Chocolate Chip Zucchini Bread Recipe (Moist, Easy & Freezer-Friendly)
If you’re looking for a moist and easy chocolate chip zucchini bread recipe, this version is the one to try. It’s light and delicious, simple to mix together, and perfect for using up garden zucchini—whether fresh-picked or frozen.
This loaf bakes up golden and tender every time, with just the right amount of sweetness and texture. It freezes beautifully, too, so you can make a few loaves ahead for busy morning breakfasts or snacks.
In this post, you’ll learn how to prep your zucchini, get tips for add-ins and storage, and discover a few variations to make it your own. For more homemade breads, baking, and cooking favorites, visit my Cooking From Scratch Page
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Why You’ll Love This Chocolate Chip Zucchini Bread
There’s a saying that goes, “Plant one zucchini and the whole neighborhood will have zucchini bread.” This is so true, and if you’re ever planted zucchini, you know that even one plant can produce so many zucchinis. And don’t leave them on the plant too long because I swear they double in size daily. One day, you have a petite zucchini, and the next it is the size of a school bus.
If you’ve found yourself in a zucchini situation, you’re going to need this recipe. And you’ll probably want to make it a few times, to freeze some bread for later. Your neighbors can only eat so much fresh bread!
This recipe is warm and sweet with cinnamon and chocolate chips. Your kids will love snacking on it as a wake-up snack, I know mine do. You’ll love how easily this recipe freezes, and it tastes just as fresh as the day you made it when you take it out of the freezer. It makes for a delightful mid-winter treat that will remind you that summer will be here soon!
Quick Recipe Overview (Step-by-Step):
- Step 1: Shred zucchini.
- Step 2: Mix dry ingredients and wet ingredients separately.
- Step 3: Combine wet and dry ingredients.
- Step 4: Fold in chocolate chips, then pour into a greased loaf pan.
- Step 5: Bake at 350°F for 50–60 minutes.
- Step 6: Cool, slice, and enjoy—or freeze for later!
Ingredients You’ll Need
- Shredded zucchini – Adds moisture and subtle flavor; no need to peel before grating.
- Unsweetened Apple Sauce – Adds moisture while reducing the need for extra oil or sugar.
- Eggs – Bind the batter and provide structure.
- Butter – Keeps the bread moist and tender; you can substitute with avocado oil.
- Sugar – Sweetens the bread and balances the earthy zucchini. I use organic, raw sugar.
- Brown Sugar – Adds another layer of flavor. Here’s how to make your own brown sugar.
- Vanilla extract – Adds warmth and enhances the chocolate.
- All-purpose flour – Provides structure and creates a soft, sturdy crumb. I use organic, unbleached.
- Baking soda & baking powder – Help the loaf rise and stay light.
- Salt – Balances the sweetness and deepens the flavor.
- Cinnamon – Gives a warm, cozy note that pairs well with chocolate.
- Chocolate chips – Add sweetness and richness; mini chips give more even distribution.
- Nuts or Raisins – Optional add-ins based on your personal preference!
Supplies for Your Quick Bread
- Food Processor or Shredder – One uses a little more elbow grease, but they both get the job done.
- Bread Loaf Pan – I use one like this. I love that Pyrex has the lids that go on their dishes.
- Mixing Bowls – I use glass or stainless steel mixing bowls.
- Stainless Steel Measuring Tools – Ditch your plastic measuring cups!
Step-by-Step: How to Make Zucchini Bread
Preheat the oven to 350º and grease a 9×5 (or 1.5Q) loaf pan, mini loaf pan, or muffin pan.
Wash and shred the zucchini; no need to peel it before shredding. Using a food processor or shredder, shred the zucchini and then let it sit in a strainer to get out any excess moisture. Squeeze some of the water out if there seems to be a lot. This will help your bread be light and fluffy.
Measure the shredded zucchini and set aside. You can freeze any unused zucchini to make bread again later or to add it to soups or casseroles.
In a large mixing bowl, combine flour, baking powder, baking soda, salt, and ground cinnamon. Set it aside.
In a medium bowl, combine butter, white sugar, and brown sugar. Add the applesauce, room temperature egg, and vanilla. Use ingredients that are room temperature, vs right out of the fridge, so they don’t shock the butter into resolidifying. If your butter does start to solidify a little bit, it’s okay!
Add the zucchini to the wet ingredients and stir until combined. Add the wet ingredients to the dry ingredients and stir until just combined. You don’t want to overmix because this can cause the bread to be dense and rubbery instead of fluffy and light!
Fold in your chocolate chips or any other mix-ins you’re going to add. I occasionally use pecans as well as chocolate chips.
Bake at 350°F for 50–60 minutes, or until a toothpick inserted comes out clean. You can cover with aluminum foil at any point if you feel like your bread is getting too dark on top.
