Chocolate Chip Zucchini Bread . . . with a hint of spice and a sprinkling of chocolate chips, this zucchini bread is tasty any time of day!
When we have an abundance of garden fresh zucchini, I love baking it up into treats like zucchini bread, zucchini cookies, and butterscotch zucchini blondies. Mmmmm.
Fall weather is starting to set in here in Utah. We have had a fabulously warm and sunny month so far, but I can feel a chill in the air this morning. I was all excited to start baking with pumpkin, but when I went to the store on Saturday, they were all out.
They assured me they would have some in stock today, so I’m heading there again. But in the meantime, I decided to make zucchini bread with our very last zucchini from the garden.
We didn’t even know it was there, we thought the plant had died. What a pleasant surprise to find it hiding under the dead leaves! My boys requested some type of chocolate zucchini bread, so I added chocolate chips.
What Kind of Chocolate Chips Should I Use for Chocolate Chip Zucchini Bread?
- I used the mini chocolate chips, because I had a few I needed to use up. I have also used regular chocolate chips with good results.
- I like to use semi sweet chocolate chips because I love the ooey gooey melting factor, but you can use milk chocolate.
Do I Need To Peel the Zucchini for Zucchini Bread?
-Peeled vs. non-peeled zucchini is really a matter of preference. Seeing those green flecks lets people know they are eating zucchini bread. I rarely peel my zucchini, except when I want it hidden, like for my lemon poppy seed zucchini bread.
Handy supplies for making chocolate chip zucchini bread:
- You don’t need a mixer for this recipe, so a good whisk is a must. I have at least four in my kitchen, and use them all the time.
- I use a cheese grater to shred my zucchini. I know most people love the box graters, but I prefer a hand held grater.
- I love baking quick breads in mini loaf pans, I think they just turn out better. These loaf pans are my favorite!
Have an abundance of zucchini? Here are a few more zucchini recipes:
- Double Chocolate Zucchini Bread
- Pear Zucchini Bread
- Mozzarella Parmesan Zucchini Bites
- Orange Zucchini Bread
- Pumpkin Zucchini Bread
- Zucchini Carrot Bread
Chocolate Chip Zucchini Bread
Equipment
Ingredients
- ⅓ cup oil I used canola
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla
- ⅓ cup buttermilk
- 1 ½ cups shredded zucchini
- 1 ⅔ cups all purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ¼ tsp baking powder
- 1 tsp cinnamon
- ½ cup mini chocolate chips or regular
Instructions
- Whisk together oil and sugar in a large mixing bowl. Whisk in the eggs, vanilla, buttermilk, and zucchini.
- Combine dry ingredients and chocolate chips in a small bowl, stir into wet ingredients.
- Pour batter into 3 well greased 5.75 x 3" mini loaf pans or one 9×5" loaf pan.
- Bake at 325°. Large loaf bakes for about 55-60 minutes, small loaves bake for about 30 minutes. I like using the mini pans because the middle cooks faster so the edges don’t get as brown.
Notes
Nutrition
This recipe was originally posted on October 18, 2010. It was updated August of 2018.
See all my QUICK BREAD RECIPES.
I love zucchini bread, but adding chocolate chips makes it even BETTER! Thank you for another great recipe.
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Chocolate chips make everything taste better. I didn’t know you that you didn’t have to peel the zucchini – one of those little tasks that I always hate doing!
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Oh this looks so goo. My daughter loves zucchini!
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The Chocolate Chips were a great suggestion! I like the sweeter twist!
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Oh my yummy! Why have I never added chocolate chips before? So good!
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Chocolate chips do have a magical way of making everything taste better! 🙂
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What do you think about adding chopped walnuts or pecans to the recipe?Many of my friends like nuts in their breads.
Your recipe sounds just wonderful~am going to make it tonight!
Thanks
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You can absolutely add nuts! I love adding chopped pecans to mine!
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Thank you for the tasty recipe. I wanted it to be a little more chocolaty so I added 2 tablespoons of unsweetened cocoa powder and 1/4 tsp of ground cloves. I also substituted 1/3 cup of canola oil for the butter. It tasted great!
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remarkable for people knowledge, well, keep up the nice work fellows.
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I made this evening. Was very easy and turned out great. recipe called to use 9x 5 loaf pan or 3 mini loaf pans.
I only had 2 mini loaf pans so I used 3 small mason jars to bake the rest of the batter in. The jars baked up so nice wish I would used more jars.
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I love that idea Fran! Bread baked in jars is just fun to serve because it’s so cute. I’ll have to try it! 🙂
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Thanks for the tip about the chocolate chips so they don’t sink.
I have this problem all the time.
I definitely want to give this recipe a try.
Thank you so much for sharing it.
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Made this today tastes great I will link it back to you from my blog thanks for all the many zucchini recipes I will be trying out a few of them this weekend “)
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Blessing and peace be with you as you wait for your miracle to come your way! Blessings! Kerri (thanks for the recipe too)
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