The first time I baked a chocolate chip zucchini bread recipe, I didn’t expect much. Vegetables in dessert? It sounded strange. But when I pulled the loaf from the oven, the whole kitchen filled with the warm, sweet aroma of chocolate and spices. The crumb was tender, the edges slightly crisp, and gooey chocolate chips melted into pockets of pure indulgence. Best of all, no one guessed the secret: shredded zucchini hidden inside, keeping every slice unbelievably moist.
This isn’t just an easy zucchini bread loaf—it’s a dessert-level treat. With the right balance of sweetness, moisture, and chocolate, it becomes the best chocolate chip zucchini loaf for both beginner and seasoned bakers. You can serve it as breakfast with coffee, as an afternoon snack, or as the ultimate zucchini bread dessert that feels both comforting and a little playful.
In this guide, I’ll share my go-to chocolate chip zucchini bread recipe, plus the baking secrets I’ve learned at my Asheville bakery. You’ll discover how to keep the texture perfect, prevent a sunken middle, and even add creative twists for a loaf that always disappears too quickly. If you’re craving more inspiration, try my double chocolate zucchini bread for an extra cocoa kick, or my healthy chocolate zucchini bread for a lighter version.
Table of Contents
Why This Recipe Stands Out
The Perfect Balance of Sweetness and Moisture
What makes this chocolate chip zucchini bread recipe shine is the balance. The zucchini melts into the batter, creating a moist zucchini bread with chocolate chips that stays soft for days. A mix of brown and white sugar gives depth while letting the chocolate shine. You won’t taste the zucchini directly—it simply creates the best texture in this zucchini loaf recipe with chocolate.
Gooey Chocolate in Every Bite
The chocolate chips are the star of this bread. They create little pockets of melty sweetness in every slice. I prefer semi-sweet chips, but dark chocolate adds richness, and white chocolate gives a creamy twist. Scatter some extra on top before baking, and you’ll have the best chocolate chip zucchini bread recipe that looks straight out of a bakery case.
Simple Technique, Big Flavor
You don’t need fancy equipment or professional training to master this recipe. With a few mixing bowls and a spatula, you can create a loaf that feels like a professional zucchini chocolate dessert. The method is simple: mix, fold, bake. But the flavor payoff is enormous.
A Loaf That Fits Any Occasion
I love that this zucchini bread dessert works everywhere—on the breakfast table, tucked in lunchboxes, or served warm with a scoop of ice cream. At my bakery, Sweet Magnolia, it’s always the loaf that sells out first. That’s the magic of this chocolate chip zucchini bread recipe—it’s versatile, indulgent, and surprisingly wholesome.
Ingredients For Chocolate Chip Zucchini Bread Recipe
When I first wrote down this chocolate chip zucchini bread recipe, I realized that the magic wasn’t in fancy ingredients but in everyday staples combined in just the right way. Here’s exactly what you’ll need for one standard 9×5 loaf:
Dry Ingredients
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 tablespoons cocoa powder (optional, for a double chocolate twist)
Wet Ingredients
- ½ cup (115 g) unsalted butter, melted and cooled (or substitute ½ cup neutral oil for extra moisture)
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon instant espresso powder (optional, deepens chocolate flavor)
Star Ingredient
- 2 cups (about 220 g) zucchini, coarsely shredded and lightly drained (no need to peel; just squeeze gently to remove excess water)
Chocolate & Mix-ins
- 1 cup (170 g) semi-sweet chocolate chips (plus extra for sprinkling on top)
- Optional: ½ cup (60 g) chopped walnuts, pecans, or dried cherries for variation
This ingredient list gives you the foundation for a moist zucchini bread with chocolate chips that’s tender, sweet, and perfectly balanced. You can always adjust the chocolate mix-ins, but stick close to these measurements for the best chocolate chip zucchini bread recipe every single time.
Step-by-Step Instructions
Every time I bake this chocolate chip zucchini bread recipe, I like to set the scene. I put on some soft music, tie on my apron, and let the smell of vanilla and chocolate slowly fill the house. Here’s how I make a loaf that turns out moist, flavorful, and melt-in-your-mouth perfect every time.
