Chocolate Chip Zucchini Bread

One rainy Saturday morning, I noticed a pile of zucchini on my counter that needed using up fast. I wasn't in the mood for another savory dish, so I grabbed chocolate chips from the pantry and decided to experiment. The result was this tender, secretly healthy loaf that my kids devoured without once asking what made it so moist.

I started making this bread during late summer when zucchini floods every farmers market table and neighbor's porch. My friend once brought over a grocery bag stuffed with six giant squash, practically begging me to take them. That week, I baked four loaves, froze two, and gifted one to the mail carrier who looked genuinely confused but happy.

Ingredients

• All purpose flour: The backbone of the loaf, providing structure without making it dense or heavy.
• Baking powder and baking soda: These two work together to create a tender crumb and a gentle rise in the oven.
• Salt: Just enough to balance the sweetness and bring out the warm spices.
• Ground cinnamon and nutmeg: They add cozy warmth that makes the whole kitchen smell like a hug.
• Eggs: They bind everything together and add richness to each slice.
• Vegetable oil: Keeps the bread moist for days, way better than butter in quick breads like this.
• Granulated sugar and brown sugar: The combo gives you sweetness with a hint of molasses depth.
• Pure vanilla extract: A little goes a long way in rounding out all the flavors.
• Grated zucchini: The magic ingredient that no one will taste but everyone will benefit from.
• Semisweet chocolate chips: Because zucchini bread without chocolate is just a missed opportunity.

Instructions

Prep your pan and oven:

Set your oven to 350°F and grease your loaf pan well, or line it with parchment for easy removal later. This step saves you from heartbreak when the bread sticks.

Mix the dry ingredients:

Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl until evenly combined. You want every bite to have balanced flavor and lift.

Combine the wet ingredients:

In a large bowl, whisk eggs, oil, both sugars, and vanilla until smooth and slightly thickened. It should look glossy and smell sweet.

Stir in the zucchini:

Fold the grated, squeezed dry zucchini into the wet mixture until it disappears into the batter. Make sure you really squeeze out that moisture or your bread will be soggy.

Bring it all together:

Add the dry ingredients to the wet and stir gently just until no streaks of flour remain. Overmixing makes tough bread, so stop as soon as it looks combined.

Fold in the chocolate:

Gently stir in the chocolate chips, making sure they are spread throughout the batter. Save a few to sprinkle on top if you like a prettier loaf.

Fill the pan:

Pour the batter into your prepared pan and smooth the top with a spatula. It will look thick and chunky, and that is exactly right.

Bake until golden:

Slide the pan into the oven and bake for 50 to 60 minutes, checking with a toothpick at the 50 minute mark. A few moist crumbs are perfect, but avoid poking into a chocolate chip or you will think it is underbaked.

Cool and slice:

Let the loaf cool in the pan for 10 minutes, then turn it out onto a wire rack. Wait until it is completely cool before slicing or it will fall apart in your hands.

Save

The first time I served this to my skeptical mother in law, she ate two slices before asking what made it so good. When I told her it was full of zucchini, she laughed and asked for the recipe on the spot. That moment taught me that good food does not need to announce its virtues, it just needs to taste like love.

How to Store and Freeze

Wrap the cooled loaf tightly in plastic wrap or foil and keep it on the counter for up to three days. For longer storage, slice it up, wrap each piece individually, and freeze in a zip top bag for up to three months. I love pulling out a single slice and toasting it for a quick breakfast that feels like a special occasion.

Variations You Might Love

Swap the chocolate chips for dried cranberries and white chocolate, or throw in half a cup of chopped walnuts for crunch. I have also made this with dark chocolate chunks and a sprinkle of flaky sea salt on top, which turned it into something bakery worthy. If you want it less sweet, cut the sugar by a quarter and add an extra handful of chocolate.

Serving Suggestions

This bread shines on its own, but it is even better with a smear of cream cheese or a pat of salted butter. I have served it warm with vanilla ice cream as dessert, and no one complained. Pair it with hot coffee in the morning or cold milk in the afternoon, and you have got yourself a perfect little moment.

• Toast a slice and spread it with almond butter for extra protein.
• Serve it alongside fresh berries and yogurt for a balanced breakfast.
• Wrap a slice in a napkin and tuck it into a lunchbox for a sweet surprise.

Save

Every time I pull this loaf from the oven, I am reminded that the best recipes are the ones that surprise you with how simple and forgiving they are. I hope this one becomes a staple in your kitchen, just like it has in mine.

Recipe FAQs

→ How do I prevent the bread from being soggy?

Make sure to squeeze excess moisture from the grated zucchini before mixing to keep the bread's texture light and moist without sogginess.

→ Can I substitute the chocolate chips?

Yes, dark or milk chocolate chips can be used instead of semisweet for different flavor variations.

→ What is the best way to store this bread?

Keep leftovers wrapped at room temperature for up to 3 days, or freeze for longer storage to maintain freshness.

→ Can I add nuts to the bread?

Adding about 1/2 cup of chopped walnuts or pecans can give an extra crunchy texture, complementing the chocolate and zucchini nicely.

→ What pan size works best for baking?

A 9x5-inch loaf pan is ideal for even baking and achieving the perfect loaf shape.