Recipes Etc.

When your garden is overflowing with zucchini and you’ve officially run out of neighbors to pawn it off on, this chocolate chip zucchini bread swoops in like a hero. It’s tender, sweet, chocolate‑adorned, and unbelievably moist. It is perfect for breakfast, dessert, or a snack any time of day. This is the kind of recipe that turns “too much zucchini” into “I’m so glad I planted extra.”

The zucchini keeps the bread incredibly moist, while the chocolate chips add that irresistible sweet touch. And yes, you’ll shred the zucchini peel and all. It adds a little extra nutrition and blends right into the bread.

This recipe is easy to customize. Prefer a little crunch? Add chopped pecans or walnuts. Craving extra chocolate? Swap the chips for chocolate chunks. Want the best of both worlds?? Use half chocolate chips, half nuts. This recipe is forgiving, flexible, and perfect for using whatever you have on hand.

This chocolate chip zucchini bread freezes beautifully. In fact, it’s even better if you freeze individual slices. That way you can grab one whenever the craving strikes without thawing an entire loaf.

This chocolate chip zucchini bread is delicious any time of day. I love pairing a slice with a warm cup of coffee while my toddler enjoys hers with a cup of milk. It’s one of those simple summer pleasures that feels like a treat without being fussy.

If you’re still needing to satisfy your chocolate and zucchini cravings, try my chocolate zucchini bread recipe next. It’s rich, chocolatey, and another perfect way to use up that endless summer harvest.

Why you will love this recipe

• Super moist texture thanks to the natural liquid in the zucchini.
• Chocolate chips add sweetness without making the bread overly rich.
• Peel‑on zucchini adds nutrients and disappears seamlessly into the batter.
• Customizable add‑ins like pecans, walnuts, or chocolate chunks.
• Freezer‑friendly — double the recipe and stash slices for later.

Ingredients

• 1 and 1/2 cups all-purpose flour
• 1/2 teaspoon allspice
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1/2 cup oil (avocado, vegetable, coconut)
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 and 1/2 cup shredded zucchini
• 3/4 cup chocolate chip

How to make chocolate chip zucchini bread

• Preheat the oven to 350 degrees Fahrenheit.
• Mix together the flour, allspice, cinnamon, baking soda, baking powder, and salt.

• Beat together the eggs, oil, granulated sugar, brown sugar, and vanilla extract.

• Add the shredded zucchini to the wet ingredients and mix.

• Combine the wet and dry ingredients and mix until just incorporated.

• Fold in the chocolate chips.

• Bake for 50-60 minutes until a toothpick inserted in the middle comes out clean.

How to store chocolate chip zucchini bread

• Store chocolate chip zucchini bread on the counter in an airtight container for up to 4 days.
• Store chocolate chip zucchini bread in the freezer in an airtight container for up to 3 months. Wrap it up in plastic wrap and then foil before placing it in a freezer bag to prevent freezer burn.

More summertime recipes from the blog

• Cucumber Tomato Salad
• Loaded Potato Salad
• Italian Pasta Salad
• Egg Salad
• Clasic BLT Sandwich