This zucchini bread with chocolate chunks is one of the most flavorful sweetbreads you'll ever taste. It's chocolaty and moist, with grated zucchini and plenty of chocolate chunks. You can serve it in less than an hour.
With some flour, baking soda, baking powder, eggs, and oil, you can make some fabulous tasting loaves of bread like peanut butter banana bread or pumpkin bread, cream cheese banana bread and this super moist zucchini bread.
⭐ Why this recipe works
Making this chocolate chip zucchini bread recipe and other varieties of fruit bread is easy for any home cook! All you need to do is mix the wet and dry ingredients in a mixing bowl, bake for around an hour, and you will have deliciously tasting flavored bread every time.
However, this zucchini bread with chocolate chips is extraordinary and extremely moreish! It's packed with semi-sweet chocolate chips to give the bread some bite and sweetness, while the shredded zucchini keeps the bread nice and moist throughout.
It's the perfect treat to enjoy for breakfast, lunch, or snacking on with a drizzle of maple syrup and stays fresh for days at room temperature or refrigerated.
And because zucchini is a superfood high in antioxidants and vitamins, they're used in many recipes, from zucchini noodles to healthy smoothies and available all year round for such a small price per pound. Also, you can make delicious healthy meals for your family like my stuffed zucchini boats and its cousin pizza zucchini boats.
🍽 Key Ingredients
You will be surprised how easy this chocolate chip zucchini bread recipe is to make using a simple bread mixture and just a loaf tin for baking it in.
Zucchini - For best results, It's better to use medium-sized freshly grated zucchini as the large ones contain more water content, which can cause the bread to be slightly wet rather than firm but moist.
Wet ingredients - we're using sunflower oil, sugar, eggs, and vanilla extract. Sunflower oil is a key ingredient for binding everything together and keeping it moist during baking.
Flour mixture - a combination of all-purpose flour, baking soda, baking powder, salt, and cinnamon.
Additions - For extra crunch were adding chopped chocolate chunks aka "chocolate chips".
If you don't have any baking soda, you can simply use more baking powder at a ratio of 1:4. So for every spoon of baking soda, use 4 spoons of baking powder.
The recipe calls for granulated white sugar, but you could substitute it cup for cup with brown sugar (light or dark).
🔪 How to make
Making chocolate chip zucchini bread is as easy as mixing the wet ingredients with the flour mixture and folding in the zucchini and additional ingredients.
- Shred the zucchinis into a medium bowl with a grater.
- Chop the chocolate bars in chunks if you are not using chocolate chips.
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease a 9x5x3" loaf pan with nonstick cooking spray or melted butter.
Use an hand mixer to beat the eggs until frothy.
Add the sugars, butter, buttermilk and vanilla and beat to combine.
Use a wooden spoon to stir in the zucchini and chocolate chunks.
Then sift the flour, salt, baking soda, baking powder, and cinnamon in a separate bowl.
Combine the dry ingredients with the wet mixture using the electric mixer or spatula until well combined and resembling a thick batter.
Pour the mixture into your prepared pan, tap the pan on the surface to spread evenly, and bake for 45 - 60 minutes until it's golden brown and a toothpick inserted in the center comes out clean.
Remove from the oven and allow to cool for about 15 minutes in the pan, then remove to a wire rack to cool completely.
Serve warm with butter or maple syrup.
💭 Cooking tips
Don't peel the zucchini.
There's no need to peel zucchini for this recipe as it is unrecognizable once the bread is baked and the zucchini peel contains lots of nutrients.
Grating the zucchinis
When shredding the zucchini through the grater, don't use the small-sided holes as this will just result in loads of water and take forever. Instead, use the larger or medium holes to shred it.
Keep the liquid
Some zucchini bread recipes state to strain the juice from the zucchinis, but I find the bread comes out dryer doing this. For the best moist zucchini bread, don't strain the juices. Unless you're using large zucchinis, then I recommend straining a little of the juices but not all.
