Chocolate Chip Zucchini Loaf (One Bowl!)
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This chocolate chip zucchini loaf is packed with flavor thanks to warm spices and mini chocolate chips! This easy recipe is made in one bowl, with no mixer required, and makes the best moist chocolate chip zucchini bread.
If you haven’t made zucchini bread before, you’re in for a treat! Shredded zucchini is going to make your bread so soft and moist. Plus, it’s packed with mini chocolate chips, giving you chocolate in every bite. This is going to be your new favorite recipe!
Just like my dairy-free banana bread, this chocolate chip zucchini bread is made in one bowl, and you don’t need any fancy equipment. And don’t worry, you don’t taste the zucchini at all! It just adds a ton of moisture.
Why You’ll Love This Chocolate Chip Zucchini Loaf
- This zucchini loaf is so easy to make and there’s no need to pull out the stand mixer or handheld mixer!
- It’s super moist thanks to freshly grated zucchini and neutral oil.
- It’s packed with mini chocolate chips, perfect if you love a chocolatey zucchini bread!
- It can easily be made dairy-free, so it’s great if you have food allergies.
Ingredients Needed
- Oil: Swapping out butter for oil means this zucchini bread is super moist and soft. Use a neutral oil like sunflower oil or canola oil.
- Spices: A combo of cinnamon and nutmeg will give us all the warm spices!
- Mini Chocolate Chips: I love using semisweet mini chocolate chips, but you can also use a chopped chocolate bar or regular chocolate chips. Make sure to use dairy-free chocolate chips if you’re dairy-free!
- Zucchini: No need to peel the zucchini before you start grating it!
Step by Step Instructions
Step 1: Preheat the oven to 350°Fahrenheit. Grease and line an 8×4-inch or 9×5-inch loaf pan with parchment paper.
Step 2: In a large mixing bowl, whisk the oil, granulated sugar, and brown sugar together. Mix in the eggs and vanilla.
Step 3: Grate the zucchini and stir it into the wet ingredients.
Step 4: In a separate bowl, whisk the flour, baking soda, baking powder, salt, and spices together. Add the dry ingredients to the wet ingredients and mix until just combined.
Step 5: Stir in the chocolate chips. Pour the batter into the pan.
Step 6: Bake in the oven for 45-60 minutes, or until a toothpick inserted in the middle of the loaf comes out clean. Let the loaf cool in the pan for 10-15 minutes before removing to a wire cooling rack to cool completely.
Shredding Zucchini
I recommend using a box grater to grate your zucchini. Just slice one end of the zucchini and start shredding. If you don’t want to see zucchini pieces in the sliced loaf, then make sure to use the fine holes on a box grater when grating it. Otherwise, you can use the bigger holes if you don’t mind seeing zucchini pieces.
When grating the zucchini, don’t squeeze out the excess water or blot it with a paper towel. This water is going to help keep our loaf nice and moist.
Expert Tips
- I always recommend using a kitchen scale to weigh out your flour! It’s so easy to add too much flour if you use measuring cups, which will make your zucchini bread dry and dense.
- Don’t have a kitchen scale? Make sure you use the scoop and level method to weigh out your flour!
- You can use an 8×4-inch loaf pan or a 9×5-inch loaf pan, just note that if you use the larger loaf pan, your zucchini bread won’t be as tall!
- When adding the dry ingredients to the wet ingredients, stop mixing as soon as it comes together. We don’t want to overmix the batter.
Storage Instructions
Store the cooled chocolate chip zucchini loaf in an airtight container at room temperature for 3-4 days or in the fridge for up to a week.
More Loaf Recipes You’ll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Chocolate Chip Zucchini Loaf
Ingredients
- ⅔ cup (140 ml) sunflower oil, canola oil, or grapeseed oil
- ½ cup (100 g) light brown sugar
- ¼ cup (50 g) white sugar
- 2 eggs
- 1 teaspoons vanilla extract
- 1½ cup (238 g) grated zucchini, (don't squeeze out the water!)
- 1¾ cup (219 g) all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup mini semisweet chocolate chips, (regular or dairy free)
Instructions
- Preheat oven to 350°F. Grease and line a 8×4 loaf pan or 9×5 loaf pan with parchment paper, leaving some hanging over the sides to make it easy to remove the loaf later.
- In a large mixing bowl, use a whisk or a mixer to mix together the oil, brown sugar, and white sugar until combined. Mix in the eggs and vanilla extract.
- Grate the zucchini then stir it in with the wet ingredients.
- In a separate bowl, combine flour, salt, baking soda, baking powder, and spices together and whisk. Slowly add the dry ingredients to the bowl of wet ingredients and mix until combined.
- Stir in the chocolate chips, then pour the batter into the pan. Sprinkle more chocolate chips on top if desired.
- Bake for 45-60 minutes, or until a toothpick inserted in the middle of the loaf comes out clean. Let the loaf cool in the pan for 10-15 minutes, then gently remove the loaf from the pan to finish cooling completely on the cooling rack.
Equipment
Video
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Love! SO….I’m gonna say it. MOIST! 10/10
I tried this recipe to compare to my own recipe and I love how it came out. a beautiful lightly domed top, i even sprinkled chocolate chips on the top to give it a nicer top, but it was so good. and my boyfriend who hates zuchini loved it too.
Thank you DeAnna! Happy to hear you and your boyfriend enjoyed this recipe!