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Chocolate chip zucchini loaf sliced with gooey melted chocolate chips
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Chocolate Chip Zucchini Loaf

A super moist chocolate chip zucchini loaf that’s tender, chocolaty, and perfect for breakfast, snack, or dessert. Easy to make with simple ingredients, this family-favorite zucchini bread stays soft for days.
Prep Time15 minutes
Active Time55 minutes
Resting Time10 minutes
Total Time1 hour 20 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American, Homemade Baking
Keyword: chocolate chip zucchini loaf, chocolate zucchini loaf, zucchini chocolate chip bread
Yield: 4 people
Calories: 380kcal
Author: Jenna Cooper
Cost: $5

Equipment

  • Mixing Bowl large, for combining wet and dry ingredients
  • grater for shredding zucchini
  • Whisk to mix wet ingredients
  • spatula for folding in zucchini and chocolate chips
  • loaf pan standard 9x5 inch pan for baking

Materials

  • 1 1/2 cups shredded zucchini about 1 medium zucchini
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 2 large eggs
  • 1/2 cup vegetable oil or coconut oil
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 cup chocolate chips semi-sweet, dark, or milk

Instructions

  • Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan and set aside.
  • Wash and grate zucchini using a box grater. Measure 1 ½ cups. If very watery, gently squeeze out excess moisture with a towel.
  • In a large bowl, whisk together eggs, granulated sugar, brown sugar, oil, and vanilla until smooth.
  • Sift flour, baking powder, baking soda, salt, and cinnamon into the wet mixture. Stir gently until just combined.
  • Fold in shredded zucchini and chocolate chips, reserving a small handful of chips for the top.
  • Pour batter into prepared loaf pan. Sprinkle remaining chocolate chips on top.
  • Bake for 50–60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

For healthier zucchini bread, use half whole wheat flour and coconut oil.
Mini chocolate chips give a more even distribution of chocolate in each slice.
Store at room temperature for 2–3 days, refrigerate for up to 5 days, or freeze up to 2 months.