Chocolate Chip Zucchini Bread Recipe: Moist & Easy

This chocolate chip zucchini bread recipe makes one moist 9-by-5-inch loaf with tender crumb, plenty of chocolate chips, and no need to peel the zucchini.

Ingredients

1 1/2 cups finely shredded zucchini, about 220–250 grams before squeezing
1 3/4 cups all-purpose flour, about 220 grams
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1 teaspoon ground cinnamon
2 large eggs, at room temperature
1/2 cup neutral oil, such as vegetable, canola, or avocado oil
3/4 cup packed light brown sugar
1/4 cup granulated sugar
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips, plus 2 tablespoons for the top if desired

Why the Zucchini Moisture Matters

Zucchini varies considerably in water content, and that difference can turn a loaf from pleasantly moist to wet and heavy. For this recipe, shred the zucchini on the large holes of a box grater, then let it sit for 5 minutes. Squeeze it gently over a bowl or through a clean kitchen towel until it stops dripping but still feels damp.

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Do not wring the zucchini completely dry. Removing every drop produces a drier, more crumbly loaf, while using a large amount of unsqueezed zucchini can leave the center gummy. Aim for approximately 1 cup, or 150–170 grams, of lightly squeezed zucchini in the batter.

Zucchini condition	What to do	Expected result
Firm, small zucchini with little liquid	Squeeze lightly or not at all	Moist crumb without extra adjustment
Very large or watery zucchini	Squeeze well and use 150–170 grams	Better structure and less risk of a wet center
Frozen, thawed zucchini	Drain and squeeze thoroughly; measure after draining	More predictable batter consistency

How to Make Chocolate Chip Zucchini Bread

1. Prepare the pan and oven

Heat the oven to 350°F (175°C). Grease a 9-by-5-inch loaf pan and line the long sides with parchment paper, leaving an overhang to lift out the finished loaf. A light-colored metal pan generally gives the most even browning. If using a dark metal or glass pan, check the loaf a little early because the edges may brown faster.

2. Mix the dry ingredients

Whisk the flour, baking soda, baking powder, salt, and cinnamon in a medium bowl. Breaking up the baking soda now helps prevent concentrated salty or bitter spots later.

3. Mix the wet ingredients

In a large bowl, whisk the eggs, oil, brown sugar, granulated sugar, and vanilla until smooth. The mixture does not need to be beaten to a light, fluffy texture. Stir in the squeezed zucchini.

4. Combine without overmixing

Add the dry ingredients to the wet ingredients and fold just until no broad streaks of flour remain. Fold in the chocolate chips, reserving a few for the top if you like. A few small lumps are fine; overmixing develops gluten and can make the loaf chewy rather than tender.

5. Bake and check the center

Scrape the batter into the prepared pan and spread it into an even layer. Sprinkle the reserved chocolate chips over the top. Bake for 50–60 minutes, rotating the pan once after 30 minutes if your oven has hot spots.

The loaf is ready when a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. If the toothpick hits a melted chocolate chip, test a second spot. For a more precise check, the center should reach approximately 200–205°F (93–96°C).

6. Cool before slicing

Let the bread cool in the pan for 15 minutes, then lift it out using the parchment and transfer it to a rack. Cool for at least 45 minutes before slicing. The crumb continues to set as it cools, so cutting it while hot can make the middle appear underbaked even when it is properly cooked.

Bake-Time Adjustments for Different Loaf Pan Sizes

Pan dimensions change the depth of the batter, so the same recipe cannot use one bake time for every loaf pan. Fill the pan no more than two-thirds full. If your pan is smaller than the recommended size, set aside any excess batter rather than overfilling it.

Pan size	Approximate bake time at 350°F	Important adjustment
8 1/2-by-4 1/2-inch loaf pan	58–70 minutes	Deeper loaf; tent loosely with foil if the top browns early
9-by-5-inch loaf pan	50–60 minutes	Standard time for this recipe
8-by-8-inch square pan	35–45 minutes	Start checking at 32 minutes; the batter is shallower
12 standard muffins	18–24 minutes	Fill cups about two-thirds full
Mini loaf pans, about 5 3/4-by-3-inch	28–38 minutes	Begin checking at 25 minutes; bake in batches if needed

Oven temperature, pan material, and batter depth all affect timing. Use the listed times as a guide, but rely on the center test rather than appearance alone.

Common Problems and Fixes

Why is the middle gummy?

The most common causes are excess zucchini liquid, an overfilled pan, or removing the loaf too soon. Measure the zucchini after squeezing, keep the batter below two-thirds of the pan height, and bake until the center reaches about 200–205°F. If the top is brown but the center is not done, tent it with foil and continue baking in 5-minute inc

Ready to decide? Our #1 pick for 2026 is the Firm, small zucchini with little liquid.

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Chocolate Chip Zucchini Bread Recipe: Moist & Easy

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