Cool the bread for about an hour and then serve with butter! Once cooled, you can freeze the entire loaf or sections of it for up to about 3 months.
Storage and Freezing Tips
You can store your leftover bread at room temperature for 3-4 days or in the refrigerator for about a week.
Freezing zucchini bread is so easy. I like to wrap the load or a few individual slices with aluminum foil and then put them in a plastic freezer bag. This makes it super easy to grab a bundle out of the freezer to thaw.
Thaw by letting the bread sit in the refrigerator overnight. Then pop it into the oven to warm it or serve it at room temperature. I find that bread that has been frozen and thawed is just as good as freshly made, so it is a treat to grab one of these out of the freezer in the fall or winter when my zucchini plants are long gone.
Variations to Try
Zucchini bread is pretty versatile, and you can make changes based on your preferences or needs. Don’t like chocolate chips? Add nuts, coconut, raisins, or just leave it without the add-ins! It’s still going to be great.
Make this bread gluten-free by grabbing an all-purpose gluten-free flour and substituting it.
Spiced Zucchini Bread
You may have noticed that my chocolate chip zucchini bread recipe doesn’t have any cloves or nutmeg! It’s a warm and sweet bread with just cinnamon as the spice. I LOVE it like this, but I know sometimes you want a little fall spice in your bread.
You can add 1/2 tsp nutmeg and 1/8 tsp cloves to give this bread the perfect spiced flavor.
More Baked Goods to Try
- Pizookie Recipe – a pizza cookie, delicious!
- Chocolate Chip Banana Muffins – these are so easy and delicious, perfect for freezing
- Chess Cake – no box cake recipe that you’re going to love
- Rhubarb Coffee Cake – delicious rhubarb cake with a streusel topping
FAQs About Zucchini Bread
Nope! The peel is soft, mild, and full of nutrients. Once shredded, it blends right into the bread—you won’t even notice it’s there.
Yes, for best results. Zucchini holds a lot of water, and too much moisture can make the bread soggy or dense. After shredding, squeeze it out with a clean towel or cheesecloth, or blot it well with paper towels.
Definitely! Divide the batter into a greased or lined muffin tin and bake at 350°F for 18–22 minutes, or until a toothpick comes out clean.
Yes, frozen shredded zucchini works great! Just make sure to thaw it completely and squeeze out as much moisture as possible before adding it to the batter. Frozen zucchini tends to release more water than fresh, so draining it well helps avoid soggy or dense bread.
Yes! You can easily double this zucchini bread recipe to make two loaves—just divide the batter evenly between two loaf pans. Be sure not to overfill, and check both loaves for doneness around the 50–60 minute mark. You can also freeze one for later!
There are a few common reasons:
Sinking may happen if the batter was overmixed, underbaked, or if your baking powder or soda had expired.
Cracks on top are totally normal in quick breads and usually indicate proper rising!
Dryness can result from overbaking, not enough zucchini moisture, or too much flour. Be sure to measure carefully and don’t skip squeezing the zucchini, but don’t wring it bone-dry either.
Yes! You can easily double this zucchini bread recipe to make two loaves—just divide the batter evenly between two loaf pans. Be sure not to overfill, and check both loaves for doneness around the 50–60 minute mark. You can also freeze one for later!
Chocolate Chip Zucchini Bread
Equipment
- food processor or shredder
- 1.5 qt loaf pan
Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 cup butter melted
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs at room temperature
- 1/4 cup unsweetened applesauce
- 2 tsp pure vanilla extract
- 1 1/2 cups shredded zucchini
- 1 cup semi-sweet chocolate chips or raisins, chopped pecans, coconut flakes, etc
Instructions
- Preheat the oven to 350º and grease a 9×5 (or 1.5Q) loaf pan.
- Using a food processor or shredder, shred the zucchini and then let it sit in a strainer to get out any excess moisture. Squeeze extra water out of the zucchini.
- Measure the shredded zucchini and set aside.
- In a large mixing bowl, combine flour, baking powder, baking soda, salt, and ground cinnamon. Set it aside.
- In a medium bowl, combine butter, white sugar, and brown sugar. Add the applesauce, room temperature egg, and vanilla.
- Add the zucchini to the wet ingredients and stir until combined.
- Add the wet ingredients to the dry ingredients and stir until just combined. Don’t over mix.
- Fold in your chocolate chips or other add-ins.
- Bake at 350°F for 50–60 minutes, or until a toothpick inserted comes out clean. You can cover with aluminum foil at any point if you feel like your bread is getting too dark on top.
- Cool the bread for about an hour and then serve with butter! Store on the counter for 3-4 days or in the fridge for about a week. Once cooled, you can freeze the entire loaf or sections of it for up to about 3 months.
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