If you’re on the hunt for a moist, flavorful, and slightly unexpected baked treat, Chocolate Chip Orange Zucchini Bread might just become your new favorite loaf. This isn’t your average zucchini bread—it’s bursting with citrusy brightness, studded with melty chocolate chips, and packed with texture from finely grated zucchini and crunchy walnuts. Best of all, it’s incredibly easy to whip up and makes your kitchen smell like a bakery. Whether you’re serving it for breakfast, snack time, or dessert, this bread strikes the perfect balance between wholesome and indulgent.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Quick & Simple – Comes together in just one bowl with easy-to-find ingredients.
- Incredibly Moist – Thanks to fresh zucchini and just the right amount of oil.
- Bright Citrus Flavor – The orange zest adds a refreshing twist that sets this loaf apart.
- Perfect for Any Occasion – Breakfast, brunch, dessert, or gifting—it’s always a hit.
- Freezer-Friendly – Make ahead and enjoy anytime.
- Chocolate + Orange Combo – A deliciously unique pairing that wows every time.
This version stands out from other zucchini breads with its balance of bold orange, melty chocolate, and aromatic spices. It’s comforting and nostalgic, yet surprising and impressive enough to serve guests.
Ingredients Needed
Here’s everything you need for this chocolate chip orange zucchini bread recipe. We’ve grouped the ingredients for clarity and included a few notes to ensure baking success.
Dry Ingredients
- 3 cups all-purpose flour (sifted for a lighter crumb)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground nutmeg (adds warmth and depth)
- ½ teaspoon ground cinnamon (enhances sweetness)
- ¼ teaspoon baking powder
Wet Ingredients
- 3 large eggs (room temperature, for better mixing)
- 2 cups white sugar
- 2 cups zucchini, finely grated (no need to peel, but do squeeze out excess moisture)
- 1 cup vegetable oil (neutral oil works best)
- 2 teaspoons vanilla extract
Mix-Ins
- 1 tablespoon orange zest (use fresh for best flavor)
- 1 cup semisweet chocolate chips
- 1 cup chopped walnuts (optional, for crunch and flavor)
How to Make Chocolate Chip Orange Zucchini Bread
1. Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Grease or line two 9×5-inch loaf pans with parchment paper for easy removal later.
2. Mix Dry Ingredients
In a large bowl, sift together the flour, baking soda, salt, nutmeg, cinnamon, and baking powder. Sifting helps aerate the flour and ensures even distribution of the leavening agents.
3. Whip Eggs and Sugar
In a separate large mixing bowl, beat the eggs using an electric mixer on medium-high speed until they’re light and foamy—this step adds volume. Gradually add the sugar and continue beating until fully incorporated and creamy.
4. Add the Moisture
Stir in the grated zucchini (squeezed dry), oil, orange zest, and vanilla extract. Mix just until blended—don’t overdo it.
5. Combine and Fold
Slowly fold the dry ingredients into the wet mixture. Once mostly combined, gently stir in the chocolate chips and chopped walnuts. Be careful not to overmix, or your bread may become dense.
6. Pour and Bake
Divide the batter evenly between your two prepared loaf pans. Tap the pans lightly on the counter to release air bubbles. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean with only a few moist crumbs.
7. Cool and Chill
Let the loaves cool in the pans for about 10 minutes before transferring them to a wire rack. For best slicing results, chill in the refrigerator for at least an hour before cutting.
Looking for inspiration? Try our Vegan Zucchini Bread for another garden-fresh idea.
Serving and Storage Tips
Serving Ideas
- Serve warm with a pat of butter or a smear of cream cheese.
- Sprinkle with powdered sugar for an elegant touch.
- Toast slices and top with a dollop of Greek yogurt and honey for breakfast.
Storage Tips
- Room Temperature: Wrap tightly and store in an airtight container for up to 3 days.
- Refrigerator: Keeps well for up to 7 days—just make sure it’s sealed to prevent drying out.
- Freezer: Wrap slices individually in plastic wrap, then place in a freezer-safe bag. Keeps for up to 3 months.
Helpful Notes
- Zucchini Tip: Grate zucchini finely and squeeze out excess liquid using a kitchen towel for best texture.
- Don’t Skip the Zest: Fresh orange zest adds a citrusy depth that balances the richness of chocolate and nuts.
- Nut-Free Option: Omit the walnuts or replace with sunflower seeds for crunch.
- Oil Substitution: You can replace half the oil with applesauce for a lighter version.
- Mini Loaves: Make into mini loaves and adjust baking time to 25–30 minutes—perfect for gifting!
Don’t miss our 2 Banana Bread Recipe if you love cozy, fruit-packed recipes.
Chocolate Chip Orange Zucchini Bread
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease or line two 9×5-inch loaf pans with parchment paper.
- In a large bowl, sift together the flour, baking soda, salt, nutmeg, cinnamon, and baking powder.
- In another bowl, beat the eggs with an electric mixer until light and foamy. Gradually add sugar and beat until creamy.
- Stir in grated zucchini (squeezed dry), vegetable oil, orange zest, and vanilla. Mix until just combined.
- Fold dry ingredients into the wet mixture. Once nearly combined, stir in chocolate chips and walnuts gently.
- Divide batter evenly between prepared pans. Tap to release air bubbles. Bake for 50–55 minutes or until a toothpick comes out with moist crumbs.
- Cool loaves in the pans for 10 minutes, then transfer to a wire rack. Chill in the fridge for at least 1 hour before slicing for best results.
Notes
Conclusion
Chocolate Chip Orange Zucchini Bread is a surprising twist on a classic that delivers bold flavor, indulgent texture, and cozy comfort. From the zesty citrus to the melty chocolate, every bite is rich and satisfying—perfect for feeding a crowd or freezing for later. Whether you’re an experienced baker or just looking to use up that garden zucchini, this loaf is a surefire win.
Tried it? Don’t forget to leave a star rating and comment below—we’d love to hear how it turned out for you.
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What twist did you try? Orange glaze? White chocolate chips? Let us know!
Frequently Asked Questions (FAQ)
Can I make this chocolate chip orange zucchini bread gluten-free?
Yes! Use a 1:1 gluten-free flour blend that includes xanthan gum. Baking times may vary slightly, so keep an eye on the loaves near the end.
Can I substitute the chocolate chips with something else?
Of course. Try dark chocolate chunks, white chocolate chips, dried cranberries, or even chopped dates for a different spin.
Why is my bread too moist in the center?
It could be underbaked, or the zucchini might have had too much moisture. Be sure to squeeze out grated zucchini before mixing.
Is this recipe freezer-friendly?
Absolutely! Slice, wrap in parchment, and store in freezer-safe bags. Reheat individual slices in a toaster or oven for a fresh-from-the-oven feel.
Can I make muffins instead of loaves?
Yes—simply divide the batter into muffin tins and bake at 350°F for 20–25 minutes. Check doneness with a toothpick.