BEST MOIST Chocolate Chip Zucchini Bread

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This must be the BEST Chocolate Chip Zucchini Bread recipe EVER with incredibly moist crumb and soft texture. It is so tasty with loads of dark chocolate chips, a hint of spice and you don't taste zucchini at all even though there are nearly two whole green zucchinis baked right in! When I first developed this recipe I couldn't believe how tasty it was and the moist texture kept me coming back for more, so be warned: it is addictive, but at least you get your veggies! It is absolutely irresistible. If you like baking with zucchini, try my nutritious and delicious Double Chocolate Zucchini Bread.

overhead view of sliced chocolate chip zucchini bread

WHY THIS RECIPE WORKS

Easy to make - this loaf is very simple to make. You can mix it all by hand and it comes together in less than 10 minutes!
Super moist zucchini bread - this loaf is SO incredibly moist and stays moist for days! It doesn't need a ton of fat to feel that way either since zucchini brings so much moisture and you only need ¼ cup of oil for it to stay soft.
Hint of spice - a bit of cinnamon and nutmeg really complements the flavor of the zucchini so much that you won't even taste it.
Chocolate chip zucchini loaf cake - lots of chocolate chips means you get some chocolate in every bite. It pairs so well with the zucchini and spice.
Uses lots of zucchini - this loaf packs two whole zucchinis which are abundant in the summer months, so it's a fun way to put them to use in baking.

close up overhead view of sliced chocolate chip zucchini bread

WHAT IS A QUICK BREAD?

The difference between loaf cakes and "breads" is the mixing method. Quick breads are simple batters that involve mixing wet ingredients separately to dry ingredients and then combining them together with minimal stirring to form the batter. They have a more open texture and spongy bouncy crumb texture.

Loaf cakes generally follow the "creaming" method where you mix soft butter and sugar until pale and fluffy before mixing in eggs, dry ingredients and any other liquid ingredients. Similar to pound cake (but less dense than pound cake) loaf cakes have a finer, tighter crumb structure with a delicate and tender texture.

INGREDIENTS FOR CHOCOLATE CHIP ZUCCHINI BREAD

Zucchini - you'll need two small to medium zucchini for this recipe. You can use green or yellow, but I almost always use green zucchini and I shred them fine and coarse to get different textures. It adds so much moisture without any zucchini taste. It's a similar concept to making carrot cake, except with zucchini you really don't taste any vegetal flavor at all. The taste of raw zucchini is quite mild to begin with.
Eggs - 2 whole eggs will provide structure in this zucchini bread. I have not tested any egg replacements to make this vegan, but mashed banana with a combination of flax egg could work.
Oil - you can use any type of liquid oil such as canola, sunflower, vegetable or olive oil. You can also use avocado oil.
Sugar - regular white granulated sugar adds sweetness and retains moisture.
Brown sugar - a bit of brown sugar adds a hint of molasses flavor. You can use light or dark brown sugar.
Sour cream - I love baking loaves with sour cream since it adds body, moisture and tenderness. You can also use full fat plain yogurt.
All-purpose flour - simple unbleached all-purpose flour provides perfect structure to this loaf.
Spice - a bit of cinnamon and nutmeg completes this! It gives such warmth to this loaf and complements the chocolate, walnuts and earthiness from the zucchini.
Walnuts - I use raw walnuts, and you can also toast them if you prefer. You can also substitute pecans.
Dark chocolate - yes, there's melted dark chocolate right in the batter instead of using cocoa powder. This makes it ultra luxurious. I prefer 70% bittersweet chocolate, but 55 or 60% will also work (the loaf will just be a tad sweeter).

chocolate chip zucchini bread ingredients

chocolate chip zucchini bread batter in loaf pan just before baking

chocolate chip zucchini bread slice in half showing moist crumb texture

How to shred zucchini for Zucchini Bread

You will need a grater to shred the zucchini for this recipe and I always use my box grater. For this loaf cake recipe I grate half of the zucchini on the coarse side and half on the fine side for a mix of textures. I would not recommend grating all on the coarse side because you will find stringy bits in the baked cake. If you want, you can grate it all on the finer side so it will bake right into the crumb and you won't even notice it. I recommend measuring the zucchini after you grate it to ensure you get the right amount.

STEP BY STEP INSTRUCTIONS

STEP 1). Combine wet ingredients. Place melted chocolate into a large mixing bowl. Whisk in maple syrup, almond butter or peanut butter and vanilla extract until smooth and fully incorporated. Whisk in eggs one at a time.
STEP 2). Add grated zucchini. Mix in drained grated zucchini.
STEP 3). Combine dry ingredients. Blend all-purpose flour or oat flour, almond flour, baking powder, baking soda and salt in a medium bowl and whisk well without any lumps.
STEP 4). Combine wet and dry ingredients. Add the flour mixture to the bowl with the chocolate mixture and stir gently until no dry spots remain.
STEP 5). Add chocolate chips. Fold in the chocolate chips.
STEP 6). Bake. Scrape batter into prepared pan and top with extra chocolate chips and bake for 40-50 minutes until a toothpick inserted into the center comes out without any wet batter. Let cool completely before removing from pan.

