Name: Chocolate Chip Zucchini Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 medium zucchinis, grated; 1 cup sugar (brown or white); 2 large eggs; 1/2 cup melted butter or oil (not olive oil); 2 teaspoons vanilla extract; 1 1/2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; Hefty pinch cinnamon; 1 cup chocolate chips

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Chocolate chip zucchini bread is basically my secret weapon. Seriously. My kids claim they “hate zucchini” but somehow this bread disappears in, like, five minutes? It’s soft, sweet, a little sneaky with the veggies and let’s be real – any excuse to put chocolate chips in breakfast just works in my house. You ever try to tuck greens into a lunchbox treat? This pretty much nails it, no drama. Plus, it’s simple – some would call it “foolproof,” but that’s a bit dramatic (though I’ve made it in a half-asleep state and it’s never gone wrong).

Intro + kid appeal

I’m going to be honest – zucchini does NOT get any respect from my kids. Or my partner, to be fair. But you bake chocolate chip zucchini bread and suddenly they’re kitchen detectives, “What’s that smell?” or “Can I have a slice now?” The chocolate chip zucchini bread comes out all golden, chocolatey, and not too sweet. Kids dig it. Adults? They pretend it’s just for the vitamins and fiber (yawn), but trust me, they go back for seconds.
What’s great, especially for picky eaters, is the zucchini just melts right in. You won’t see random green bits kids zero in on (unless you totally slack off grating it, then all bets are off). If your kids are like mine and rate food with “ewwws,” this is honestly a five-star restaurant hack.
Oh, and the first time I brought this to a soccer party? Not a crumb left. So, mission accomplished.

This is the only way my youngest will eat vegetables! My picky nine-year-old asks for it instead of cookies – didn’t think I’d ever see the day. – Melissa T.

Ingredients

You don’t need wild ingredients here. Everything is usually already hanging out in your pantry or freezer. I always end up grabbing forgotten zucchinis from the bottom of the fridge for this. For the actual chocolate chip zucchini bread, here’s what you’ll want:

Two medium zucchinis, grated (don’t peel unless you have to hide evidence)
One cup sugar (brown or white – both work)
Two eggs (large)
1/2 cup melted butter or oil (just not olive oil unless you dig pizza vibes)
Two teaspoons vanilla extract (nobody measures, I know)
One and a half cups flour (all-purpose)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Hefty pinch cinnamon (skip if you’re a cinnamon grump)
One cup chocolate chips (mini ones work too, but really any)

That’s it, honestly. Sometimes I chuck in a handful of flaxseed if I’m feeling “extra healthy” but nobody ever notices.

Instructions

Okay – the best part, no mixer. If you can stir, you can make chocolate chip zucchini bread. Here’s my quick and dirty approach:

Start off by shredding your zucchini. I use the cheese grater and just go to town. Press a little with a paper towel if it’s extra drippy, but don’t wring it lifeless.
In a big bowl, dump in your eggs, sugar, butter or oil, and vanilla. Mix with a wooden spoon (or whatever you can find).
Toss in the grated zucchini and stir gently. It’ll look weird. Trust the process.
Add your dry stuff – flour, baking powder, baking soda, salt, and cinnamon – right over the top.
Stir until just barely mixed. No need to overdo it (unless you enjoy dense bread – I do not).
Fold in those glorious chocolate chips. Only a few? Joke’s on you. All the chips!
Pour into a greased loaf pan. I sometimes sprinkle extra sugar on top for crunch.
Bake at 350°F. Mine usually takes about 50 minutes. Start checking after 45 because ovens are sneaky.
A toothpick poked in the center should come out (mostly) clean except for melted chocolate. If it’s raw batter, go another five minutes and check again.

That’s it, really. Set it out to cool… but if your kids are anything like mine, they’ll carve a giant hunk before it’s even cooled off.

Mix-ins

So here’s where you get to play. Chocolate chip zucchini bread is the base, but you can jazz things up if you’re not a recipe robot. Sometimes I’ll swap half the chips for butterscotch or white chocolate (no judgment, it’s wild but tasty).
If you’ve got a weirdly healthy crowd to feed, chopped walnuts or pecans fit right in. Dried cranberries? Go for it. Feeling a little granola? Sprinkle oats on top before baking for a crumbly golden crust. My neighbor swears sultanas work but, honestly, raisins are controversial in my house. All up to you.
Final tip? If your kids want to help, let them dump in the mix-ins. Sure, it’ll be messy. But hey – it’s memories, right?

Serving tips

Want to get the most out of your chocolate chip zucchini bread? Here’s how we do it in my house:

Eat it warm and gooey with a splash of cold milk – seriously hits the spot.
Slice leftovers, toast lightly, and slather with peanut butter (game changer).
Pack in lunchboxes because it somehow “counts” as a veggie.
Add a little scoop of vanilla ice cream if you’re feeling snacky at night.

I mean, it’s not fancy, but it works every time.

Common Questions

Q: Can I freeze chocolate chip zucchini bread?
A: Totally. Wrap slices tight in plastic, pop them in a bag, and freeze. Defrost on the counter or toss in the toaster.

Q: Do I need to peel the zucchini first?
A: Nope. Just grate it as is. Nobody notices the peel in the bread (unless you left giant strips).

Q: Can I use gluten-free flour?
A: You bet. Most cup-for-cup gluten-free mixes swap in fine, though texture might be a bit different – still tasty.

Q: Mine turned out dense! What happened?
A: Probably overmixing or not enough baking powder. Or your zucchini was super watery and you didn’t pat it. It’s a forgiving recipe, just try again!

Q: Is this sweet enough for breakfast? Or more dessert?
A: I serve it both ways. It’s sweet but not cupcake-level, so kids think it’s a treat and I call it breakfast – everyone wins.

Bake Some Joy With Hidden Veggies

If you haven’t tried chocolate chip zucchini bread yet, you’re honestly missing out. It’s the unicorn of baked goods since it tastes like dessert, but hey – you get the bonus points for hiding veggies. Seriously, don’t stress about it getting dry or the kids detecting “green bits.” This recipe from experts (like one of my go-tos at Butternut Bakery) shows just how easy and forgiving this classic can be. So, round up your zucchinis (even the limp ones), fire up that oven, and wow your family with some “secret veggie” magic. Life’s too short to wait for perfect bread. Just dive in and make it today – you’ll look like a five-star baker… no one has to know how easy it really is.