Easy Chocolate Chip Zucchini Bread Recipe

Is there anything better than sneaking veggies into something that tastes like dessert? This easy chocolate chip zucchini bread is the kind of recipe that makes you feel like a genius in the kitchen. It’s moist, chocolatey, and just sweet enough—basically, the best chocolate chip zucchini bread to keep on hand for breakfasts, snacks, or late-night cravings.

Whether you’ve got extra zucchini from the garden, picky eaters at home, or you’re just craving a quick, satisfying bake, this loaf checks all the boxes. It’s one of those kid-friendly zucchini recipes that somehow disappears faster than you expect. And the best part? No fancy ingredients. No sour cream. Just simple pantry staples and a handful of chocolate chips that make everything better.

Let’s get into it—you’re going to love how easy and forgiving this recipe is.

Don’t lose track of a recipe you’ll want to bake again and again. Whether you’re planning for weekend baking or a quick weekday treat, this chocolate chip zucchini bread belongs in your favorites folder.

Pin it here and come back whenever you’re ready to bake something simple, sweet, and foolproof.

Before we get started, let’s round up the ingredients. This easy chocolate chip zucchini bread keeps it simple—nothing fancy, just dependable pantry staples and a few fresh touches. If you’ve got some zucchini hanging out in your fridge and a half-open bag of chocolate chips from last weekend’s cookie experiment, you’re halfway there.

Here’s what to grab:

• 3 large eggs – These help bind the batter and add richness.
• 3 cups grated zucchini – No need to peel it; just wash, grate, and lightly blot if it’s overly wet. This adds moisture and sneaky nutrition.
• 2 cups white sugar – Keeps the loaf sweet and helps with browning.
• 1 cup vegetable oil – Makes the bread incredibly moist without any dairy.
• 1 tablespoon vanilla extract – For that cozy, home-baked flavor.
• 3 cups all-purpose flour – Provides structure and a soft crumb.
• 3 tablespoons unsweetened cocoa powder – A subtle boost that deepens the chocolate flavor (and earns “double chocolate chip zucchini bread” status).
• 1 teaspoon salt – Balances the sweetness.
• 1 teaspoon baking soda and ¼ teaspoon baking powder – These lift the loaf without making it overly airy.
• 1 cup chocolate chips – Use semi-sweet or dark for that gooey, melty magic.
• (Optional) ½ cup chopped walnuts – Great for crunch, but totally skip-able if you want a nut-free loaf.

A Few Ingredient Notes:

• If you’re watching your sugar intake, feel free to reduce it slightly—this bread is forgiving.
• Curious about chocolate chip zucchini bread calories? Using applesauce in place of some oil can lighten it up without sacrificing texture.
• Want to keep it dairy-free? Good news—this recipe already skips sour cream and milk.

It’s everything you need for the best chocolate chip zucchini bread, whether you’re baking it for your family, your freezer, or just yourself (zero judgment).

Ready to turn that humble pile of zucchini into something crave-worthy? This easy chocolate chip zucchini bread comes together with minimal fuss, and you don’t need any fancy equipment—just a couple of bowls, a grater, and your favorite loaf pans. Let’s walk through it step by step, like we’re baking together in your kitchen.

1. Preheat and Prep

• Set your oven to 325°F (163°C).
• Grease and flour two 8×4-inch loaf pans or line them with parchment paper for easy removal.

Pro Tip: If you’re using a convection oven or air fryer toaster oven, start checking for doneness a bit early—baking times may vary.

2. Mix the Wet Ingredients

In a large mixing bowl, combine:

• 3 large eggs, beaten until light and frothy
• 3 cups grated zucchini (don’t squeeze it dry unless it’s dripping)
• 2 cups sugar
• 1 cup vegetable oil
• 1 tablespoon vanilla extract

Stir until everything is smooth and well combined. The zucchini might look like too much at first, but trust the process—it melts into the batter and makes it unbelievably moist.

3. Combine the Dry Ingredients

In a separate bowl, whisk together:

• 3 cups all-purpose flour
• 3 tablespoons unsweetened cocoa powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• ¼ teaspoon baking powder

Mix until no clumps remain.

