Zucchini Bread Recipe with Chocolate Chips

The first time I made a zucchini bread recipe with chocolate chips, I wasn’t aiming for dessert, I just wanted a sweet twist on my mom’s classic zucchini loaf. But the moment the loaf came out of the oven, with melted chocolate pockets running through a tender crumb, I knew this was more than a casual snack. It was the kind of bake that makes your kitchen smell like a bakery and gets people wandering in to “just check” when it’s ready.

The beauty of chocolate chip zucchini bread is how it balances indulgence with wholesomeness. The zucchini keeps the crumb moist and light, while the chocolate chips add richness and sweetness. It’s just as welcome on a brunch table as it is for an afternoon coffee break. If you love versatile recipes like zucchini muffins or zucchini brownies, this one will quickly join your regular rotation.

Key Takeaways: Why You’ll Love This Chocolate Chip Zucchini Bread

• Moist, tender crumb from fresh grated zucchini, no dry slices here.
• Rich chocolate flavor in every bite without overpowering the bread.
• No yeast needed, just quick, simple mixing.
• Perfect for freezing and gifting.
• Works with different chocolate types (semi-sweet, dark, or milk).
• A fun way to use up extra zucchini without anyone realizing they’re eating veggies.

How Do You Make Zucchini Bread with Chocolate Chips?

Making a zucchini bread recipe with chocolate chips is a straightforward process, but a few small details make all the difference between a good loaf and a great one.

1. Prep your zucchini right. Grate it finely, then squeeze out the excess moisture using a clean towel or cheesecloth. This prevents soggy bread and ensures even baking. Measure after draining to get the right ratio.

2. Mix wet and dry ingredients separately. In one bowl, whisk eggs, sugar, oil, and vanilla until smooth. In another, combine flour, baking soda, baking powder, cinnamon, and salt.

3. Combine gently. Add the dry mix into the wet ingredients just until the flour disappears. Overmixing creates dense bread.

4. Fold in zucchini and chocolate chips. This is where you can get creative, dark chocolate for richness, milk chocolate for sweetness, or even white chocolate for a twist. Toss chips with a spoonful of flour before adding; it helps prevent them from sinking.

5. Bake and cool. Pour batter into a greased loaf pan and bake until a toothpick comes out with a few moist crumbs, usually 50–60 minutes at 350°F (175°C).

Much like the best zucchini bread recipes, the magic here is in balancing moisture and flavor so every slice feels indulgent yet light.

How Long Does It Take to Bake Zucchini Bread?

For a classic zucchini bread recipe with chocolate chips, baking time generally runs between 50 and 65 minutes at 350°F (175°C). The exact time depends on your oven, pan size, and even the moisture level of your zucchini.

A standard 9×5-inch loaf pan will usually be done closer to the 55–60 minute mark. If you’re using an 8×4-inch pan, you may need to extend baking by a few minutes. Mini loaves or muffin-style portions will bake much faster, usually 20–25 minutes, making them great for when you want a quicker turnaround like with zucchini muffins.

Signs your bread is ready:

• A toothpick inserted into the center comes out mostly clean with a few moist crumbs (melted chocolate doesn’t count).
• The top is golden brown and slightly cracked.
• The loaf feels firm but springs back lightly when pressed.

Pro tip: If the top is browning too quickly while the center is still underbaked, loosely tent the bread with foil during the last 15 minutes. This lets the inside finish cooking without burning the crust.

If you plan to store your bread, remember that a slightly underbaked loaf can become gummy over time. Hitting that perfect bake ensures your moist zucchini bread with chocolate stays fresh for days, just like the texture you’d expect from our best zucchini bread.

What Are the Best Chocolate Chips for Zucchini Bread?

Choosing the right chocolate chips can transform your zucchini bread recipe with chocolate chips from good to unforgettable. The type of chocolate you choose affects both sweetness and texture, so it’s worth picking carefully.

Semi-sweet chocolate chips are the most popular choice, they strike a balance between sweet and rich, so they complement zucchini’s mild flavor without overpowering it. They also hold their shape well during baking, giving you distinct chocolate pockets in each slice.

Dark chocolate chips add a bolder flavor and pair beautifully with warming spices like cinnamon or nutmeg. If you prefer your bread less sweet, this is the way to go.

Milk chocolate chips are perfect for a softer, creamier sweetness that’s almost dessert-like. These work especially well if you’re making a loaf for kids or pairing it with coffee.

For a bakery-style upgrade, try chocolate chunks instead of chips, they melt into gooey ribbons, especially in the center slices. It’s the same indulgent melt I love in recipes like zucchini brownies.

Pro tip: Whatever chocolate you choose, toss it in a spoonful of flour before folding into the batter. This light coating helps prevent the chips from sinking to the bottom, a common issue we’ll address in more detail later.

And if you’re feeling creative, mix two types, like semi-sweet and white chocolate, for contrast in both taste and appearance.

Does Chocolate Chip Zucchini Bread Use Yeast?

No, chocolate chip zucchini bread is a quick bread, which means it relies on baking soda (and sometimes baking powder) as the leavening agent instead of yeast. This is why the recipe is fast and beginner-friendly, you mix the batter, pour it into the pan, and bake immediately without any proofing time.

Yeast breads require kneading, rising, and longer bake times, which would completely change the soft, cake-like texture that makes zucchini bread with chocolate chips so appealing. Quick breads, on the other hand, are dense yet tender, closer to a loaf cake than sandwich bread.

Because there’s no yeast, the rise comes entirely from the reaction between the baking soda and the acidity in your batter (often from brown sugar or applesauce). That’s why accurate measurements matter, too little baking soda and your bread can be flat, too much and it may taste metallic.

