Chocolate Chip Zucchini Bread (Printable)

Tender loaf featuring shredded zucchini and semi-sweet chocolate chips for a moist, flavorful treat.

# What You 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 packed light brown sugar
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, moisture squeezed out
13 - 3/4 cup semi-sweet chocolate chips

# How-To:

01 - Preheat oven to 350°F. Grease and flour a 9x5 inch loaf pan or line with parchment paper.
02 - Whisk together eggs, vegetable oil, Greek yogurt, granulated sugar, brown sugar, and vanilla extract in a large bowl until smooth.
03 - In a separate bowl, whisk all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until evenly combined.
04 - Stir dry ingredients into wet mixture gently until just combined, avoiding overmixing.
05 - Fold shredded zucchini and semi-sweet chocolate chips into the batter until evenly distributed.
06 - Pour batter into prepared loaf pan, smooth top, and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.
07 - Let the bread cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely before slicing.

# Expert Tips:

01 -
  • The zucchini keeps everything impossibly moist without making it taste remotely vegetable-forward.
  • You can make it in under an hour and have something bakery-worthy cooling on your rack.
  • It freezes beautifully, so you can bake when the mood strikes and eat guilt-free for weeks.
02 -
  • Zucchini releases water as it sits, so squeeze it thoroughly before folding it in or your bread will be dense and soggy no matter what else you do right.
  • Don't use a food processor to shred your zucchini if you can help it—hand grating gives you smaller, more evenly distributed pieces that incorporate into the batter much better.
  • Room temperature ingredients mix together more smoothly, so pull your eggs and yogurt out of the fridge 15 minutes before you start baking.
03 -
  • If your bread is done on the outside but still wet in the middle, tent it loosely with foil and keep baking—every oven is different, so trust your toothpick over the timer.
  • The smell as it bakes is almost as good as eating it, so plan on the whole house smelling incredible for the next few hours.

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