Chocolate Chip Zucchini Bread (no butter)

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Chocolate chip zucchini bread instantly brings together the best of both worlds—rich, chocolatey goodness and a sneaky serving of veggies.

Is there anything more comforting than the smell of freshly baked bread wafting through the house? If you’re anything like me, the answer is a big, cozy nope! And when that bread happens to be chocolate chip zucchini bread, well—now we’re talking next-level deliciousness. This recipe is the perfect balance of indulgent and nourishing, and it’s been a go-to in my kitchen for years.

Zucchini full of chocolate chips that has been slices on a cutting board with fresh zucchini.

Whether you’re like me and harvesting a bumper crop of zucchini from the garden or just looking for a new way to sneak some extra veggies into your family’s day, this loaf is a winner. It’s soft, moist, lightly sweet, and packed with warm, chocolatey goodness that makes even the pickiest little ones ask for seconds (or thirds!).

So grab your apron, pour a cup of tea, and let’s chat about why this recipe belongs in your regular baking rotation.

Why You Will Love Chocolate Chip Zucchini Bread

Chocolate chip zucchini bread has a special place in my heart because it’s a recipe that takes me straight back to my childhood. My mom used to make it every summer when our kitchen counters were piled high with fresh garden zucchini. The sweet scent of cinnamon and chocolate baking in the oven always meant something cozy and delicious was coming our way—and let me tell you, it never lasted long in our house!

Now that I have my own garden and grow zucchini each year, this recipe has become a beloved staple in my home, too. It’s one of those simple, feel-good bakes that brings comfort, uses up an abundance of zucchini, and still manages to feel like a treat. I love that it’s just as easy to make today as it was back then—only now, I get to share it with my own family.

Whether I’m picking zucchini fresh from the backyard or using up extras from the farmer’s market, this bread is my go-to way to keep things easy, wholesome, and delicious.

I also love how adaptable it is. The zucchini adds the perfect moist texture without being noticeable, so even the kids don’t realize they’re getting a dose of veggies with every bite!

Is Chocolate Chip Zucchini Bread Healthy?

Now, I’m not going to claim this is a “health food“, but there are definitely some benefits to this cozy loaf. The zucchini adds natural moisture, fiber, and nutrients, and there’s no need for butter in this recipe. You can even substitute a portion of the oil with applesauce if you’re looking for a lighter option.

I’ve also tried it with coconut sugar and whole wheat flour for a slightly healthier twist, and it still turns out beautifully! Of course, the chocolate chips make it more of a treat—but that’s part of what makes it so comforting.

Adding half a cup of Skyr or Greek yogurt to make the loaf have some protein and be extra moist.

The Secret to Moist Zucchini Bread

If you’ve ever had a dry zucchini bread, you know how disappointing that can be. Over the years, I’ve learned a few tricks to get that perfect, moist crumb every single time:

Grate your zucchini finely. No need to peel it—I promise the skin melts right into the batter and adds beautiful specks of color.
Don’t wring it out. Many recipes call for squeezing out the liquid, but I’ve found that keeping that moisture in helps the bread stay soft and tender.
Don’t overmix. Just like banana bread, overmixing can make zucchini bread tough. Stir until everything is just combined.

Grating zucchini to with a grater to make zucchini bread.

Ingredient Substitutions and Add-Ins

This chocolate chip zucchini bread recipe is incredibly forgiving. I’ve made it dozens of times with little tweaks depending on what I have in the pantry. Here are a few variations to try:

No milk chocolate chips? Leave them out or swap them for white chocolate, dark chocolate, or even butterscotch chips.
Add nuts for crunch. Chopped walnuts give this loaf a lovely texture and earthy flavor.
Raisins? Yes, please. The sweetness of raisins pairs beautifully with the chocolate and spices.
Looking for less sugar? Try replacing some (or all) of the sugar with honey or maple syrup—just reduce your liquid a bit to compensate.

Chocolate Chip Zucchini Bread Recipe

Here’s the exact recipe I use to make one loaf of delicious, moist, chocolate chip zucchini bread. This recipe has never failed me, and I hope it becomes a staple in your kitchen too!

Ingredients:

1 ½ cups all-purpose flour
½ tsp baking powder
1 tsp baking soda
½ tsp salt
½ tsp ground cinnamon
¾ tsp ground nutmeg
1 cup grated zucchini (unpeeled)
½ cup oil (vegetable, olive, or coconut)
1 large egg
1 cup granulated sugar
1 tsp vanilla extract
¾ cup mini or regular chocolate chips (optional)
½ cup chopped walnuts
½ cup raisins

Directions:

Preheat your oven to 350°F. Line a standard loaf pan with parchment paper or grease it well.
In a mixing bowl, beat the egg, oil, and sugar until smooth and creamy.
Stir in the grated zucchini and vanilla.

