Chocolate Chip Zucchini Bread

There's something about pulling a loaf of chocolate chip zucchini bread from the oven that makes the whole kitchen feel like home. The first time I made this, I was trying to sneak vegetables into what looked like dessert—a little game I played with myself on lazy mornings. The aroma alone convinced me I was onto something real.

I made this for a friend who showed up unannounced on a Tuesday afternoon, and she ate half the loaf while we talked on the porch. She asked for the recipe that same day, which told me everything I needed to know about how good it was.

Ingredients

• Eggs: Two large ones create structure and richness without heaviness.
• Vegetable oil: Use neutral oil so the chocolate and cinnamon shine.
• Greek yogurt or sour cream: This is your secret to tenderness and subtle tang.
• Sugars: The mix of granulated and brown sugar gives you both sweetness and moisture.
• Vanilla extract: Two teaspoons feels generous but it balances the earthiness of zucchini perfectly.
• All-purpose flour: One and two-thirds cups is the foundation.
• Baking powder and baking soda: Use half a teaspoon of each for gentle lift.
• Salt: A pinch brings everything into focus.
• Ground cinnamon: One teaspoon adds warmth and depth.
• Shredded zucchini: One and a half cups, squeezed dry so the bread doesn't turn soggy.
• Semi-sweet chocolate chips: Three-quarters of a cup scattered throughout for those melty moments.

Instructions

Get ready:

Heat your oven to 350°F and prepare a 9x5-inch loaf pan with grease or parchment. This simple step prevents sticking and makes everything easier later.

Mix the wet ingredients:

Whisk together your eggs, oil, yogurt, both sugars, and vanilla until the mixture is smooth and pale. It should look creamy and slightly thick, like sweetened cream.

Combine the dry ingredients:

In a separate bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon. This distributes the leavening agents evenly so your bread rises gently.

Bring wet and dry together:

Pour the dry mixture into the wet ingredients and stir until just combined. Stop as soon as you don't see white streaks of flour—overmixing creates dense, tough bread.

Fold in zucchini and chocolate:

Gently fold the squeezed zucchini and chocolate chips into the batter with a spatula, making sure everything is distributed. The motion should be light and easy, like you're tucking them in.

Transfer and bake:

Pour the batter into your pan and smooth the top with a spatula. Bake for 50 to 60 minutes until a toothpick inserted in the center comes out clean or with just a few moist crumbs clinging to it.

Cool it down:

Let the bread rest in the pan for 10 minutes—this keeps it from falling apart when you turn it out. Then transfer it to a cooling rack and let it cool completely before slicing.

Save

This bread has a way of turning ordinary moments into something worth remembering. I've served it to tired friends, shared it with new neighbors, and wrapped it up as gifts more times than I can count.

The Zucchini Secret

Zucchini seems like it shouldn't work in a dessert, but it's actually one of the most generous vegetables. It gives moisture to the crumb without making it dense or heavy, and its subtle flavor becomes almost invisible—which is exactly the point. The real magic happens when you squeeze out every last bit of liquid from those shreds.

Variations That Work

I've made this bread with walnuts stirred in, which adds a slight bitterness that plays beautifully against the chocolate. Substituting whole wheat flour for a portion of the all-purpose flour gives you a nuttier, more complex flavor, though the bread becomes a touch denser. Some people swear by adding a pinch of nutmeg alongside the cinnamon, and honestly, they're not wrong.

Storing and Freezing

This bread keeps beautifully at room temperature for three days wrapped in plastic wrap or stored in an airtight container. The flavors actually deepen on day two or three, making it perfect for slicing and toasting alongside morning coffee. For longer storage, wrap the cooled loaf tightly in plastic wrap and then aluminum foil, and freeze it for up to two months.

• Let frozen bread thaw at room temperature for two hours before unwrapping.
• A quick toast in a 300°F oven revives day-old slices perfectly.
• You can also freeze individual wrapped slices for grab-and-go breakfasts.

Save

This recipe has earned its place in my regular rotation because it's honest food that makes people happy. Bake it once and you'll understand why.

Common Questions

→ How do I prevent the bread from becoming soggy?

Make sure to squeeze out excess moisture from the shredded zucchini before folding it into the batter to avoid sogginess.

→ Can I substitute the chocolate chips for something else?

Yes, chopped nuts such as walnuts or pecans can be added for a crunchy texture and nutty flavor.

→ What is the best way to store this quick bread?

Wrap the bread tightly and store at room temperature for up to 3 days or freeze it for up to 2 months.

→ Is there a recommended pan size for baking?

A 9x5-inch loaf pan works best to ensure even baking and proper shape.

→ Can I use a gluten-free flour instead of all-purpose flour?

Gluten-free flour blends can be used, but it may affect the texture slightly; adjust as needed for moisture.