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Chocolate Chip Zucchini Bread Recipe
Ash Tyrrell

Chocolate Chip Zucchini Bread Recipe

I’ve made countless loaves of zucchini bread, but adding chocolate chips completely changed the game for me. The first time I tried this recipe, I was amazed at how the zucchini kept the bread moist while the chocolate melted in every bite.
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Prep Time 20 minutes
Cook Time 1 hour
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour – provides structure; spoon and level for accurate measurement.
  • 1 teaspoon baking soda – helps the bread rise; don’t skip it.
  • ½ teaspoon baking powder – adds lightness and texture.
  • ½ teaspoon salt – balances sweetness.
  • 1 teaspoon ground cinnamon – warms up the flavor beautifully.
  • ¼ teaspoon ground nutmeg – optional but adds a subtle depth.
  • ½ cup vegetable oil – keeps the bread moist; I like using neutral oils.
  • ½ cup unsweetened applesauce – adds moisture and natural sweetness.
  • ¾ cup granulated sugar – sweetens evenly without overpowering.
  • ½ cup brown sugar packed – adds a hint of caramel flavor.
  • 2 large eggs – bind ingredients together; room temperature eggs work best.
  • 1 teaspoon pure vanilla extract – enhances the flavor of chocolate and zucchini.
  • 2 cups shredded zucchini – use fresh not frozen, and squeeze out excess moisture.
  • 1 cup chocolate chips – semi-sweet works best for a balanced sweetness.

Method
 

  1. Start by preheating the oven and gathering everything. Shred your zucchini finely and measure out the dry and wet ingredients separately. I always like to line my loaf pan with parchment for easy removal.
  2. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This ensures even distribution and prevents clumps. I usually give it a quick taste of the cinnamon mix—just to smell it, of course!
  3. In another bowl, beat the eggs lightly, then mix in oil, applesauce, sugars, and vanilla extract. Whisk until smooth. I find this step makes the batter extra moist and slightly fluffy.
  4. Fold the shredded zucchini into the wet mixture gently. Make sure every shred is coated—it keeps the bread moist without being too wet. At this point, your kitchen starts smelling amazing.
  5. Slowly add the dry ingredients to the wet mixture and stir just until combined. Overmixing can make the bread dense. I usually stop when I still see a few streaks of flour; it bakes into a soft texture.
  6. Fold in the chocolate chips evenly. I like to reserve a few to sprinkle on top for that irresistible look after baking.
  7. Pour the batter into the prepared loaf pan and smooth the top. Bake at 350°F (175°C) for 55–60 minutes, or until a toothpick comes out clean. The smell during baking is pure heaven!
  8. Let the bread cool in the pan for 10–15 minutes, then transfer to a cooling rack. This prevents it from being too moist or falling apart. I always wait—hard to resist, but worth it!

Notes

  • I always squeeze excess water from the zucchini to prevent soggy bread.
  • Using room temperature eggs makes mixing easier and the texture smoother.
  • For extra flavor, I toast a few nuts and fold them in.
  • Don’t overbake; slightly underdone bread is more moist and tender.
  • I sprinkle a few chocolate chips on top halfway through baking for a prettier loaf.