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Chocolate Chip Zucchini Bread

Chocolate chip zucchini bread with a moist, fudgy crumb and melty pockets of chocolate chunks in every slice. This zucchini loaf bakes at 350°F with easy one-bowl mixing and stays tender for days.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Shredded zucchini squeezed dry
  • 2 cup shredded zucchini Squeeze well to reduce excess moisture.
Eggs
  • 3 large eggs
Vegetable oil
  • 0.67 cup vegetable oil About 2/3 cup.
Sugar
  • 1.25 cup sugar About 1 1/4 cups.
Vanilla extract
  • 2 tsp vanilla extract
All-purpose flour
  • 2.5 cup all-purpose flour
Baking soda
  • 1 tsp baking soda
Salt
  • 0.5 tsp salt
Cinnamon
  • 1 tsp cinnamon
Chocolate chips
  • 1.5 cup chocolate chips Toss with a spoonful of flour before folding to help suspend in batter.

Equipment

  • 2 sheet pan

Method
 

Prep
  1. Preheat the oven to 350°F and grease two loaf pans.
  2. Shred zucchini and squeeze it dry so the batter bakes up moist instead of gummy.
Mix wet ingredients
  1. Whisk the eggs, vegetable oil, sugar, and vanilla extract together in a large bowl until smooth.
  2. Stir in the shredded zucchini until combined.
Mix dry ingredients
  1. In a separate bowl, whisk the all-purpose flour, baking soda, salt, and cinnamon.
Combine and bake
  1. Fold the dry ingredients into the wet mixture just until no dry streaks remain.
  2. Fold in the chocolate chips (tossed with a spoonful of flour first) so they’re evenly distributed.
  3. Divide the batter between the two loaf pans and bake for 50 to 55 minutes, until a toothpick comes out mostly clean.
  4. Cool the loaves in the pans briefly, then remove to cool before slicing for clean, tender pieces.

Notes

Pro tip: tossing the chocolate chips with a spoonful of flour helps them stay suspended for a more even chocolate-studded slice. Store in an airtight container at room temperature for up to 4 days, or refrigerate up to 1 week. Freezing is yes—wrap slices or the whole loaf and freeze up to 3 months; thaw overnight in the fridge. For a lightly sweetened option, replace sugar with a 1:1 baking sweetener designed for baking (use the brand’s swap guidance).