Chocolate Chip Zucchini Bread Recipe (2024)

I have always loved baking up sweet treats with a little bit of hidden goodness, like in this Chocolate Chip Zucchini Bread Recipe!

Chocolate Chip Zucchini Bread Recipe

How is it that I am the only person in my house who likes Zucchini? Zucchini is delicious - I mean, really...how is this even possible?

On the bright side, do you know what other people's distaste for zucchini means? It means more of this Zucchini Bread with Chocolate Chipsfor me!

Guys, this chocolate chip zucchini bread is. the. bomb.

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This chocolate chip zucchini bread is so chocolaty, so rich and moist...you can't really taste the zucchini.

I haven't decided yet if that's a good thing or a bad thing!

I've doubled up on the chocolate with cocoa powder AND chocolate chips, so it's really more of a cake than a bread. This is not your average zucchini bread or those cute little zucchini bread muffins you normally eat for breakfast.

This Zucchini Bread with Chocolate Chips is just straight up pure indulgence.

Drool...

Are you looking for other recipes to serve like myChocolate Chip Zucchini Bread Recipe?

Check out these super delicious breakfast and brunch recipes that I have shared over the years.

How to Make this Chocolate Chip Zucchini Bread Recipe

Ingredients needed to make thisChocolate Chip Zucchini Bread Recipe

• 2cupsgrated zucchinithis was about 2 large zucchinis for me
• 1 ¼cupcake flour
• ¼cupunsweetened cocoa powder
• 1teaspoonbaking soda
• ¼teaspoonsalt
• ½teaspooncinnamon
• ¾cupsgranulated sugar
• 1large egg
• 3ouncescoconut oilyou can substitute unsalted butter
• ¼teaspoonpure vanilla extract
• ½cupmilk chocolate chips

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Instructions for making thisChocolate Chip Zucchini Bread Recipe

I peeled the skin off of my zucchini, but of course you can leave it on if you want - just be sure to wash it first.

Preheat your oven to 350 and spray a loaf pan with non-stick cooking spray.

In a medium bowl, whisk together your flour, cocoa, baking soda, salt, and cinnamon to thoroughly mix them all together.

I use my Kitchenaid stand mixer to beat together the coconut oil, sugar and eggs until smooth and creamy.

Add the zucchini to bowl with the sugar/coconut oil/egg mixture and mix at low speed until combined, then gradually add your flour/cocoa mixture until you have a thick, messy batter.

As delicious as that batter looks? Don't eat it.

It will not taste very good. I learned this lesson the hard way.

Pour your batter into your greased loaf pan and baked at 350 for 55 minutes, or until a toothpick inserted into the middle comes out moist but clean.

I like to chill my bread in the fridge for about 20 minutes before slicing, and use a steak knife to slice it before serving.

Chilling the bread firms it up a bit so that it's not too crumbly when you slice into it.

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