Chocolate Chip Zucchini Bread, moist zucchini bread from scratch loaded with chocolate chips! An easy quick bread recipe and the best way to use up zucchini!
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Have you been drowning in zucchini this summer? Not sure why, but I just can’t seem to get enough zucchini this summer! Loving it! This Chocolate Chip Zucchini Bread is a great way to use up an abundance of zucchini, or just because you’re in the mood for it. Be sure to check out my other zucchini bread recipes including Banana Zucchini Bread and Lemon Zucchini Bread.
After my recent Banana Zucchini Bread recipe, I knew I had to try some others. Can’t go wrong with chocolate, so thought I’d try a chocolate version loaded with chocolate chips and an easy glaze on top.
This recipe is slightly different than the Banana Zucchini Bread, but delicious in its own right for sure!
For a bit of a refresher, you’ll, of course, need to start with some fresh shredded or grated zucchini for this Chocolate Chip Zucchini Bread.
If you’ve never made zucchini bread before, I thought I’d include some quick info on what to do with your zucchini before getting started.
How to Shred Zucchini
I know not everyone is a huge zucchini fan, so you may be unsure how to get started.
- Start with fresh firm zucchini. The zucchini should not be mushy or rotten in any areas. You can wash the outside of the zucchini but NO need to peel it. You won’t even notice the peel in the bread.
- If you have really large zucchini, I’d suggest cutting them in half lengthwise and removing the seeds. You can scrape them out with a fork or spoon.
- There are a few different methods to shred zucchini. You can use a box grater, mandoline, or food processor just to name a few. If you use a box grater or mandoline, cut off one end of the zucchini and grate until you reach the other end of the zucchini. If you use a food processor, cut off both ends of the zucchini, then use a grater blade. Depending on the size of your food processor, you may need to cut the zucchini in half lengthwise.
- Once you have your zucchini “shred”, wrap them in paper towels and either pat them dry or wring them in the paper towels to get out any excess water.
- Depending on your method of shredding, if you have really long “shreds” of zucchini you can use kitchen scissors or a knife to cut them smaller. There’s really no right or wrong size, but I’d suggest shreds no longer than one to two inches.
When you have your zucchini shreds ready to go, set them aside, and get started on the rest of the recipe.
How to Make Chocolate Chip Zucchini Bread
Once you have your zucchini ready to go, prep your other ingredients.
Preheat your oven, then lightly grease an 8 1/2 x 4 1/2 loaf pan. You can try a smaller or larger pan or even a muffin pan. Although, be sure to not overfill a smaller pan with the batter and be sure to adjust the baking time.
In a mixing bowl, mix together the dry ingredients including the flour, baking powder, baking soda, and salt. You could add a little cinnamon or your favorite spices if you’d like.
In another mixing bowl, mix together your sugar and oil, followed by the eggs and vanilla extract.
Mix the dry ingredients into the wet ingredients until nearly combined, then mix in the zucchini and chocolate chips. Instead of or in addition to chocolate chips, you could use other baking chips, chopped nuts, or toffee chips.
Pour the zucchini bread batter into your prepared bread pan. Using a spoon or offset spatula, even out the batter in the pan for even baking.
I suggest baking the bread in the middle of your oven if you can. It seems to help the bread from over browning on the top and bottom.
Check on the bread after about 30-40 minutes, and if it does look like it’s getting too brown on top before the center is done, you can lightly cover the top of the bread with aluminum foil.
The bread takes about 45-60 minutes to bake, but that may vary depending on your pan as well as the size of the pan. You’ll know the bread is done when a toothpick inserted into the middles comes out clean.
Cool the bread slightly in the pan, then remove the bread from the pan and cool completely on a wire rack.
Meanwhile, make the easy chocolate glaze for the top of Chocolate Chip Zucchini Bread. Place the chocolate chips and 1 tablespoon of milk or cream in a small microwave-safe bowl. Microwave on high for about 20-30 seconds, then stir until smooth.
Add a little more milk or cream if needed until the glaze is spreadable consistency. Spoon over the top of the bread. Let the glaze cool to set-up before slicing.
A bit of a warning… This bread smelled a bit “eggy” to me while it was baking. I was a little worried. However, it did not taste eggy and did not smell as eggy when it came out of the oven. My kids even ate it, so that’s always a good sign! haha!
Hope you enjoy this Chocolate Chip Zucchini Bread recipe!
Chocolate Chip Zucchini Bread
- 1/2 cup mini chocolate chips
- 1 tablespoon milk or cream - 2 tablespoons milk or cream
- Preheat oven to 350 degrees F. Lightly grease an 8 1/2 x 4 1/2 loaf pan.
- In a medium mixing bowl, mix together the flour, baking powder, baking soda, and salt until well combined.
- In a large mixing bowl, mix together the sugar and vegetable oil until well combined. Mix in the egg and vanilla extract until well combined.
- Mix the dry ingredients into the sugar and oil mixture until nearly combined, then mix in the grated zucchini and 1/2 cup chocolate chips until just combined.
- Pour batter into prepared loaf pan. Spread batter as needed to form an even layer.
- Bake bread in the middle of the oven for about 45-60 minutes or until golden brown and a toothpick inserted into the middle comes out clean.
- Cool bread slightly in pan, then remove from pan and cool completely on wire rack.
- Meanwhile, place 1/2 cup chocolate chips and 1 tablespoon milk or cream in a small microwave-safe bowl. Microwave on high for about 20-30 seconds. Stir until smooth. Add a little more milk or cream as needed for spreadable consistency. Spread over top of bread.