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.
This looks absolutely delicious! I love how the zucchini keeps the bread moist, and the chocolate chips make it even more irresistible. 🍞🍫
Thank you Nidm!
can you use all whole wheat flour?
Hi Linda, I believe you but you’d have to use less flour and a little extra liquid. Let us know if you decide to experiment.
This was my first time baking zucchini bread, and it couldn’t have gone better. The recipe was easy to follow, and the loaf came out soft with just the right amount of chocolate. You’d never guess there’s zucchini in it.
So glad you enjoyed the bread, Shannon! Thank you!
Right now in the recipe part of it making a double batch because I have the zucchini to use up and it’s telling me to use baking soda and baking powder but in the ingredients there is no baking powder in there so I’m not sure that I should put baking powder in and if I do how much
So sorry, Linda. The baking powder is a typo, I’ll fix that. Hope you were able to enjoy it!
Your recipes are a Godsend. Thank you!!
Could you use maple syrup instead of the honey? My honey has been super clumpy lately.
Thank you so much, Sheena! I believe maple syrup would work well with this! Enjoy!
It was a good recipe and easy to follow! My only complaint is that you list baking soda and baking powder in the steps but only baking soda in the ingredients. I ended up finding another similar recipe that called for 1 1/2 teaspoons baking powder and 1/2 teaspoon baking soda, which I followed and ended up working well!
Hi Em, so sorry about that! We had fixed that typo based on another readers feedback last night. It should just be only baking soda.
The Greek yogurt really gives this bread such a soft texture. I also liked that it wasn’t loaded with sugar, so I didn’t feel guilty after eating 3 slices of it earlier. It’s a great recipe to keep on hand. Thank you!
So glad you enjoyed the bread, Monica! Thank you!
I made this to use up some extra zucchini, and I’m so glad I did. The bread came out incredibly moist, and the chocolate chips made every bite feel like a treat. My kids had no idea there was zucchini in it and asked for seconds!
So glad to hear, Daniella! Thank you!
I made this twice in one week, and will definitely make it again. I didn’t have enough honey the second time, so I used equal parts white and brown sugar; I also used olive oil the second time, and it was excellent! And always, always, more chocolate chips than a recipe calls for!
So glad to hear, Marie! Thanks for the feedback on using the white and brown sugar.
We really enjoyed this lightly sweetened bread. The yogurt gave it a nice light and fluffy texture. Delicious!
So glad to hear, Jane! Thank you!
Can you use white flour instead of whole wheat flour? I know that whole wheat is healthier but just don’t have any in the house and don’t do that much baking.
Hi Bev, yes! What we use here is white whole wheat flour and it can be substituted 1:1 with all-purpose flour. Hope this helps!
I really enjoyed how this recipe didn’t have any sugar. The texture was moist and delightful. The weight of the bread was just right. They had a nice golden brown color. This will definitely be a repeat in my house.
Thank you Dawn!
This was a fun experiment. I liked that the ingredient list was less sugar and better fats than my tried and true recipe that I have been making for years. The family though did not care for the chocolate chips. I was suprised because once they saw that the bread had chocolate chips they got super excited. I will be adding a couple of these changes to my existing recipe.
Hi Krystal, the chocolate chips can be decreased or left out!
Tasty use of farmer’s market zucchini this summer! Served warm with a slab of butter. Chefs kiss!
Thank you Andie!
Easy, tasty,moist!
This zucchini recipe is easy to follow, comes together quickly and is approved by the whole family. My daughter won’t touch zucchini with a 10ft stick and when she saw this bread,even with the bits of green, she couldn’t wait to try! Then declared we were probably going to finish the loaf in one sitting!
So glad to hear, Starlyn! Thank you!
Made this tonight and it was a huge hit! I used vanilla infused bourbon maple syrup instead of honey (I was out of honey). Will be making again soon. I think next time I’ll throw some walnuts or pecans in.
Ohhh love the sound of that maple syrup! Thanks, Alyssa!
