This chocolate chip zucchini bread is made with shredded zucchini which creates a soft and moist bread that is filled with pockets of melted chocolate.
It is made in one bowl and is perfect for brunch, a quick breakfast, or dessert. You will love this recipe. It is so easy to make and has a hidden vegetable that you can't feel or taste!
I love baking with chocolate chips! Check out my chocolate chip cookie dough cake, small batch chocolate chip cookies, chocolate chip banana bread, and our oreo chocolate chip cookies.
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Why this recipe works
- This soft and delicious bread has a hidden vegetable! A perfect way to have more fiber and get your greens in without feeling it.
- This bread has delicious pockets of melted chocolate.
- The texture of this bread is soft and moist and goes perfectly with coffee or tea!
- This recipe is made with simple ingredients that you may have in your pantry.
Ingredients
Before you start to make this zucchini chocolate chip bread recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Zucchini- use fresh zucchini for this recipe! Not canned zucchini and not pre-shredded zucchini, to get moist bread use fresh zucchini and grate them yourself.
Flour– we used all-purpose flour for this recipe, self-rising flour, and cake flour will work great as well.
Baking powder and baking soda – to allow the cake to rise.
Spices- I used a combination of ground cinnamon and nutmeg for extra flavor.
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of this bread.
Vegetable oil – we used vegetable oil for this recipe. canola oil will work great for this recipe.
Greek yogurt- get your greek yogurt to room temperature. Any percent of fat will work for this recipe. If you don't have greek yogurt, you can use sour cream instead.
Sugar- we used granulated sugar for this recipe. You can use caster sugar as well.
Brown sugar- adds a nice texture and a rich flavor to the bread.
Eggs- you will need 2 large eggs for this recipe. Make sure that your eggs are at room temperature.
Vanilla extract- adds extra flavor. 1 teaspoon of vanilla extract is what you will need for this recipe.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
Chocolate chips- you can use any kind of chocolate chips we like to use either dark chocolate chips, milk chocolate chips, or semisweet chocolate chips.
Instructions
Preheat an oven to 180c (350f) and prep a 9x5 inch loaf pan with parchment paper.
In a box grater, on the smaller holes (to get finely grated zucchini) great the zucchini with the peel on. Take a handful at a time and squeeze out excess liquids.
In a large mixing bowl, add the eggs, brown sugar, sugar, oil, vanilla extract, melted and cooled butter, yogurt, kosher salt, cinnamon, and nutmeg, and, mix with a whisk until well combined.
Add the shredded zucchini and mix with a whisk until combined.
Add the flour, baking powder, and baking soda, and mix until almost combined.
Add the chocolate chips and fold the mixture using a spatula until the mixture is just combined. Do not overmix the batter, so it won't develop gluten and turn dry.
Pour the batter into a parchment paper-lined loaf pan and top the batter with extra chocolate chips.
Bake in a 180c (350f) preheated oven for 50-60 minutes or until a toothpick inserted into the bread comes out clean.
Let the bread cool for at least 30 minutes before serving.
Expert Tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist bread and not dense and dry bread.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your bread will release easily from the pan.
- Be patient! I know it’s extremely tempting to eat these as they are pulled out of the oven, but let them cool for at least 30 minutes so they will be more firm and won’t crumble up. This bread is extra moist and melt-in-your-mouth delicious, so it will be worth it to wait these 30 minutes.
- Add some of your favorite add-ins! Make this recipe your own and add your favorite bread add-ins: chopped walnuts, chopped pecans, chocolate chunks, banana slices, chopped fruit, and more! Be creative!
Faq's
We use all-purpose flour for this banana bread. Self-rising flour and cake flour will work great as well.
This bread will last up to 5 days at room temperature or up to one week in the fridge. Cover it with plastic wrap or foil to prevent them from drying out.
There is no need to peel the zucchini before adding it to the bread. The peel is the most nutritionally dense part of the zucchini so I wouldn't recommend removing it.
Yes. I recommend squeezing most of the liquids from the shredded zucchini to prevent it from being too moist and prevent it from underbaking.
