Moist Zucchini Bread with Chocolate Chips

The aroma of freshly baked bread wafts through the kitchen, promising a comforting treat with every slice. This Moist Zucchini Bread with Chocolate Chips is a delightful blend of sweet and wholesome flavors that takes just over an hour to prepare and bake. The unique addition of zucchini not only keeps the bread moist but also adds a subtle richness that complements the chocolate perfectly.

Whether you’re a busy parent looking for a fun breakfast option, a coworker needing a mid-afternoon snack, or someone in search of a delicious way to use up summer zucchini, this recipe is perfect for you. It stores well, allowing you to bake ahead and enjoy slices throughout the week.

Why You’ll Love This Recipe

• The bread remains incredibly moist thanks to the shredded zucchini.
• Chocolate chips add a delightful sweetness and texture.
• It’s simple to make, taking just one bowl and a loaf pan.
• You can easily substitute ingredients to fit dietary needs.

What You’ll Need

Here’s everything you’ll need to create this delicious bread:

For the Bread

• 2 cups (about 300g or 10.5 oz) shredded zucchini, squeeze out excess moisture
• 1 ½ cups (190g or 6.7 oz) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ cup (100g or 7 oz) granulated sugar
• ½ cup (100g or 7 oz) packed brown sugar
• 2 large eggs, room temperature
• ⅓ cup (80ml or 2.7 fl oz) vegetable oil or melted coconut oil
• 1 teaspoon vanilla extract
• ½ cup (120ml or 4 fl oz) plain Greek yogurt or sour cream
• ¾ cup (135g or 4.75 oz) semi-sweet chocolate chips

Swap whole wheat flour or gluten-free blend for all-purpose flour.

Substitutions & Swaps

• Include walnuts or pecans for added crunch.
• Use applesauce instead of oil for a lighter option.
• Substitute maple syrup for granulated sugar for a different sweetness.
• Replace Greek yogurt with a dairy-free alternative.

How to Make It

Get ready to bake this delightful bread!

1. Preheat

Preheat your oven to 350°F (175°C) and prepare a 9×5 inch loaf pan by lining it with parchment paper or greasing it well.

2. Shred Zucchini

Shred the zucchini using a grater or food processor. Place the shredded zucchini in a clean kitchen towel and squeeze firmly to remove excess moisture.

3. Combine Dry Ingredients

In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon until evenly combined.

4. Mix Wet Ingredients

In another bowl, beat the granulated sugar, brown sugar, and eggs until smooth. Add the vegetable oil, vanilla extract, and Greek yogurt, whisking until creamy and well blended.

5. Blend Mixtures

Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing.

6. Fold In Zucchini & Chips

Fold in the shredded zucchini and chocolate chips evenly. If the batter seems dry, add 1-2 tablespoons of milk.

7. Pour Batter

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

8. Bake

Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil halfway through baking if the top browns too quickly.

9. Cool

Let the bread cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely before slicing.

How to Store It

Fridge: Up to 5 days in an airtight container.
Freezer: Yes, freezes well for up to 3 months.
Reheat: Microwave for 15-20 seconds or warm in the oven.

Tips for Best Results

• Ensure your eggs are at room temperature for better mixing.
• Avoid overmixing the batter to keep the bread light and fluffy.
• If using coconut oil, let it cool slightly before mixing to prevent cooking the eggs.
• Don’t skip squeezing the zucchini—excess moisture will make the bread soggy.

Serving Suggestions

• Enjoy slices warm with butter or cream cheese.
• Pair with a cup of coffee or tea for breakfast.
• Serve as a delightful dessert after dinner.