Irresistible Chocolate Chip Zucchini Bread Recipe Loved by All

And They’ll Never Know You Sneaked In Some Veggies

They won’t guess the secret that makes this chocolate chip zucchini bread so moist and satisfying: zucchini. Often used in muffins, quick breads, and cakes, shredded zucchini adds moisture and a tender crumb without a strong vegetal flavor.

Zucchini is mainly water, and when added to batter it releases moisture during baking. That steam helps keep the loaf soft and tender. The shredded squash also contributes texture and fiber, and its natural pectin helps prevent the bread from becoming dry and crumbly.

Beyond improving texture, zucchini brings a small nutritional boost—so you can enjoy this rich, chocolatey treat with a little extra peace of mind.

What You’ll Need To Make Chocolate Chip Zucchini Bread

All the ingredients are simple and easy to find.

• All-purpose flour
• Unsweetened cocoa powder
• Baking soda
• Salt
• Eggs
• Butter
• Vegetable oil
• Brown sugar
• Vanilla extract
• Zucchini
• Chocolate chips

Why You’ll Love This Delicious Bread

When zucchini is abundant, making loaves of this bread is an excellent use for the surplus. If the squash gets very large, simply remove the seeds and shred the rest—no need to peel, as the skin adds nutrition and disappears into the dark chocolate batter.

This recipe is especially tender because it uses both butter and oil, and it’s a chocolate lover’s dream with cocoa plus chocolate chips throughout.

Equipment You’ll Need To Make Chocolate Chip Zucchini Bread

• Mixing bowl
• Grater
• Spoon or whisk
• Measuring cups and spoons
• Non-stick spray
• Parchment or wax paper (optional)
• Standard 9″ x 5″ loaf pan (or smaller loaf pans for giftable loaves)

Start by combining the eggs, melted butter, oil, vanilla, baking soda, salt, and brown sugar in a large bowl. Whisk until smooth. Mixing salt and leavening into the wet ingredients helps distribute them evenly and makes this an easy one-bowl recipe.

Stir in the flour and cocoa until the batter is smooth—take care not to overmix. A few small clumps of brown sugar are fine. Fold in the shredded zucchini and most of the chocolate chips, reserving a handful to sprinkle on top before baking.

Spoon the batter into the prepared pan and scatter the reserved chips over the surface for a pretty, melty finish. If you accidentally use them all, add a few extra—there’s no such thing as too much chocolate.

Bake at 350°F for 50–60 minutes. Because the batter is very dark, browning is hard to see—use the toothpick test instead. Insert a toothpick into the center: if it comes out without wet batter (a smear of melted chocolate is fine), the loaf is done.

This batter also works well in smaller loaf pans. You’ll get two medium loaves (about 3.5″ x 7.5″)—reduce the baking time to around 35 minutes and check them during the final 5–10 minutes. The toothpick test remains the best guide.

Let the pan cool on a wire rack for about 15 minutes. Run a thin knife around the edges and lift the bread from the pan, then allow it to cool completely on the rack. The aroma while baking is irresistible.

Store the bread wrapped in plastic on the counter for three to four days. It also freezes beautifully; slice before freezing and enjoy individual portions as needed.

PRINTABLE RECIPE CARD

Yield: 12 slices

Chocolate Chip Zucchini Bread

Here’s a recipe for moist, rich, deep double-chocolate zucchini bread that is simply divine!

Prep Time
15 minutes

Cook Time
50 minutes

Total Time
1 hour 5 minutes

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa
• 1 tsp baking soda
• 1/2 tsp salt
• 2 large eggs, at room temperature
• 1/4 cup butter, melted and cooled slightly
• 1/4 cup vegetable oil
• 3/4 cup packed brown sugar
• 1 tsp pure vanilla
• 1 1/2 cups packed, shredded zucchini
• 1 cup semisweet chocolate chips, divided

Instructions

1. Preheat oven to 350°F. Grease or spray a loaf pan; lining with parchment or waxed paper with overhang makes removing the bread easier.
2. In a large bowl, whisk together eggs, melted butter, oil, vanilla, baking soda, salt, and brown sugar until smooth.
3. Stir in the flour and cocoa until just combined. Avoid overmixing; a few small clumps are fine.
4. Fold in the shredded zucchini and most of the chocolate chips, reserving some to top the loaf.
5. Spoon the batter into the prepared pan and sprinkle the reserved chips on top.
6. Bake 50–60 minutes, or until a toothpick inserted in the center comes out without wet batter. A bit of melted chocolate on the toothpick is okay.
7. Cool the pan on a wire rack about 15 minutes, run a knife around the edges, remove the loaf, and finish cooling on the rack.
8. Wrap leftover slices in plastic for 3–4 days at room temperature, or slice and freeze for longer storage.

Notes

This recipe makes one standard loaf (about 12 slices). For two medium loaves (approximately 3.5″ x 7.5″), split the batter and reduce baking time to about 35 minutes—check during the last 5–10 minutes and use the toothpick test.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving:
Calories: 256Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 41mgSodium: 250mgCarbohydrates: 31gFiber: 2gSugar: 20gProtein: 4g

Quick breads are perfect when you want a warm, sweet loaf without fuss. This chocolate chip zucchini bread joins other favorites and freezes well, making it easy to enjoy one slice at a time.

If this recipe made you smile, share it with friends and family and enjoy baking. Love, GB (Betty Streff)