4. Bring It All Together

Gradually stir the dry mixture into the wet mixture. Do this in batches and don’t overmix—you want a soft, tender loaf, not a dense brick.

5. Fold in the Good Stuff

• Add 1 cup chocolate chips (or go wild and toss in a little extra for that double chocolate chip zucchini bread vibe).
• If using, stir in ½ cup chopped walnuts.

Tip: Toss the chocolate chips in a spoonful of flour before adding—they’ll stay suspended instead of sinking.

6. Bake

• Divide the batter evenly between the two prepared loaf pans.
• Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean (a few melty chocolate streaks are okay).

7. Cool and Serve

• Let the loaves cool in their pans for 10 minutes.
• Then transfer to a wire rack to cool completely before slicing.

Heads Up: Warm bread will crumble if you try to slice it too soon (but hey, no one’s judging a warm slice with melted chocolate either).

That’s it! You’ve just made a loaf—or two—of the best chocolate chip zucchini bread around. Eat it fresh, freeze a loaf for later, or wrap it up and gift it like the domestic hero you clearly are.

This chocolate chip zucchini bread recipe is simple, but a few smart tips can make your results even better. These suggestions help with texture, flavor, and overall success—whether you’re baking it for the first time or adding it to your weekly rotation.

Use Fresh Zucchini

Grate fresh, firm zucchini. There’s no need to peel it—the skin is thin and blends into the batter. If your zucchini is extra watery, pat it lightly with a paper towel. Don’t squeeze it completely dry, or the bread may turn out dry.

Don’t Skip the Chocolate Chips

You can absolutely add chocolate chips to zucchini bread—this recipe depends on it. For even distribution, toss the chips in a spoonful of flour before adding them to the batter. This helps keep them from sinking to the bottom during baking.

Watch the Mix

Overmixing leads to dense bread. Stir the batter just until the dry ingredients disappear. It should be thick but not overworked.

Adjust Cocoa for More Chocolate Flavor

If you want a richer taste, add up to 4 tablespoons of unsweetened cocoa powder. That turns this into more of a double chocolate chip zucchini bread without overpowering the texture.

Check for Doneness Early

Start checking at the 50-minute mark. Insert a toothpick into the center—it should come out clean, except for a few melted chocolate streaks. If it’s too wet, bake a little longer, checking in 5-minute intervals.

Let It Cool

This bread holds its shape best when cooled. Let it sit in the pan for 10 minutes, then move to a wire rack. If you slice too early, it may crumble or feel underdone.

Storing and Freezing

Wrap leftovers tightly in foil or plastic wrap. It stays fresh for up to three days on the counter or five days in the fridge. You can also freeze slices individually for quick snacks.

If Your Bread Turns Out Dry

This can happen if you squeezed the zucchini too much or baked it too long. To fix it next time, keep the zucchini slightly wet and monitor bake time closely. Also, avoid cutting back on oil unless you’re replacing it with something like applesauce.

Use these tips to make sure your chocolate chip zucchini bread turns out moist, rich, and ready to impress—every time.

Looking for more baking ideas that are simple, satisfying, and full of flavor? Here are a few favorites you’ll want to save:

• Old Fashioned Zucchini Bread That Never Disappoints
  A timeless classic—no chocolate, just pure zucchini goodness in every bite.
• Best Lemon Yogurt Loaf for Easy Spring Baking
  Light, zesty, and perfect for brunch or a midweek treat.
• Deliciously Moist Zucchini Banana Bread Recipe
  The best of both worlds—moist banana bread meets garden-fresh zucchini.
• Patriotic Chocolate Chip Cookies Everyone Loves
  A festive, crowd-pleasing cookie recipe perfect for holidays and parties.
• Best Gluten Free Zucchini Bread Recipe Ever
  Gluten-free, but still rich and satisfying—no one will guess the difference.

These recipes are all easy to follow, packed with flavor, and tested to make sure they actually work in real kitchens. Try one the next time you’re in the mood to bake something new.