Chocolate Chip Zucchini Bread Recipe

I absolutely love sharing this Chocolate Chip Zucchini Bread recipe with friends because it’s one of those unexpected delights that sneaks in some veggies while still tasting like a treat. The balance between moist zucchini, sweet chocolate chips, and a hint of tang from sour cream makes every bite feel cozy and comforting. I often make this during summer when zucchinis are at their peak and everyone is craving something a little different than the usual quick breads.

When you try this Chocolate Chip Zucchini Bread recipe, you’ll find it’s perfect for breakfast, snack time, or even dessert. It’s wonderfully forgiving, so if you’re a beginner baker, this is a great one to master. Plus, the chocolate chips add such a fun twist that my family goes crazy for it—especially if you pop a few more on top before baking for that melty, shiny finish.

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Ingredients You’ll Need

Each ingredient in this Chocolate Chip Zucchini Bread recipe works in harmony to bring out the best texture and flavor. Using fresh zucchini that’s finely grated ensures the bread is moist without being watery, while a combo of leavening agents helps it rise just right.

• Finely grated zucchini: Be sure to squeeze out excess water after grating so the bread isn’t soggy.
• All purpose flour: Spoon and level the flour for accurate measurement to avoid dryness.
• Baking soda and baking powder: A duo that gives the bread a soft, tender crumb.
• Kosher salt: Balances the sweetness and enhances flavors.
• Unsalted butter: Melted and cooled for richness and tenderness.
• Granulated sugar: Adds sweetness and structure.
• Light brown sugar: Adds moisture and a subtle caramel note.
• Sour cream: Gives the bread a lovely tang and moist crumb without heaviness.
• Large eggs: Help bind ingredients and add lift.
• Vanilla extract: Rounds out flavor with warm, sweet notes.
• Dark chocolate chips: The star ingredient that melts into gooey pockets of chocolate deliciousness.
• Flaky sea salt (optional): Sprinkled on top, it contrasts the sweet and makes the chocolate pop.

Variations

This recipe is pretty flexible, which is one of the reasons I love it. You can easily swap in your favorite add-ins or tweak it to suit different tastes or dietary needs. Get creative and make it your own!

• Using walnuts or pecans: I’ve added chopped nuts before for an extra crunch—my family really enjoyed the texture contrast.
• Gluten-free option: I swapped all-purpose flour with a 1:1 gluten-free baking flour blend and it turned out wonderfully moist and flavorful.
• Less sweet version: Cutting back on sugars to 3/4 cup total still keeps it delicious but less dessert-y if you prefer.
• Vegan tweaks: I experimented with flax eggs and dairy-free yogurt instead of eggs and sour cream, and it worked well with a slightly denser crumb.

How to Make Chocolate Chip Zucchini Bread Recipe

Step 1: Prep Your Pan and Zucchini

First things first, preheat your oven to 350°F and get a 9×5-inch loaf pan greased and lined with parchment paper for easy removal. Next, grate your zucchini finely and measure out 1 1/2 cups. Then, use your hands to squeeze out as much water as you can—this is crucial to avoid a soggy loaf. I like to do it over the sink, wringing handfuls tightly, until most of the moisture is gone.

Step 2: Combine the Dry Ingredients

Whisk together the flour, baking soda, baking powder, and kosher salt in a medium bowl. This is your leavening and seasoning mix that’ll help your bread rise beautifully and taste balanced. Keeping it separate makes mixing later so much easier and prevents overworking the batter.

Step 3: Mix the Wet Ingredients

In a large bowl, whisk melted and cooled butter together with both sugars until combined and smooth. Then stir in the sour cream, eggs, vanilla extract, and your squeezed zucchini. Mixing these well ensures your batter is rich, creamy, and perfectly moist.

Step 4: Bring It All Together Gently

Add your dry ingredients into the wet, folding in with a rubber spatula gently. You’ll still want to see a bit of flour peeking as overmixing can make the bread tough. When almost combined, sprinkle the dark chocolate chips in and fold them just enough to distribute evenly without crushing.

Step 5: Bake and Cool

Pour your batter into the prepared loaf pan and spread it evenly. Don’t be shy—top the loaf with extra chocolate chips for that gorgeous melty finish. Bake for about 1 hour to 1 hour and 10 minutes or until a toothpick inserted comes out clean or with just a few moist crumbs. Let the bread cool in the pan on a rack for 30–40 minutes to firm up before removing and slicing. If you like, sprinkle with flaky sea salt to balance the sweetness right before serving.

How to Serve Chocolate Chip Zucchini Bread Recipe

Garnishes

I’m a big fan of keeping it simple with this bread, but a light dusting of powdered sugar is a sweet touch if you’re serving guests. For that salty-sweet combo I mentioned, flaky sea salt sprinkled right after baking is pure magic. On colder days, a smear of softened butter or a dollop of cream cheese frosting takes it to another level—trust me, I’ve tried both!

Side Dishes

This bread pairs beautifully with a hot cup of coffee or tea for breakfast or an afternoon pick-me-up. If you’re setting up a brunch, fresh fruit like berries or sliced apples complements it nicely without overpowering the chocolate and zucchini flavors.

Creative Ways to Present

For parties, I’ve sliced the bread and served it on a wooden board with little bowls of extra chocolate chips, nuts, and honey—you can let everyone jazz up their own slice. I’ve also wrapped individual slices in parchment with a twine bow as lovely homemade gifts. It’s surprisingly versatile for any occasion!

Make Ahead and Storage

Storing Leftovers

Once cooled, I wrap leftover zucchini bread tightly in plastic wrap or store in an airtight container at room temperature for up to three days. For longer storage, refrigeration also works but can dry it out—so a quick reheat helps bring back moisture.

Freezing

I like to freeze slices individually wrapped in plastic, then seal them together in a freezer-safe bag. This makes thawing just what you need super easy, and the bread retains its flavor and texture well up to 3 months. Just pop a slice in the fridge overnight before enjoying.

Reheating

To reheat leftover zucchini bread, I recommend wrapping a slice in foil and warming it gently in a 300°F oven for about 10 minutes. You can also microwave it briefly, but the oven method keeps the crust nicer and the bread moist.

FAQs

Final Thoughts

Chocolate Chip Zucchini Bread recipe is one of those rare wins where you feel a little healthier without sacrificing any indulgence. I keep coming back to it because it’s moist, chocolatey, and perfectly sweet—a real crowd-pleaser in my family’s recipe rotation. I promise, once you try it, you’ll want to keep a stash of zucchini ready to bake this anytime those cravings hit. So go ahead, grab a loaf pan and give it a whirl in your kitchen—it’s like a hug in bread form.

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