Ultra-Moist Chocolate Chip Zucchini Loaf
This chocolate chip zucchini bread is unbelievably moist, rich, and packed with melty chocolate in every bite—you’d never guess there’s zucchini hidden inside. Easy to make, perfect for using up summer zucchini, and stays fresh for days, it’s a bake-you’ll come back to again and again.
Servings: 8 servings
Calories: 574kcal
Equipment
9x5 loaf pan
Nonstick baking spray we recommend Baker's Joy
Ingredients
- 1½ cups (8 oz) finely grated zucchini, about 1 large zucchini or 1½ medium
- 2¼ cups (270g) all-purpose flour
- ¾ tsp ground cinnamon
- ¾ tsp baking soda
- ½ tsp Kosher salt
- ½ cup (113g) unsalted butter, melted and cooled slightly
- ⅓ cup (80g) Greek yogurt
- ⅔ cup (140g) light brown sugar packed
- ⅓ cup (70g) granulated sugar
- 2 large (100g) eggs room temperature
- 2 tsp pure vanilla extract
- 1¼ cup (215g) 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 / 175°C. 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 (270g) 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 (113g)melted butter, ⅓ cup (80g) Greek yogurt, ⅔ cup (140g) brown sugar, ⅓ cup (70g) 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 1¼ cup (215g) 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 (45g) 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
- Storage: Keep at room temperature for up to 4 days.
- Freeze: Freeze for up to 3 months. For easy thawing, freeze in individual slices.
Nutrition
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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