After a few tests, I finally found the perfect balance for this Chocolate Chip Zucchini Bread-moist and tender with a soft crumb that still holds together beautifully. Made with brown sugar, oil, and a full helping of freshly grated zucchini, the batter stirs together in one bowl and bakes into a loaf that's rich, cozy, and studded with melty chocolate chips in every bite.
This is my first ever zucchini recipe on the blog. It is also the first recipe I have ever made with zucchini. Let me tell you, we came into the zucchini baking world with a bang! This is my not first recipe with chocolate though LOL, chocolate desserts are my ride or die.
Zucchini is a vegetable with a high percentage of water, so it is super moist. An excellent baking ingredient. And score it bakes up quite mild, so in reality this tastes like a moist delicious chocolate bread. I ain't mad about it.
You should try my brown butter zucchini cake or double chocolate zucchini cake for your next zucchini baking adventure.
The Chocolate-Zucchini Combo You Didn't Know You Needed
Simple and easy ingredients that are pantry staples make up the recipe. Some recipes call for squeezing the shredded zucchini to remove some of the excess liquid but after testing I found that I wanted to keep the liquid for moisture in the bread.
- Butter: I prefer using butter in this recipe because I've found it gives a richer flavor compared to oil-based zucchini breads, while still keeping the crumb soft.
- Zucchini: I don't squeeze it dry - I've found that extra moisture is what gives this bread its tender, almost cake-like texture.
- Chocolate Chips: I always use a generous amount so you get melted chocolate in every bite - it's what makes this version feel a little more special.
- Sugar Combination: I like using both brown sugar and granulated sugar for the best balance of moisture and structure.
- Vanilla Extract: I always add a good amount - I've found it enhances the chocolate and rounds out the flavor.
Featured Review
"Love this super easy recipe with great flavor and chocolate sweetness! This is now my go to for all my garden zucchini."
Tara
Step-by-Step: Soft and Moist Zucchini Bread
If I'm having this in the morning, I like to pair it with coffee - the chocolate chips make it feel a little more indulgent without being too heavy.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Soft, Tender Zucchini Bread with Melty Chocolate
After a few tests, I finally found the perfect balance for this Chocolate Chip Zucchini Bread-moist and tender with a soft crumb that still holds together beautifully. Made with brown sugar, oil, and a full helping of freshly grated zucchini, the batter stirs together in one bowl and bakes into a loaf that's rich, cozy, and studded with melty chocolate chips in every bite.
- Total Time: 1 hour
- Yield: 8-10 Slices 1x
Ingredients
- 188 grams (1 ½ Cups) All-Purpose/ Plain Flour
- 1 Teaspoon Baking Powder
- ½ Teaspoon Baking Soda
- ½ Teaspoon Salt
- 100 grams (½ Cup) Granulated Sugar
- 100 grams (½ Cup) Light Brown Sugar
- 4oz (½ Cup) Unsalted Butter, melted
- 2 Large Eggs, at room temperature
- 2 Teaspoons Pure Vanilla Extract
- 1 ½ cups Shredded Zucchni, Packed
- 1 cup Chocolate Chips or Chunks
Instructions
- Preheat oven to 350F/180C and grease a 9X5 loaf pan.
- In a medium bowl whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl mix together the butter and sugars. Then add the eggs and vanilla extract. Fold in shredded zucchini. Gently fold in flour mixture and chocolate chunks
- Pour the batter into the prepared pan. Bake for approximately 43-50 minutes, or until a toothpick inserted comes out clean with no wet batter. Let cool on a wire rack for at least 30 minutes before inverting to cool completely. Store in an air-tight container.
Notes
Freezing: Let the chocolate chunk zucchini bread cool completely and slice before freezing. I wrap each piece individually in plastic wrap, twice. To thaw, set bread at room temperature for an hour or two. Or take out of the freezer and bake at cook at 300F for 5-10 minutes.
- Prep Time: 10
- Cook Time: 50
- Category: Snack
- Method: Bake
- Cuisine: American
RACHEL says
HOLY SHIT THIS iS THE BEST!!!!
Tara says
Love this super easy recipe with great flavor and chocolate sweetness! This is now my go to for all my garden zucchini.
Elizabeth Waterson says
Thank you so much Tara, so pleased you enjoyed the recipe. XX Liz
Carole says
I made this and now the only problem is that my neighbors keep asking me to make it on a regular basis. It IS good. Mine came out great.
I sometimes struggle with loaves — not completely cooking in the middle/bottom. Could I make this in a square pan or muffin pan (for those days I’m not confident of the outcome ) without losing anything?
Elizabeth Waterson says
Yes I think that should be just fine Carole, I think a square pan might be easier than muffins unless you like more of the exterior of the bread than the interior if you know what I mean. So glad you all enjoy the recipe so much. Take care and happy baking! XX Liz
Carole says
And I just saw you have a zucchini muffin recipe that is similar to this bread,(including chocolate chips) so I can always try that next time! I’ll let you know how the square pan turns out for me.
Elizabeth Waterson says
Perfect, goodluck!! XX Liz