The best chocolate chip zucchini bread - unbelievably moist and flavourful, with chocolate chips which are a great addition to any zucchini bread. This zucchini loaf is made with some alternative ingredients making it practically a health food!
Think: moist zucchini bread still warm from the oven and studded with melty chocolate chips = THE best accompaniment to your afternoon drink. Ugh! It's just so freaking good. We've used spelt flour and rapeseed oil which basically means this chocolate zucchini loaf is health food, HA!
We know you love our Almond Plum Cake and Pumpkin Gingerbread so you'll absolutely devour our zucchini bread. It's peak zucchini season and we've got all the tips and tricks you need to make this moist chocolate zucchini bread. It's so easy to make it's almost dangerous, but totally worth it. You'll keep going back for another slice, promise! If you are after something different why not try our Biscoff Brownies or White Chocolate Truffles.
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Why you'll love this recipe
Here are some reasons why you need this chocolate chip zucchini bread recipe in your life:
Chocolate chips - a bit like bacon, chocolate chips make everything better, including pancakes, cookies, brownies and of course, zucchini bread!
Spelt flour - spelt flour is an ancient grain which has the best flavour, it's wholegrain so it's high in fibre and gives the chocolate chip zucchini bread a great texture and crumb.
One bowl - this recipe is made using only one bowl. Which is always a win in our minds as it saves on washing up!
Healthy - with low saturated fat from the type of oil we use and the high fibre content from the spelt flour which slows down the absorption of sugar, this zucchini loaf cake is full of good-for-you ingredients.
You only need simple ingredients for this chocolate chip zucchini bread recipe, this is what you'll need:
Zucchini - seasonal produce is the best. There's no need to peel and no need to mess around with squeezing your zucchini out either. This recipe is approachable and simple.
Spelt flour - wholemeal spelt flour is used in this zucchini loaf as it gives a great flavour and texture to the crumb. You can substitute for whole wheat flour if you can't find it.
Rapeseed oil - cold pressed rapeseed oil is wonderful, it offers a lovely flavour and is seriously low in saturated fats and high in all the good ones.
Brown sugar - a touch of sweetness lends itself to this loaf cake really well and the caramel notes from the soft brown sugar make this cake the best.
We know you love to mix things up with customisations and substitutions so here are some of our recommendations for this recipe:
Flour - use the spelt flour if you can find it, but you can switch out with whole wheat flour instead if you can't find it. If you use white flour, you may have too much moisture in the cake so you might need a little more, but we haven't tested the recipe this way.
Chocolate chips - mix it up with white, milk or dark chocolate chips and make this zucchini bread your own.
Zucchini - use green, yellow or whatever zucchini you like.
Spices - we go light on the spices here, but if you want more of a fall feel, add a few more like ground allspice, ginger or nutmeg.
How to make chocolate chip zucchini bread
Follow these simple step by step guides to success for this zucchini bread recipe:
- Add the oil, eggs, brown sugar, vanilla extract and grated zucchini into a mixing bowl and stir until combined.
- Add the spelt flour, cinnamon, baking powder, baking soda and salt to the zucchini mix.
- Gently stir in the dry ingredients until just combined.
- Stir throughout the chocolate chips until evenly distributed.
- Pour the batter into a lightly greased and lined loaf tin and top with additional chocolate chips.
- Bake in a preheated oven at 180C/350F for 50 minutes until a skewer comes out clean. Cool in the loaf tin for 10 minutes before removing to a cooling rack to cool completely.
Make sure to read and follow these expert tips to ensure complete success with this chocolate chip zucchini bread recipe:
Digital scales - as with any baking we encourage accuracy in measurements and highly recommend using digital scales to get the correct weight of ingredients for the most consistent and reliable results.
No squeeze - you don't need to squeeze the moisture out of the grated zucchini! Woohoo! It adds a lovely moisture to your zucchini bread and takes out all the faff.
Box grater - we prefer to use a box grater but you could use a food processor to finely grate your zucchini if you prefer. It does add to the washing up though.
Don't overmix - overworking the gluten in the flour will cause your zucchini bread to be tough. We want it to be delicate and fluffy, so a gentle stir is just fine.
Loaf pan liner - for ease and convenience, use a loaf pan liner if you can get them, saving you cutting up the correct size amount of parchment.
How to store it
It depends on how long you expect your chocolate zucchini bread to last but here are some recommendations:
Room temperature - the zucchini bread will last well at room temperature for up to 4 to 5 days. If it is particularly warm and humid where you live, you can store it wrapped in cling film in the fridge.
Freezer - if you want it to store for longer, slice the bread up and wrap the slices individually in cling film, place them all in a freezer bag and freeze for up to 3 months. An easy to grab snack.
Defrost - once frozen, you will need to defrost before eating. You can do this at room temperature and reheat in the oven or microwave for a few minutes to soften the chocolate chips again.
Yes, zucchini bread can be frozen for up to 3 months. We recommend individually wrapping the slices to freeze separately to make it easier to use from frozen.
It is common for a crack to appear on your zucchini bread, this shows the bread is baking properly and is where the moisture will escape from. It should be a nice crack down the middle, if the bread is severely cracked, it could also be caused by a fan/convection oven. It should still taste great though, so don't worry!
Love this chocolate chip zucchini bread recipe? Then you may want more of our cake recipes - here are some suggestions to get you started:
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Easy Chocolate Chip Zucchini Bread
- ⅓ cup rapeseed or vegetable oil, 80 ml
- 2 eggs, US large UK medium
- 1 ½ cups shredded zucchini, 230g, courgette
- ¾ cup soft light brown sugar, 130 g
- 2 teaspoons vanilla extract
- 1 ½ cups + 2 tablespoons wholemeal spelt flour, 200 g
- ½ teaspoon ground cinnamon, use more or less according to preference
- ½ teaspoon baking powder
- ½ teaspoon baking soda, bicarbonate of soda
- ½ teaspoon fine sea salt
- ¾ cup dark chocolate chips, 120g, plus extra for sprinkling
- Preheat oven to 180°C/350°F (fan). Line a 8 ½" x 4 ½" loaf pan with greaseproof paper.
- In a large mixing bowl, stir together the oil, eggs, shredded zucchini/courgette, sugar and vanilla extract until well combined.⅓ cup rapeseed or vegetable oil, 2 eggs, 1 ½ cups shredded zucchini, ¾ cup soft light brown sugar, 2 teaspoons vanilla extract
- Gently stir in the spelt flour, cinnamon baking powder, baking soda and salt until just combined.1 ½ cups + 2 tablespoons wholemeal spelt flour, ½ teaspoon ground cinnamon, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon fine sea salt
- Gently fold in the chocolate chips.¾ cup dark chocolate chips
- Pour the mixture into the prepared pan. Sprinkle a few extra chocolate chips over the top.
- Bake for about 50 minutes until risen and golden and an inserted skewer comes out clean.
- Leave to cool in the pan for 10 minutes before transferring to a cooling rack to cool completely before slicing.
- You don't need to squeeze the liquid out of the grated zucchini.
- Use digital scales for the most accurate and reliable results.
- Use a loaf pan liner for ease instead of parchment paper.
This is delicious - beautiful and moist. If you not cooked with zucchinis (well, courgettes) before, here is the perfect opprtunity.
Hi Sasha, this looks wonderful! I love using zucchini in cakes, it makes it so lovely and fluffy!
Thanks Katerina! I agree, zucchini in cake is delicious! 🙂