26+ Irresistible Zucchini Chocolate Chip Bread Recipes to Try Today

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Zucchini chocolate chip bread is one of those magical recipes that perfectly blends wholesome veggies with sweet indulgence.

Whether you’re looking to sneak more greens into your diet or simply crave a moist, flavorful loaf, zucchini chocolate chip bread delivers every time.

Its moist texture, combined with the delightful bursts of melty chocolate chips, makes it an irresistible treat for breakfast, snacks, or even dessert.

With so many ways to customize this classic loaf—from adding warm spices and nuts to experimenting with different sweeteners and mix-ins—there’s a zucchini chocolate chip bread recipe for everyone.

In this collection of 26+ recipes, you’ll find everything from simple and quick versions to more decadent or health-conscious twists.

Get ready to bake your way through delicious variations that will satisfy every craving and keep your kitchen smelling amazing!

26+ Irresistible Zucchini Chocolate Chip Bread Recipes to Try Today

Zucchini chocolate chip bread is a timeless favorite that never gets old, and with these 26+ recipes, you have endless options to explore and enjoy.

Whether you prefer your bread spiced, nutty, tropical, or with a coffee kick, there’s a recipe here to match your mood and taste buds.

Baking zucchini chocolate chip bread is a wonderful way to combine nutrition with comfort food, making it a win-win for your family and friends.

So, grab your grater, dust off your loaf pan, and start experimenting with these delicious recipes.

Each one offers a unique twist on this beloved classic—ensuring you’ll always have a moist, flavorful loaf ready to brighten your day. Happy baking!

Classic Moist Zucchini Chocolate Chip Bread

This classic take on zucchini chocolate chip bread delivers a perfectly moist loaf with just the right balance of sweetness and spice.

The grated zucchini adds a delightful tenderness, while the chocolate chips melt into the crumb, offering a rich contrast.

Ideal for breakfast, dessert, or an afternoon treat, this loaf has all the cozy vibes of home-baked goodness.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 large eggs
  • ½ cup vegetable oil
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini (excess moisture lightly squeezed out)
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. In a large mixing bowl, beat the eggs, oil, brown sugar, granulated sugar, and vanilla until well combined.
  4. Stir in the grated zucchini.
  5. Gradually add the dry ingredients to the wet mixture and stir just until incorporated.
  6. Fold in the chocolate chips.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This classic zucchini chocolate chip bread is a reliable favorite—soft, rich, and just sweet enough.

It freezes beautifully and keeps well on the counter, making it a go-to recipe for using up garden zucchini.

Serve it slightly warm for the ultimate chocolatey experience.

Double Chocolate Zucchini Chip Bread

For the serious chocolate lover, this double chocolate zucchini bread brings intense cocoa flavor with the added bonus of melty chocolate chips.

The zucchini ensures a moist, tender crumb while the cocoa powder and chips double down on decadence.

A chocolate dessert disguised as a veggie-packed treat.

Ingredients

  • 1½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • ½ cup vegetable oil
  • ½ cup plain Greek yogurt or sour cream
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups shredded zucchini (do not drain)
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
  2. In a large bowl, sift together the flour, cocoa powder, baking soda, and salt.
  3. In another bowl, whisk the eggs, oil, yogurt, sugar, and vanilla until smooth.
  4. Stir the shredded zucchini into the wet mixture.
  5. Add the dry ingredients and mix just until no streaks remain.
  6. Fold in the chocolate chips.
  7. Pour batter into the prepared pan and level the top.
  8. Bake for 50–60 minutes, checking for doneness with a toothpick.
  9. Cool in pan for 10 minutes, then transfer to a wire rack.

This double chocolate version transforms traditional zucchini bread into a rich, indulgent loaf perfect for dessert.

The combination of cocoa and chocolate chips adds depth, while the zucchini keeps everything incredibly moist.

One slice and you’ll forget it has vegetables in it at all.

Walnut Chocolate Chip Zucchini Bread

This variation incorporates chopped walnuts for a satisfying crunch that contrasts beautifully with gooey chocolate chips and moist zucchini.

