Chocolate Chip Zucchini Bread

The zucchini plants in my garden went completely rogue last summer, producing way more than I could reasonably eat. I started grating it into everything—pancakes, muffins, even pasta sauce—but this chocolate chip bread was the absolute winner. My seven-year-old actually asked for seconds, completely oblivious to the green flecks hiding in all that chocolatey goodness.

I brought a loaf to my neighbors last month when they were welcoming a new baby, and she texted me two days later begging for the recipe. Apparently her husband ate half the loaf standing at the counter at midnight. Thats when I knew this wasnt just another quick bread recipe—it was the kind of baking that makes people feel taken care of.

Ingredients

• 2 cups all-purpose flour: The foundation that gives structure to all that moisture
• 1 teaspoon baking soda: Helps the bread rise beautifully with a tender crumb
• 1/2 teaspoon baking powder: Extra lift for that perfect dome shape
• 1/2 teaspoon salt: Balances sweetness and enhances all the flavors
• 1 teaspoon ground cinnamon: Warm spice that pairs so well with chocolate
• 2 large eggs: Bind everything together and provide richness
• 1/2 cup vegetable oil: Keeps the bread incredibly moist for days
• 1/2 cup granulated sugar: Sweetens and helps create a golden crust
• 1/2 cup packed light brown sugar: Adds subtle caramel depth and extra tenderness
• 1 teaspoon vanilla extract: Pure flavor essence that makes everything taste homemade
• 1 1/2 cups shredded zucchini: The secret ingredient that makes this bread unforgettable
• 3/4 cup semisweet chocolate chips: Perfectly chocolatey without overpowering

Instructions

Get your oven ready:

Preheat to 350°F and grease your 9x5 inch loaf pan, lining with parchment if you want to pop it out easily later

Whisk the dry team:

In a medium bowl, combine flour, baking soda, baking powder, salt, and cinnamon until everything is evenly distributed

Beat the wet mixture:

In a large bowl, whisk eggs until frothy, then add oil, both sugars, and vanilla until smooth and creamy

Bring them together:

Pour dry ingredients into wet and fold gently until just combined—some streaks are okay, but overmixing makes tough bread

Add the good stuff:

Fold in shredded zucchini and chocolate chips until evenly distributed throughout the batter

Bake to perfection:

Spread batter into prepared pan, smooth the top, and bake 50 to 55 minutes until a toothpick comes out with just moist crumbs

Patience pays off:

Let cool 10 minutes in pan before transferring to wire rack—slicing too early makes it gummy

Save

Last Sunday my mom came over and we ate thick slabs with coffee while rain drummed against the kitchen window. She kept pausing between bites to say how much it reminded her of her own mothers kitchen, which might be the highest compliment this recipe will ever receive.

Making It Your Own

Sometimes I swap in half whole wheat flour for a nuttier flavor and little extra nutrition. The texture stays just as good, and it feels slightly less indulgent for breakfast.

Storage Secrets

This bread actually tastes better on day two when the flavors have had time to mingle. Wrap it tightly in plastic and it stays perfectly moist at room temperature for up to four days.

Freezing For Later

I always bake two loaves during zucchini season and freeze one for those busy weeks when homemade baking feels impossible. Wrap cooled bread in plastic then foil, and it keeps beautifully for three months.

• Thaw overnight on the counter still wrapped
• A quick 10 second zap in the microwave brings back that fresh baked warmth
• Slice before freezing if you want to grab individual portions

Save

Theres something deeply satisfying about turning an overabundant summer squash into something people actually get excited about eating.

Recipe FAQs

→ Can I substitute other types of chocolate chips?

Yes, you can use dark, milk, or semi-sweet chocolate chips depending on your preference.

→ Should the zucchini be drained before adding?

It’s best to keep the zucchini slightly moist as its natural water content helps maintain the bread's tenderness.

→ How do I know when the bread is done baking?

Insert a toothpick into the center; it should come out mostly clean with a few moist crumbs but no wet batter or streaks.

→ Can I add nuts to this bread?

Chopped walnuts or pecans can be folded into the batter for extra texture and flavor.

→ What pan size should I use?

A 9x5-inch loaf pan is ideal for even baking and proper shaping.

→ Is this suitable for vegetarian diets?

Yes, this quick bread contains no meat or animal-derived gelatin, fitting a vegetarian lifestyle.