan!
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.
Love reading this, Holly! I’m so thrilled you’ve been enjoying the recipe! :)
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!!
Love, love, love reading this, Kerry! So great chatting with you!
This is absolutely yummy! when I made this for my daughter and her roommate they raved about it!
I’m so happy to read this!