slice of chocolate chip zucchini bread broken in half showing moist crumb

loaf of chocolate chip zucchini bread sliced, with slice leaning against main loaf

EXPERT BAKING TIPS

Grate the zucchini on the finest size of your box grater so that it bakes into the crumb for a very moist texture.
Do not over-mix the batter. Mix just until the dry ingredients are incorporated.
Cover the top of the loaf loosely with foil if it is browning too quickly after 30 minutes. This allows you to continue cooking it without burning the top so you don't end up with a raw bit in the middle.

chocolate chip zucchini bread in loaf pan fresh from the oven

RECIPE FAQ

Do I need to peel the zucchini first?

You do not need to peel zucchini for zucchini bread. In fact, the outer green skin is what will give the loaf some integrity with its soluble fiber content. It will also give you flecks of green throughout the loaf which looks quite pretty.

What is a substitute for egg?

I have only tested this recipe using eggs, but if you wish to try and make this loaf without eggs, I would suggest trying to use a flax egg which is 1 tablespoon of ground flax seeds mixed with 3 tablespoons of water per egg. Let it stand until thickened before adding it to the batter.

How can I make this zucchini bread gluten free?

You can substitute wheat flour for a 1:1 gf flour blend to make this a gluten-free loaf.

Can I leave out the walnuts?

Yes, if you prefer zucchini bread without nuts, you can leave them out.

Why did my zucchini bread sink in the middle?

Loaf cakes can sink in the middle for several reasons and here are some ways to prevent it: 1) Do not over-fill the pan as too much batter will either spill over or take too long to cook through which means the outside will burn before the center is cooked; 2) Measure the oil accurately as too much fat will prevent the batter from rising evenly; 3) Do not reduce the sugar significantly since sugar plays a very functional role in binding moisture so that free water doesn't make the loaf gummy, and 4) Do not over-mix the batter which will develop gluten allowing it to hold large air bubbles that will collapse on cooling.

How to store chocolate chip zucchini bread?

This loaf will keep at room temperature for up to 2 days if wrapped well and stored in an airtight container. If you would like to keep it longer, then I suggest storing it in the refrigerator. It will stay moist and delicious!

If you love baking loaves, check out these recipes:

Chocolate Chip Macadamia Nut Banana Bread Moist Chocolate Fudge Swirl Banana Muffins Peanut Butter Chocolate Swirl Banana Bread Whole Wheat Chocolate Banana Muffins Double Chocolate Banana Bread Banana Oat Muffins Banana Blueberry Oat Muffins

Looking for more loaf recipes? Try these:

Baking with chocolate

Craving more chocolate? Check out these recipes:

Video

Walnut Chocolate Chip Zucchini Bread

Christina Marsigliese

ULTRA soft and moist zucchini bread made with a bit of whole wheat flour for a wonderful nutty flavor, plenty of chocolate chips, walnuts and a hint of spice. This is such a delicious loaf and it never lasts long when I make it. You don't taste any zucchini - it just makes it so very moist!

5 from 2 votes

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Prep Time 15

Cook Time 45

Servings 10 servings

Ingredients

1 ½ cups (215g) all-purpose flour
½ cup (70g) all-purpose whole wheat flour
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
2 large eggs, at room temperature
½ cup (110g) packed light brown sugar
⅔ cup (135g) granulated sugar
⅓ cup (80ml) oil (canola, olive oil or sunflower oil)
¼ cup (60ml) full fat sour cream or plain yogurt
1 teaspoon (5ml) pure vanilla extract
2 cups (290g) grated zucchini (from about two medium green zucchinis)
½ cup (50g) coarsely chopped walnuts, plus more for topping
⅔ cup (113g) dark chocolate chips, plus more for topping

Instructions

Preheat your oven to 350°F and line an 8.5x4.5-inch loaf pan or 9x5-inch loaf pan with parchment paper, letting it hang about an inch above the sides. Butter any exposed sides.
Grate 1 zucchini on the fine side of your box grater and the other on the coarse side. Measure it out so that you have 2 cups or to be exact, 290g. Set it aside.
Combine both flours, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl and whisk to blend evenly.
Combine eggs, brown sugar, granulated sugar, oil and sour cream in another large bowl and whisk to blend well. Add grated zucchini and mix it in so it is evenly incorporated. Add the flour mixture and fold it in gently. Just before all of the dry ingredients are incorporated (i.e. when a few streaks of flour still remain), add the chopped walnuts and chocolate chips. Fold them through so they are evenly distributed.
Scrape the batter into the prepared pan and spread it out evenly. Sprinkle extra chocolate chips on top. Bake for 50-55 minutes until deeply golden brown and a toothpick comes out clean (without any wet batter) despite any melted chocolate from the chocolate chips.
Transfer pan to a wire rack and let cool for 20 minutes before lifting it out of the pan and letting it finish cooling on the rack. Store zucchini bread in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week.