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Chocolate Chip Zucchini Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 141 reviews
  • Author: Bertha
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 30 minutes plus 30 minutes cooling
  • Yield: 1 loaf (about 12 slices)
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This moist and delicious Chocolate Chip Zucchini Bread combines the subtle earthiness of fresh zucchini with rich dark chocolate chips, creating a perfect balance of sweetness and texture. Ideal for breakfast, snacks, or dessert, this loaf is easy to make and packed with flavor.


Ingredients

Units Scale

Chocolate Chip Zucchini Bread

  • 1 1/2 cups (270g) finely grated zucchini (about 1 1/2 medium zucchini)
  • 2 cups (264g) all purpose flour, spooned and leveled
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 cup unsalted butter, melted and cooled
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 1/3 cup (82g) sour cream
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 1/2 cups dark chocolate chips, plus more for sprinkling on top
  • Flaky sea salt, for sprinkling on top (optional)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Line it with parchment paper for easy removal after baking.
  2. Prepare Zucchini: Finely grate the zucchini until you have about 1 1/2 cups. Squeeze out the excess water by grabbing a handful and wringing it over the sink. Set the drained zucchini aside.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and kosher salt. Set this dry mixture aside.
  4. Cream Butter and Sugars: In a large mixing bowl, whisk the melted and cooled butter with granulated sugar and light brown sugar until combined.
  5. Add Wet Ingredients and Zucchini: Mix in the sour cream, eggs, vanilla extract, and the squeezed zucchini to the butter and sugar mixture until fully incorporated.
  6. Combine Wet and Dry: Pour the dry ingredient mixture into the wet ingredients. Use a rubber spatula to gently fold until just combined, leaving a little flour visible in the batter.
  7. Add Chocolate Chips: Stir in 1 1/2 cups of dark chocolate chips gently until evenly distributed.
  8. Transfer to Pan: Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle additional chocolate chips on top for extra chocolate flavor.
  9. Bake: Place the pan in the preheated oven and bake for 1 hour to 1 hour and 10 minutes. Check doneness by inserting a toothpick into the center; it should come out mostly clean or with a few moist crumbs.
  10. Cool: Remove the bread from the oven and place the pan on a cooling rack. Let it cool for 30 to 40 minutes to set properly.
  11. Finish and Serve: Optionally sprinkle flaky sea salt on top to enhance flavor, slice the bread, and enjoy your chocolate chip zucchini bread!

Notes

  • Be sure to squeeze out excess zucchini water to prevent a soggy bread texture.
  • Using both granulated and light brown sugar adds depth of flavor and moisture.
  • The sour cream contributes to the bread’s moist and tender crumb.
  • Allow the bread to cool sufficiently before slicing to avoid crumbling.
  • Flaky sea salt on top is optional but provides a nice contrast to the sweetness.
  • The recipe works well with dark or semi-sweet chocolate chips based on preference.

Nutrition

  • Serving Size: 1 slice (1/12 of loaf)
  • Calories: 220
  • Sugar: 15g
  • Sodium: 150mg
  • Fat: 11g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 55mg