Chocolate Chip Zucchini Bread

I pulled a zucchini from my neighbor's garden one August afternoon, not entirely sure what to do with it. My daughter suggested brownies, my husband said muffins, and I landed somewhere in between with this bread. The kitchen smelled like cinnamon and melted chocolate within the hour, and no one guessed there was a vegetable hiding inside.

I baked this the morning my sister visited with her kids, and they ate three slices each before asking what made it so soft. When I mentioned zucchini, the youngest looked betrayed, then asked for another slice anyway. It became our quiet joke, the bread that tricks you into eating your vegetables with a smile.

Ingredients

• All-purpose flour: This gives the loaf structure without making it heavy, and I learned that spooning it into the measuring cup instead of scooping prevents dense results.
• Baking powder and baking soda: The combination creates a tender crumb with just enough lift, and using both keeps the bread from tasting flat.
• Salt: A small amount balances the sweetness and makes the chocolate flavor pop, which I only noticed after forgetting it once.
• Ground cinnamon and nutmeg: These warm spices make the kitchen smell like a bakery and add depth without overpowering the chocolate.
• Eggs: They bind everything together and add richness, and I always let them come to room temperature for smoother mixing.
• Vegetable oil: This keeps the bread moist longer than butter would, and it mixes in effortlessly without needing to soften anything first.
• Granulated sugar and light brown sugar: The blend gives sweetness plus a hint of molasses flavor, and the brown sugar also helps keep the texture soft.
• Pure vanilla extract: A couple teaspoons brighten everything and make the whole loaf taste more homemade.
• Grated zucchini: Squeeze it dry with a clean towel or the bread turns soggy, a mistake I made exactly once and never repeated.
• Semisweet chocolate chips: They melt into pockets of sweetness, and I toss a few extra on top before baking for a prettier finish.

Instructions

Preheat and prep:

Turn your oven to 350°F and grease a 9x5 inch loaf pan, or line it with parchment for easier removal later. I like leaving a little overhang on the sides so I can lift the whole loaf out cleanly.

Mix the dry ingredients:

Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl until no clumps remain. This step ensures the leavening gets distributed evenly so you don't end up with random air pockets.

Combine the wet ingredients:

In a large bowl, whisk eggs, oil, both sugars, and vanilla until the mixture looks smooth and slightly glossy. It should feel loose and pourable, not thick.

Stir in the zucchini:

Fold the squeezed dry zucchini into the wet mixture, making sure it's evenly distributed. You'll see green flecks throughout, which is exactly what you want.

Add dry to wet:

Pour the flour mixture into the wet ingredients and stir gently with a spatula just until no dry streaks remain. Overmixing makes the bread tough, so stop as soon as it comes together.

Fold in chocolate chips:

Scatter the chocolate chips over the batter and fold them in with a few gentle strokes. I save a small handful to sprinkle on top before baking.

Pour and smooth:

Transfer the batter into your prepared pan and use the spatula to spread it evenly, nudging it into the corners. A smooth top bakes more evenly and looks nicer when sliced.

Bake until set:

Slide the pan into the oven and bake for 50 to 60 minutes, checking with a toothpick inserted in the center. It should come out clean or with just a few moist crumbs clinging to it.

Cool completely:

Let the loaf rest in the pan for 10 minutes, then transfer it to a wire rack. Slicing too early makes it crumbly, so I wait until it's fully cool even though it smells incredible.

Save

One morning I sliced this bread still warm, slathered it with butter, and ate it with coffee on the porch while the sun came up. It wasn't fancy or planned, but it felt like the kind of small, perfect moment that makes baking worth the mess. My husband wandered out, took a bite, and said it tasted like summer hiding in chocolate.

How to Store and Freeze

I wrap the cooled loaf tightly in plastic wrap and keep it on the counter for up to three days, and it stays soft the whole time. For longer storage, I slice it first, wrap each piece in parchment, and freeze them in a zip-top bag so I can grab one whenever I need a quick breakfast. Thawing a slice takes about 20 minutes on the counter, or 15 seconds in the microwave if I'm impatient.

Variations Worth Trying

I've stirred in chopped walnuts for crunch, swapped the semisweet chips for dark chocolate when I want something less sweet, and even added a handful of dried cranberries once when I had them sitting in the pantry. My friend uses mini chocolate chips because she likes finding chocolate in every bite, and another swears by adding a tablespoon of cocoa powder to the batter for a deeper flavor. All of them work beautifully, so don't be afraid to experiment with what you have.

Serving Suggestions and Pairings

This bread is perfect toasted with a smear of cream cheese, or served plain alongside a cup of tea on a lazy afternoon. I've packed slices in lunchboxes, brought it to potlucks, and served it warm with vanilla ice cream as an easy dessert that impressed everyone. It's versatile enough to feel at home on a breakfast table or a dessert tray, and it never lasts long no matter when I serve it.

• Toast a slice and top it with peanut butter for a quick, satisfying snack that feels indulgent.
• Warm it slightly and serve with a scoop of vanilla ice cream for an effortless dessert.
• Pack slices in parchment for lunchboxes or road trips, they travel well and taste great at room temperature.

Save

Every time I pull this loaf from the oven, I'm reminded that the best recipes are the ones that feel easy, taste amazing, and use up whatever's growing too fast in the garden. I hope your kitchen smells as good as mine does when this bread is baking, and that every slice brings you a little bit of that same joy.

Common Questions

→ How should the zucchini be prepared before adding?

Grate the zucchini and squeeze out any excess moisture to prevent sogginess in the bread.

→ Can I substitute other types of chocolate chips?

Yes, semisweet chocolate chips can be swapped for milk or dark chocolate chips depending on preference.

→ What is the best way to store the bread?

Wrap leftover slices at room temperature for up to three days or freeze for longer storage.

→ Is it necessary to use all the spices listed?

Cinnamon and nutmeg add warm flavor notes, but you can adjust or omit according to taste.

→ Can nuts be added for texture?

For added crunch, fold in chopped walnuts or pecans before baking.