This Chocolate Chip Zucchini Bread is moist, lightly sweetened with honey, and studded with dark chocolate chips. Greek yogurt and shredded zucchini keep the loaf tender, and a blend of all-purpose and whole wheat flour gives it substance without making it heavy.
Everyone needs a zucchini bread recipe, and this chocolate chip version is mine!
We’re juuuust about to hit that time of year when everyone’s looking to use up their zucchini harvest, so I thought it was the perfect opportunity to share my favorite chocolate chip zucchini bread.
In all my zucchini bread baking—ahem: Blueberry Zucchini Bread, Chocolate Zucchini Bread, Gluten Free Zucchini Bread—I’ve learned that the secret is squeezing out as much water as you can from the shredded zucchini.
That one extra step creates a loaf that’s moist without being gummy, with a beautifully domed top instead of an under-baked middle.
Ingredients and Substitutions
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Zucchini. You want small zucchini here. For one, the seeds aren’t as big. But also, really large zucchini tends to have a squashier flavor that’s not the best in a sweet bread.
- Eggs. Bring them to room temperature if possible so they incorporate more easily into the batter.
- Honey. Honey sweetens the bread while helping it stay moist for several days. You could also use pure maple syrup (do not use imitation syrup or “pancake” syrup, as it doesn’t behave properly in baking).
- Greek Yogurt. This keeps the loaf tender and adds moisture without making it heavy.
- Coconut Oil. Canola or another neutral oil works equally well if that’s what you have.
- Vanilla Extract. Vanilla helps make zucchini bread taste like dessert and not a vegetable.
- Ground Cinnamon. For a nice cozy warmth. You can also add a pinch of nutmeg.
- Baking Soda. This reacts with the acidity in the yogurt to give the bread a nice rise and tender texture.
- Kosher Salt. To enhance the overall flavor of the bread.
- Flour. A combination of all-purpose flour and white whole wheat flour or whole wheat flour provides tenderness and helps prevent the loaf from becoming too dense.
- Dark Chocolate Chips. I like dark chocolate for extra decadence. Use mini or regular size, and sprinkle extra on top for decoration.
Step-By-Step Instructions
Prepare the Pan. Preheat the oven to 325°F. Lightly coat a 9×5-inch loaf pan with nonstick spray, then line it with parchment paper, leaving two sides overhanging. Spray the parchment as well.
Prep the Zucchini. Grate the zucchini and measure 2 loosely packed cups. To squeeze it dry, I usually wrap the zucchini in paper towels and squeeze with all my might until very little moisture remains.
Mix the Wet Ingredients (photo 1). In a large bowl, whisk together the eggs, honey, Greek yogurt, oil, and vanilla until smooth.
Add the Dry Ingredients (photo 2). Sprinkle the cinnamon, baking soda, and salt over the wet ingredients. Whisk briefly to combine. Add both flours, then stir just until the flour disappears. (Overmixing develops gluten and can make quick breads tough.)
Fold Everything Together (photo 3). Fold in the zucchini and chocolate chips.
Bake. Transfer the batter to the prepared loaf pan and smooth the top. Scatter a few extra chocolate chips over the surface. Bake for 50 to 60 minutes. Around the 50-minute mark, start checking for doneness. A toothpick inserted into the center should come out clean or with a few moist crumbs (melted chocolate doesn’t count) and the loaf should also spring back lightly when gently pressed in the center.
Cool. Let the bread cool in the pan for 10 minutes, then use the parchment handles to lift it onto a wire rack. Wait until it’s completely cool before slicing. ENJOY!
Erin’s Testing Notes
Over the years, I’ve really perfected ways to keep quick breads moist without the need for butter (no offense to butter, I just prefer my zucchini bread on the healthy side).
I tested this recipe with both applesauce and Greek yogurt, and I preferred the Greek yogurt version because I thought the bread tasted a little more plush and rich.
I also tested it in both an 8×4 and 9×5 inch loaf pan. In the 8×4, it was much harder for the bread to bake through evenly, so ultimately I went with the 9×5.
Chocolate Chip Zucchini Bread
Video
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Ingredients
- 2 cups loosely packed shredded zucchini about 2 small zucchini
- 2 large eggs
- ½ cup honey
- ½ cup nonfat plain Greek yogurt
- ¼ cup coconut oil melted and cooled, or canola oil or neutral oil of choice
- 2 teaspoons pure vanilla extract
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup all-purpose flour
- 1 cup white whole wheat flour or regular whole wheat flour
- ½ cup dark chocolate chips plus additional for sprinkling on top
Instructions
- Place a rack in the center of your oven and preheat to 325°F. Lightly coat a 9×5-inch loaf pan with nonstick spray, and line with parchment paper. Allow the two opposite sides of the parchment to overhang the edges of the pan so you can easily remove the bread later. Coat with nonstick spray once more.