This also explains why zucchini bread is so adaptable, you can go from classic loaves to muffins without changing the core recipe, much like I do with zucchini fritters when adapting them for bite-sized appetizers.

So while you can make a yeast-based zucchini loaf, it wouldn’t be the same melt-in-your-mouth, chocolate-studded treat we’re aiming for here.

Can I Put Chocolate Chips in Zucchini Bread?

Absolutely, you can (and should) put chocolate chips in zucchini bread. In fact, they turn a classic loaf into a rich, bakery-worthy treat. The key is adding them at the right stage and with the right prep so they’re evenly distributed.

Here’s how to do it right:

1. Toss in flour first – Before adding to the batter, coat your chocolate chips in a tablespoon of the dry mix. This creates a light barrier that helps them “float” in the batter instead of sinking to the bottom.
2. Add at the end – Fold the chips into the batter just before pouring it into the pan. Mixing too early can cause them to break or clump.
3. Use quality chocolate – The better the chocolate, the more intense the flavor. I like a mix of semi-sweet and dark for depth, similar to how I layer flavors in zucchini scarpaccia.

You can add as many as you like, most bakers use 1 to 1½ cups for a standard loaf. Just remember, more chips mean a sweeter, richer bread, which is perfect for dessert but might be too indulgent if you’re serving it as a breakfast loaf.

Pro tip: For an Instagram-worthy loaf, reserve a small handful of chips and sprinkle them on top of the batter before baking. They’ll melt slightly, creating a glossy, chocolate-studded crust.

Why Do Chocolate Chips Sink to the Bottom of Zucchini Bread?

It happens to many bakers—you pull a zucchini bread recipe with chocolate chips from the oven, slice into it, and all the chocolate is sitting in a dense layer at the bottom. The reason? Gravity and batter density.

Chocolate chips are heavier than the batter, and if the mixture is too thin or lacks structure, they naturally sink while baking. Zucchini adds moisture, which is great for tenderness but can make the batter looser if you don’t prep it right.

How to prevent sinking:

1. Drain zucchini well – As with zucchini bread, grate it finely and squeeze out as much water as possible before measuring.
2. Toss chips in flour – Coat the chocolate chips with 1 tablespoon of flour from your dry ingredients before folding in. This creates friction so they stay suspended.
3. Don’t overmix – Overworking the batter deflates the air pockets that help hold chips in place.
4. Use the right pan size – A loaf pan that’s too large will spread the batter thin, making it harder for chips to “float.”
5. Add chips in layers – Pour half the batter into the pan, sprinkle half the chips, then repeat. This ensures chocolate throughout the loaf.

With these steps, you’ll get even pockets of gooey chocolate in every bite, just like you’d expect from a loaf that sits proudly in our zucchini recipes collection.

Abby Pinkmann

Zucchini Bread Recipe with Chocolate Chips

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This zucchini bread recipe with chocolate chips combines the wholesome moisture of fresh zucchini with the rich sweetness of semi-sweet chocolate chips. Perfect for breakfast, dessert, or a mid-afternoon treat, it bakes into a soft, flavorful loaf that’s as indulgent as it is easy to make.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Resting time 10 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 12 Slices

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 2 cups zucchini grated and well-drained (about 2 medium zucchini)
• 2 large eggs
• 1/2 cup light brown sugar packed
• 1/2 cup granulated sugar
• 1/2 cup vegetable oil or melted coconut oil
• 1/4 cup unsweetened applesauce
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 1 1/4 cups semi-sweet chocolate chips plus 2 tbsp for topping

Get ingredients with

Get Recipe Ingredients

Equipment

• 1 box grater – for grating zucchini
• 1 large mixing bowl – for combining ingredients
• 1 medium mixing bowl – for dry ingredients
• 1 clean kitchen towel or cheesecloth – for squeezing moisture
• 1 whisk – for mixing wet ingredients
• 1 spatula – for folding batter
• 1 standard loaf pan – 9×5 inches
• Measuring cups and spoons

Method

 

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
2. Grate zucchini using a box grater, place in a towel, and squeeze out excess liquid. Measure after draining.
3. In a large mixing bowl, whisk together eggs, brown sugar, granulated sugar, oil, applesauce, and vanilla until smooth.
4. In a medium bowl, whisk flour, baking soda, cinnamon, nutmeg, and salt until evenly combined.
5. Toss chocolate chips with 1 tablespoon of the flour mixture to help prevent sinking.
6. Add dry ingredients to the wet mixture and fold gently until just combined.
7. Fold in zucchini and prepared chocolate chips until evenly distributed.
8. Pour batter into loaf pan, smooth the top, and sprinkle with remaining chocolate chips.
9. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
10. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Calories: 250kcalCarbohydrates: 35gProtein: 4gFat: 11g

Notes

For richer flavor, use dark chocolate chips or a mix of semi-sweet and milk chocolate.

For a healthier loaf, replace half the flour with whole wheat flour and reduce sugar slightly.

Bread freezes well, wrap in plastic wrap, then foil, and store for up to 3 months.

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FAQ: Chocolate Chip Zucchini Bread

Conclusion: The Sweet Spot Between Comfort and Indulgence

A zucchini bread recipe with chocolate chips is proof that comfort food can be both wholesome and indulgent. The zucchini keeps each slice soft and tender, while the chocolate adds that bakery-style decadence that makes you reach for a second slice. With a few prep tricks, like draining zucchini well, coating chips in flour, and baking to the perfect crumb, you’ll have a loaf that’s evenly studded with gooey chocolate from top to bottom.

If this recipe has you hooked, you’ll find even more inspiration in our zucchini bread recipe and zucchini brownies. And for savory lovers, our zucchini fritters and zucchini scarpaccia show just how versatile this veggie can be.