A Sneaky, Sweet Way To Eat Zucchini!
If you’re looking for a way to use up an abundance of fresh zucchini, this Chocolate Chip Zucchini Bread is the perfect solution! It’s rich, tender, and packed with melty chocolate chips. Plus, it’s so delicious that even the pickiest eaters won’t detect the hidden vegetables!
Why You’ll Love This Recipe
- Ultra-moist and flavorful – thanks to Greek yogurt and brown sugar.
- Perfect for picky eaters – they’ll never guess there’s zucchini inside!
- Quick and easy to make – no fancy equipment required.
- Freezer-friendly – great for meal prep and saving for later.
If you love this recipe, be sure to try my moist chocolate zucchini muffins next. Or check out more of my easy breakfast recipes, like this carrot cake loaf or lemon poppyseed loaf–both irresistible!
What You’ll Need
- Zucchini: Freshly grated, no need to peel or drain.
- All-purpose flour: Forms the base of the bread.
- Baking soda & baking powder: Ensures a light, fluffy texture.
- Ground cinnamon: Adds warmth and depth.
- Kosher salt: Enhances all the flavors.
- Unsalted butter: Keeps the bread moist.
- Greek yogurt: Adds richness and tenderness.
- Brown sugar & granulated sugar: A blend of sweetness with a hint of molasses.
- Eggs: Help bind everything together.
- Vanilla extract: Enhances the chocolate flavor.
- Chocolate chips: Semi-sweet is always a winner, but any variety works (milk, dark chocolate, or even white chocolate chips)!
- Flaky sea salt: A final touch to elevate the chocolate flavor.
Tools You’ll Need: 9×5-inch loaf pan, nonstick spray, whisk, rubber spatula, and two mixing bowls.
Simple Instructions
Full ingredient list and directions can be found in the recipe card below.
- Prepare the zucchini: Grate fresh zucchini using the small holes of a box grater.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
- Mix wet ingredients: In a separate large bowl, whisk melted butter, Greek yogurt, both sugars, eggs, and vanilla extract until smooth.
- Combine: Gently fold the dry ingredients into the wet mixture using a rubber spatula. When only a few streaks of flour remain, fold in the chocolate chips.
- Bake: Pour batter into a greased loaf pan and bake at 350°F for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Serve: Let the bread cool in the pan for 10 minutes before transferring to a wire rack. Slice and enjoy!
Expert Tips!
- Don’t overmix the batter – this will keep the bread light and tender.
- Use room temperature ingredients – helps with even mixing.
- No Greek yogurt? Substitute with sour cream, vegetable oil, or canola oil.
- Want more texture? Add chopped walnuts or pecans.
- For a deeper chocolate flavor, try using dark chocolate chips!
- No need to peel the zucchini! The skin is thin and blends in seamlessly into the batter. You also don’t need to squeeze the zucchini, as the extra moisture helps keep the bread soft and tender.
Storage & Freezing
Store leftovers in an airtight container for up to 4 days. To freeze, wrap slices individually in plastic wrap, then freeze for up to 3 months.
More Uses For Zucchini
Looking for more ways to enjoy fresh summer zucchini? Try one of these next:
This Chocolate Chip Zucchini Bread is the ultimate way to enjoy fresh zucchini in a sweet, indulgent treat! If you make this recipe, don’t forget to leave a review and rating below!
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Moist, Sweet Chocolate Chip Zucchini Bread
Equipment
Ingredients
- 1 ½ cups (8 oz) finely grated zucchini about 1 large zucchini or 1 ½ medium
- 270 g all-purpose flour about 2 cups
- ¾ tsp ground cinnamon
- ¾ tsp baking soda
- ½ tsp Kosher salt
- ½ cup unsalted butter melted and cooled slightly
- ⅓ cup Greek yogurt
- ⅔ cup light brown sugar packed
- ⅓ cup granulated sugar
- 2 large eggs room temperature
- 2 tsp pure vanilla extract
- 1 ¼ cup semi-sweet chocolate chips plus ¼ cup more for on top
- ½ tsp flaky sea salt
Instructions
- Preheat an oven and prepare the loaf pan. Place a rack in the center of the oven, then preheat to 350 F. Coat a 9×5 loaf pan with baking spray, then line with parchment paper.
- Mix the dry ingredients. In a large mixing bowl, whisk together 2 cups all-purpose flour, ¾ tsp ground cinnamon, ¾ tsp baking soda, ½ tsp baking powder, and ½ tsp Kosher salt.
- Mix the wet ingredients. In a separate mixing bowl, whisk together ½ cup melted butter, ⅓ cup Greek yogurt, ⅔ cup brown sugar, ⅓ cup granulated sugar, 2 large eggs, and 2 tsp vanilla extract. Fold in the grated zucchini.
- Fold together. Pour the dry ingredients on top of the wet ingredients, then use a rubber spatula to stir until just combined and only a few streaks of flour remain. Fold in 1 ¼ cup chocolate chips, gently mixing to combine.
- Bake the zucchini bread. Pour the chocolate chip zucchini bread batter into the prepared loaf pan, then smooth the top with a spatula. Sprinkle on the remaining ¼ cup chocolate chips. Bake for 60 – 75 minutes, rotating the pan once halfway through baking, or until a toothpick or knife inserted into the center comes out clean.
- Cool, then slice. Transfer the pan to a cooling rack, sprinkle with flaky sea salt (if using), then allow to cool for at least 30 minutes. Invert to remove from the loaf pan, then slice into 8 equal pieces then enjoy!
Notes
- Chocolate chip zucchini bread will keep for up to 4 days at room temperature.
- Can be frozen for up to 3 months. We recommend freezing the bread in slices — makes grabbing and thawing individual portions easier!
Let us know your thoughts!