Chocolate Chip Zucchini Bread (Printer-friendly)

A moist, tender quick bread filled with shredded zucchini and chocolate chips for breakfast or snacks.

# What You'll Need:

→ Wet Ingredients

01 - 2 large eggs
02 - 1/2 cup vegetable oil
03 - 1/3 cup plain Greek yogurt or sour cream
04 - 3/4 cup granulated sugar
05 - 1/4 cup packed light brown sugar
06 - 2 teaspoons vanilla extract

→ Dry Ingredients

07 - 1 2/3 cups all-purpose flour
08 - 1/2 teaspoon baking powder
09 - 1/2 teaspoon baking soda
10 - 1/2 teaspoon salt
11 - 1 teaspoon ground cinnamon

→ Add-Ins

12 - 1 1/2 cups shredded zucchini, excess moisture squeezed out
13 - 3/4 cup semi-sweet chocolate chips

# How to Prepare:

01 - Preheat oven to 350°F. Grease and lightly flour a 9x5-inch loaf pan or line it with parchment paper.
02 - In a large bowl, whisk eggs, vegetable oil, Greek yogurt, granulated sugar, brown sugar, and vanilla extract until smooth.
03 - In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
04 - Add dry ingredients to wet ingredients and stir gently until just combined without overmixing.
05 - Fold in shredded zucchini and chocolate chips evenly throughout the batter.
06 - Pour batter into prepared loaf pan and smooth the surface evenly.
07 - Bake 50 to 60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
08 - Cool bread in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Advice:

01 -
  • The zucchini keeps everything impossibly moist without making it taste like health food.
  • Chocolate chips melt just enough to create little pockets of richness throughout.
  • It's the kind of bread that tastes better the next day when you slice it with your coffee.
02 -
  • Squeeze your zucchini until your hands ache—excess moisture is the enemy of tender bread.
  • Don't skip the cooling time in the pan, or the warm bread will crumble when you slice it.
03 -
  • Check your zucchini moisture twice—it's the most common reason bread turns out damp instead of tender.
  • Use room temperature eggs and yogurt so everything combines smoothly without lumps.

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