10-Minute Irresistible Chocolate Chip Zucchini Bread Recipe

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One rainy afternoon, after a long shift and zero motivation to cook dinner, I spotted a lone zucchini on the counter next to a half-open bag of chocolate chips.

That was the start of my first chocolate chip zucchini bread, baked while the kids were glued to a movie and I finally had a moment of peace.

There’s something so satisfying about sneaking vegetables into dessert and having everyone beg for seconds.

This chocolate chip zucchini bread was born on a busy summer afternoon when my garden zucchini pile threatened to take over the counter.

I had just enough time to throw everything in a bowl and bake while the kids were still at soccer practice.

The result? A rich, moist loaf dotted with melty chocolate that became an instant favorite in our house.

If you’re balancing picky eaters, a craving for something sweet, or just a need to use up extra zucchini, this chocolate chip zucchini bread will deliver every time.

It’s tender, lightly spiced, and packed with gooey pockets of chocolate that make each slice a little indulgent.

Why You’ll Love This Recipe

• Incredibly moist without being dense — No squeezing the zucchini here.
• Perfect balance of sweetness and spice — Thanks to cinnamon, nutmeg, and vanilla.
• Kid-approved and lunchbox-friendly — A sneaky way to add veggies.
• Quick to prep — Just one bowl and no mixer needed.
• Customizable — Swap chocolate chips with nuts, dried fruits, or leave plain.

Ingredients

Here’s what you’ll need to bring this chocolate chip zucchini bread to life. A few pantry staples and that one zucchini hiding in your crisper drawer are all it takes.

• All-purpose flour
  Spoon and level to avoid overly dense bread.
• Eggs
  I learned the hard way that cold eggs can mess with your batter texture. Now I always leave them out while I preheat the oven.
• Zucchini
  Use one medium zucchini, shredded with the peel on. No drying necessary.
• Oil
  I’ve tried both oil and butter here. Butter gives that extra depth of flavor, but oil wins when I’m short on time and energy.
• Granulated sugar
  Classic and simple. You can also use brown sugar or your favorite granulated substitute.
• Cinnamon and nutmeg
  These warm spices give depth and that cozy bakery flavor.
• Baking soda and baking powder
  They help the bread rise and stay light.
• Salt
  Balances out the sweetness.
• Vanilla extract
  Adds a rich, sweet aroma.
• Chocolate chips
  One time, I ran out of semi-sweet and used a leftover mix of milk and dark chocolate chips—it turned out so melty and rich, we now make it that way by choice!

(Full measurements and details are in the printable recipe card below!)

How to Make the Recipe

Step 1: Preheat and Prep

Preheat your oven to 350°F and grease a 9×5 loaf pan. I like to line mine with parchment for easy lifting.

Step 2: Shred the Zucchini

No peeling or drying. Use a box grater or food processor and measure it packed.

Step 3: Mix the Wet Ingredients

Whisk together oil, sugar, eggs, and vanilla until well combined.

Step 4: Combine the Dry Ingredients

In a separate bowl, mix flour, cinnamon, nutmeg, baking soda, baking powder, and salt.

Step 5: Make the Batter

Stir the dry mixture into the wet, then fold in the zucchini and chocolate chips. Do not overmix.

Step 6: Bake

Pour the batter into the prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick comes out clean.

Step 7: Cool and Slice

Let the bread cool in the pan for 10 minutes, then move to a wire rack to cool completely.

Pro Tips

• Use a mix of chocolate chips for added richness.
• Don’t overmix, or your bread can turn tough.
• Let it cool fully before slicing to keep the texture intact.
• Make two loaves — this freezes beautifully and makes a great gift.

Recommended Equipment for This Recipe

• Box grater, perfect for shredding zucchini quickly.
• Mixing bowls, one for dry and one for wet helps keep the batter smooth.
• 9×5 loaf pan, heavy-duty pans bake more evenly.
• Silicone spatula, great for folding in chips and scraping the bowl.
• Cooling rack, allows even air flow so the bottom doesn’t get soggy.

Serving Suggestions

• Toast with a smear of almond butter for breakfast.
• Serve with coffee or tea for an afternoon pick-me-up.
• Slice thin and pack in kids’ lunches for a sweet veggie surprise.

Storage & Make-Ahead

• Store wrapped at room temp for 2–3 days, or up to 5 in the fridge.
• Freeze slices individually and reheat as needed.
• Reheat in the microwave for 10 seconds for a warm, melty bite.
• Use leftover slices for zucchini bread French toast , so good!

Variations to Try

• Swap chocolate chips with chopped walnuts or pecans.
• Add a handful of shredded coconut for tropical flavor.
• Stir in dried cranberries for a tart twist.

Closing Thoughts

This chocolate chip zucchini bread is proof that comfort food can be easy and a little sneaky too. It’s soft, sweet, and filled with melty chips and cozy spices. Whether you’re serving it for brunch or sneaking a slice after bedtime, it never disappoints.

Don’t forget to check the recommended tools above to make your cooking even easier!

FAQs

Can I use butter instead of oil?
Yes, just make sure it’s melted and cooled before mixing in.

Can I use almond or coconut flour?
Those will require adjustments. For this recipe, stick with all-purpose or use a 1:1 gluten-free blend.

How do I keep the bread moist?
Don’t squeeze the zucchini, and don’t overbake. Let it cool fully before storing.

What kind of chocolate chips are best?
Semi-sweet is my go-to, but dark or milk work great too. You can even do a mix.

Is it sweet like cake?
It’s lightly sweet, just enough to feel like a treat but not overly rich. Perfect for snacking or breakfast!