Chocolate Chip Zucchini Bread

An Easy Summer Bread Recipe

If you’ve never tried Chocolate Chip Zucchini Bread before, you’re in for a real treat. This easy zucchini bread recipe is moist, sweet, and speckled with melty chocolate chips—perfect for breakfast, brunch, or sneaking a slice with your afternoon coffee. It’s one of those recipes with zucchini that turns even veggie skeptics into believers (and yes, it’s kid-approved too!).

Whether you’re looking for summer bread, prepping for a holiday brunch, or trying to use up that bumper crop of garden zucchini, this loaf is a must-bake.

🥒 When is Zucchini in Season?

Zucchini is at its best in the summer months, typically from May through August. If you’re shopping at the grocery store or farmer’s market, look for zucchini that’s firm to the touch, glossy, and free of nicks or soft spots. Smaller zucchinis (6–8 inches long) tend to be more tender and flavorful—perfect for baking into this chocolate-studded loaf.

Want to save some for later? Grated zucchini freezes beautifully! Just squeeze out the extra water, portion it into bags, and toss it in the freezer to make zucchini bread with chocolate chips year-round.

🤔 Why Add Zucchini to Bread?

It may sound like an odd combo, but zucchini is a baking secret weapon. It adds moisture, fiber, and a subtle earthiness that balances the sweetness of baked goods—without making them taste like veggies. It’s kind of like adding banana or applesauce to a recipe for extra softness.

And when you mix it with warm spices like cinnamon and nutmeg, plus a handful of chocolate chips? Pure magic. Trust me—this zucchini bread chocolate combo just works.

🧁 Chocolate Chip Zucchini Bread Recipe

Ingredients:

• 2 cups grated zucchini (squeeze out excess moisture)
  
• 2 cups all-purpose flour
  
• 1 cup granulated sugar
  
• ½ cup brown sugar
  
• 1 tsp baking soda
  
• ½ tsp baking powder
  
• ½ tsp salt
  
• 1 tsp cinnamon
  
• ½ tsp nutmeg
  
• 2 eggs
  
• 1 stick of butter (softened)
  
• 1 tsp vanilla extract
  
• ½ cup chocolate chips

Step-by-Step Instructions for Chocolate Chip Zucchini Bread

*printable recipe card is available at the bottom of this page

Step One: Preheat

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.

Step Two: Grate Zucchini

Grate zucchini using a rotary grater and squeeze out excess water with a clean kitchen towel.

Step Three: Whisk

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

Step Four: Cream

In a large mixing bowl, cream together the eggs, sugars, butter, and vanilla using a hand mixer until smooth.

Step Five: Fold

Gently fold in zucchini.

Step Six: Add Dry Ingredients

Slowly add the dry ingredients to the wet ingredients, stirring just until combined.

Step Seven: Add Sweetness

Fold in the chocolate chips.

Step Eight: Bake

Pour the batter into your loaf pan and bake for 50–60 minutes, or until a toothpick comes out clean.

Step Nine: Cool

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

Step Ten: Enjoy

Slice and enjoy warm, cold, or toasted with a little butter!

🧺 Perfect for Meal Prep & Brunch

This zucchini bread recipe (easy) enough for beginners, yet impressive enough for Easter brunch or a cozy fall breakfast spread. Wrap individual slices in plastic wrap and freeze for grab-and-go snacks later. Serve with coffee, chai tea, or a scoop of Greek yogurt and berries for a simple weekday breakfast.

Looking for brunch ideas? Pair this loaf with:

• Green Mimosa
• Spinach Mushroom Quiche
• Avocado Toast with Egg