With hints of cinnamon and vanilla, it’s a flavorful bread that feels both hearty and indulgent—a great snack for any time of day.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs
  • ½ cup melted butter or coconut oil
  • ½ cup brown sugar
  • ¼ cup maple syrup or honey
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini (lightly pressed to remove moisture)
  • ¾ cup semi-sweet chocolate chips
  • ½ cup chopped walnuts

Instructions

  1. Preheat oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by greasing or lining with parchment paper.
  2. In a medium bowl, mix flour, baking soda, salt, and cinnamon.
  3. In another bowl, whisk the eggs, melted butter, brown sugar, maple syrup, and vanilla until well blended.
  4. Stir in the grated zucchini.
  5. Add the dry mixture to the wet ingredients and mix gently until combined.
  6. Fold in chocolate chips and chopped walnuts.
  7. Pour into the prepared pan and bake for 55–65 minutes, or until a tester comes out clean.
  8. Let cool for 10 minutes in the pan before transferring to a cooling rack.

Walnut chocolate chip zucchini bread offers the perfect combination of textures and flavors—soft and moist with a pleasant crunch from the walnuts and richness from the chocolate.

It’s a wonderful addition to any brunch spread or a delightful treat with coffee or tea.

Lemon Zucchini Chocolate Chip Bread

This bright and zesty lemon zucchini chocolate chip bread is a refreshing twist on the traditional recipe.

The subtle citrus flavor pairs beautifully with the sweetness of the chocolate chips and the moist texture from the zucchini.

It’s perfect for spring or summer, bringing a light yet satisfying treat to your table.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon lemon zest
  • 2 large eggs
  • ½ cup vegetable oil
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice
  • 2 cups grated zucchini (excess moisture squeezed out)
  • 1 cup white or semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
  2. In a bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest.
  3. In a separate large bowl, beat eggs, oil, sugar, vanilla, and lemon juice until smooth.
  4. Stir in grated zucchini.
  5. Gradually fold the dry ingredients into the wet mixture until just combined.
  6. Gently fold in the chocolate chips.
  7. Pour batter into the loaf pan and smooth the top.
  8. Bake for 55–60 minutes, or until a toothpick inserted comes out clean.
  9. Allow to cool in the pan for 10 minutes before transferring to a wire rack.

This lemon zucchini chocolate chip bread balances brightness with sweetness, making it a delightful and slightly unexpected treat.

The lemon zest enhances the freshness of the zucchini, and the white chocolate chips add creamy bursts of sweetness.

It’s a perfect loaf for a sunny afternoon or a light dessert.

Spiced Pumpkin Zucchini Chocolate Chip Bread

Combining seasonal flavors, this spiced pumpkin zucchini chocolate chip bread is rich with autumnal spices and a comforting texture.

The pumpkin puree adds extra moisture and a tender crumb, while the zucchini and chocolate chips keep every bite flavorful and delicious.

Ideal for cozying up on a chilly day.

Ingredients

  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 2 large eggs
  • ½ cup vegetable oil
  • ½ cup brown sugar
  • 1 cup pumpkin puree (canned or fresh)
  • 1 teaspoon vanilla extract
  • 1½ cups grated zucchini (moisture squeezed out)
  • ¾ cup semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  2. In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, and cloves.
  3. In a large bowl, beat eggs, oil, brown sugar, pumpkin puree, and vanilla until well blended.
  4. Stir in grated zucchini.
  5. Gradually add the dry ingredients to the wet mixture, mixing gently until just combined.
  6. Fold in chocolate chips.
  7. Pour batter into prepared pan and smooth the surface.
  8. Bake for 55–65 minutes or until a toothpick inserted into the center comes out clean.
  9. Cool for 10 minutes in the pan before transferring to a wire rack.

This spiced pumpkin zucchini chocolate chip bread is a cozy celebration of fall flavors.

The pumpkin and spices add warmth and depth, making it feel like a holiday treat, while the zucchini ensures it stays moist and tender.

Enjoy it with a cup of hot cider or coffee for a perfect seasonal snack.

Gluten-Free Zucchini Chocolate Chip Bread

This gluten-free zucchini chocolate chip bread is crafted for those who want to enjoy a moist, tender loaf without gluten.

Using a blend of gluten-free flours, it delivers a wonderful texture and taste.

The chocolate chips bring bursts of sweetness, while the zucchini keeps the bread moist and fresh.

