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beautifully baked chocolate chip zucchini bread served on a white round plate, showcasing its moist texture with visible grated zucchini, melted chocolate chips, and chopped walnuts.

Chocolate Chip Zucchini Bread Recipe

Chocolate Chip Zucchini Bread is a moist, chocolatey treat that combines the wholesome goodness of shredded zucchini with the richness of cocoa and melty chocolate chips. It's perfect for breakfast, dessert, or as a snack, striking a balance between indulgence and homemade charm.
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Prep Time 20 minutes
Cook Time 1 hour
Additional Time 10 minutes
Total Time 1 hour 30 minutes
Course bread
Cuisine American
Servings 16 people
Calories 379 kcal

Equipment

  • Oven
  • Spatula
  • Mixing bowls
  • Whisk
  • Cooling rack

Ingredients
  

  • 3 cups grated zucchini
  • ½ cup chocolate chips
  • ½ cup chopped walnuts
  • 1 cup vegetable oil
  • 3 large eggs
  • 2 cups white sugar
  • 1 tsp baking soda
  • 3 tbsp unsweetened cocoa powder
  • ¼ tsp baking powder
  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp vanilla extract

Instructions
 

  • Preheat the oven to 325°F (165°C).
    top-down shot of an oven being preheated, set to the correct temperature for baking chocolate chip zucchini bread, with a glowing orange element visible.
  • Prepare two 8x4-inch loaf pans by greasing and flouring them.
    top-down shot of a pair of loaf pans being greased with butter or oil, ensuring a smooth release for the baked zucchini bread.
  • In a large mixing bowl, beat the eggs until light and foamy.
    top-down shot of eggs being whisked in a mixing bowl, creating a frothy base for the wet ingredients in the zucchini bread batter.
  • Stir in shredded zucchini, sugar, oil, and vanilla, mixing well to combine.
    top-down shot of grated zucchini being mixed into a bowl of wet ingredients, including eggs and oil, for the zucchini bread batter.
  • In a separate bowl, whisk together the flour, cocoa powder, salt, baking soda, and baking powder.
    Mixing Dry Ingredients for Chocolate Chip Zucchini Bread
  • Gradually add the dry ingredients to the zucchini mixture, stirring until just combined.
    top-down shot of the wet and dry ingredients being gently mixed together, forming a smooth batter for the chocolate chip zucchini bread.
  • Fold in the chopped nuts and chocolate chips until evenly distributed.
    top-down shot of chocolate chips and chopped walnuts being folded into the zucchini bread batter for added texture and flavor.
  • Pour the batter evenly into the prepared loaf pans.
    A top-down shot of the zucchini bread batter being poured evenly into greased loaf pans, ready for baking.
  • Bake in the preheated oven for approximately 1 hour, or until a toothpick inserted in the center comes out clean.
    A top-down shot of loaf pans filled with batter baking in the oven, with the bread starting to rise and brown perfectly.
  • Allow the loaves to cool in the pans for about 10 minutes.
    A top-down shot of the chocolate chip zucchini bread removed from the loaf pans and placed on a wire rack to cool completely, ensuring the perfect texture.
  • Remove the loaves from the pans and transfer them to a wire rack to cool completely before slicing and serving.
    A top-down shot of the freshly baked chocolate chip zucchini bread cooling in the loaf pans, showcasing its golden brown crust.

Notes

  • Use freshly shredded zucchini for the best texture and moisture.
  • Substitute walnuts with pecans or omit nuts entirely for a nut-free version.
  • For extra richness, add a sprinkle of chocolate chips on top of the batter before baking.