📖 Recipe Variations
If you love chocolate chip zucchini bread, you will love these three variations of this delicious recipe.
Zucchini chocolate chip muffins
Instead of pouring the mixture into a loaf pan, you can make muffins with the same mixture by pouring it into a muffin tin for individual delicious chocolate chip zucchini muffins.
Double chocolate zucchini bread
Make your zucchini bread seriously chocolatey by adding 1 cup of white and milk chocolate chips and half a cup of cocoa powder.
Orange zucchini bread
Swap the chocolate chips for the zest and juice of 2 oranges for a seriously moist and summery orange zucchini bread. Or try my easy zucchini bread with walnuts.
🥗 What to serve with
Chocolate chip zucchini bread is perfect eaten on its own for breakfast and lunch or served with a knob of butter and maple syrup or even some Greek yogurt.
If you're feeling really indulgent, serve a slice with whipped cream and chocolate sauce for extra sweetness.
🙋 Frequently Asked Questions
Do you squeeze water out of zucchini for bread?
Some zucchini recipes require you to remove the excess juice from the zucchini, but in zucchini bread, it is best to leave the grated zucchini with the juice to give the bread more moisture.
Do you remove the seeds before grating zucchini?
You can remove the seeds by cutting the zucchini in half and scooping the seeds out from the middle. However, it is not necessary to remove the seeds for the zucchini before grating it, but some people prefer to take them out.
🧊 Storing and ♨️ Reheating
Chocolate chip zucchini bread is perfect for storing in the fridge, freezer, and room temperature once cooled.
Room temperature - Wrap the leftover zucchini bread with chocolate chips in plastic wrap and store it away from direct sunlight in a cupboard or bread bin for up to 4 days.
Fridge - Transfer the bread into an airtight container and place it in the fridge for up to a week.
Freezer - You can freeze chocolate chip zucchini bread by wrapping the bread in plastic wrap and placing it in a freezer container for up to 6 months. Thaw overnight at room temperature
Reheating - If you want to reheat a slice of chocolate zucchini bread, the best way to do so is by using a toaster to make it crispy or 20 seconds in the microwave to make it soft and warm.
🍳 Related Bread Recipes
If you love my zucchini bread with chocolate chunks. Try one of these fantastic bread recipes for your next breakfast.
Looking for an easy and quick bread as a side dish? Try my easy homemade pita bread recipe made with two ingredients!
👪 Serving Size
This chocolate chip zucchini bread recipe will give you approximately 10 slices, depending on how thick you cut them. The recipe is easy for scaling to make 2 or 3 loaves for freezing or giving away.
I love zucchini bread! It's so moist and full of melted chocolate chips that's perfect for breakfast or lunch. I hope you love it as much as I do.
🎥 Watch how to make it
Love this breakfast recipe? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Try one of my comfort breakfast recipes for your next family meal! And if you have any questions, I'm here to help!
Chocolate Chunk Zucchini Bread
- 4 eggs
- ½ cup sugar
- ½ cup brown sugar
- ½ cup butter - melted and cooled
- ½ cup buttermilk
- 2 teaspoon vanilla
- 2 cups zucchini - shredded
- 1 cup bittersweet chocolate chunks
- 3 ½ cups flour
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg - ground
- Preheat oven to 350°F and grease bread pans.
- Use an hand mixer to beat the eggs until frothy.
- Add the sugars, butter, buttermilk and vanilla and beat to combine, then use a wooden spoon to stir in the zucchini and chocolate.
- In a separate large mixing bowl, sift together the flour, baking soda, baking powder, salt, cinnamon and nutmeg. Add this dry mixture to the wet ingredients and stir until just combined.
- Pour into the bread pans and bake for about 45 mins to an hour, or until a toothpick test comes out clean.
Pretty impressed with this recipe. It turns out so yummy and moist. The whole family loved it for breakfast! Thanks
I am not sure how 8 pages is print friendly. No Thanks.