Chocolate Chip Zucchini Bread

By
Kristina Vanni
Kristina Vanni
Kristina Vanni
An internationally recognized culinary authority, Kristina Vanni is well-known for her recipe development, food photography, and experience as a TV show host.
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Updated on 07/21/21
Chocolate Chip Zucchini Bread

The Spruce / Julia Hartbeck
Prep: 15 mins
Cook: 70 mins
Total: 85 mins
Servings: 8 to 10 servings
Yield: 1 loaf
Nutrition Facts (per serving)
391 Calories
20g Fat
54g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 391
% Daily Value*
Total Fat 20g 25%
Saturated Fat 6g 28%
Cholesterol 19mg 6%
Sodium 193mg 8%
Total Carbohydrate 54g 20%
Dietary Fiber 2g 9%
Total Sugars 35g
Protein 4g
Vitamin C 3mg 14%
Calcium 35mg 3%
Iron 2mg 11%
Potassium 183mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Anyone who has ever tended to a garden knows that zucchini grow in abundance during the summer months but you can always find new and creative ways to utilize the zucchini crop.

With this zucchini bread, the squash is easily shredded using a coarse grater and the moist and flavorful result adds texture and interest to quick breads. It pairs perfectly with flavors like cinnamon and vanilla. If you really want to have fun, Chocolate Chip Zucchini Bread is the way to go. With a few handfuls of semi-sweet chocolate chips, all of a sudden this classic quick bread becomes a sweet snack or summertime dessert treat.

Ingredients

  • 1 3/4 cups all-purpose flour, plus more for dusting pan

  • 3/4 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon kosher salt

  • 2 large eggs

  • 1 cup sugar

  • 1/2 cup canola oil, plus more for greasing pan

  • 1 teaspoon vanilla extract

  • 1 cup finely shredded zucchini

  • 1 1/2 cups semisweet chocolate chips

Steps to Make It

  1. Gather the ingredients.

    Chocolate Chip Zucchini Bread ingredients

    The Spruce / Julia Hartbeck

  2. Shred zucchini using a coarse grater until you have approximately 1 cup. 

    grated zucchini on a cutting board

    The Spruce / Julia Hartbeck

  3. Preheat oven to 350 degrees F. Grease and flour a 9 x 5-inch loaf pan or coat with non-stick cooking spray.

    greased and floured loaf pan

    The Spruce / Julia Hartbeck

  4. In a medium bowl, stir together flour, baking soda, baking powder, cinnamon, and salt.

    flour, baking soda, baking powder, cinnamon, and salt in a bowl

    The Spruce / Julia Hartbeck

  5. In bowl of a stand mixer, whisk eggs and sugar until smooth. 

    whisk eggs and sugar in a stand mixer

    The Spruce / Julia Hartbeck

  6. Whisk in oil and vanilla until blended. 

    oil and vanilla added to the mixture in the stand mixer

    The Spruce / Julia Hartbeck

  7. Mixing by hand, stir in flour mixture until just incorporated. 

    batter in a bowl

    The Spruce / Julia Hartbeck

  8. Stir in zucchini and chocolate chips until evenly distributed. 

    zucchini and chocolate chips added to the batter in the bowl

    The Spruce / Julia Hartbeck

  9. Pour batter into prepared pan and bake until top is lightly browned, about 1 hour 10 minutes. 

    Chocolate Chip Zucchini Bread batter in a loaf pan

    The Spruce / Julia Hartbeck

  10. The bread is done when a toothpick inserted in center comes out clean. Cool bread in pan on a wire rack for 15 minutes. 

    baked Chocolate Chip Zucchini Bread in a loaf pan on a cooling rack

    The Spruce / Julia Hartbeck

  11. Invert and remove from pan and allow to cool completely before slicing. 

    Chocolate Chip Zucchini Bread on a cooling rack

    The Spruce / Julia Hartbeck

Recipe Tip

The trick to the perfect rise and texture when baking quick breads of muffins, is to be sure not to overmix the batter. When you are ready to incorporate the wet ingredients into the dry mixture, give it just enough mixing necessary to make a uniform dough where no streaks remain after scraping down the sides and combining from the bottom of the bowl upwards. Anything beyond this will overmix the bread batter and result in a final product that is tough or gummy. With this recipe, because there is one final step of mixing in the shredded zucchini and chocolate chips, give the batter just a few turns at the end to evenly distribute throughout.