Ingredients

  • 1 cup gluten-free all-purpose flour (with xanthan gum)
  • ½ cup almond flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs
  • ½ cup coconut oil, melted
  • ½ cup brown sugar
  • ¼ cup honey or maple syrup
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini (moisture squeezed out)
  • ¾ cup dairy-free chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
  2. In a bowl, whisk together gluten-free flour, almond flour, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl, whisk eggs, melted coconut oil, brown sugar, honey, and vanilla until smooth.
  4. Stir in grated zucchini.
  5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
  6. Fold in the dairy-free chocolate chips.
  7. Pour batter into the loaf pan and smooth the top.
  8. Bake for 50–60 minutes or until a toothpick inserted comes out clean.
  9. Let cool in pan for 10 minutes before transferring to a wire rack.

This gluten-free zucchini chocolate chip bread proves that dietary restrictions don’t mean sacrificing flavor or texture.

The almond flour adds a subtle nuttiness, and the chocolate chips offer delightful sweetness.

It’s a perfect bread for those with gluten sensitivities or anyone looking to try a nutritious, delicious alternative.

Coconut Zucchini Chocolate Chip Bread

This tropical-inspired coconut zucchini chocolate chip bread combines the subtle sweetness of shredded coconut with moist zucchini and melty chocolate chips.

The coconut adds a lovely texture and a hint of exotic flavor that elevates this classic bread into something a little more unique and delightful.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs
  • ½ cup vegetable oil
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini (excess moisture drained)
  • ¾ cup shredded unsweetened coconut
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
  2. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
  3. In a large bowl, beat eggs, oil, granulated sugar, brown sugar, and vanilla until combined.
  4. Stir in grated zucchini.
  5. Gradually add dry ingredients to the wet mixture and stir until just combined.
  6. Fold in shredded coconut and chocolate chips.
  7. Pour batter into prepared pan and smooth the top.
  8. Bake for 55–60 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Conclusion
The addition of coconut gives this zucchini chocolate chip bread a fresh and tropical twist, perfect for those who enjoy a little extra texture and flavor complexity.

It pairs wonderfully with a cup of coffee or a tropical tea, making it a great choice for brunch or an afternoon snack.

Banana Zucchini Chocolate Chip Bread

Combining ripe bananas with zucchini and chocolate chips creates a super moist and flavorful bread that’s packed with natural sweetness.

The bananas add depth and a rich, creamy texture that complements the mild zucchini perfectly.

This is a great way to use up overripe bananas while sneaking some veggies into your snack.

Ingredients

  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs
  • ½ cup vegetable oil
  • ½ cup brown sugar
  • 1 teaspoon vanilla extract
  • 2 ripe bananas, mashed
  • 1½ cups grated zucchini (lightly drained)
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
  2. In a bowl, whisk together flour, baking soda, salt, and cinnamon.
  3. In another bowl, beat eggs, oil, brown sugar, and vanilla until smooth.
  4. Stir in mashed bananas and grated zucchini.
  5. Gradually add dry ingredients to the wet ingredients and mix until just combined.
  6. Fold in chocolate chips.
  7. Pour batter into the prepared pan and smooth the surface.
  8. Bake for 55–60 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool in the pan for 10 minutes, then transfer to a wire rack.

Banana zucchini chocolate chip bread is a wonderfully moist and naturally sweet treat.

The bananas enhance the flavor and texture, making each slice tender and satisfying.

This loaf is perfect for breakfast or an anytime snack, especially when you want to feel a bit indulgent without guilt.

Oatmeal Zucchini Chocolate Chip Bread

This hearty oatmeal zucchini chocolate chip bread blends wholesome oats with tender zucchini and sweet chocolate chips for a satisfying loaf that’s both nutritious and delicious.

The oats add a pleasant chewiness and boost fiber content, making it a great option for a filling breakfast or snack.

Ingredients

  • 1 cup old-fashioned oats
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs
  • ½ cup vegetable oil
  • ½ cup brown sugar
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini (excess moisture pressed out)
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Prepare a 9×5-inch loaf pan with grease or parchment.
  2. In a bowl, combine oats, flour, baking soda, salt, and cinnamon.
  3. In another bowl, whisk eggs, oil, brown sugar, and vanilla until smooth.
  4. Add grated zucchini to the wet mixture and stir.
  5. Slowly incorporate the dry ingredients into the wet mixture until just combined.
  6. Fold in chocolate chips.
  7. Pour batter into the loaf pan and smooth the top.
  8. Bake for 55–60 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool for 10 minutes in the pan, then transfer to a rack to cool completely.

Oatmeal zucchini chocolate chip bread offers a delightful combination of textures — chewy oats, tender zucchini, and gooey chocolate chips.

It’s an excellent choice for those who want a wholesome, hearty loaf that doesn’t skimp on flavor or sweetness.

