This chocolate chip zucchini quick bread is perfectly moist thanks to the addition of grated zucchini and is dotted with chocolate chips for sweet pops of chocolate flavor. It is incredibly easy to make without a stand mixer.
This is the best recipe for chocolate zucchini bread we have ever found! Well, I have to admit my friend Marcel introduced us to it, and we're glad she did.
This was inspired by my chocolate chip zucchini muffins on this site and pairs well with this easy chicken casserole for a delicious dinner complete with dessert.
Why You Will Love This Recipe
- Simple Ingredients: This recipe uses basic baking ingredients and grated zucchini. That's it!
- Moist and Tender: The grated zucchini creates a super-moist and tender quick bread.
- Versatile: Serve this as a snack, dessert, or a sweet addition to breakfast.
- Crowd-Pleaser: Everyone always loves this sweet, moist, tender bread!
Ingredients
You'll only need a few basic baking ingredients to make this recipe, and they're probably all in your kitchen right now. Anything you don't have can be found at your local grocery store.
- All-purpose flour - Standard all-purpose flour is used in this recipe.
- Granulated sugar - Granulated sugar can be substituted for brown sugar or a combination of ½ cup granulated sugar and ½ cup brown sugar.
- Baking powder - Not to be confused with baking soda.
- Salt - The amount of salt added can be increased or decreased to suit personal tastes, or alternatively omitted all together.
- Milk - For best results use whole fat milk, however other varieties of milk could be used. The milk can also be substituted with 1 cup of buttermilk.
- Oil - Use a mild flavored oil. The oil can be substituted with ½ cup melted unsalted butter.
- Eggs - 2 large sized eggs were used in this recipe.
- Vanilla extract - The vanilla extract can be substituted with 1 teaspoon of vanilla essence.
- Zucchini - You will need approximately 1 small zucchini for this recipe.
- Chocolate chips - Semi-sweet chocolate chips are used in this recipe, however any variety of chocolate chips could be used.
See the recipe card below for the exact quantities of each ingredient.
Substitutions and Variations
Don't have the correct ingredients on hand? Or want to change something up? Here are some helpful tips for you to change up this zucchini quick bread.
- Chocolate Chips: Milk, semi-sweet, or even dark chocolate chips work well in this recipe.
- Glaze: Make a simple glaze with powdered sugar, milk, and vanilla to top the bread.
- Nuts: Try adding your favorite chopped nuts for more flavor and texture.
Instructions
This is an easy quick bread recipe that only takes a few minutes and a few simple steps. Even beginners will have no trouble with it.
Add the all purpose flour, granulated sugar, baking powder and salt to a large mixing bowl. Whisk until well combined and set aside.
Add the milk, oil, egg and vanilla extract to another large mixing bowl. Whisk until well combined.
Pour the wet ingredients into the bowl with the dry ingredients. Mix with a silicone spatula until just combined.
Fold through the grated zucchini and chocolate chips.
Pour the batter into the prepared baking tin.
Bake for 45 minutes, or until cooked through. Allow to cool in the baking tin for 10 minutes before turning out onto a wire cooling rack to cool completely.
Hint: Be sure you mix the batter until the ingredients are just combined and no further. Overmixing will make the bread dense and tough.
If you love recipes like this, you may also enjoy these pumpkin zucchini muffins, Zucchini Bites, Pumpkin Banana Bread or our Old-Fashioned Pumpkin Bread recipe.
Storage
Room Temperature: Store the bread for up to 3 days in an air-tight container.
Refrigerator: Do not refrigerate this bread. The cold air will dry it out.
Freezer: Store for up to 3 months in an air-tight, freezer-safe container.
Thaw: Place the bread on the counter to bring it to room temperature before serving.
What to Serve with This Zucchini Quick Bread
This delicious bread makes the perfect snack with a little butter or a sweet addition to breakfast. Try it with:
Tips
There's not much to this quick and easy bread, but there are just a few things to remember to make it the best it can be.
- The baking tin could be sprayed with a non-stick cooking spray instead of using parchment paper.
- It's important not to over-mix the batter, as this may result in a dense zucchini bread.
- Be sure you fold in the zucchini and chocolate chips rather than stirring them in. This helps reduce the formation of gluten and keeps your bread nice and tender.
FAQ
Do you have questions about chocolate chip zucchini bread? Here are some of the most commonly asked questions about this zucchini quick bread.
Zucchini adds extra moisture and texture to baked goods, making them more tender while also adding a slight chew, depending on the recipe.
There's no need to peel zucchini before adding it to baked goods. Its thin skin will soften while baking and be undetectable.
If you overmix your batter, you'll form too much gluten, a protein that causes baked goods to become dense and tough.
Video
More Zucchini Recipes
Do you like zucchini? Here are some recipes you may also like to try.
Ready to get cooking? Remember that you can print this recipe if you would like.
Chocolate Chip Zucchini Bread
Equipment
- bread or loaf pan 8 ½ inch x 4 ½ inch or 9 x 5 inch baking tin
Ingredients
- 2 cups all purpose flour
- 1 cup granulated sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- ½ cup oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup grated zucchini
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F/180°c. Line an 8 ½ inch x 4 ½ inch baking tin with parchment paper and set aside.
- Add the all purpose flour, granulated sugar, baking powder and salt to a large mixing bowl. Whisk until well combined and set aside.
- Add the milk, oil, egg and vanilla extract to another large mixing bowl. Whisk until well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Mix with a silicone spatula until just combined. Fold through the grated zucchini and chocolate chips.
- Pour the batter into the prepared baking tin. Bake for 45 minutes, or until cooked through. Allow to cool in the baking tin for 10 minutes before turning out onto a wire cooling rack to cool completely.
Video
Notes
Nutrition
This post was originally published in August 2016. It's been updated with new content, images, and an updated recipe.
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