This moist Chocolate Chip Zucchini Bread is loaded with freshly grated zucchini and chocolate chips! It’s perfect for breakfast, dessert, or mid-day snack!

Straight on view of chocolate chip zucchini bread.

Thank goodness for zucchini bread! Who came up with this concept anyways? Hiding vegetables in a sugar-based quick bread recipe?! It’s genius.

You’re basically eating dessert but casually and unknowingly, eating a small dose of greens while you’re at it! (Thanks 2 cups of zucchini!)

We’ll tell ourselves anything to take away the guilt of over-indulging on too many slices of chocolate chip zucchini bread, amiright?!

I may or may not have eaten 3 slices while taking these photos. Luckily this recipes makes 2 loaves!

This recipe is my mothers. She has been making this bread for YEARS! It’s the perfect way to use up fresh or frozen zucchini.

Overhead photo of chocolate chip zucchini bread partially sliced on a cutting board.

How to make Chocolate Chip Zucchini Bread

In separate bowls, combine the wet ingredients and the dry ingredients.

Add the dry ingredients to the wet ingredients. Mix the batter until combined. Don’t overmix.

Toss the chocolate chips in flour to prevent them from slipping to the bottom of the bread pan.

Fold the chocolate chips into the zucchini bread batter.

Divide the batter evenly among the 2 loaf pans.

Bake. Cool. Devour.

Small glass bowl full of freshly grated zucchini.

As usual, lets go over a few common questions that are associated with making zucchini bread.

Do you have to peel zucchini to make zucchini bread?


I like keeping the zucchini’s skin on. (Pictured above).

However, there isn’t a right or wrong way. You can peel the skin or keep it on. It’s up to you!

Glass bowl full of dry ingredients to make zucchini bread.

Can you freeze fresh zucchini?

Yes. In fact, My Kitchen Addiction goes in depth about this topic.

Essentially, to freeze freshly grated zucchini to make zucchini bread, begin by using a box grater to grate the zucchini. Once the zucchini has been shredded portion out the zucchini and place the grated zucchini in a freezer safe zip top bag.

Be sure to label the bag with the date so that you can keep track of how long it has been in the freezer.

Freeze for up 3-6 months. Technically it lasts longer than 3 months. I’ve used frozen zucchini that has been in the freezer for 1 year and the zucchini bread still turned out great!

Just be mindful that the longer you keep it in the freezer the greater chance freezer burn can affect the flavor and texture of the zucchini.

Chocolate chip zucchini bread batter in a large glass bowl.

Can you use frozen zucchini to make zucchini bread?

Yes. I’ve done this many times!

I grate the zucchini, measure out 2 cups and then place it in a zip top bag.

When ready to use for zucchini bread, simply thaw the frozen grated zucchini, drain excess liquid, and use as recipe describes.

Overhead view of sliced chocolate chip zucchini bread with a square of butter on a slice of bread.

How to prevent chocolate chips from sinking while baking

Simply toss the chocolate chips in a little flour. This will help suspend them in the batter.

Reserve a handful of chocolate chips to sprinkle overtop the zucchini bread batter once it has been placed in the bread pans.

Bakers Tips:

  • Don’t over mix the batter. Overmixing leads to a tougher bread.
  • To prevent the bread from sinking, keep the oven door shut. (I’m not a patient person, I know this tip from experience!)
  • Before removing the bread out of the oven, make sure it is fully cooked. If the bread is undercooked it will sink in the middle.
Close up of 2 slices of chocolate chip zucchini bread.

Next time you have spare zucchini laying around, be sure to make this recipe. It’s perfection!

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Overhead view of sliced chocolate chip zucchini bread with a square of butter on a slice of bread.
Print Review
5 from 3 votes

Chocolate Chip Zucchini Bread

Super moist Chocolate Chip Zucchini Bread loaded with freshly grated zucchini and chocolate chips!
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hr 5 mins
Servings: 2 loaves


  • 3 eggs
  • 3 cups all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/4 teaspoon baking powder
  • 3 teaspoons ground cinnamon
  • 2 cups granulated sugar
  • 2 cups grated zucchini - see notes
  • 1 cup vegetable oil
  • 3 teaspoons vanilla
  • 1 1/4 cup semi sweet chocolate chips - plus more for sprinkling overtop
  • 1/4 cup mini chocolate chips
  • 1 tablespoon all purpose flour


  • Spray 2 – 9"x5" loaf pans with nonstick cooking spray that contains flour (see notes). Preheat oven to 350°F.
  • In a medium size bowl combine flour, salt, baking soda, baking powder, cinnamon. Whisk to combine. Set aside. 
  • In a large bowl whisk the eggs, sugar, zucchini, oil, and vanilla until well blended. 
  • Add the dry ingredients to the wet ingredients. Using a large spoon or spatula, mix until combined. 
  • In a small bowl add the chocolate chips and 1 T. flour. Toss until flour is coating the chocolate chips. 
  • Add the chocolate chips to the zucchini bread batter. Fold to combine. 
  • Place batter in the two loaf pans. Top with additional chocolate chips if desired. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs on it.
  • Remove from the oven. Let cool in pan for 10 minutes then remove from the bread pans and let sit on a cooling rack to cool completely. 


Pan size: I made this recipe in 2 – 9″x5″ inch loaf pans and my bread baked for about 47-48 minutes. You can make this recipe in smaller pans such as 8×5 or 8×4 pans for taller loaves, just bake for a bit longer, about 55-60 minutes. 
Cooking spray: Use a cooking spray that contains flour for easy removal. If you don’t have this you can butter and flour the pan instead. 
Zucchini: You don’t need to peel your zucchini. I also only lightly dab the shredded zucchini with a paper towel prior to mixing it into the batter. I do not ring it out.


Serving: 1gCalories: 2324kcal (116%)Carbohydrates: 413g (138%)Protein: 34g (68%)Fat: 59g (91%)Saturated Fat: 26g (130%)Cholesterol: 254mg (85%)Sodium: 1836mg (77%)Potassium: 1054mg (30%)Fiber: 14g (56%)Sugar: 248g (276%)Vitamin A: 450IU (9%)Calcium: 285mg (29%)Iron: 16.5mg (92%)
Course: bread, Dessert, Snack
Cuisine: American
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