Chocolate Chip Zucchini Bread Recipe

I absolutely love sharing this Chocolate Chip Zucchini Bread Recipe because it’s not your average quick bread. The warm cinnamon and ginger spices combined with pockets of melty chocolate chips give it a cozy, irresistible vibe. Plus, it’s a sneaky way to use up extra zucchini from your garden or grocery haul, turning a humble veggie into a delicious treat.

You’ll find that this bread works beautifully for breakfast, an afternoon snack with coffee, or even a light dessert. When I first tried this recipe, I was amazed at how the chocolate chips add a perfect balance to the earthy zucchini flavor. Once you make this Chocolate Chip Zucchini Bread Recipe, it might just become your new favorite go-to when you want something sweet but not too heavy.

this …

Ingredients You’ll Need

Each ingredient plays a key role in combining flavors and textures that make this Chocolate Chip Zucchini Bread Recipe so special. A few pantry staples and fresh zucchini come together effortlessly to create a bread that tastes homemade with minimal fuss.

• All-purpose flour: The base of the bread, giving it structure and that classic crumb.
• Baking powder & baking soda: Together they ensure your bread rises perfectly and stays tender.
• Ground cinnamon, nutmeg, and ginger: These spices bring warmth and that cozy homemade feeling.
• Kosher salt: Balances the sweetness and enhances the other flavors.
• Brown sugar: Adds moisture and a rich caramel undertone.
• Eggs: Bind everything together and add richness.
• Unsalted butter: Melted butter provides tenderness and flavor without overpowering.
• Shredded zucchini: The star veggie that keeps this bread moist and slightly sweet.
• Pure vanilla extract: Elevates the flavor and complements the chocolate chips perfectly.
• Chocolate chips: Divided to mix some inside and sprinkle some on top for melty pockets.
• Turbinado sugar: Sprinkled on top to add a subtle crunchy sweetness and a pretty finish.

Variations

This Chocolate Chip Zucchini Bread Recipe is a great base to make it your own. I love tweaking it depending on what I have at home or my mood for either a richer or lighter bread.

• Add nuts: Toasted walnuts or pecans bring a lovely crunch and nutty flavor — my family goes crazy for this addition!
• Swap the chocolate: Use white chocolate or dark chocolate chips instead for a fun twist.
• Make it vegan: Replace eggs with flax eggs and butter with coconut oil—just make sure to bake a bit longer for the same texture.
• Spice it differently: Try adding cardamom or allspice for a new flavor angle that still feels comforting.

How to Make Chocolate Chip Zucchini Bread Recipe

Step 1: Prepare Your Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ground ginger, and kosher salt. Doing this first helps distribute your leavening agents and spices evenly, so every bite is flavorful and your bread rises perfectly. I usually set this bowl aside while I handle the wet ingredients to keep things organized.

Step 2: Mix the Wet Ingredients

In a large bowl, stir together the brown sugar, eggs, and melted butter until the mixture is smooth. I find it’s easiest to melt the butter gently and let it cool just a bit before mixing—this keeps the eggs from cooking or curdling. Then fold in your shredded zucchini and vanilla extract, ensuring everything is well combined.

Step 3: Combine and Fold in Chocolate Chips

Add the dry ingredients to the wet mix and stir until just combined — be careful not to overmix! Overmixing can result in a tough bread, and I learned this the hard way with my first try. Finally, gently fold in half of the chocolate chips so you get gooey morsels throughout.

Step 4: Bake with a Sparkling Finish

Pour the batter into your prepared loaf pan, then sprinkle turbinado sugar evenly over the top. This gives a beautiful crunch and shimmer once baked. Scatter the remaining chocolate chips on top—the visual contrast is as satisfying as the taste. Bake at 350°F (175°C) for 50 to 65 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Step 5: Cool and Slice

After baking, let the bread sit in the pan for about 10 minutes to settle. Then, run a knife around the edges and carefully remove the loaf to a cooling rack. Cooling completely is key—it helps the bread set so your slices won’t crumble. I usually slice once it’s fully cooled and share immediately (if I can wait!).

How to Serve Chocolate Chip Zucchini Bread Recipe

Garnishes

I love a light dusting of powdered sugar on top just before serving, or a slather of softened butter to amp up the richness. Sometimes, I’ll even add a few extra chocolate chips on the slice for that melty, fresh-from-the-oven feeling.

Side Dishes

This bread pairs wonderfully with a creamy latte or a cup of herbal tea to round out breakfast or a snack. For a more decadent spread, fresh fruit like strawberries or a scoop of vanilla ice cream on the side is a delightful contrast.

Creative Ways to Present

For special occasions, I’ve arranged slices on a pretty platter garnished with fresh mint leaves and a drizzle of warm chocolate sauce. Wrapping individual slices in parchment paper tied with twine also makes charming grab-and-go gifts or party favors.

Make Ahead and Storage

Storing Leftovers

I usually wrap leftover zucchini bread tightly in plastic wrap or foil, then store it at room temperature for up to 3 days. Keeping it covered well preserves moisture and keeps it fresh. If your kitchen is warm, the fridge works too, but I let it come back to room temp before serving.

Freezing

This bread freezes beautifully. I slice it beforehand and freeze individual slices in airtight bags, so I can pop them out for a quick snack or breakfast. Wrapped well, it stays delicious for up to 3 months.

Reheating

To reheat, I like to gently warm slices in a toaster oven or microwave for about 20 seconds—just enough to soften and refresh the chocolate chips without drying it out. Adding a dab of butter after reheating is always a nice touch!

FAQs

Final Thoughts

This Chocolate Chip Zucchini Bread Recipe has become a go-to in my kitchen not just because it’s delicious, but because it’s such a feel-good bake that invites sharing. I love how it makes use of fresh zucchini in a way that everyone loves—even the kids! You’ll enjoy the delightful blend of spices, the moist texture, and those little bursts of chocolate that make it a comforting treat any time of day. Give it a try and I’m sure it’ll become a favorite in your home too.

Print