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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!

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!

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!

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!

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.

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!

Chocolate is always better then 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.

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!

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.

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!

How to make perfect 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.  It isn’t loaded with chocolate chips so some of us might prefer to increase the chocolate, rather then omit it.  Although maybe that’s just me.
  • You can replace the canola oil with a different type of oil if you like – vegetable oil, grapeseed oil, or melted coconut oil should all be fine.
  • 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 a few more great bread recipes for you: 

Yield: one 9x5 inch loaf

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!

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!

Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes

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

  1. Preheat the oven to 350 degrees F.
  2. Lightly spray a 9x5 inch loaf pan with non-stick cooking spray and set aside.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until well combined.
  4. In another bowl, whisk together the oil, buttermilk, eggs, vanilla, and sugar until smooth and well combined.
  5. Stir in the grated zucchini.
  6. Add this mixture to the dry ingredients and stir until just combined.
  7. Fold in the chocolate chips.
  8. Pour the batter into the prepared baking pan and smooth the top.
  9. 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.
  10. 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.

Recommended Products

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Nutrition Information:

Yield:

12

Serving Size:

1 slice

Amount 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.

This post contains affiliate links, meaning that if you make a purchase through these links, I may receive a small commission. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

  1. Ky says:

    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 ?

    1. Stacey says:

      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 8×4 inches instead of 9×5 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.

      1. Belinda says:

        I just mixed this up and the batter was very loose. I, too, followed the recipe. It’s in the oven so we’ll see what it turns out like

        1. Stacey says:

          I hope it turned out for you. I just made this again today as it had been a while, and the batter is on the thinner side for a muffin batter, but it baked up just fine for me in 60 minutes. Hope you enjoyed it!

          1. Belinda says:

            It baked up great and EVERYONE loved it. As a matter of fact, I made it again and dried the zucchini a little more and it wasn’t quite as moist so will not dry it again. It was still good but liked it the first time better. Thanks for the recipe! Also, didn’t know before your note how to get the chocolate chips to not sink to the bottom. Thanks for that as well

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