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featured chocolate chip zucchini bread

Chocolate Chip Zucchini Bread Recipe

Course: bread
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 20 minutes
Servings: 10 people
Calories: 329kcal
Prepare a sweet, chocolatey bread that you can eat warm or cold with this Chocolate Chip Zucchini Bread recipe. It makes for the perfect breakfast treat or snack.
Print Recipe



  • 1 zucchini 140-170 grams
  • cups all-purpose flour 180 grams
  • ½ teaspoon kosher salt
  • ½ teaspoon baking powder 2 grams
  • ½ teaspoon baking soda 3 grams
  • 1 teaspoon ground cinnamon 3 grams
  • ¼ teaspoon ground nutmeg
  • 2 large eggs 100 grams
  • ½ cup vegetable oil 100 grams
  • 1 cup granulated sugar 200 grams
  • 1 teaspoon pure vanilla extract 4 grams
  • cup semisweet chocolate chips 113 grams


  • Preheat oven to 350ºF. Line a 9x5-inch loaf pan with parchment paper, then grease the parchment paper with nonstick spray. Set aside.
  • Grate the zucchini on the large holes of your box grater. Drain the grated zucchini through a fine-mesh sieve. Set aside.
    1 zucchini
  • In a large bowl, mix together the flour, salt, baking powder, baking soda, cinnamon, and nutmeg.
    1½ cups all-purpose flour, 1 teaspoon ground cinnamon, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt, ¼ teaspoon ground nutmeg
  • In a separate large bowl, whisk together the eggs, vegetable oil, sugar, and vanilla until light and fluffy, about 2-3 minutes.
    2 large eggs, ½ cup vegetable oil, 1 cup granulated sugar, 1 teaspoon pure vanilla extract
  • Fold the dry ingredients into the wet ingredients just until combined.
  • Fold in the grated zucchini and chocolate chips.
    ⅔ cup semisweet chocolate chips
  • Pour the batter into the prepared pan. Bake for 50 to 65 minutes, until a toothpick inserted in the center comes out clean.
  • Remove the loaf from the oven and allow to cool for 15 minutes in the pan. Transfer to a cooling rack to cool completely before slicing and serving.



  • When using the box grater to grate the zucchini, do so over a large bowl to quickly catch all the grated pieces. It is the best way to avoid a mess.
  • If you do not have semisweet chocolate chips, you can use other kinds, such as milk chocolate or dark chocolate. You can also use a combination of chips, such as white chocolate and milk chocolate.
  • If you would like to add a glaze to your bread, combine milk and powdered sugar and then drizzle it over your bread after removing it from the oven.
Storage: Store chocolate chip zucchini bread in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 4 months.


Serving: 1slice | Calories: 329kcal | Carbohydrates: 41g | Protein: 4g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 208mg | Potassium: 153mg | Fiber: 2g | Sugar: 25g | Vitamin A: 93IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 2mg