Chocolate Chip Zucchini Bread Recipe

If I had to describe this Chocolate Chip Zucchini Bread in one word, it would be YUM. It’s sweet, light, fluffy, and delicious. While it’s called bread, the taste and texture are really more like a cake. Maybe that’s why everyone keeps asking for more! It’s so versatile and easy to make that you’ll want to bake it again and again. Here are some of the reasons why I love this recipe so much:

Chocolate! Need I say more?
Hidden vegetables for the kids – always a win.
It’s multipurpose. Serve it for breakfast, a healthy snack, or dessert (or all three)!
You can substitute half of the all-purpose flour for oat flour, or whole wheat flour.
You can sub whole milk greek yogurt for the light sour cream.
Every single bite is SO delicious!

I always love a healthy twist on classic favorites, and this Chocolate Chip Zucchini Bread will certainly become a favorite in your house, too!

You’ll Also Love: Healthy Carrot Cake Muffins

Chocolate Chip Zucchini Bread with slice taken out.

Ingredients/Substitutions

Here’s what you’ll need for this tasty zucchini bread recipe:

Dry Ingredients

All-Purpose Flour – Feel free to substitute half of the flour for oat flour or whole wheat flour!
Baking Soda
Baking Powder
Salt
Ground Nutmeg
Ground Cardamom
Ground Cinnamon
Sugar – Regular granulated sugar or raw sugar.
Chocolate Chips – Can substitute for dairy-free chocolate chips, dark chocolate chips, or any kind of chocolate you like!

Wet Ingredients

Eggs
Applesauce
Light Sour Cream – Feel free to substitute whole milk greek yogurt, if desired.
Zucchini
Vanilla Extract

Is your mouth watering yet? Keep reading to find out exactly what you need to do to make this recipe!

RELATED: Chocolate Zucchini Muffins

Ingredients for Chocolate Chip Zucchini Bread recipe.

How to Make Chocolate Chip Zucchini Bread

This bread lasted about two seconds in my house, and I’m sure it’ll be instantly gobbled up once you serve it (hey, no judgment here, it has veggies, after all)! Here’s how to make this easy recipe:

Preheat the oven to 350° F and grease/spray a 9×5-inch loaf pan or line it with parchment paper.
Whisk together the dry ingredients together.
Whisk the wet ingredients together in a medium or large bowl.
Slowly stir in the flour mixture, mixing gently with a spatula until the flour is just incorporated.
Add the sour cream and chocolate chips, and fold in until all ingredients are combined.
Pour the zucchini bread batter into the loaf pan.
Bake for 60 minutes, or until the top is browned and a tester comes out clean.
Let the loaf cool in the pan for 10 minutes before turning it onto a rack to cool completely.

Tip: If the loaf begins to brown too quickly before the bake is done, cover it loosely with foil!

Liquid ingredients for Chocolate Chip Zucchini Bread.

Chocolate Chip Zucchini Bread FAQ

Q: How do I shred zucchini for baking?

A: Use a zester or grater. Make sure the zucchini is dry before starting! You can pat dry the shredded or grated zucchini to remove excess liquid, but no need to strain it or dry it out further.

Q: Can I put chocolate chips in zucchini bread?

A: Yes, of course! I think it’s the only way to eat zucchini bread! You can experiment with different kinds of chocolate chips – dark chocolate, milk chocolate, or even white chocolate. Or why not try it with all three?

Q: Do you leave the skin on zucchini when making bread?

A: Yes, leave the skin on the zucchini. Zucchini melts into the bread, and the skin doesn’t adversely affect the texture. So no need to add an extra step to peel the zucchini. In fact, the skin has some good nutrients!

Q: Do you remove seeds from zucchini for bread?

A: Since this recipe calls for a medium zucchini, you’ll likely be ok to leave the seeds. Most large zucchinis have a lot of seeds that can mess up the recipe, so you’ll want to remove those. If your medium zucchini has too many seeds, go ahead and remove those before adding to the recipe.

Angled photo of Chocolate Chip Zucchini Bread.

How To Store Chocolate Chip Zucchini Bread

If you want to save some of this healthy sweet bread for later, it’s best to store it in an airtight container in the refrigerator for 3-5 days. When you’re ready to serve the leftovers, take a portion of the bread and place it on a microwave-safe plate. Then heat for 10 seconds, so it’s slightly warm, like fresh out of the oven!

You can also freeze this bread! Simply cut it into slices after it’s fully cooled, then store the individual slices in freezer-safe bags. Keep in the freezer for up to 3 months!