Go Back
–+ servings

Chocolate Chip Zucchini Bread

Moist, flavorful, and filled with warm spices, melty chocolate chips, and just the right amount of sweetness—this easy chocolate chip zucchini bread recipe is a family favorite!
Print Recipe Pin Recipe
Prep Time: 15 minutes
Cook Time: 1 hour
Cooling Time: 30 minutes
Total Time: 1 hour 45 minutes
Course: breads, food & recipes
Cuisine: American, Canadian
Keyword: chocolate chip zucchini bread, zucchini bread
Servings: 12 slices
Calories: 324kcal
Author: Deborah McDonald

Ingredients

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

Optional

  • ½ cup walnuts chopped
  • ½ cup raisins
  • ½ cup Greek Yogurt or Skyr

Instructions

  • Preheat your oven to 350°F (175°C). Grease or line a standard loaf pan with parchment paper.
  • In a large bowl, beat together the egg, oil, and sugar until well combined.
  • Stir in the grated zucchini and vanilla extract.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • Add the dry ingredients to the wet mixture all at once. Stir gently until just combined—do not overmix.
  • Fold in the chocolate chips, chopped walnuts, and raisins.
  • Pour the batter into the prepared loaf pan and smooth the top.
  • Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

A few Tips and Tricks
  • Squeeze out the moisture: After grating the zucchini, use a clean kitchen towel or paper towels to remove excess water. This helps prevent a soggy loaf.
  • Don’t overmix the batter: Stir just until the ingredients are combined to keep your bread light and fluffy.
  • Use ripe zucchini: Medium to large zucchinis work great—just be sure to scoop out any large seeds.
  • Leave the skin on: It’s packed with nutrients and softens as it bakes, so there’s no need to peel.
  • Customize your add-ins: Toss in chopped walnuts, shredded coconut, or even dried cranberries for a unique twist.
  • Use parchment paper for easy removal: Lining your loaf pan makes cleanup a breeze and helps lift the bread out cleanly.
  • Cool completely before slicing: It helps the loaf firm up and slice neatly (though I know it's hard to wait!).
  • Double the recipe: Make one loaf for now and one for the freezer—you’ll thank yourself later.

Nutrition

Serving: 1piece | Calories: 324kcal | Carbohydrates: 41g | Protein: 4g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 16mg | Sodium: 218mg | Potassium: 165mg | Fiber: 1g | Sugar: 24g | Vitamin A: 45IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 1mg
Tried this recipe?Let us know how it was!