Chocolate Chip Zucchini Bread (Printable Version)

Tender loaf featuring grated zucchini paired with rich chocolate chips for a moist bite.

# 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 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, well-drained
13 - 3/4 cup semi-sweet chocolate chips

# Directions:

01 - Preheat oven to 350°F. Grease and lightly flour a 9x5-inch loaf pan or line with parchment paper.
02 - Whisk eggs, vegetable oil, Greek yogurt, granulated sugar, brown sugar, and vanilla extract in a large bowl until smooth.
03 - In a separate bowl, whisk flour, baking powder, baking soda, salt, and cinnamon until evenly blended.
04 - Add dry ingredients to wet ingredients and stir gently until just combined to avoid overmixing.
05 - Carefully fold shredded zucchini and chocolate chips into batter until evenly distributed.
06 - Pour batter into prepared loaf pan and smooth surface evenly.
07 - Bake for 50 to 60 minutes or until a toothpick inserted in the center emerges clean or with a few moist crumbs.
08 - Allow bread to cool in pan for 10 minutes, then transfer to a cooling rack to cool completely before slicing.

# Expert Advice:

01 -
  • The zucchini keeps the bread impossibly moist without making it dense or heavy, so every slice tastes like it was just baked.
  • You get to hide vegetables in dessert and feel like you've discovered a culinary secret.
  • It comes together in under 20 minutes of actual work, proving that homemade doesn't mean complicated.
02 -
  • Squeezing the water from your zucchini is non-negotiable; I learned this by making soggy bread once, and the difference is everything.
  • Don't overmix once the dry ingredients meet the wet ones, or you'll end up with a tough, heavy loaf instead of the tender crumb this recipe promises.
03 -
  • If you're worried about your bread browning too quickly on top, tent it loosely with foil for the last 15 minutes of baking and remove it to let the top finish setting.
  • The chocolate chips melt slightly during baking, creating pockets of richness throughout the loaf, which is exactly what you want.

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