Perfect with a glass of milk or a warm cup of tea.

Maple Walnut Zucchini Chocolate Chip Bread

This maple walnut zucchini chocolate chip bread is a delicious blend of sweet maple syrup and crunchy walnuts, combined with moist zucchini and melty chocolate chips.

The maple adds a warm, rich sweetness that pairs beautifully with the nutty texture of walnuts, making this bread a comforting treat for any time of day.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs
  • ½ cup vegetable oil
  • ½ cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini (drained)
  • ¾ cup chopped walnuts
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  2. In a bowl, whisk together flour, baking soda, salt, and cinnamon.
  3. In another large bowl, beat eggs, oil, maple syrup, and vanilla until smooth.
  4. Stir in grated zucchini.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. Fold in walnuts and chocolate chips.
  7. Pour batter into prepared pan and smooth the surface.
  8. Bake for 55–60 minutes or until a toothpick inserted in the center comes out clean.
  9. Let cool in the pan for 10 minutes before transferring to a wire rack.

Maple walnut zucchini chocolate chip bread is a wonderful blend of flavors and textures.

The maple syrup gives a natural sweetness that’s perfectly balanced by the crunch of walnuts and the melty chocolate chips.

This loaf is an excellent choice for cozy mornings or afternoon coffee breaks.

Orange Zucchini Chocolate Chip Bread

This orange zucchini chocolate chip bread features a bright citrus flavor that complements the moist zucchini and rich chocolate chips beautifully.

The fresh orange juice and zest bring a refreshing zing to every bite, making it a delightful twist on the classic zucchini bread.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon orange zest
  • 2 large eggs
  • ½ cup vegetable oil
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons fresh orange juice
  • 2 cups grated zucchini (excess moisture removed)
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
  2. In a bowl, whisk together flour, baking powder, baking soda, salt, and orange zest.
  3. In a separate bowl, beat eggs, oil, sugar, vanilla, and orange juice until smooth.
  4. Stir in grated zucchini.
  5. Gradually mix dry ingredients into wet ingredients until just combined.
  6. Fold in chocolate chips gently.
  7. Pour batter into the prepared pan and level the surface.
  8. Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool in the pan for 10 minutes before transferring to a wire rack.

The orange zucchini chocolate chip bread offers a bright and uplifting flavor that makes it stand out.

The citrus zest and juice bring freshness that pairs wonderfully with the chocolate chips and zucchini’s moist texture.

This bread is perfect for a refreshing breakfast or an afternoon pick-me-up.

Double Chocolate Zucchini Chip Bread

For chocolate lovers, this double chocolate zucchini chip bread is a decadent choice.

Cocoa powder in the batter enhances the chocolate flavor, while the zucchini keeps the bread moist and tender.

Combined with chocolate chips throughout, this loaf is an indulgent yet veggie-packed treat.

Ingredients

  • 1¾ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • ½ cup vegetable oil
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini (drained)
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
  2. In a bowl, sift together flour, cocoa powder, baking soda, and salt.
  3. In a large bowl, beat eggs, oil, sugar, and vanilla until well combined.
  4. Stir in grated zucchini.
  5. Gradually add dry ingredients to the wet mixture and mix until just combined.
  6. Fold in chocolate chips.
  7. Pour batter into the prepared loaf pan and smooth the top.
  8. Bake for 55–60 minutes or until a toothpick inserted in the center comes out clean.
  9. Let cool for 10 minutes in the pan before removing to a wire rack.

Double chocolate zucchini chip bread is a rich and satisfying treat for anyone craving chocolate with a hidden veggie boost.

The cocoa powder intensifies the chocolate flavor, while the zucchini ensures it stays moist and tender.

This loaf is perfect for dessert or a luxurious snack.

Spiced Pumpkin Zucchini Chocolate Chip Bread

This spiced pumpkin zucchini chocolate chip bread is a perfect autumnal treat that combines the moistness of zucchini with the warm, comforting flavors of pumpkin and cozy spices.

The addition of pumpkin puree adds extra richness and depth, while the chocolate chips bring sweetness and gooeyness to each bite.

