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Rich chocolate chip zucchini bread
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5 from 1 vote

Chocolate Chip Zucchini Bread

You'll never know there are vegetables in this Chocolate Chip Zucchini Bread! It's rich, moist, and makes for a perfect breakfast or snack! Freezer-friendly and loved by all!
Prep15 mins
Cook1 hr 15 mins
Total1 hr 30 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: quick bread, zucchini quick bread, zucchini recipe
Servings: 8 servings
Calories: 574kcal
Author: Ari Laing


  • 9x5 loaf pan
  • Nonstick baking spray we recommend Baker's Joy
  • Parchment paper
  • 2 Mixing bowls
  • Whisk
  • Rubber spatula


  • 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
  • cup Greek yogurt
  • cup light brown sugar packed
  • 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


  • Preheat an oven and prepare the loaf pan. Place a rack in the center of the oven, then preheat to 350 F. Coat a 9x5 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!


  • 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!


Calories: 574kcal | Carbohydrates: 73g | Protein: 9g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 80mg | Sodium: 429mg | Potassium: 421mg | Fiber: 4g | Sugar: 41g | Vitamin A: 530IU | Vitamin C: 8mg | Calcium: 72mg | Iron: 4mg
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