Chocolate Chip Zucchini Bread
- September 05, 2020
- by
- Joy
I’m not exaggerating when I say that this chocolate chip zucchini bread does not last more than 48 hours in our household. In fact, J and I and polish this off between the two of us. 👀
My friend, Brenda, gave me her adapted recipe from Epicurious almost a decade ago, and this been one of my staple zucchini recipes. It is just so darn good.
Whether you’re gearing up for back-to-school week, or just need a treat for the weekend (or anytime, really), go bake this! It will put a smile on your face.

Chocolate Chip Zucchini Bread
Equipment
- Hand or stand mixer
Ingredients
- 150 grams (1 1/8 cups) unbleached all purpose flour
- 23 grams (1/4 cups) unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 175 grams (3/4 cups and 2 tablespoons) white granulated sugar
- 112 grams (1/2 cup) unsalted butter, softened/at room temperature
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1/4 cup buttermilk
- 143 grams (1 cup) finely grated unpeeled zucchini
- 87 grams (1/2 cup) semi-sweet chocolate chips (or chopped chocolate)
Instructions
- Preheat oven to 325°F. Butter a 9”x5” loaf pan and line with parchment paper (or flour it instead, if you wish).
- Whisk together flour, baking soda, and cocoa powder in a medium bowl
- Cream sugar and butter in separate bowl using a hand or stand mixer. Add egg and mix thoroughly before adding vanilla extract and salt.
- Alternate adding and mixing 1/3 of the dry ingredient and 1/2 of the buttermilk. Repeat until everything is added.
- Squeeze the grated zucchini to remove excess excess moisture before adding to the mixture. Stir in the chocolate chips/chunks.
- Pour batter into prepared pan and bake for 50 minutes or until cake tester inserted into the centre of the bread comes out clean.
- Cool completely in the pan before slicing. Crumb tends to break if sliced while hot.