Ingredients

  • 1¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • 2 large eggs
  • ½ cup vegetable oil
  • ¾ cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree
  • 1½ cups grated zucchini (squeezed dry)
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
  2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. In a large bowl, beat eggs, oil, brown sugar, and vanilla until smooth.
  4. Stir in pumpkin puree and grated zucchini.
  5. Gradually add dry ingredients to wet ingredients, mixing just until combined.
  6. Fold in chocolate chips gently.
  7. Pour batter into the prepared pan and smooth the top.
  8. Bake for 55–60 minutes or until a toothpick inserted in the center comes out clean.
  9. Allow bread to cool in the pan for 10 minutes before transferring to a wire rack.

This spiced pumpkin zucchini chocolate chip bread is a seasonal delight, offering rich flavors and moist texture in every slice.

The pumpkin and warm spices enhance the zucchini’s mildness and pair perfectly with the bursts of chocolate.

It’s an ideal bread for chilly afternoons or holiday gatherings.

Almond Zucchini Chocolate Chip Bread

Almond zucchini chocolate chip bread features the subtle nuttiness of almond extract paired with crunchy slivered almonds and soft chocolate chips.

This variation brings a delicate flavor twist and delightful texture contrast, making it a wonderful choice for almond lovers looking to enjoy their veggies in a sweet treat.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs
  • ½ cup vegetable oil
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1 teaspoon almond extract
  • 2 cups grated zucchini (drained)
  • ¾ cup slivered almonds
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Prepare a 9×5-inch loaf pan with grease or parchment.
  2. Whisk together flour, baking soda, salt, and cinnamon in a bowl.
  3. In a separate large bowl, beat eggs, oil, granulated sugar, brown sugar, and almond extract until well combined.
  4. Stir in grated zucchini.
  5. Gradually mix dry ingredients into wet ingredients just until incorporated.
  6. Fold in slivered almonds and chocolate chips.
  7. Pour batter into the pan and smooth the top evenly.
  8. Bake for 55–60 minutes or until a toothpick inserted into the center comes out clean.
  9. Cool bread in the pan for 10 minutes before transferring to a wire rack.

Almond zucchini chocolate chip bread offers a unique and sophisticated flavor with the subtle nuttiness of almond extract and crunchy almonds.

It’s a delightful twist that adds complexity while still being soft and moist. Perfect for a refined snack or a special breakfast treat.

Lemon Poppy Seed Zucchini Chocolate Chip Bread

This lemon poppy seed zucchini chocolate chip bread is a bright, zesty variation that balances the freshness of lemon with the gentle crunch of poppy seeds and the sweetness of chocolate chips.

The zucchini keeps the loaf moist, while the lemon zest adds a lively burst of citrus flavor, making it a refreshing treat.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons poppy seeds
  • 1 tablespoon lemon zest
  • 2 large eggs
  • ½ cup vegetable oil
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons fresh lemon juice
  • 2 cups grated zucchini (drained)
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
  2. In a bowl, combine flour, baking powder, baking soda, salt, poppy seeds, and lemon zest.
  3. In another bowl, beat eggs, oil, sugar, vanilla, and lemon juice until smooth.
  4. Stir in grated zucchini.
  5. Gradually add dry ingredients to the wet mixture and stir until just combined.
  6. Fold in chocolate chips gently.
  7. Pour batter into the prepared pan and smooth the top.
  8. Bake for 55–60 minutes or until a toothpick inserted in the center comes out clean.
  9. Let bread cool in the pan for 10 minutes before transferring to a wire rack.

The lemon poppy seed zucchini chocolate chip bread offers a refreshing and light flavor profile, perfect for spring and summer.

The lemon zest and juice brighten the loaf, complementing the mild zucchini and sweet chocolate chips beautifully.

It’s a perfect companion for tea time or a light breakfast.

Coconut Zucchini Chocolate Chip Bread

This coconut zucchini chocolate chip bread brings a tropical twist to the classic recipe.

The addition of shredded coconut adds a subtle chewiness and a delicate sweetness that pairs wonderfully with moist zucchini and rich chocolate chips.

Each bite is a delightful blend of textures and flavors, making it a perfect treat for coconut lovers.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs
  • ½ cup vegetable oil
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini (squeezed dry)
  • 1 cup shredded sweetened coconut
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  2. In a bowl, whisk together flour, baking soda, salt, and cinnamon.
  3. In a large bowl, beat eggs, oil, sugar, and vanilla until smooth.
  4. Stir in zucchini and shredded coconut.
  5. Gradually add the dry ingredients and mix until just combined.
  6. Fold in chocolate chips.
  7. Pour batter into the prepared pan and smooth the top.
  8. Bake for 55–60 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool in the pan for 10 minutes before transferring to a wire rack.

