Chocolate Chip Zucchini Bread

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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.

slices of chocolate chip zucchini bread on a serving tray

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.

loaves of chocolate chip zucchini bread on cooling racks

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.

zucchini bread with chocolate chips on a tray

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.

close up of slices of chocolate chip zucchini bread

chocolate chip zucchini bread recipe collage

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!

Chocolate Chip Zucchini Bread

Yield: 12 servings

Chocolate Chip Zucchini Bread

Lightly spiced zucchini bread filled with chocolate chips.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1/3 cup oil (I used canola)
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/3 cup buttermilk
  • 1 1/2 cups shredded zucchini
  • 1 2/3 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 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 [url href="https://www.amazon.com/Chicago-Metallic-Commercial-Non-Stick-Mini/dp/B003YKGQVK/ref=as_li_ss_tl?s=home-garden&ie=UTF8&qid=1534201493&sr=1-16&keywords=mini+bread+pans&linkCode=ll1&tag=creabykara01-20&linkId=f4ba14a76b9fc8cb699feb09cac5a7ec&language=en_US" target="_blank" rel="nofollow"]5.75 x 3" mini loaf pans[/url] or one 9x5" 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

-Make sure you add the chocolate chips to the dry ingredients, especially if you are using the regular size. It coats them with flour so they don't all sink to the bottom of the pan.


Have an abundance of zucchini? Here are a few more zucchini recipes:

Double Chocolate Zucchini Bread
Chocolate Zucchini Bread with chocolate chips- a decadent way to eat up that extra zucchini!
Mozzarella Parmesan Zucchini Bites
Cheesy Zucchini Bites

This recipe was originally posted on October 18, 2010. It was updated August of 2018.

 


Comments

  1. I love zucchini bread, but adding chocolate chips makes it even BETTER! Thank you for another great recipe.

  2. 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!

  3. Oh this looks so goo. My daughter loves zucchini!

  4. Amy Huntley says:

    The Chocolate Chips were a great suggestion! I like the sweeter twist!

  5. Oh my yummy! Why have I never added chocolate chips before? So good!

  6. 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

  7. 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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  10. 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.

    • 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! 🙂

  11. 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.

  12. 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 “)

  13. 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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