Chocolate Chip Zucchini Bread (Printable)

Tender quick bread with grated zucchini and chocolate chips, perfect for breakfast or a sweet treat.

# What You 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 light brown sugar, packed
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 Make:

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 together eggs, vegetable oil, Greek yogurt, granulated sugar, brown sugar, and vanilla extract until smooth.
03 - In a separate bowl, sift or whisk together flour, baking powder, baking soda, salt, and ground cinnamon.
04 - Add the dry ingredients to the wet mixture and stir until just combined, avoiding overmixing to maintain tenderness.
05 - Gently fold shredded zucchini and semi-sweet chocolate chips into the batter until evenly distributed.
06 - Pour the batter into the prepared loaf pan and smooth the surface evenly.
07 - Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
08 - Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Tips:

01 -
  • The bread stays moist for days because of the zucchini's natural moisture, even without added butter.
  • Chocolate chips melt into pockets of sweetness while the crumb stays tender and finely textured.
  • It comes together in one bowl with minimal cleanup, perfect for a weekday baking moment.
02 -
  • Squeezing the zucchini dry is not optional—I learned this by making a brick-like loaf once that taught me the hard way.
  • Don't overmix once the dry ingredients hit the wet ones; your instinct to make it smooth and homogeneous will ruin the tender crumb you're after.
  • Some chocolate will melt into the batter, and that's perfect; it creates pockets of deeper flavor throughout.
03 -
  • Room-temperature eggs and yogurt mix more smoothly and create a finer crumb than cold ones straight from the fridge.
  • If your zucchini releases water as the batter sits, don't panic—a few extra minutes in the oven accounts for it.
  • A wire cooling rack is worth the investment here; it lets air circulate underneath so the bottom doesn't steam and become soggy.

Go Back