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Zucchini bread recipe with chocolate chips sliced on wooden board
Chloe White

Zucchini Bread Recipe with Chocolate Chips

This zucchini bread recipe with chocolate chips is moist, rich, and easy to make in one bowl. Fresh zucchini keeps it soft, while semi-sweet chocolate chips add indulgent sweetness. No yeast, no mixer, and ready in about an hour, perfect for breakfast, snacks, or dessert.
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Prep Time 15 minutes
Cook Time 55 minutes
Resting time 30 minutes
Total Time 1 hour 40 minutes
Servings: 10 Slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 285
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1½ cups fresh zucchini finely shredded and squeezed dry
  • 1½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon optional
  • 2 large eggs room temperature
  • ½ cup vegetable oil or melted butter
  • ¾ cup packed brown sugar
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ¾ cup semi-sweet chocolate chips plus extra for topping (tossed with 1 tsp flour)

Equipment

  • 1 Box grater – for shredding zucchini
  • 1 large mixing bowl – For combining ingredients
  • 1 loaf pan (9x5-inch) – For baking
  • Measuring cups and spoons – For accurate ingredient amounts
  • Rubber spatula – For folding in zucchini and chocolate chips

Method
 

  1. Preheat oven to 350°F (175°C). Grease or line a 9x5-inch loaf pan with parchment paper.
  2. Shred zucchini using a box grater, then wrap in a clean kitchen towel and squeeze out excess liquid. Set aside.
  3. In a large mixing bowl, whisk eggs, oil, brown sugar, granulated sugar, and vanilla until smooth.
  4. Add flour, baking soda, baking powder, salt, and cinnamon (if using). Stir gently until just combined.
  5. Fold in shredded zucchini, then chocolate chips.
  6. Pour batter into the loaf pan, smoothing the top. Sprinkle with extra chocolate chips if desired.
  7. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool in pan for 10 minutes, then transfer to a wire rack. Let cool completely before slicing.

Nutrition

Calories: 285kcalCarbohydrates: 36gProtein: 4gFat: 15g

Notes

Tossing chocolate chips in a little flour helps keep them from sinking.
For a double chocolate version, replace ¼ cup flour with cocoa powder and add ½ cup more chocolate chips.
This bread freezes well for up to 3 months, wrap tightly in plastic and foil.

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