The first tip is not to overmix the batter. An overmixed batter tends to be dense and dry and also sinks in the middle. Also, dont open the oven door for at least the first 40 minutes.
Storing
It’s okay to store this bread at room temperature. Make sure that you store the bread in an airtight container so it won’t dry out.
Freezing
This bread is very easy to freeze. After baking, let the loaf cool to room temperature, transfer it into a freezer-friendly Ziploc bag, or wrap it tightly with plastic wrap.
Freeze for up to 3 months. Freeze this as a loaf or as slices.
To thaw: place the bread in the refrigerator overnight or place it a room temperature for a few hours.
Substitutions
Gluten-free - if you want to make this recipe gluten-free, simply replace the flour with gluten-free flour.
Dairy-free - you can make this dairy-free by replacing the butter with vegan butter and the yogurt with vegan yogurt.
Flour- for healthier bread, you can swap the flour with whole wheat flour.
Variations
Toppings- this bread can be topped with crumble topping (or streusel topping), cinnamon sugar mixture, nuts, etc.
Add-ins- make this recipe your own and add your favorite add-ins: chopped nuts, mini chocolate chips, chocolate chunks, banana slices, chopped fruit, etc.
More quick bread recipes
Tahini banana bread- This tahini banana bread is moist, fluffy, and filled with tahini that gives this banana bread a delicious nutty flavor.
Double chocolate banana bread- This double chocolate banana bread is filled and topped with chocolate chips, extra moist, and melt in your mouth delicious.
Pecan banana bread- This extra moist pecan banana bread is made with brown butter, mashed bananas, chopped pecans, and greek yogurt which makes this bread super soft and fluffy.
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📖 Recipe
Chocolate Chip Zucchini Bread (one bowl)
Ingredients
- 115 g Butter melted and cooled
- 3 Eggs
- 3 tablespoon Vegetable oil
- â…“ cup Brown sugar
- â…” cup Granulated sugar
- ¼ cup Greek yogurt
- ½ teaspoon Kosher salt
- 1 teaspoon Vanilla extract
- 1 teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- 1 ½ cups Zucchini shredded and squeezed
- 2 ½ cups Flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1 ½ cups Chocolate chips
Instructions
- Preheat an oven to 180c (350f) and prep a 9x5 inch loaf pan with parchment paper.
- In a box grater, on the smaller holes (to get finely grated zucchini) great the zucchini with the peel on. Take a handful at a time and squeeze out excess liquids.
- In a large mixing bowl, add the eggs, brown sugar, sugar, oil, vanilla extract, melted and cooled butter, yogurt, kosher salt, cinnamon, and nutmeg, and, mix with a whisk until well combined.
- Add the shredded zucchini and mix with a whisk until combined.
- Add the flour, baking powder, and baking soda, and mix until almost combined.
- Add the chocolate chips and fold the mixture using a spatula until the mixture is just combined. Do not overmix the batter, so it won't develop gluten and turn dry.
- Pour the batter into a parchment paper-lined loaf pan and top the batter with extra chocolate chips.
- Bake in a 180c (350f) preheated oven for 50-60 minutes or until a toothpick inserted into the bread comes out clean.
- Let the bread cool for at least 30 minutes before serving.
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist bread and not dense and dry bread.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your bread will release easily from the pan.
- Be patient! I know it’s extremely tempting to eat these as they are pulled out of the oven, but let them cool for at least 30 minutes so they will be more firm and won’t crumble up. This bread is extra moist and melt-in-your-mouth delicious, so it will be worth it to wait these 30 minutes.
- Add some of your favorite add-ins! Make this recipe your own and add your favorite bread add-ins: chopped walnuts, chopped pecans, chocolate chunks, banana slices, chopped fruit, and more! Be creative!
Marie
Does anyone know how much 115 grams of butter is in Cups or Tablespoons or sticks. I can't find an accurate Chart on grams anywhere.
RichandDelish
Hi! It's 1/2 a cup!