Go Back
–+ servings
chocolate chip zucchini bread

Super Moist Chocolate Chip Zucchini Bread Recipe

Kitchen Ready Betty
This incredibly easy chocolate chip zucchini bread recipe is the perfect way to turn your summer harvest into a super moist treat that doubles as breakfast or dessert. With warm cinnamon spices, gooey chocolate morsels, and zero need to squeeze or drain the zucchini, it is a fuss-free loaf your whole family will absolutely devour!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Resting Time 1 hour
Total Time 2 hours 20 minutes
Course Breakfast, Desserts
Cuisine American
Servings 8
Calories 485 kcal

Equipment

  • box grater
  • medium mixing bowl
  • large mixing bowl
  • measuring cups
  • measuring spoons
  • 2 whisks
  • sturdy mixing spoon
  • 9x5 metal loaf pan (lined with parchment paper)
  • wire rack

As an Amazon Associate, I earn from qualifying purchases. I only recommend products I truly love and use in my own kitchen!

Ingredients
  

  • 2 cups freshly grated zucchini about 1 large or 2 medium
  • 1 ¾ cups all-purpose flour spoon into measuring cup
  • 1 cup white granulated sugar
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ cup vegetable oil
  • ¼ cup sour cream
  • 1 teaspoon pure vanilla extract
  • 2 eggs at room temperature
  • 1 cup semisweet chocolate chips

Instructions
 

  • Preheat oven to 350 degrees.
  • Grate zucchini; set aside. Do not blot or drain.
  • In a medium mixing bowl, whisk the dry ingredients (flour, sugar, baking soda, baking powder, salt, cinnamon and nutmeg). Mix thoroughly.
  • In a large mixing bowl, whisk the oil, sour cream, room temperature eggs, and vanilla. Mix well, then add the zucchini.
  • Add the dry ingredients to the large bowl. Stir until just combined.
  • Gently stir in the chocolate chips.
  • Line loaf pan with parchment paper, then add bread batter to the pan.
  • Bake for 55-70 minutes, or until cake tester no longer shows wet batter (moist crumbs are okay). Cover top of loaf halfway though baking time with a tented piece of foil so it doesn't overbrown.
  • Remove from heat. Allow loaf to set in pan for 1 hour; then, using the parchment paper, lift out of pan. You may slice at this time, or choose to let the loaf set further on a wire rack.

Notes

Wrap chocolate chip zucchini bread in plastic wrap and store on your counter for up to 3-4 days or in the fridge for up to 1 week.
The bread can also be frozen for up to 3 months in proper freezer packaging. Simply defrost overnight in the fridge when ready to enjoy.
This is a very dense batter that yields a very tall loaf. You want to make sure the bread bakes all the way through before removing it from the oven.

Nutrition

Serving: 1 sliceCalories: 485kcalCarbohydrates: 59gProtein: 6gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 8gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 47mgSodium: 290mgPotassium: 265mgFiber: 3gSugar: 34gVitamin A: 179IUVitamin C: 6mgCalcium: 69mgIron: 3mg
Keyword best chocolate chip zucchini bread, chocolate chip zucchini bread, chocolate chip zucchini bread recipe, chocolate chip zucchini loaf, dessert, double chocolate zucchini bread, easy chocolate chip zucchini bread, freeze zucchini bread, hidden veggie dessert, homemade zucchini bread, moist chocolate chip zucchini bread, no drain zucchini bread recipe, quick bread with zucchini, sour cream zucchini bread, summer baking recipes, zucchini bread, zucchini bread recipe with chocolate chips, zucchnini chocolate chip loaf
Tried this recipe?Let us know how it was!