Chocolate Chip Zucchini Bread

My neighbor Margaret handed me a bunch of zucchini one summer morning, the kind of overflow that happens every August when gardens go wild. I'd made dozens of loaves by then, but something shifted when I started crumbling chocolate chips into the batter that day—suddenly it wasn't just a way to use up vegetables, it became the bread I actually wanted to bake. That first slice, still warm with melted chocolate and ribbons of tender zucchini, changed everything about how I thought of this recipe.

I brought this to a book club once, figuring a homemade quick bread was safer than my usual attempts at show-off baking. Three people asked for the recipe before we even got through the opening chapter, and by the end of the night, the loaf was gone except for crumbs. That's when I realized it wasn't about being fancy—it was about being honest food that people actually enjoyed eating, again and again.

Ingredients

• All-purpose flour (2 cups): This is your structure, so don't skip sifting or at least fluff the bag before measuring—packed flour will make the bread dense and tight.
• Baking powder & baking soda (1 teaspoon & 1/2 teaspoon): Together they create lift and tenderness; use fresh leavening agents or your bread will flatline.
• Ground cinnamon (1 teaspoon): This is the quiet backbone of warmth—it amplifies the chocolate without overpowering it.
• Salt (1/2 teaspoon): Even in sweet baking, salt brings out flavor depth and balances the chocolate.
• Eggs (2 large): They bind everything together and add richness that makes the crumb silky.
• Vegetable oil (1/2 cup): Oil keeps this bread tender far longer than butter would; it's the secret to day-old slices still being soft.
• Granulated & brown sugar (1/2 cup each): The mix of sugars creates moisture and a subtle molasses undertone that deepens the chocolate flavor.
• Vanilla extract (2 teaspoons): It doesn't announce itself, but it rounds out all the other flavors into something cohesive.
• Fresh zucchini (1 1/2 cups grated, squeezed dry): This is non-negotiable—squeeze it hard in a clean kitchen towel or your bread becomes a soggy brick instead of tender crumb.
• Semi-sweet chocolate chips (3/4 cup): Semi-sweet is the sweet spot between bitterness and sugar; dark chips make it richer, milk chips make it cloying.

Instructions

Get your oven ready:

Preheat to 350°F and prepare a 9x5-inch loaf pan with grease and flour or parchment paper. A cold oven bakes unevenly, so give it a few minutes to really heat through.

Whisk the dry team:

In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. This distributes the leavening agents evenly so you don't end up with bitter pockets of baking soda.

Beat the wet mixture until smooth:

Combine eggs, oil, both sugars, and vanilla in a large bowl and beat until the mixture is pale and smooth, about a minute or two. This incorporates air that helps the bread rise.

Gently marry the wet and dry:

Pour the dry ingredients into the wet mixture and stir just until combined—overmixing develops gluten and makes the bread tough and dense instead of tender.

Fold in the zucchini and chocolate:

Use a spatula to fold in the squeezed zucchini and chocolate chips until they're evenly distributed, being careful not to crush the chips or deflate the batter. A few streaks of unmixed flour are fine.

Transfer to the pan:

Pour the batter into your prepared pan and smooth the top gently with a spatula. Don't press down; you want airiness.

Bake until a toothpick comes clean:

Bake for 50 to 55 minutes—the bread is done when a toothpick inserted in the center comes out clean with just a few melted chocolate streaks clinging to it. If the top is browning too fast, tent it loosely with foil after 30 minutes.

Cool with patience:

Let the bread rest in the pan for 10 minutes to set, then turn it out onto a wire rack to cool completely. Slicing too early means a crumbly mess; waiting makes all the difference.

Save to Pinterest

There's a moment when you pull this bread out of the oven and the kitchen fills with that specific smell of chocolate and cinnamon warming together—my kids would come running from wherever they were, drawn by pure instinct. That's when I knew this recipe had become something more than just a way to use summer vegetables; it was our ritual, our comfort, the thing they'd ask for on gray mornings.

Why This Bread Works

The magic isn't in any single ingredient—it's in understanding that zucchini is water, and water is the enemy of quick bread crumb. Once you squeeze it out, the vegetable becomes pure moisture retention, keeping the bread tender without adding wetness. The chocolate and cinnamon mask any hint of vegetable while the oil extends the loaf's freshness for days, which is the real victory of this recipe.

Storing & Keeping

Wrapped loosely at room temperature, this bread stays soft and fresh for up to 3 days—the oil keeps it from drying out the way butter-based loaves do. For longer storage, wrap it tightly in plastic and then foil, then freeze for up to 2 months; thaw at room temperature and it tastes nearly fresh-baked. I've pulled frozen slices straight to the toaster and had breakfast in minutes, which is the kind of planning that actually works in real life.

Room to Play

This recipe is forgiving enough to handle additions without falling apart. Chopped walnuts or pecans add crunch and nuttiness that complements the chocolate beautifully, while dark chocolate chips make it feel more sophisticated and less like dessert-for-breakfast. A pinch of nutmeg alongside the cinnamon is subtle but it deepens the spice notes, though go easy or it takes over the show.

• Toast your nuts before folding them in—it brings out their flavor and adds texture contrast.
• If you use dark chocolate chips, reduce the amount slightly because they're more intense than semi-sweet.
• A tiny splash of almond extract mixed into the vanilla creates an almost mysterious undertone that nobody can quite identify.

Save to Pinterest

This bread has become the thing I make when I want to turn an ordinary Tuesday into something just a little bit better, or when someone needs reminding that homemade still means something. It's simple enough that anyone can do it, but thoughtful enough that people notice the care.

Recipe FAQs

→ Can I substitute the vegetable oil with butter?

Yes, melted butter can replace vegetable oil to add a richer flavor and slightly denser texture to the bread.

→ How do I prevent the zucchini from making the bread too wet?

Make sure to squeeze excess moisture out of the grated zucchini using a towel before folding it into the batter to maintain a tender but not soggy loaf.

→ What type of chocolate chips works best?

Semi-sweet chocolate chips balance sweetness and richness well, but dark chocolate chips can be used for a more intense flavor.

→ Can I add nuts to this bread?

Yes, folding in chopped walnuts or pecans before baking adds a pleasant crunch and complements the chocolate and zucchini flavors.

→ How should I store the loaf after baking?

Wrap the cooled loaf in plastic wrap and keep it at room temperature for up to 3 days or freeze it for up to 2 months to retain freshness.