Chocolate Chip Zucchini Bread

This Chocolate Chip Zucchini Bread recipe is super moist, soft, and loaded with chocolate chips. You can make this zucchini bread with either yogurt or sour cream to keep it super tender! It’s a great way to use up zucchini from your garden that doubles as breakfast or dessert!

Looking for more zucchini recipes? Try my Double Chocolate Zucchini Bread, Zucchini Brownies, or the BEST Zucchini Chocolate Chip Cookies!

How To Make Chocolate Chip Zucchini Bread

Homemade Chocolate Chip Zucchini Bread

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

There’s just nothing better than zucchini bread, especially when it’s loaded with chocolate chips. I played around with this recipe a few times to get it perfect — 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!

This 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!

How To Make Chocolate Chip Zucchini Bread

Key Ingredients

  • Dry Ingredients: You’ll need standard baking ingredients for this Chocolate Chip Zucchini Bread including all-purpose flour, baking soda, baking powder, salt, cinnamon, and a pinch of nutmeg.
  • Wet Ingredients: All you’ll need is an egg, canola oil, brown sugar, granulated sugar, Greek yogurt (or sour cream), and vanilla extract. The yogurt or sour cream keeps the bread super moist with a tight crumb!
  • Zucchini: Just one cup, or one medium zucchini, shredded. This may seem like a lot, but it almost melts into the rest of the bread ingredients!
  • Chocolate Chips: I like semisweet, but you could also use dark chocolate or milk chocolate, if preferred.

How To Make Chocolate Chip Zucchini Bread

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

How To Make Chocolate Chip Zucchini Bread

Tips for making Zucchini Bread

  • Don’t overmix the batter! Just like cakes and cookies over mixing will lead to a tougher bread.
  • Keep the oven door shut while baking. 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. Test the center with a toothpick. If it comes out clean, you’re good!
  • Leave the peel on the zucchini. The peel has tons of nutrients and fiber.
  • Use a food processor to shred my zucchini. A couple pulses and it’s done! It’s much easier than grating!

How To Make Chocolate Chip Zucchini Bread

Storage, Freezing, and Reheating Instructions

  • Store this Chocolate Chip Zucchini Bread at room temperature for up to 4 days in an airtight container, or freeze it up to 3 months!
  • Reheat it by the slice or as a whole loaf in the microwave for 30-second intervals until warmed through, in the oven at 325 for 10 minutes or so, or in a skillet over medium heat.

Here are more bread recipes to enjoy!

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Chocolate Chip Zucchini Bread

4.82 from 33 votes
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 10 slices (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

  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • pinch of nutmeg
  • 1 egg
  • 1/2 cup canola oil
  • 1/2 cup light brown sugar packed
  • 1/2 cup granulated sugar
  • 1/2 cup plain greek yogurt or sour cream
  • 1 teaspoon vanilla extract
  • 1 cup zucchini shredded
  • 1 cup semi-sweet chocolate chips

Instructions

Images:
  • Preheat oven to 350 degrees. Grease a 9 x 5 loaf pan with non stick cooking spray and set aside. In a large bowl mix together the flour, baking soda, baking powder, salt, cinnamon and nutmeg.
  • In a separate bowl, whisk together the egg, oil, both sugars, greek yogurt and vanilla extract until combined.
  • Add the wet ingredients to the dry ingredients and fold gently. Do not over mix.
  • Fold in the zucchini and chocolate chips.
  • Pour the batter into the prepared pan and bake for 40-50 minutes or until a toothpick comes out clean.
  • Remove from the oven and let cool in the pan for 20 minutes. Take the loaf out of the pan and allow it to cool completely on a wire rack. Slice bread and serve!
Nutrition Facts
Chocolate Chip Zucchini Bread
Amount Per Serving
Calories 368 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 5g31%
Cholesterol 18mg6%
Sodium 187mg8%
Potassium 209mg6%
Carbohydrates 46g15%
Fiber 2g8%
Sugar 28g31%
Protein 5g10%
Vitamin A 58IU1%
Vitamin C 2mg2%
Calcium 49mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Breakfast
Cuisine: American
Keyword: Baking, Chocolate Chip Zucchini Bread, Summer Recipes, zucchini

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