I made this recipe for a pot luck dinner. It was a huge hit! The combination of rich dark chocolate and zucchini was an unusual twist on traditional zucchini bread. And the mix of whole wheat flour and all purpose flower added a richness to the finished product. I would make this recipe again in a heart beat!
Yay! Love to hear that! Thanks Michael!
The recipe was easy to follow and turned out great! We substituted a ground flax seed/water mixture for the eggs due to food allergies. I loved the addition of yogurt! It was my first time baking that into a quick bread.
So glad the substitute worked well for you, Dana! Thanks for the feedback!
Loved all the healthy ingredients in this bread! Mine took 75 minutes and could have probably gone several more as it was still very soft in the center. Flavor was great! Bit of sweet and a bit of spice!
Glad you enjoyed it, Christina!
Easy to make and tasted great! I had a little trouble with the cooking time. Loved the one bowl recipe!
Looks fabulous, Sarah! Thanks for sharing!
This bread was really delicious! I loved how I didn’t need two bowls to make this either. Easy and pretty healthy! My kids also loved going out to the garden to find the perfect zucchini to use for the bread. Highly recommend.
So glad to hear, Nicole! Thank you for sharing!
I love the combination of rich dark chocolate and zucchini, and the greek yogurt really gives this bread such a moist texture.
Thank you Michelle!
This zucchini bread was absolutely delicious! I made three mini loaves instead of one large, they baked for about 40 minutes if anyone is wondering. I served it warm out of the oven with Kerry gold butter and it was amazing! Even my picky son who said vegetables don’t belong in bread went back for seconds and ate a whole mini loaf in one sitting😅. I’ve never made zucchini bread with chocolate chips but it was a nice change up, and great way to use all of the garden fresh zucchini! Also, I did use maple syrup instead of honey. Thanks for the tasty and healthier recipe!
Looks great, Harley! So glad it worked well for you!
I made this bread into a dozen muffins and baked for 28 minutes. I liked them, but the honey had a strong flavor for my taste, so I added a little extra sugar, vanilla and cinnamon. Next time I may sub maple syrup.
#wellplatedcookingchallenge
So glad they worked out in muffin form, Emiley! Looks great!
This was a great way to use my excess zucchini! It was good from the time it cooled (I waited), but was even better the next couple of days. My husband who doesn’t eat zucchini asked for it again. A winner here. Thanks
Love to hear that, Pat! Thank you!
This was my first time making zucchini bread, and I absolutely loved it! The bread turned out great, and it was delicious. I had my sister try it (she doesn’t enjoy zucchini that much) and she enjoyed it as well! I used vanilla Greek yogurt instead of plain and I thought that made all the flavors pop even more. I will definitely be making this again!
Looks so good, McKensie! Thanks for sharing!
Wow! At first, I was thinking it might not taste that good when I pulled it out of the oven, but was I majorly surprised! Very moist and flavorful, with just the right amount of sweetness and chocolate. Will definitely make this again.
So glad it turned out well for you, Tracey! Thank you!
Love all the great ingredients in this recipe and that it’s packed full of zucchini. It has the right balance of sweetness and chocolatey goodness!
Looks fabulous, Melody! SO glad you enjoyed it!
This is a delicious and nutritious recipe, and it worked perfectly for me. I love the fact that this bread is not too sweet, has the right amount of cinnamon, and the chocolate chips add a perfect note of decadence. I will definitely be making this again!
So glad to hear, Donna! Thank you!
This was a fun experiment! The recipe I have for zucchini bread hasn’t changed in 5+ years. I loved that there were some healthier swapped ingredients that honestly I will be applying to my tried and true recipe. What surprised me the most was that the family didn’t care for the chocolate chips. They missed the brown sugar and cinnamon flavors which the chocolate chips covered up. Again this was fun and my family just doesn’t like change.
Thanks for the feedback, Krystal.
I made this for a work gathering – it was a big hit! Easy to make as well.
Yay! So glad to hear, Stacy! Thank you!