Coconut zucchini chocolate chip bread is a delightful fusion of tropical flavors and classic comfort.

The shredded coconut adds a lovely texture and subtle sweetness that enhances the moist zucchini base.

It’s a fantastic choice for anyone looking to add a little island flair to their baking.

Honey Cinnamon Zucchini Chocolate Chip Bread

This honey cinnamon zucchini chocolate chip bread offers a naturally sweet and warmly spiced variation on the traditional loaf.

Using honey as a sweetener brings a rich floral note that complements the aromatic cinnamon and tender zucchini.

The chocolate chips provide bursts of indulgence in every slice, making this bread both wholesome and irresistible.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ teaspoons ground cinnamon
  • 2 large eggs
  • ½ cup vegetable oil
  • ½ cup honey
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini (drained)
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  2. In a bowl, combine flour, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl, beat eggs, oil, honey, and vanilla until smooth.
  4. Stir in grated zucchini.
  5. Gradually add dry ingredients to the wet mixture and mix until just combined.
  6. Fold in chocolate chips.
  7. Pour batter into the prepared pan and smooth the top.
  8. Bake for 55–60 minutes or until a toothpick inserted in the center comes out clean.
  9. Let cool for 10 minutes before removing from pan to a wire rack.

Honey cinnamon zucchini chocolate chip bread brings a wholesome sweetness and cozy warmth to your table.

The honey enriches the flavor naturally, while the cinnamon adds comforting spice that pairs perfectly with chocolate.

This loaf is a wonderful way to enjoy a nourishing yet decadent treat.

Peanut Butter Zucchini Chocolate Chip Bread

Peanut butter zucchini chocolate chip bread is a hearty and flavorful variation combining the rich, nutty taste of peanut butter with moist zucchini and pockets of melty chocolate chips.

The peanut butter adds a creamy texture and depth of flavor, making this bread especially satisfying for those who love the classic peanut butter and chocolate combo.

Ingredients

  • 1¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • ½ cup creamy peanut butter
  • ½ cup vegetable oil
  • ½ cup brown sugar
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini (drained)
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  2. In a bowl, whisk together flour, baking soda, and salt.
  3. In a large bowl, beat eggs, peanut butter, oil, brown sugar, and vanilla until smooth and creamy.
  4. Stir in grated zucchini.
  5. Gradually fold dry ingredients into wet mixture until just combined.
  6. Fold in chocolate chips.
  7. Pour batter into prepared pan and smooth the top.
  8. Bake for 55–60 minutes or until a toothpick inserted in the center comes out clean.
  9. Allow bread to cool in the pan for 10 minutes before transferring to a wire rack.

Peanut butter zucchini chocolate chip bread is a rich and satisfying loaf that perfectly marries the creamy nuttiness of peanut butter with the sweetness of chocolate chips and moisture from zucchini.

This bread is an ideal choice for a filling snack or an indulgent breakfast that feels like a treat.

Maple Walnut Zucchini Chocolate Chip Bread

This maple walnut zucchini chocolate chip bread offers a comforting blend of sweet maple syrup and crunchy walnuts, combined with moist zucchini and melty chocolate chips.

The natural sweetness from the maple syrup adds a rich depth of flavor, while the walnuts provide a delightful texture contrast.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs
  • ½ cup vegetable oil
  • ½ cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini (well drained)
  • ¾ cup chopped walnuts
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  2. In a medium bowl, combine flour, baking soda, salt, and cinnamon.
  3. In a separate large bowl, beat eggs, oil, maple syrup, and vanilla until smooth.
  4. Stir in the grated zucchini.
  5. Gradually add dry ingredients to the wet mixture, stirring just until combined.
  6. Fold in walnuts and chocolate chips.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 55 to 60 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool the bread in the pan for 10 minutes before transferring to a wire rack.

Maple walnut zucchini chocolate chip bread is a heartwarming treat perfect for cozy mornings or afternoon snacks.

The sweetness of maple syrup enriches the loaf’s flavor, while walnuts add satisfying crunch.

Combined with tender zucchini and chocolate chips, this bread is an inviting balance of textures and tastes.

Orange Zucchini Chocolate Chip Bread

Orange zucchini chocolate chip bread brings a citrusy brightness to the classic recipe.