- Preheat and prepare the pan
Set your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper. This ensures the loaf releases easily and keeps its shape. - Whisk the dry ingredients
In a medium bowl, combine 2 cups flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 1 teaspoon cinnamon, and 2 tablespoons cocoa powder (optional). Mixing these first distributes the leaveners evenly, so your loaf rises perfectly. - Blend the wet ingredients
In a large bowl, whisk together ½ cup melted butter (or oil), ½ cup white sugar, ½ cup brown sugar, 2 large eggs, 2 teaspoons vanilla, and 1 teaspoon espresso powder (optional). The sugars dissolve into the butter, creating a smooth base for this moist zucchini bread with chocolate chips. - Fold in the zucchini
Stir in 2 cups shredded zucchini, gently pressing out excess liquid with a towel beforehand. This step is key—removing just enough water prevents a soggy loaf while still keeping the bread soft. - Combine wet and dry
Add the dry mixture to the wet bowl. Use a spatula to fold gently until no streaks of flour remain. Overmixing can make the bread dense, so stop as soon as it’s combined. - Add the chocolate chips
Fold in 1 cup semi-sweet chocolate chips, reserving a small handful to sprinkle on top. This guarantees gooey pockets throughout the loaf and a bakery-style finish. - Bake until golden
Pour the batter into the pan, smoothing the top. Bake for 50–60 minutes, checking at 50 minutes. Insert a toothpick in the center—if it comes out with just a few melted chocolate streaks, it’s ready. - Cool before slicing
Let the loaf rest in the pan for 10 minutes, then transfer it to a wire rack. Slice while still warm for melty chocolate bites, or let it cool completely for cleaner slices.
I love serving this chocolate chip zucchini bread recipe warm with a little butter, or alongside a scoop of vanilla ice cream for one of the best zucchini dessert recipes you’ll ever try. Either way, it disappears quickly in my house, which is why I often bake two loaves at once.
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Ultimate Chocolate Chip Zucchini Bread Recipe
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (10 slices) 1x
- Diet: Vegetarian
Description
A moist and chocolatey zucchini bread loaf with gooey chocolate pockets, tender crumb, and hidden veggie goodness. Perfect for breakfast, snack, or dessert.
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 2 tablespoons cocoa powder (optional, for double chocolate)
- ½ cup (115 g) unsalted butter, melted and cooled (or neutral oil)
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon instant espresso powder (optional)
- 2 cups (220 g) zucchini, shredded and lightly drained
- 1 cup (170 g) semi-sweet chocolate chips (plus extra for topping)
- Optional: ½ cup (60 g) chopped nuts or dried fruit
Instructions
1. Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
2. Whisk flour, baking soda, baking powder, salt, cinnamon, and cocoa (if using) in a bowl.
3. In another bowl, whisk melted butter (or oil), sugars, eggs, vanilla, and espresso powder until smooth.
4. Fold in shredded zucchini, lightly drained of excess liquid.
5. Add dry ingredients to wet, stirring gently until just combined.
6. Fold in chocolate chips, reserving some for the top.
7. Pour batter into prepared pan, smooth the top, and sprinkle with extra chips.
8. Bake 50–60 minutes, until a toothpick comes out clean or with melted chocolate streaks.
9. Cool 10 minutes in pan, then transfer to rack. Slice warm or cooled.
Notes
Don’t peel zucchini—the skin melts into the loaf.
Drain zucchini lightly but don’t squeeze dry.
Sprinkle chocolate chips on top for a bakery look.
This loaf freezes beautifully—slice, wrap, and store for later.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22 g
- Sodium: 220 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
Pro Tips For Perfect Chocolate Chip Zucchini Bread Recipe
After years of testing this chocolate chip zucchini bread recipe, I’ve found a few simple tricks that make the difference between an okay loaf and the best chocolate chip zucchini bread recipe you’ll ever bake.
- Check doneness the right way
Insert a toothpick into the center. If it comes out with a few moist crumbs and melted chocolate streaks, your loaf is done. Don’t wait for a bone-dry toothpick—that leads to overbaking. - Drain the zucchini, but don’t overdo it
Lightly press the shredded zucchini between paper towels to remove excess liquid. Too much water can cause the center to sink, but if you squeeze it completely dry, the loaf won’t be moist. Aim for “damp, not dripping” zucchini. - Use melted butter for a cake-like crumb
Oil creates a very moist zucchini bread with chocolate chips, but melted butter gives it a lighter, cake-style texture. Sometimes, I use half butter and half oil to capture both tenderness and flavor. - Don’t overmix the batter
Once you combine the wet and dry ingredients, fold gently with a spatula until just combined. Overmixing develops gluten, making the bread tough instead of tender. - Add espresso powder for deeper chocolate flavor
A teaspoon of instant espresso won’t make the loaf taste like coffee, but it intensifies the chocolate, giving your zucchini bread dessert an almost bakery-level richness. - Choose the right loaf pan
A 9×5-inch loaf pan works best for even baking. If you split the batter into two smaller pans or make mini loaves, reduce baking time slightly. Smaller loaves bake more evenly and are great for gifting. - Top with extra chocolate chips
Sprinkling a few chips on top before baking gives the bread a bakery-style look and ensures chocolate in every bite.
