Go Back
–+ servings
Two loaves of moist chocolate chip zucchini bread, one in a loaf pan and one cut into perfect slices on a cutting board.

Chocolate Chip Zucchini Bread

Zucchini takes a turn on the sweet side with this extra-moist recipe for Chocolate Chip Zucchini Bread.
4.78 from 122 votes
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 16 servings

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 (See Kelly's Note)
  • 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.

Notes

  • 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.
  • Don’t bother peeling the zucchini before shredding! The skin adds extra nutrients and blends seamlessly into the batter.
  • Sugar: When I first shared this recipe in 2015, it quickly became a favorite. Over the years, many folks have told me they’ve cut the sugar in half and still enjoyed delicious, sweet loaves. If you’re looking to cut back on sugar, you can definitely reduce it by up to half without sacrificing taste or texture.
  • Store: Once cooled, wrap each loaf tightly in plastic wrap and store at room temperature for up to 3 days. For longer storage, transfer the wrapped bread to the refrigerator, where it can last up to a week.
  • Freeze: This zucchini bread freezes beautifully! Wrap the cooled bread tightly in plastic wrap, followed by aluminum foil (this helps prevent freezer burn). Freeze it for up to 3 months. Pro tip: Freeze individual slices! When you’re ready to enjoy a slice, simply thaw it at room temperature or warm it up in the oven.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!