This chocolate chip zucchini bread is moist and flavourful, and filled with chocolate chips. Easy to make, it mixes up in minutes and everyone will love it!
I used up that last of the zucchini sitting on my counter with several loaves of this tasty chocolate chip zucchini bread.
I was really tempted to just make batch after batch of these chocolate zucchini muffins that I shared last week, just so I could have a little stockpile of them in my freezer.
They were just so tasty – if you haven’t tried them yet, you should!
But I decided to change things up and make a bunch of zucchini bread instead. And I’m so glad I did because it was really tasty and we all enjoyed it.
This recipe makes a fairly large loaf, but it still disappeared very quickly every time I made some. This particular recipe is one that I found handwritten on a recipe card in my mom’s recipe box.
I did change it a bit (I can never just leave well enough alone!) – but the recipe called for raisins and clearly it meant chocolate chips. Obviously.
Chocolate is always better than raisins.
Although feel free to disagree with me on that point and make raisin zucchini bread instead of chocolate chip zucchini bread. See? It doesn’t even sound as good. But hey, to each his own.
If you still have any zucchini left, you should definitely use some of it to make a loaf of this zucchini bread. You won’t regret it!
Unless you use raisins. Then you might.
Do you have to peel zucchini for zucchini bread?
No, you don’t need to peel the zucchini first for zucchini bread! You certainly can if you want, but it isn’t necessary.
Leave the peel on, and get those added nutrients while saving yourself some time.
How do you cut zucchini for bread?
It’s best to grate it. You can use the grating attachment of the food processor or grate it with the large holes on a box grater.
For large zucchini, cut it into chunks, then quarter it and scoop out the seeds. Then you can grate it to use in your zucchini bread.
Grated zucchini also freezes very well. Portion it into containers or ziplock bags, 1 cup of grated zucchini in each one, and you can defrost it and use it in baking.
How to make Chocolate Chip Zucchini Bread:
- After shredding the zucchini, I don’t find it necessary to wring out the moisture for baking zucchini bread. Just let it drain in a colander while you get the other ingredients together, and then give it a squeeze with your hands, or press it with a spoon in the colander to remove some of the excess liquid.
- You can definitely make this zucchini bread without the chocolate chips if you prefer.
- You can replace the canola oil with a different type of oil if you like – vegetable oil, grapeseed oil, or melted coconut oil will all work.
- If you’d like to make this chocolate chip zucchini bread as muffins instead, it will make 12 muffins, bake them for 18-22 minutes.
Here are some more great quick bread recipes for you:
- Glazed Raspberry Lemon Bread
- Apple Pumpkin Bread
- Cream Cheese Filled Carrot Bread
- Apple Bread with Crumb Topping
- Banana Bread
Chocolate Chip Zucchini Bread
This chocolate chip zucchini bread is moist and flavourful, and filled with chocolate chips. Easy to make, it mixes up in minutes and everyone will love it!
Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup canola oil
- 1/2 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla
- 1 cup granulated sugar
- 1 1/2 cups grated zucchini, drained
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F.
- Lightly spray a 9x5 inch loaf pan with non-stick cooking spray and set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until well combined.
- In another bowl, whisk together the oil, buttermilk, eggs, vanilla, and sugar until smooth and well combined.
- Stir in the grated zucchini.
- Add this mixture to the dry ingredients and stir until just combined.
- Fold in the chocolate chips.
- Pour the batter into the prepared baking pan and smooth the top.
- Sprinkle with more chocolate chips if desired, and bake for 50-60 minutes, or until a toothpick inserted in the centre of the loaf comes out clean.
- Cool for 10 minutes in the loaf pan, then remove the bread to a wire rack to cool completely.
Notes
If you don’t have any buttermilk you can use 1/2 cup milk with 1 teaspoon of vinegar or lemon juice mixed into it instead. Let it sit for 5 minutes before using it.
To prevent the chocolate chips from sinking to the bottom of the bread, you can toss them with a teaspoon of flour before folding them into the batter and this helps to keep them suspended in the bread while it’s baking. This bread is not loaded with chocolate chips - if you want it to be more chocolatey, increase the chocolate chips to 3/4 cup, or use mini chips to spread them out more.
If you’d like to make this zucchini bread a bit healthier, you can omit the chocolate chips, or you can use half whole wheat flour with good results.
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Nutrition Information:
Yield:
12Serving Size:
1 sliceAmount Per Serving: Calories: 277Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 31mgSodium: 215mgCarbohydrates: 39gFiber: 1gSugar: 22gProtein: 4g
Nutrition Information is estimated based on ingredients used and may not be exact.
Sissy
Friday 12th of August 2022
I don't know how to update my previous post but this is a very delicious recipe!
Sissy
Friday 12th of August 2022
I used a magic peeler instead of a cheese grater, lined a mesh bowl with a linen towel placed inside a bowl, and julienned the zucchini right into the towel. I wrapped the towel to cover everything and put it in the fridge. Less than 24 hours later the zucchini is dry, and the linen towel is full of liquid leaving very little fluid in the bowl. My momma shared some beautiful yellow zucchini with me, and my husband has never known the bliss that is chocolate chip zucchini bread. Your re ipe won my heart with the addition of buttermilk, and I made a special trip to the store to make your version instead of another. Who doesn't need an excuse to keep buttermilk in the fridge? I'm headed to make this now, and I cannot wait to taste the result!
Kayla
Friday 12th of March 2021
This turned out great!! Had to sub what I had on hand but thanks to your tips, it all came together (oat milk + lemon juice for the buttermilk; coconut oil; 1/2 whole wheat + 1/2 all purpose; frozen zucchini from the garden, pulsed in food processor & drained in colander; dusted the choc chips with flour). I’m at 5,000 ft elevation and this baked perfectly. Will be making this again for sure, thank you!
Stacey
Friday 12th of March 2021
So glad you liked it!
Ky
Saturday 29th of August 2020
I’ve never made zucchini bread before but I followed everything step by step and 1 hr of baking it’s still soup ... what am I doing wrong ?
Mary
Thursday 15th of August 2024
@Ky, did you squeeze out the excess liquid from the zucchini before adding to the recipe? Zucchini has alot of water and if you dont remove it then it will make your batter watery
Stacey
Sunday 30th of August 2020
I'm sorry but I really don't know. Not being there with you, I can't see it and I don't know if you maybe measured something incorrectly, but it should be baked through by 1 hour at 350 degrees F. My best guess is you didn't add enough flour, or added too much milk or oil. If you're using a smaller pan it will take a bit longer to cook too, maybe another 10 minutes or so if your pan is 8x4 inches instead of 9x5 inches. It shouldn't be soupy at one hour though, just not quite done in the middle. Did the batter look like a typical muffin batter after mixing? Zucchini bread batter looks the same as any other muffin batter before baking - pourable but still pretty thick.