Chocolate Chip Zucchini Bread

I discovered this bread on a Tuesday morning when my garden had exploded with zucchini and I was desperate to use them before they turned into baseball bats. A friend had mentioned her secret weapon was chocolate chips tucked into vegetable bread, and I thought she was joking until I tried it. That first slice, still warm from the oven with melted chocolate pockets throughout, convinced me this wasn't a health food trick at all—it was dessert masquerading as breakfast.

I brought this to a neighborhood potluck where someone asked for the recipe before they'd even swallowed their first bite, which felt like a small victory. When my neighbor tasted it later and realized there was actual zucchini inside, she looked genuinely betrayed in the best way—she'd thought I'd made something indulgent, not sneaky.

Ingredients

• Eggs (2 large): They bind everything together and add subtle richness that keeps the crumb tender even as the bread cools.
• Vegetable oil (1/2 cup): Use a neutral oil like canola or vegetable; it creates moisture that flour alone can't achieve.
• Greek yogurt or sour cream (1/3 cup): This is the secret to the velvety texture—the acidity also helps the leavening work better.
• Granulated sugar (3/4 cup) and brown sugar (1/4 cup, packed): The combination of both gives you sweetness plus a subtle molasses depth that rounds everything out.
• Vanilla extract (2 teaspoons): Don't skip this or use imitation; it brightens the chocolate and zucchini flavors.
• All-purpose flour (1 2/3 cups): Spoon and level your measuring cup instead of scooping directly to avoid packing it in.
• Baking powder and baking soda (1/2 teaspoon each): Together they give you a gentle rise without making the crumb too airy or cake-like.
• Salt (1/2 teaspoon): It amplifies the chocolate flavor and balances the sweetness in ways you won't consciously notice but absolutely will miss if it's gone.
• Cinnamon (1 teaspoon): This unexpected spice ties the zucchini and chocolate together like they were meant to meet.
• Zucchini (1 1/2 cups shredded, excess moisture squeezed out): Honestly, spend the extra 30 seconds wringing it out in a clean kitchen towel—waterlogged bread is the only real way to mess this up.
• Semi-sweet chocolate chips (3/4 cup): They soften into pockets of richness rather than staying firm, which is exactly what you want.

Instructions

Get your oven ready and prep the pan:

Preheat to 350°F and grease your loaf pan well or line it with parchment paper so the bread releases without drama. A dry, stuck-on crust is a small tragedy you want to avoid.

Combine the wet ingredients:

Whisk the eggs, oil, yogurt, both sugars, and vanilla until smooth and pale—this usually takes about a minute of real whisking, not just stirring. You're aerating slightly, which helps the bread rise evenly.

Mix the dry ingredients separately:

Whisk together flour, baking powder, baking soda, salt, and cinnamon in another bowl so you don't have streaks of baking soda hiding in the flour. This step feels fussy until you bite into bread with an uneven rise and realize why it matters.

Bring wet and dry together:

Pour the dry mixture into the wet ingredients and stir gently until just combined—stop when you see no more streaks of flour, even if there are a few small lumps. Overmixing develops gluten, which makes the crumb tough and dense rather than tender.

Fold in the zucchini and chocolate:

Use a spatula to gently fold these in with a light hand, making sure both are distributed evenly. Some people separate the chocolate chips with a teaspoon of flour so they don't all sink to the bottom.

Pour into the pan and bake:

Transfer the batter to your prepared loaf pan and smooth the top gently with the back of a spoon. Bake for 50 to 60 minutes—it's done when a toothpick comes out clean or with just a few moist crumbs clinging to it (melted chocolate is fine and actually a good sign).

Cool with patience:

Let it rest in the pan for 10 minutes so it firms up enough to turn out without breaking, then move it to a cooling rack. Slicing warm bread is tempting but guaranteed to give you torn, crumbly pieces; wait until it's completely cool for clean slices.

Save

My partner once ate half this loaf over the course of a single afternoon while working from home, and the way they kept saying they were just having one more tiny slice while the bread visibly shrank was somehow the best compliment I've ever received. That's the moment I knew this recipe was a keeper—when people stop thinking about it as food and just start eating.

Making This Bread Year-Round

Summer and early fall are peak zucchini season, but honestly, this bread works beautifully in the colder months too when you can't find fresh zucchini. Defrosted frozen shredded zucchini works almost as well as fresh—just squeeze it out really thoroughly before using it. In winter, this bread becomes a comfort thing, something warm and a little sweet when the days feel short.

Variations Worth Trying

I've experimented with swapping things around, and some tweaks genuinely improve the whole experience. Whole wheat flour gives it a deeper, nuttier flavor that pairs beautifully with the chocolate. Walnuts or pecans add a subtle crunch that contrasts nicely with the tender crumb, and they toast slightly in the oven so they taste roasted rather than raw.

Storage and Freezing

Once it's completely cool, this bread keeps beautifully wrapped in plastic wrap on the counter for about three days, though honestly it rarely lasts that long in my house. It freezes incredibly well for up to two months if you wrap it tightly and keep air out—I've pulled loaves from the freezer and thawed them on the counter and they taste like the day I baked them.

• Slice it before freezing if you like having individual portions ready to pop in the toaster.
• Wrap each slice separately in plastic wrap for the easiest grab-and-go mornings.
• Thaw at room temperature for about an hour, or unwrap and microwave a slice for 15 seconds for warm breakfast nostalgia.

Save

This is the kind of bread that makes you feel like you've got something figured out, even on mornings when everything else feels chaotic. There's something deeply satisfying about feeding people something you made with your own hands, especially when they don't expect vegetables to taste this good.

Recipe FAQs

→ How do I prevent the loaf from becoming soggy?

Ensure the shredded zucchini is well-drained by squeezing out excess moisture before folding it into the batter. This helps maintain the loaf's texture.

→ Can I substitute the oil in the batter?

Vegetable oil is recommended for moisture, but you can use mild-flavored oils like canola or melted coconut oil as alternatives.

→ What is the best way to check if the loaf is done baking?

Insert a toothpick into the center; it should come out clean or with a few moist crumbs. A little melted chocolate near the toothpick is normal.

→ Are there any suggested add-ins to enhance flavor?

Chopped walnuts or pecans can be folded in for extra texture and nuttiness, complementing the zucchini and chocolate chips well.

→ How should I store the loaf to keep it fresh?

Wrap the cooled loaf tightly and keep it at room temperature for a few days or freeze for up to two months for longer storage.