Fresh orange zest and juice brighten the flavor profile, cutting through the richness of chocolate chips and moist zucchini for a refreshing and tasty loaf that feels light yet indulgent.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon orange zest
  • 2 large eggs
  • ½ cup vegetable oil
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons fresh orange juice
  • 2 cups grated zucchini (drained)
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
  2. In a bowl, whisk together flour, baking powder, baking soda, salt, and orange zest.
  3. In another bowl, beat eggs, oil, sugar, vanilla, and orange juice until smooth.
  4. Stir in grated zucchini.
  5. Gradually mix dry ingredients into the wet ingredients until just combined.
  6. Fold in chocolate chips.
  7. Pour the batter into the prepared pan and smooth the top.
  8. Bake for 55–60 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool for 10 minutes before transferring to a wire rack.

Orange zucchini chocolate chip bread offers a bright, citrusy twist that adds a fresh dimension to the moist, chocolate-studded loaf.

The orange zest and juice create a delightful zing, balancing the sweetness and enriching the zucchini’s mild flavor.

It’s perfect for a cheerful breakfast or light dessert.

Double Chocolate Zucchini Bread

For chocolate lovers, double chocolate zucchini bread is the ultimate indulgence.

Cocoa powder in the batter creates a rich chocolate base that’s enhanced by the zucchini’s moisture and generous amounts of chocolate chips, resulting in a deeply chocolaty, tender bread with every bite.

Ingredients

  • 1¾ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • ½ cup vegetable oil
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini (drained)
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
  3. In a large bowl, beat eggs, oil, sugar, and vanilla until smooth.
  4. Stir in grated zucchini.
  5. Gradually add dry ingredients to the wet ingredients, mixing just until combined.
  6. Fold in chocolate chips.
  7. Pour batter into the prepared pan and smooth the surface.
  8. Bake for 55–60 minutes or until a toothpick inserted in the center comes out clean.
  9. Let cool for 10 minutes before removing from the pan to a wire rack.

Double chocolate zucchini bread is a decadent and moist treat that satisfies any chocolate craving. The cocoa powder enriches the flavor base, while the zucchini ensures tenderness and moisture. Chocolate chips throughout offer bursts of melted chocolate, making this bread a perfect dessert or snack for chocolate aficionados.

Spiced Chai Zucchini Chocolate Chip Bread

This spiced chai zucchini chocolate chip bread brings the warm, aromatic flavors of chai tea into a moist, tender loaf.

A blend of cinnamon, cardamom, ginger, and cloves infuses the bread with cozy spices that perfectly complement the mild zucchini and sweet chocolate chips.

It’s like enjoying a cup of chai in bread form—a comforting and flavorful treat.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cardamom
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 2 large eggs
  • ½ cup vegetable oil
  • ¾ cup brown sugar
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini (well drained)
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  2. In a bowl, whisk together flour, baking soda, salt, and all the spices.
  3. In a large bowl, beat eggs, oil, brown sugar, and vanilla until smooth.
  4. Stir in the grated zucchini.
  5. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
  6. Fold in the chocolate chips.
  7. Pour the batter into the prepared pan and level the surface.
  8. Bake for 55–60 minutes or until a toothpick inserted in the center comes out clean.
  9. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Spiced chai zucchini chocolate chip bread is an inviting blend of aromatic spices and sweet chocolate that perfectly complements the moist zucchini base.

It’s a fantastic choice for tea time or a comforting snack on a chilly day, offering both warmth and indulgence in every bite.

Almond Joy Zucchini Chocolate Chip Bread

Inspired by the classic candy bar, this almond joy zucchini chocolate chip bread features shredded coconut, toasted almonds, and rich chocolate chips.

The combination creates a decadent, tropical flavor profile with a satisfying crunch and chewy texture, balanced by the tender zucchini bread base.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • ½ cup vegetable oil
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini (well drained)
  • 1 cup shredded sweetened coconut
  • ¾ cup chopped toasted almonds
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat eggs, oil, sugar, and vanilla until smooth.
  4. Stir in grated zucchini, coconut, and toasted almonds.
  5. Gradually add dry ingredients and mix until just combined.
  6. Fold in chocolate chips.
  7. Pour batter into the prepared pan and smooth the top.
  8. Bake for 55–60 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool for 10 minutes in the pan before transferring to a wire rack.

Almond joy zucchini chocolate chip bread brings the irresistible flavor of the beloved candy bar into a moist, wholesome loaf.

The combination of coconut, almonds, and chocolate chips creates a multi-textured experience that’s both crunchy and chewy, making every slice a little tropical escape.

