Go Back
+ servings
Overhead view of sliced chocolate chip zucchini bread with a square of butter on a slice of bread.
Print
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

Ingredients
 

  • 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

Instructions
 

  • 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. 

Notes

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 8x5 or 8x4 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.
 

Nutrition

Serving: 1g, Calories: 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%)