Chocolate Chip Zucchini Bread
Posted Jul 11, 2025
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This chocolate chip zucchini bread recipe is moist, perfectly sweet and loaded with zucchini & chocolate chips! And, it’s easy to make – no mixer required!
Have an abundance of zucchini? Then make this delicious chocolate chip zucchini bread!
Much like our delicious classic zucchini bread, this recipe is moist with a beautiful crumb, buttery and perfectly sweet. It’s flavored with cinnamon and vanilla and absolutely packed with shredded zucchini and chocolate chips.
Plus, you don’t need a mixer to make this zucchini chocolate chip bread! Serve it as a sweet snack or delicious breakfast!
Chocolate Chip Zucchini Bread: Ingredients & Substitutions
- Salted butter. unsalted butter & canola oil are good substitutes.
- Sour cream. greek yogurt works well in place of sour cream.
- Granulated sugar. white granulated sugar or organic cane sugar are the best choices for this recipe.
- Light Brown Sugar. dark brown sugar is delicious & imparts a slightly more pronounced molasses flavor.
- All-purpose flour. You can substitute up to half of the all purpose flour with white whole wheat flour or whole wheat pastry flour.
- Sea salt. If you use regular table salt I recommend cutting the amount in half.
- Chocolate chips. Choose your favorite – we prefer semisweet but milk or dark are both delicious as well. Or try this classic zucchini bread or blueberry zucchini bread.
How to Make Chocolate Chip Zucchini Bread
Let’s discuss how to make chocolate chip zucchini bread, and be sure to watch the video for additional guidance.
Begin by greasing a 9×5” loaf pan, then set it aside.
Next combine the flour, baking powder, baking soda, salt and cinnamon in a medium bowl and set aside to use later.
Then, whisk the melted butter, sour cream eggs, and vanilla together in a large bowl until smooth.
Next, add the granulated and brown sugars and whisk until the mixture is smooth.
Then, add the dry ingredients to the wet mixture in the large bowl and stir until combined and there are no lumps or pockets of flour.
Gently fold in the grated zucchini and chocolate chips.
Spread the batter evenly into the prepared loaf pan.
Bake the chocolate chip zucchini bread on the lower rack in the preheated oven for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
Let cool completely in the loaf pan (about 6 hours or overnight).
Once the bread is cooled completely, remove it from loaf pan, releasing the sides with a sharp knife.
Serve
Turn the zucchini chocolate chip bread out onto a cutting board, slice and serve with a slather of honey butter, homemade peanut butter or apple butter.
Store
Store leftover zucchini chocolate chip bread in an airtight container in the refrigerator for 5-7 days.
Freeze
To freeze, cut the bread into slices. Individually wrap each slice in plastic wrap, then place them in an airtight container. Store in the freezer for up to 2 months. Reheat in the microwave or toaster.
Chocolate Chip Zucchini Bread Recipe FAQS
Yes! I often shred and freeze the zucchini harvest from our garden. To use frozen zucchini, transfer it to a colander and let thaw in the sink. As it thaws, excess moisture will be released. Once it is no longer frozen, use it in the recipe as directed.
No, there is no need to peel the zucchini. Many of the nutrients are found in the skin, and it is tasteless. So perfect for adding a pop of color and nutrition.
Yes, double the ingredients and bake in two, 9×5″ loaf pans.
No, do not dry the zucchini. This recipe factors in the moisture released from the zucchini during baking.
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Chocolate Chip Zucchini Bread
Ingredients
- ½ cup salted butter (melted)
- ½ cup sour cream
- 3 eggs
- 2 teaspoons pure vanilla extract
- 1 cup granulated sugar
- ½ cup light brown sugar
- 2 cups all-purpose flour
- ¼ teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon sea salt
- 2 teaspoons cinnamon
- 1 large zucchini (or 2 small grated, about 1 ½ cups)
- 1 cup chocolate chips (6 ounces)
Instructions
- Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius).
- Grease a 9×5” loaf pan, set aside.
- Combine flour, baking powder, baking soda, salt and cinnamon in a bowl. Set aside.
- In a large bowl, whisk together melted butter, sour cream eggs, and vanilla until combined.
- Add granulated and brown sugars and whisk until the mixture is smooth.
- Add dry ingredients and stir until combined and there are no lumps or pockets of flour.
- Gently fold in the grated zucchini and chocolate chips.
- Transfer batter to the prepared loaf pan.
- Bake on the lower rack in the preheated oven for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool completely in the loaf pan (about 6 hours or overnight).
- Remove from loaf pan, releasing the sides with a sharp knife. Turn it out onto a cutting board, slice and serve. Store in an airtight container in the refrigerator.
Video
Notes
- Salted butter. unsalted butter & canola oil are good substitutes.
- Sour cream. greek yogurt works well in place of sour cream.
- Granulated sugar. white granulated sugar or organic cane sugar are the best choices for this recipe.
- Light Brown Sugar. dark brown sugar is delicious & imparts a slightly more pronounced molasses flavor.
- All-purpose flour. You can substitute up to half of the all purpose flour with white whole wheat flour or whole wheat pastry flour.
- Sea salt. If you use regular table salt I recommend cutting the amount in half.
- Chocolate chips. Choose your favorite – we prefer semisweet but milk or dark are both delicious as well.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
