Chocolate Chip Zucchini Bread

Chocolate Chip Zucchini Bread. Super moist, soft and loaded with chocolate chips! A great way to use up zucchini from your garden!

Chocolate Chip Zucchini Bread

When your garden gives you tons of zucchini make zucchini bread!

There’s nothing better than zucchini bread. Especially when it’s loaded with chocolate chips. I played around with this recipe a few times. Less flour, more zucchini, different oven temps and baking methods. I ultimately settled on a batter with less flour, a higher oven temp and more zucchini! I also added greek yogurt for a super soft and moist bread. You would never guess there is zucchini in this!

Chocolate Chip Zucchini BreadThis chocolate chip zucchini bread is AMAZING! Not too sweet, soft on the inside and crisp and crunchy on the corners (the end piece is my favorite!)

Perfect for breakfast or dessert!

Chocolate Chip Zucchini Bread

A couple tips I’ve found when making zucchini bread:

  • Don’t over mix the batter. Just like cakes and cookies over mixing will lead to a tougher bread.
  • Keep the oven door shut. Continuously opening the oven door will cause the bread to sink.
  • Make sure bread is fully cooked before taking it out of the oven. If the bread is undercooked it will sink in the middle.

Chocolate Chip Zucchini Bread

Have leftover zucchini? Give these other zucchini recipes a try!

Chocolate Chip Zucchini Bread

  • 4.9
  • 9 reviews
Prep time:
Cook time:
Total time:
Serves: 1 loaf
Chocolate Chip Zucchini Bread. Super moist, soft and loaded with chocolate chips! A great way to use up zucchini from your garden!

Ingredients

  • 1½ cups all purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • pinch of nutmeg
  • 1 egg
  • ½ cup canola oil
  • ½ cup light brown sugar, packed
  • ½ cup sugar
  • ½ cup plain greek yogurt
  • 1 teaspoon vanilla extract
  • 1 cup zucchini, shredded
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350 degrees.
  2. Butter and flour a 9 x 5 loaf pan and set aside.
  3. In a large bowl mix together the flour, baking soda, baking powder, salt, cinnamon and nutmeg.
  4. In a separate bowl, whisk together the egg, oil, both sugars, greek yogurt and vanilla extract until combined.
  5. Add the wet ingredients to the dry ingredients and fold gently. Do not over mix.
  6. Fold in the zucchini and chocolate chips.
  7. Pour the batter into the prepared pan and bake for 40-50 minutes or until a toothpick comes out clean.
  8. Remove from the oven and let cool in the pan for 20 minutes.
  9. Take the loaf out of the pan and allow it to cool completely on a wire rack.
  10. Slice bread and serve!

Notes

Original recipe from chefsavvy.com. Please do not publish my recipe or pictures without linking back to the original post. Thank you!
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Comments

  • Lynn Lemon

    Someone special made this for me and it was Delicious (with a capital D)!

  • How yummy! I love using zucchini in baked goods…makes them so moist! I love that yours is soft on the inside and crisp on the exterior…the best combo! Lovely Kelley! <3

  • Cat

    To save a few calories I decide to cut down on the sugars, oil and chocolate chips (1/3 cup each) and the loaf turned out amazing! So amazing I made a second loaf to freeze! With 12 slices, each serving turned out to be about 200 calories.

  • Sarah Reid

    I just made your recipe and it was delicious! I didn’t have Greek yogurt but was able to substitute it for sour cream and I couldn’t tell the difference. I also substituted semi-chocolate chips for dark chocolate. It tasted great! Thanks for sharing. This will be a family favorite!

    • Hi Bendy,

      It’s totally personal preference. I usually leave it on.

      Hope you enjoy! Thanks!

      Kelley

  • Marielle

    I just made this tonight and it turned out SO delicious. A great recipe.Thank you!

  • Suzanne.

    This was the best zucchini bread I ever made. My family loved it. Thank you.

  • Anne

    Could you make this recipe into muffins? Just thinking that my young kids could grab them easier. How long would you back them for? Thanks so much!

    • Hi Anne,

      Yes I think this recipe would work for muffins. I would bake them at the same temp (350) but bake them for about 20-25 minutes.

      Thanks & Enjoy!

      Kelley

    • Hi Anna,

      No you do not need to ring out the moisture. The moisture is what makes the bread so moist.

      Thanks!

      Kelley

  • Alison

    people please realize the picture above is not what you will get, see the chocolate chips are whole on the sliced side of the cake, really

    • Andi

      She garnished it with a few extra chocolate chips for an aesthetically pleasing photo…no crime there! With a sprinkle of extra TLC, yours could look just as amazing! I sure did and it turned out wonderfully. Thanks for the great recipe, Kelley!!

  • StacyD

    First time I ever made zuchinni bread. Not a big fan of zuchinni but neighbors gave it to me. Delicious. Everyone loved it. So moist and easy to do. Making more….since I have lots left over.

  • Susan Malcanas

    Wow was this a good recipe I also added walnuts with the chocolate chips and the Greek yogurt made it really moist injoied it very very much

  • Mandy

    Making this today. Even my daughter is excited to try it and she knows I will be using zucchini. 😉