Adding freshly grated zucchini into a batter to make quick bread.

In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Pour the dry ingredients into the wet mixture all at once and stir gently to moisten. Do not overmix!
Fold in the chocolate chips, walnuts, and raisins.

Zucchini bread batter that just been mixed.

Adding chocolate chips to the dry ingredients for making zucchini bread.

Mixing the batter to make the quick bread.

Pour the batter into the prepared loaf pan and smooth the top.
Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Adding the wet ingredients to the dry to make the batter for chocolate chip zucchini bread.

The parchment lined bread pan that is ready to go into the oven.

Slicing the freshly baked zucchini bread that has come out of the oven.

Storing and Freezing Tips

This bread rarely lasts more than a day or two in our house, but when I do make an extra loaf (or double the recipe), it stores beautifully.

Room temperature: Wrap in plastic or store in an airtight container for up to 4 days.
Refrigerator: Keeps fresh for up to a week.
Freezer: Wrap the cooled loaf in foil, then place it in a freezer bag. It freezes well for up to 3 months. Just thaw on the counter overnight.

Zucchini Bread Tips & Tricks From My Kitchen

After baking this chocolate chip zucchini bread more times than I can count, I’ve picked up a few helpful tricks and variations that I always come back to. Whether I’m whipping up a loaf for weekend brunch or using up the last zucchini from the garden, these little tips make all the difference!

Measure your zucchini carefully. I like to use exactly 1 cup of grated zucchini—packed, but not squished. Too much can make the bread a bit soggy or make the middle fall, and too little won’t give you that wonderfully moist texture we all love.
No need to peel the zucchini. Trust me, once it’s baked, you won’t even notice the skin. I actually love the little flecks of green throughout the loaf—it gives it that wholesome, homemade look that just feels cozy.
Don’t overmix the batter. I know it’s tempting to keep stirring, especially when it smells so good, but gently folding until just combined is key to keeping the bread light and tender. I usually use a wooden spoon and stop mixing as soon as I don’t see any more streaks of flour.
Try different chocolate chips. Sometimes I use mini semi-sweet chips, and other times I’ll swap in white chocolate or dark chocolate chunks. One time I even used a mix of all three—my kids called it “triple chocolate surprise” and devoured it in a day!

Sliced loaf of chocolate chip zucchini bread on a wooden cutting board.

Add-ins make it fun. Chopped walnuts are a staple in our house—they add such a nice crunch. Raisins are another favorite, especially when I’m craving something a little more nostalgic. And if I’m feeling fancy, I’ve even added a handful of shredded coconut!
Use good cinnamon and nutmeg. It sounds simple, but using fresh, high-quality spices really does make a difference. I buy my cinnamon in bulk, and the warmth it adds to this bread is so comforting, especially on a chilly morning with a hot cup of coffee.
Want to make muffins instead? I do this all the time when we’re on the go! Just spoon the batter into muffin liners and bake for 20–25 minutes. They freeze perfectly and are great for tossing into school lunches or grabbing as a quick snack.

Frequently Asked Questions About Chocolate Chip Zucchini Bread

Do you take the skin off zucchini for bread?

Nope, you don’t need to peel the zucchini for this recipe! I always leave the skin on—it’s tender, unnoticeable once baked, and full of nutrients. Plus, those tiny green flecks in the finished loaf give it that beautiful homemade look I just love. As long as you give your zucchini a good wash, the peel is perfectly fine (and even preferred!) to leave on.

Is zucchini bread good or bad for you?

That’s a great question, and honestly—it depends on how it’s made! This chocolate chip zucchini bread has a nice balance of indulgence and wholesomeness. You’re getting fiber, vitamins, and moisture from the zucchini, and if you want to make it a little healthier, you can always reduce the sugar, use whole wheat flour, or swap in a bit of applesauce for some of the oil. I like to think of it as a treat with benefits—especially when compared to store-bought pastries or muffins. You can also add half a cup of Skyr or Greek yogurt to make the loaf have some protein and be extra moist.

How many zucchinis make 2 cups grated?

In my experience, about one medium to large zucchini will give you around 2 cups of grated zucchini. If they’re smaller, you might need two. I usually just grab one from the garden or fridge and grate until I hit that one-cup mark (or two, if I’m doubling the recipe!). No need to be super exact—zucchini is very forgiving in baking, which is one of the reasons I love working with it.

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