That’s my set of bakery-tested tips for ensuring every chocolate chip zucchini bread recipe turns out golden, moist, and perfectly sliceable.
Flavor Variations to Try Chocolate Chip Zucchini Bread Recipe
One of my favorite things about this chocolate chip zucchini bread recipe is how versatile it is. Once you’ve mastered the base loaf, you can play around with flavors to make it fit your mood, the season, or even what you’ve got in the pantry. Here are some delicious twists I’ve tried (and loved):
- Double Chocolate Zucchini Bread
Add 2–3 tablespoons of cocoa powder to the dry ingredients for a rich, fudgy loaf. The extra cocoa transforms this moist zucchini bread with chocolate chips into a full-on chocolate dessert that feels almost like cake. - Nutella Swirl
Drop spoonfuls of Nutella into the batter before baking and swirl gently with a knife. When baked, it creates a gooey hazelnut ribbon running through the best chocolate chip zucchini loaf you’ll ever taste. - Nutty Crunch
Stir in ½ cup of chopped walnuts or pecans with the chocolate chips. The nuts add a toasted crunch that balances the soft crumb, turning this zucchini bread dessert into a hearty snack loaf. - Dark Fruit Combo
Fold in ½ cup dried cherries or cranberries with the chocolate chips. The tart fruit contrasts beautifully with the sweetness of the chocolate, giving the loaf a sophisticated twist. - White Chocolate & Coconut
Replace half the semi-sweet chips with white chocolate, and sprinkle shredded coconut on top before baking. The coconut toasts in the oven, adding a tropical spin to the classic zucchini loaf recipe with chocolate. - Gluten-Free Version
Swap the all-purpose flour with a good 1:1 gluten-free flour blend. The zucchini keeps the loaf moist, so you won’t miss the gluten. This is one of the easiest healthy zucchini baking recipes I’ve tested. - Vegan Option
Replace eggs with flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg) and use oil instead of butter. You’ll still get a tender, moist zucchini bread with chocolate chips that everyone can enjoy.
Chocolate Chip Zucchini Bread Recipe FAQ’s
Do I need to peel the zucchini?
Nope! There’s no need to peel the zucchini for this chocolate chip zucchini bread recipe. The skin softens as it bakes and blends right into the loaf. I actually prefer leaving it on because it adds a little color and texture without changing the flavor. Just wash the zucchini well before shredding.
Can I use oil instead of butter?
Yes, absolutely. Oil gives you an extra moist zucchini bread with chocolate chips, while butter provides a cake-like texture and richer flavor. Sometimes, I use half oil and half melted butter for the best balance. Either way, your loaf will turn out delicious.
Chocolate chips or bars—what’s best?
I love using semi-sweet chocolate chips because they hold their shape and melt into gooey pockets. But chopped chocolate bars work beautifully too, creating bigger melty swirls throughout the loaf. If you want the best chocolate chip zucchini loaf with a bakery-style look, sprinkle a few chips on top before baking.
How do I prevent a sunken center?
This is one of the most common zucchini bread texture secrets. The key is draining excess liquid from the shredded zucchini and making sure your baking soda and baking powder are fresh. Also, don’t overmix the batter. Following these steps keeps your zucchini bread dessert standing tall with a perfect dome.
What’s the best loaf size for even baking?
A standard 9×5-inch loaf pan works best for this chocolate chip zucchini bread recipe. But if you prefer smaller portions, divide the batter into two 8×4 pans or several mini loaves. Smaller loaves bake more evenly and make wonderful gifts.
Final Thoughts About Chocolate Chip Zucchini Bread Recipe
Every time I bake this chocolate chip zucchini bread recipe, I’m reminded of why it’s one of my favorites. The loaf is moist, filled with gooey chocolate, and secretly packed with zucchini that no one can detect. It’s proof that comfort food can also carry a little hidden goodness.
What I love most is its versatility. This bread works just as well as a quick breakfast with coffee as it does served warm with ice cream for dessert. Whether you enjoy it plain, dress it up with a Nutella swirl, or turn it into a gluten-free treat, it always delivers. That’s the beauty of a moist zucchini bread with chocolate chips — it’s endlessly adaptable while still being simple enough for any baker to master.
If you’re like me, you’ll want to bake two loaves instead of one. In my house, the best chocolate chip zucchini loaf never lasts more than a day — slices disappear faster than I can wrap them up. Bake it, share it, experiment with variations, and make it your own. This zucchini bread dessert has a way of becoming a tradition, one slice at a time.
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