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Chocolate Chip Zucchini Bread

Prep Time:


Cook Time:







  • 1 3/4 cups all-purpose flour

  • 1 1/2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1 1/2 teaspoons ground cinnamon

  • 1/4 teaspoon nutmeg

  • 1/4 teaspoon ground ginger

  • 1/2 teaspoon kosher salt

  • 3/4 cup packed brown sugar

  • 2 large eggs, at room temperature

  • 1/2 cup unsalted butter, melted and slightly cooled

  • 2 cups shredded zucchini

  • 1 1/2 teaspoons pure vanilla extract

  • 1 1/4 cups chocolate chips, divided


  • Preheat oven to 350 degrees Grease a 9×5-inch loaf pan with nonstick cooking spray and set aside.

  • In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.

  • In a large bowl, stir together the brown sugar, eggs, and melted butter until smooth. Add the shredded zucchini and vanilla extract and mix until well combined.

  • Add the dry ingredients and mix until just combined, don’t over mix. Gently fold in 1 cup of the chocolate chips.

  • Pour the batter into the prepared loaf pan. Top with the remaining ¼ cup of chocolate chips. Bake until golden brown and a toothpick or cake tester comes out clean, about 50 to 65 minutes.

  • Remove the bread from the oven and let sit in pan for 10 minutes. Loosen with a bread knife around the edges and carefully remove the bread from the pan. Cool completely on a cooling rack before slicing.

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