Chocolate chip zucchini bread is moist, tender and filled with chocolate chips. It has a hint of cinnamon that gives you a delicious spice cake flavor that pairs perfectly with the chocolate chips. Then grated zucchini makes the bread extra moist. Transform your garden zucchini into this delicious treat!
This chocolate chip zucchini bread might just be the most delicious zucchini recipe around. It’s incredibly moist, perfectly tender, has a delicious hint of cinnamon, and so many chocolate chips. The grated zucchini gives it the perfect texture that makes this loaf disappear quickly.
I always find zucchini is such a funny vegetable because people use it for super healthy recipes, but it’s also incredible in baking. It has this amazing way of making muffins, cakes, or loaves extra tender with a deliciously moist crumb. And while it doesn’t have a really distinctive taste on its own – it tastes amazing with chocolate or cinnamon.
So today – this chocolate chip zucchini bread is the perfect way to showcase just how incredible zucchini can be.
Chocolate Chip Zucchini Bread Recipe
I always love making quick breads because they’re easy, delicious, and whip up in no time. And this zucchini bread is no different.
It’s extra moist because we’re using oil, 2 eggs, a little sour cream, and grated zucchini. We don’t want too much oil or else it can taste greasy, but if there’s too much flour then it’s dry and crumbly. So make sure to be careful when measuring.
When grating the zucchini, I use the small side of the grater (the one you’d use for zesting a lemon or grating parmesan). Then pat it dry with a paper towel to remove any excess water. It shouldn’t be bone dry, but you don’t want to add in excess liquid.
Do you have to peel zucchini to make zucchini bread? Nope! Just cut off the end and grate it.
What’s also awesome about this chocolate zucchini bread is that it comes together without a mixer (you’re welcome).
- First whisk together the dry ingredients: flour, baking soda, cinnamon & a little salt.
- Then whisk together the oil, sugars, eggs & vanilla extract.
- Stir the sour cream into the wet ingredients.
- Carefully fold the dry ingredients into the wet ingredients.
- Then fold in the grated zucchini & chocolate chips.
The loaf will bake for a long time – about 50 to 60 minutes. But if you notice the top is starting to brown before the middle is anywhere near ready, tent a piece of aluminium foil over top of the loaf and continue baking. I also recommend using a light colored pan to avoid burning on the sides.
If you found that your zucchini bread didn’t rise fully and get that beautiful domed top, it’s usually due one (or more) of the following things.
- It didn’t bake for long enough.
- The batter was too watery or not thick enough. Make sure to soak up the extra moisture from the zucchini with a paper towel, and if the batter seems watery add in a few more tablespoons of flour.
- Expired baking soda or baking powder. Don’t laugh – it happens!
This chocolate chip zucchini bread is seriously addictive and perfect for breakfast or brunch. Slather it with butter, or eat it plain – it’s delish either way.
For more zucchini baking, try these other favorites:
- 2 cups all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup vegetable oil (or canola)
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup sour cream (or full-fat Greek yogurt)
- 1 cup finely grated zucchini
- 1 cup chocolate chips
Preheat the oven to 325F degrees. Grease and flour a 9x5 inch loaf pan, or line with parchment paper.
In a medium bowl whisk together the flour, cinnamon, baking soda, baking powder & salt.
Whisk together the oil, sugars, eggs & vanilla extract in a separate bowl.
Stir the sour cream into the wet ingredients.
Gently fold the flour mixture into the wet ingredients using a rubber spatula or wooden spoon.
Pat the zucchini dry using a paper towel or clean tea towel to remove any excess water.
Stir in the grated zucchini and chocolate chips.
Pour the batter into the prepared pan and bake for 50-60 minutes, or until an inserted toothpick comes out clean.*
*Oven times will vary. If you notice the top getting too brown but the inside isn't done baking yet, tent a piece of aluminum foil over top of the pan and continue baking.
**Store leftovers in an airtight container at room temperature for up to 3 days. Loaf can be wrapped tightly and frozen for up to 2 months. Thaw in the fridge.