This Chocolate Chip Zucchini Carrot Bread is everything you could want in a homemade quick bread. It's soft, incredibly moist, warmly spiced, and loaded with melty chocolate chips. This is a recipe I got from my Grandmother and she was such an incredible home cook. I had some zucchini from my garden that I needed to use up and I found her recipe. It's the perfect way to use up fresh garden zucchini, and it's just as delicious for breakfast as it is for an afternoon snack or simple dessert.
💕 Why You'll Love This Chocolate Chip Zucchini Carrot Bread Recipe:
- Super moist and tender for days
- A great way to use fresh garden zucchini
- Hidden vegetables the whole family will enjoy
- Perfect balance of warm spices and chocolate
- Freezes beautifully
- Makes two generous loaves to share
If you love this recipe, you'll also need to try my Summertime Cooler and Irish Soda Bread Pudding with Warm Vanilla Whiskey Sauce
Ingredients for
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Instructions:
Preheat the oven to 350°F. Grease and flour two 8x4-inch loaf pans or line them with parchment paper.
In a large mixing bowl, whisk together the eggs, sugar, vegetable oil, and vanilla until smooth.
In another bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon, cloves, and allspice.
Gradually stir the dry ingredients into the wet ingredients until just combined.
Fold in the grated zucchini, grated carrots, and chocolate chips. Do not overmix.
Divide the batter evenly between the prepared loaf pans.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Allow the loaves to cool in the pans for about 15 minutes before transferring to a wire rack to cool completely.
Make Ahead Tips
- Grate the zucchini and carrots a day ahead and refrigerate separately.
- Measure all of the dry ingredients the night before.
- Bake the loaves a day in advance—they're even more flavorful the next day.
Storage TipS:
- Store covered at room temperature for up to 4 days.
- Refrigerate for up to 1 week.
- Freeze whole loaves or slices for up to 3 months. Wrap tightly in plastic wrap followed by foil before freezing.
⭐️ Delicious Variations:
1. Double Chocolate
Replace ½ cup of flour with unsweetened cocoa powder.
2. Cinnamon Chip
Replace half the chocolate chips with cinnamon baking chips.
3. Nut Lover's
Add 1 cup chopped pecans or walnuts.
4. Orange Spice
Add 1 tablespoon fresh orange zest.
5. Dark Chocolate
Use dark chocolate chunks instead of semi-sweet chips.
FAQs:
Should I peel the zucchini?
No. The peel softens while baking and adds extra nutrients.
Should I squeeze the zucchini dry?
Lightly squeeze out excess moisture, but don't dry it completely. A little moisture keeps the bread tender.
Can I use frozen zucchini?
Yes. Thaw it first and squeeze out the excess liquid.
Why did my chocolate chips sink?
Coating them lightly with flour before folding them into the batter helps suspend them throughout the loaf.
Can I make muffins instead?
Absolutely! Fill muffin cups about two-thirds full and bake at 350°F for 20–25 minutes.
Serving Suggestions:
- Warm with salted butter.
- Toast a slice and spread with whipped cream cheese.
- Pair with coffee, chai tea, or hot chocolate.
- Serve alongside fresh fruit for breakfast.
- Enjoy as an afternoon snack with a cold glass of milk.
Recent Recipes:
Chocolate Chip Zucchini Carrot Bread
Equipment
- Box grater or food processor
- Two 8x4-inch loaf pans
- mixing bowls
- measuring cups and spoons
- Whisk
- rubber spatula
- cooling rack
- Toothpick or cake tester
Ingredients
- 1 tablespoon vanilla extract
- 3 large eggs
- 2⅓ cups granulated sugar
- 1 cup vegetable oil
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground allspice
- 2 cups grated zucchini (lightly squeezed dry)
- 1 cup grated carrots
- 1 cup semi-sweet chocolate chips I used mini
Instructions
- Preheat the oven to 350°F. Grease and flour two 8x4-inch loaf pans or line them with parchment paper.
- In a large mixing bowl, whisk together the eggs, sugar, vegetable oil, and vanilla until smooth.
- In another bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon, cloves, and allspice.
- Gradually stir the dry ingredients into the wet ingredients until just combined.
- Fold in the grated zucchini, grated carrots, and chocolate chips. Do not overmix.
- Divide the batter evenly between the prepared loaf pans.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Allow the loaves to cool in the pans for about 15 minutes before transferring to a wire rack to cool completely.
Notes
- Avoid overmixing once the flour is added to keep the bread light and tender.
- Use freshly grated vegetables rather than pre-shredded for the best moisture and flavor.
- Sprinkle a handful of extra chocolate chips over the tops before baking for a bakery-style finish.
- If your loaves brown too quickly, loosely tent them with aluminum foil during the last 15 minutes of baking.
