chocolate chip zucchini bread might just be the sneakiest way to get veggies into my kids without them flipping the table. Have you noticed that the second you mention “zucchini” in anything, the drama starts up? Trust me, I’ve been there—cranky faces, eye rolls, you know the drill. That’s why this chocolate chip zucchini bread is on repeat at our place. Oh! If you’re wild about yummy, snacky bakes, you should also check my go-to banana bread cookie bars with chocolate chips. Both are total crowd-pleasers. 
Why This Bread Wins Every Kid Over
Let’s be real, most kids are onto our veggie tricks. But chocolate chip zucchini bread? Picky eaters have zero idea it’s packed with something green (seriously, it tastes like dessert from a five-star bakery, I’d bet my last bag of chocolate chips). My youngest even asked for it in her lunchbox—twice—so that’s a win in my book.
Not to go overboard, but it’s also so freaking easy. No fancy gadgets, no making a mess in every cupboard, and it always turns out soft and moist (ew, I hate that word, but it fits). Plus, baking something together is a great activity on a gloomy Saturday when you all need a distraction from screens. And if you’re doubting your “sneaky chef” skills, relax—half the battle’s already won as soon as those chocolate chips show up.
What You’ll Need (Ingredient Rundown)
This shouldn’t feel intimidating. If you bake at all—even once a year—you probably have most of this stuff already. Here’s what you actually need for classic chocolate chip zucchini bread:
- 1 1/2 cups finely shredded zucchini (don’t peel, the skin is fine)
- 1/2 cup oil (I use canola or coconut, olive works too but has flavor)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup brown sugar (plus a little white sugar if you like)
- 1 1/2 cups all-purpose flour (don’t pack it or you get bricks)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (skip if your family revolts at “spice”)
- 3/4 cup chocolate chips, mini or regular, dealer’s choice
Nothing fancy, right? If you’re dying for a no-egg version, you can swap in flaxseed eggs but honestly I just stick with eggs for structure.
| Ingredient | Amount | Substitute Ideas | Notes |
|---|---|---|---|
| Zucchini | 1.5 cups, shredded | Yellow squash | No need to peel |
| Chocolate chips | 3/4 cup | Chopped chocolate | Mini or regular |
| Eggs | 2 | Flax eggs | Room temp is best |
Super Simple Steps for Chocolate Chip Zucchini Bread
I will not boss you around with a bunch of uptight directions, promise. Just a few easy moves, okay?
First, set your oven to 350°F so it’s ready for you. Grease a loaf pan, or be lazy (like me) and slap in a parchment sling—everything pops out clean.
Squeeze the zucchini a bit, but you don’t have to go wild wringing it dry. Some moisture keeps the loaf nice and soft. In one big bowl, mix the oil, eggs, vanilla, and sugars till smooth.
Sprinkle in flour, soda, salt, and cinnamon—barely mix this, just until the flour’s gone but don’t go overboard. Gently fold in the zucchini, then dump the chocolate chips and stir them around.
Pour the whole mess into your pan and bake about 50 to 60 minutes. Stick a toothpick in—if it comes out with crumbs (not wet goo), you’re solid. Let it cool before slicing or (let’s be honest) dive in warm if you can’t help it.
Fun Mix-ins and Swaps
Okay, don’t come at me, but I love tweaking chocolate chip zucchini bread every time. You can absolutely play around. Sometimes I’ll add:
- A little peanut butter swirl, because why not
- Handful of chopped walnuts, if you dig crunch
- Bit of extra cinnamon or even a pinch of nutmeg for extra warmth
- Oooh! Swap half the chocolate chips for butterscotch or white chips for a twist
If you want to get wild, try a sprinkle of sea salt on top before baking. Seriously, makes it feel fancy.
Feel free to go super chocolatey, like my chocolate chip banana bread (it’s another family favorite—total comfort food vibe).
Serving Tips and Ideas
You whipped up chocolate chip zucchini bread—now what? Here are some quirky ways we serve it around here:
- With a swipe of cream cheese or apple butter, especially when it’s still warm.
- Toasted slightly, then spread with peanut butter, just trust me on this.
- Chopped into little cubes for picky toddlers, and yes, they’ll eat it.
- As dessert, with a scoop of vanilla ice cream perched on top.
It even works as a surprise treat packed in lunchboxes or stacked with other baked goodies at playdates.
Common Questions (Real Talk Q&A)
Q: Do I need to peel the zucchini?
Nope! The skin disappears after baking. Plus, peeling is a pain.
Q: Can I use applesauce instead of oil?
Totally. The texture changes slightly (a little denser, maybe?), but it’s still delish.
Q: How do you store leftover bread?
Just wrap it like a present in foil or plastic and keep at room temp for two days, fridge for five. Freezer? Slices last a month, easy.
Q: My bread sunk in the middle. What gives?
Probably too much moisture, overmixing, or not baked long enough. Honestly, mine sank before and we still destroyed every crumb.
Q: Can you double the recipe for a bigger crowd?
Absolutely. Use two pans and don’t overfill or they’ll take forever to bake.
Ready to Get Baking? You Got This
If you’ve made it this far, you’re practically a chocolate chip zucchini bread expert. Kids, picky eaters, tired grownups—they’ll all love this stuff. Remember, the magic formula is easy and cheerful, not stressful and fussy. Try it out, mess it up, figure out your families’ favorite twist. If you’re curious for more inspiration, you can peek at MOIST Chocolate Chip Zucchini Bread | Butternut Bakery or take tips over at Chocolate Chip Zucchini Bread – Two Peas & Their Pod.
Honestly, there’s no reason to overthink it—jump in, bake, have fun, and eat something secretly healthy in the process. Enjoy!
Chocolate Chip Zucchini Bread
Ingredients
Main Ingredients
- 1.5 cups finely shredded zucchini Don't peel, the skin is fine
- 0.5 cups canola or coconut oil You can use olive oil, but it has flavor
- 2 large eggs Room temperature is best
- 2 teaspoons vanilla extract
- 0.5 cups brown sugar Plus a little white sugar if you like
- 1.5 cups all-purpose flour Don't pack it or you get bricks
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 teaspoon cinnamon Skip if your family revolts at 'spice'
- 0.75 cups chocolate chips Mini or regular, dealer's choice
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan or use parchment paper.
- Squeeze the shredded zucchini to remove some moisture but not completely.
- In a large bowl, mix the oil, eggs, vanilla, and sugars until smooth.
- Add flour, baking soda, salt, and cinnamon to the bowl, and mix just until the flour is incorporated.
- Gently fold in the zucchini and then the chocolate chips.
Baking
- Pour the batter into the prepared loaf pan and bake for about 50 to 60 minutes.
- Check doneness by inserting a toothpick; it should come out with crumbs, not wet batter.
- Let it cool before slicing or enjoy warm.