Lemon Poppy Seed Zucchini Chocolate Chip Bread

This lemon poppy seed zucchini chocolate chip bread is a bright and refreshing twist on traditional zucchini bread.

The zingy lemon zest and juice brighten the loaf, while poppy seeds add a delightful crunch.

The chocolate chips provide a sweet contrast that makes this bread a perfect balance of tart, nutty, and sweet flavors.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon poppy seeds
  • 2 large eggs
  • ½ cup vegetable oil
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • Zest and juice of 1 large lemon
  • 2 cups grated zucchini (well drained)
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
  2. In a bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds.
  3. In another bowl, beat eggs, oil, sugar, vanilla, lemon zest, and lemon juice until smooth.
  4. Stir in grated zucchini.
  5. Gradually add dry ingredients to wet ingredients, mixing until just combined.
  6. Fold in chocolate chips.
  7. Pour batter into the prepared pan and smooth the surface.
  8. Bake for 55–60 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool in the pan for 10 minutes before transferring to a wire rack.

Lemon poppy seed zucchini chocolate chip bread is a wonderfully vibrant and flavorful loaf that combines the refreshing tartness of lemon with the nutty crunch of poppy seeds.

The chocolate chips add sweet indulgence, making this bread an excellent choice for a bright, uplifting snack or breakfast treat.

Coconut Lime Zucchini Chocolate Chip Bread

This coconut lime zucchini chocolate chip bread is a tropical-inspired delight that balances the fresh zestiness of lime with the subtle sweetness of shredded coconut.

The moist zucchini keeps the bread tender, while chocolate chips add melty pockets of richness.

Every slice feels like a mini getaway to the tropics.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • ½ cup vegetable oil
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • Zest and juice of 1 lime
  • 2 cups grated zucchini (well drained)
  • ¾ cup shredded sweetened coconut
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat eggs, oil, sugar, vanilla, lime zest, and lime juice until smooth.
  4. Stir in grated zucchini and shredded coconut.
  5. Gradually add dry ingredients, mixing just until combined.
  6. Fold in chocolate chips.
  7. Pour batter into prepared pan and smooth the surface.
  8. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool in the pan for 10 minutes, then transfer to a wire rack.

Coconut lime zucchini chocolate chip bread offers a fresh, tropical twist on the classic zucchini bread.

The tangy lime zest brightens each bite while shredded coconut adds chewy texture.

Combined with melty chocolate chips and moist zucchini, this loaf is a refreshing treat perfect for any season.

Espresso Zucchini Chocolate Chip Bread

Espresso zucchini chocolate chip bread is a sophisticated flavor fusion that combines the bold bitterness of espresso with the sweetness of chocolate chips and the moisture of zucchini.

This loaf is perfect for coffee lovers looking for a delicious snack or breakfast option with a little caffeine kick.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons instant espresso powder
  • 2 large eggs
  • ½ cup vegetable oil
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini (well drained)
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  2. In a bowl, whisk together flour, baking soda, salt, and espresso powder.
  3. In a separate bowl, beat eggs, oil, sugar, and vanilla until smooth.
  4. Stir in grated zucchini.
  5. Gradually add dry ingredients to wet ingredients, mixing just until combined.
  6. Fold in chocolate chips.
  7. Pour batter into the loaf pan and level the surface.
  8. Bake for 55–60 minutes or until a toothpick inserted in the center comes out clean.
  9. Let cool in pan for 10 minutes before transferring to a wire rack.

Espresso zucchini chocolate chip bread is a rich, flavorful loaf that combines the bold notes of coffee with sweet chocolate and tender zucchini.

This unique bread is a perfect companion to your morning coffee or an afternoon pick-me-up, offering both caffeine and comfort in each bite.

Conclusion

Zucchini chocolate chip bread proves that baking can be both indulgent and nourishing. With these 26+ creative recipes, you have endless ways to enjoy this unique combination—whether you’re craving something sweet, light, rich, or hearty. Don’t let your extra zucchini go to waste; pick a recipe (or a few!) and enjoy every chocolatey, veggie-packed bite.

Ruth J. Pickett

Ruth J. Pickett is the founder of Foodline24.com, a website dedicated to sharing all kinds of recipes for cooks of every level. With a deep love for food and years of kitchen experience, Ruth curates simple, flavorful dishes that inspire everyday cooking. Her mission is to make cooking easy, enjoyable, and accessible to everyone.

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