Chocolate Chip Zucchini Bread

My neighbor showed up one August morning with a grocery bag full of zucchini from her garden, insisting I take them before they took over her kitchen. I wasn't sure what to do with that much green squash until I remembered my aunt used to sneak vegetables into dessert. That afternoon, I grated one into a simple batter with chocolate chips, and the whole house smelled like a bakery by dinner.

I started making this every summer when the farmers market bins overflow with zucchini nobody wants to buy. My kids never noticed the green flecks until I told them years later, and even then they didn't care because the chocolate chips won them over. It became our unofficial end of summer tradition, baked on the last weekend before school starts.

Ingredients

• All-purpose flour: The backbone of the loaf, giving it structure without weighing it down when you mix gently.
• Baking powder and baking soda: Together they create the perfect rise and keep the crumb tender instead of dense.
• Ground cinnamon and nutmeg: Just enough warm spice to make the kitchen smell like comfort without overpowering the chocolate.
• Eggs: They bind everything together and add richness, so make sure they're at room temperature for easier mixing.
• Vegetable oil: Keeps the bread incredibly moist for days, unlike butter which can make it dry out faster.
• Granulated and brown sugar: The combination gives you sweetness plus a hint of molasses depth that plays well with chocolate.
• Pure vanilla extract: A couple teaspoons bring out the sweetness and make the whole loaf taste more intentional.
• Grated zucchini: The secret weapon for moisture, but you must squeeze it dry or the batter will be too wet.
• Semisweet chocolate chips: They melt just enough during baking to create pockets of richness in every slice.

Instructions

Prep your pan:

Preheat the oven to 350°F and grease your loaf pan well, or line it with parchment so the bread releases easily after baking. I like to let the paper hang over the sides for easy lifting.

Mix the dry ingredients:

Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl until no clumps remain. This step ensures every bite has even flavor and rise.

Combine the wet ingredients:

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

Add the zucchini:

Stir the grated, squeezed-dry zucchini into the wet mixture until it's evenly distributed. You'll see little green flecks throughout, and that's exactly what you want.

Bring it together:

Pour the dry ingredients into the wet and fold gently with a spatula until just combined, stopping as soon as you don't see dry flour. Overmixing will make the bread tough instead of tender.

Fold in the chocolate:

Scatter the chocolate chips over the batter and fold them in with a few gentle strokes. Try to resist eating them straight from the bag.

Bake:

Pour the batter into your prepared pan, smooth the top, and bake for 50 to 60 minutes until a toothpick comes out clean or with just a few moist crumbs. The top should be golden and spring back lightly when touched.

Cool completely:

Let the loaf cool in the pan for 10 minutes, then lift it out onto a wire rack. Slicing it while it's still warm will make it crumble, so wait until it's completely cool even though it's hard.

Save

One morning I sliced this bread for a friend who swore she hated zucchini, and she ate two pieces before I told her what was in it. She laughed and said it didn't count as vegetables if there was chocolate involved. I've been using that line ever since.

How to Know When It's Done

The top should look set and golden, and a toothpick inserted into the center should come out clean or with just a few moist crumbs clinging to it. If you hit a chocolate chip, test another spot because melted chocolate will look wet even when the bread is fully baked. The edges will pull away slightly from the pan, and the loaf will feel firm when you press the top gently.

Storing and Freezing

Wrap the cooled loaf tightly in plastic wrap or foil and keep it at room temperature for up to three days. It actually tastes better on day two when the flavors have settled. For longer storage, slice the loaf and freeze individual pieces in a freezer bag so you can pull out one slice at a time for a quick breakfast or snack.

Ways to Make It Your Own

This recipe is forgiving and loves a little improvisation. I've swapped the semisweet chips for dark chocolate when I want it less sweet, or milk chocolate when I'm feeling indulgent. Sometimes I throw in a handful of chopped walnuts for crunch, or a little extra cinnamon if I want it to taste more like spice cake.

• Add a cream cheese swirl by dropping spoonfuls of sweetened cream cheese into the batter before baking.
• Try mini chocolate chips so you get chocolate in every single bite.
• Sprinkle coarse sugar on top before baking for a sweet, crunchy crust.

Save

This bread has saved me more times than I can count when unexpected guests show up or I need something sweet without much effort. I hope it becomes one of those recipes you make without looking at the instructions, the kind that feels like home.

Common Questions

→ How do I prepare zucchini for this bread?

Grate the zucchini finely and squeeze out excess moisture to prevent sogginess and maintain a tender texture.

→ Can I substitute chocolate chips in this loaf?

Yes, you can use dark or milk chocolate chips depending on your preference for sweetness and intensity.

→ What spices complement this quick bread?

Cinnamon and nutmeg are used to add gentle warmth and depth, enhancing the chocolate and zucchini flavors.

→ How do I know when the bread is done baking?

Bake until a toothpick inserted near the center comes out clean or with a few moist crumbs, avoiding melted chocolate.

→ Can I add nuts to this loaf?

Yes, folding in chopped walnuts or pecans adds crunch and a nutty dimension to the bread.