This soft, sweet zucchini chocolate chip bread is made right in your bread machine — no oven, no fuss. It’s perfectly moist, filled with melty chocolate chips, and a sneaky way to use up garden zucchini. Toss everything into the bread machine, press start, and let it do all the work!
1 Loaf Bread Machine Zucchini Bread
I’m obsessed with making bread machine breads (my Bread Machine Italian Bread is on constant repeat around here), and I can never resist a good zucchini dessert — like my chocolate chip zucchini muffins. So of course, I had to merge the two and create this zucchini chocolate chip bread right in the bread machine!
It’s the perfect way to use up an overgrowth of garden zucchini — and honestly, I recommend making two or three loaves while you’re at it. They freeze beautifully for later, and a warm slice with a little butter melted on top is absolute heaven.
Use Chocolate Chips or Walnuts
Chocolate chips not your thing (gasp)? No problem! Swap the chocolate chips for chopped walnuts or pecans instead. They add a toasty crunch that pairs beautifully with the warm spices. Or get creative and do half chocolate, half nuts for the best of both worlds.
Why Use the Cake Setting on the Bread Machine?
Zucchini bread is a quick bread, which means it doesn’t use yeast and doesn’t need to rise. Most bread machine cycles are designed for yeast breads (which mix, rise, and bake).
The Cake or Quick Bread setting skips the rising time and goes straight to mixing and baking — perfect for this recipe! On my Zojirushi bread machine, that’s setting #13, but check your manual to see which cycle bakes without a rise.
How to Make Zucchini Bread in the Bread Machine
Making this is super simple:
Add all ingredients except the zucchini and chocolate chips into your bread machine pan in the order listed.
Select the Cake or Quick Bread setting and choose your preferred crust color (I like medium).
When the machine beeps for add-ins, add the grated zucchini and chocolate chips.
Tip: If you catch the dough before the machine moves to the baking cycle, use a spatula to gently scrape down the sides and press any stray chocolate chips or zucchini back into the batter. This helps keep the chocolate from touching the pan directly and burning. It’s not a required step, but I always do it if I’m hanging out in the kitchen.
Once the baking cycle is done, let the bread cool in the pan for 15 minutes, then remove and slice. Enjoy! This makes a 1 pound loaf of bread.
Storing Leftovers and Freezing
Let your zucchini bread cool completely before storing.
- Room temperature: Wrap tightly and store on the counter for up to 3 days.
- Fridge: Keep in an airtight container for up to 1 week.
- Freezer: Wrap the whole cooled loaf tightly in plastic wrap, then place it in a freezer-safe bag. It’s a great way to make a double batch — enjoy one now and save the other for later!
Pin for later:
Bread Machine Zucchini Chocolate Chip Bread
PrintIngredients
- 6 tablespoons vegetable oil
- 1 egg (beaten)
- 1 teaspoon vanilla extract
- 6 tablespoons light brown sugar
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon allspice
- 1/2 cup zucchini grated
- 1/2 cup mini chocolate chips
Instructions
- Add all the ingredients (except zucchini and chocolate chips) to the bread machine baking pan in order listed in ingredient list.
- Select the Cake or Quick Bread setting on your bread machine. On my Zojirushi bread machine, this is Cake Setting #13. Check your manual to choose a cycle that bakes without a rising period. Set your preferred crust color — I usually go with medium.
- When the machine beeps for add-ins, add in the zucchini and chocolate chips.
- Once bread machine completes, allow the bread to cool in the pan for 15 minutes before removing it. Slice and enjoy!
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