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.
- 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.
- 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.
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 ultimate I went with the 9×5.
Chocolate Chip Zucchini Bread
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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, baking powder, 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.