- Grate and measure the zucchini, then squeeze it dry with a paper towels.
- In a large mixing bowl, briskly whisk together the eggs, honey, Greek yogurt, oil, and vanilla extract until smooth.
- Sprinkle the cinnamon, baking soda, and salt over the top of the batter, then stir briefly to combine.
- Sprinkle the all-purpose and whole wheat flours over the top. With a rubber spatula or wooden spoon, stir just until the flour disappears.
- Fold in the zucchini and chocolate chips, just until incorporated. The batter will be very thick.
- Scrape the zucchini bread batter into the prepared pan and smooth the top. Decorate with a few chocolate chips.
- Bake the chocolate chip zucchini bread for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean (if you want to be precise, the bread should register 195° to 200°F on an instant-read thermometer).
- Let cool in the pan for 10 minutes, then carefully use the parchment to lift it onto a wire rack to cool completely. Slice with a serrated knife.
Notes
- Adapted from my Vegan Zucchini Bread
- TO STORE: Wrap the cooled loaf tightly or store it in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
- TO FREEZE: Freeze individual slices or the entire loaf, tightly wrapped, for up to 3 months.
- TO REHEAT: A quick 10 to 15 seconds in the microwave makes the chocolate chips soft and melty again.
The only zucchini bread I have ever made had so much sugar in the recipe I stopped making. This recipe is so much better, and the chocolate chips were a nice added touch. The family enjoyed the bread so much I had to make another on for the freezer. Nicely moist and easy to slice.
Thank you Carol!
Such a nice treat but love that it’s still healthy! I didn’t have enough honey on hand so I subbed maple syrup and it turned out great.
Glad it worked! Thank you Laura!
This is very moist and tasty. I had to substitute a few things with what I had on hand. I didn’t have enough honey so added molasses and maple syrup. That why it’s dark. I also used apple sauce instead of coconut oil and added walnuts.
Glad it still worked for you, Barbara! Thank you!
What a fabulous zucchini bread. Love the mix of flours (you can’t tell at all that there’s whole wheat), and I love the addition of Greek yogurt – one of my favorite ingredients. We do use 2% because that’s what we all eat in our home. No sugar is also a tremendous bonus. This will be our regular zucchini bread from now on!
So glad to hear it was a success, Christina! Thank you for sharing!
hands down the best chocolate chip zucchini bread I have ever made.I did let the batter sit for about ten minutes to hydrate the flour the second time. I feel it results in a moister loaf
Thanks so much, Barbara!
Everyone loves this in my house! I did make a couple of changes. I subbed gluten free flour and baked 30 minutes at 350* in an 8×8 metal pan.
Glad it worked for you, Chrissy! Thank you!
So delicious! Used egg replacer and it turned out perfectly. Loved that it was sweetened with natural honey. Will be making this on repeat!
Looks great, Kate! Thank you for sharing! Glad the egg replace worked well!
So delicious! I used egg replacer and it turned out perfectly. Will be making this one on repeat!
Glad to hear the egg replace worked well!
Enjoyed this bread—easy to make and a tasty treat. It’s not too sweet, but the chocolate chips give a splash of decadence.
So glad to hear, Jennifer! Thank you!
This zucchini bread was easy to make, and tasted pretty good. It seemed like adding the chocolate chips made the bread a bit dry. I think I prefer regular zucchini bread without the chocolate chips. This one is yummy if you slather butter on it.
Glad you enjoyed it! Thank you Elizabeth!
So delicious! Thanks for another fabulous recipe!
Thank you Kelly! Glad you enjoyed it!
This zucchini bread came together quickly and was loved by the whole family! We are all happy that I decided to double the recipe! :)
This looks fabulous, Rebecca! Thank you for sharing!
This was really good! I have to admit that at first, I missed the usual sweetness I associate with zucchini bread. However, once I had a few slices, I actually started to appreciate that it wasn’t so sweet and did not include sugar. It tasted better each day I had it! Will definitely use this recipe in the future when making zucchini bread.
So glad to hear, Sandy! Thank you!
I made this using olive oil instead of coconut oil and my husband absolutely fell in love. I’ve been making every version of zucchini bread this summer and this one is our absolute favorite! Heavenly!
So glad to hear the bread is a hit, B Herbert! Thank you for sharing!