Chocolate Chip Zucchini Bread

There's something magical about turning a surplus of zucchini into something indulgent. I was elbow-deep in garden planning when my neighbor handed me a bag of impossibly large zucchini, and instead of the usual fritters, I decided to bake them into something sweet. That first loaf emerged from the oven golden and fragrant, and when I sliced into it and found those pockets of melted chocolate hidden within the tender crumb, I understood why this bread had become such a quiet obsession for so many home bakers.

I made this for a friend who'd just moved into a new house, and she served it warm with coffee while we sat on unopened boxes in her kitchen. She took one bite and got quiet in that way that means you've done something right, then asked me to leave the recipe before I even left the room.

Ingredients

• Eggs: Two large ones bind everything together and give the crumb its tender structure; make sure they're room temperature so they incorporate smoothly.
• Vegetable oil: This keeps the bread moist for days, far better than butter alone would.
• Greek yogurt or sour cream: A third of a cup adds tang and moisture without needing extra liquid, plus it makes the texture almost impossibly tender.
• Granulated and brown sugar: Three-quarters cup of granulated with a quarter cup of packed brown sugar gives you sweetness with subtle molasses depth.
• Vanilla extract: Two teaspoons carry flavor that would be lost if you skipped it.
• All-purpose flour: One and two-thirds cups; spoon it into your measuring cup rather than scooping to avoid packing it down.
• Baking powder and baking soda: Half a teaspoon each creates lift and ensures the crumb stays tender rather than dense.
• Salt and cinnamon: A half teaspoon salt brightens all the flavors, while a teaspoon of cinnamon adds warmth without announcing itself too loudly.
• Shredded zucchini: Use one and a half cups that you've truly squeezed of excess moisture, or you'll end up with wet bread instead of tender bread.
• Semi-sweet chocolate chips: Three-quarters cup; some people swear by dark chocolate here, but semi-sweet melts into pockets of pure comfort.

Instructions

Get your oven ready:

Heat your oven to 350°F and grease a 9x5-inch loaf pan with butter or cooking spray, then dust it lightly with flour or line it with parchment for easy release.

Mix the wet ingredients:

In a large bowl, whisk together the eggs, oil, yogurt, both sugars, and vanilla until you have something smooth and unified. This should take about a minute and feel luxurious, not rushed.

Combine the dry ingredients:

In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon, making sure the leavening agents are evenly distributed throughout.

Bring it together gently:

Pour the dry mixture into the wet mixture and stir just until everything is combined; resist the urge to keep mixing once you don't see flour streaks anymore, or you'll develop gluten and toughen the bread.

Fold in the good parts:

Gently fold in the squeezed zucchini and chocolate chips with a spatula, using as few strokes as possible until they're scattered evenly through the batter.

Pour and bake:

Transfer the batter to your prepared pan, smooth the top with a spatula, and slide it into the oven for 50 to 60 minutes, or until a toothpick inserted in the center emerges clean or with just a few moist crumbs.

Cool with patience:

Let the bread sit in the pan for 10 minutes, then turn it out onto a cooling rack where it can release steam and set properly before you slice into it.

Save

This bread became the thing I baked when I wanted to offer someone something homemade without the pressure of a more complicated dessert. It sits in the kitchen filling the whole house with the smell of cinnamon and chocolate, and somehow that aroma alone seems to say what words couldn't.

When Zucchini Season Gets Out of Hand

Summer always brings that moment when zucchini appears in abundance, and most people reach for grilling or slicing them into fritters. This bread is your secret weapon for using up that abundance in a way that actually feels like a treat rather than an obligation. The moisture in the zucchini becomes an asset rather than a problem, keeping the bread tender and moist days after baking, so you end up with something that tastes better than it has any right to be.

Make It Your Own

The beauty of this recipe is how forgiving it is, and how easily it bends to your preferences without breaking. If you love nuts, half a cup of chopped walnuts or pecans folded in with the zucchini adds welcome texture and flavor, and for a heartier loaf with a slightly nuttier taste, you can swap some of the all-purpose flour for whole wheat. Some people have made it with dark chocolate chips for deeper flavor, or added a hint of almond extract alongside the vanilla for extra dimension.

Storage and Freezing

This bread keeps beautifully wrapped in plastic wrap at room temperature for up to four days, staying moist and tender the entire time. For longer storage, wrap the cooled loaf tightly in plastic wrap and then foil, and it will freeze perfectly for up to two months, thawing at room temperature in just a few hours.

• Always squeeze your zucchini dry, or moisture will turn your tender bread into something dense and heavy.
• Room temperature ingredients mix together more smoothly, so take out your eggs and yogurt before you start prepping.
• A toothpick with a few moist crumbs clinging to it is the perfect sign of doneness; completely dry means you've gone slightly too far.

Save

This bread has the rare quality of tasting simple and homemade, yet somehow more interesting than you'd expect from something so straightforward. It's the kind of thing that makes people ask for the recipe and then actually make it, which feels like the highest compliment a dish can receive.

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. This helps maintain a tender yet firm texture.

→ Can I replace the semi-sweet chocolate chips with another type?

Yes, you can use dark, milk, or white chocolate chips depending on your preference. Each will slightly alter the sweetness and richness.

→ Is it possible to substitute the yogurt or sour cream?

Greek yogurt or sour cream adds moisture and tang; alternatives like buttermilk or a plant-based yogurt can be used but may slightly change texture.

→ What baking pan size is recommended?

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

→ How can I add more texture to the loaf?

Incorporating chopped walnuts or pecans adds crunch and nutty flavor, enhancing the overall mouthfeel.

→ How long does the loaf stay fresh once baked?

Stored tightly wrapped, it stays fresh for about 3 days at room temperature or can be frozen up to 2 months.