This homemade Chocolate Chip Zucchini Bread is wonderfully moist, tender, and filled with rich chocolate chips. Freshly grated zucchini adds moisture and creates a soft crumb, while plain yogurt provides a subtle tang and richness. Made with simple pantry ingredients, this easy quick bread is a delicious way to use fresh zucchini and can be enjoyed for breakfast, as an afternoon snack, or as a homemade dessert.
The recipe is also easy to customize with chopped nuts, different types of chocolate, or alternative sweeteners to suit your preferences.
Recipe Details
Prep Time: 20 minutes
Bake Time: 60–70 minutes
Cooling Time: 30–40 minutes
Total Time: Approximately 1 hour 50 minutes to 2 hours 10 minutes
Yield: 1 loaf
Pan Size: 9 × 5-inch loaf pan
Oven Temperature: 350°F (175°C)
Ingredients
1½ cups (270 g) finely grated zucchini, measured before squeezing
2 cups (264 g) all-purpose flour, spooned and levelled
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon kosher salt
½ cup unsalted butter, melted and cooled slightly
½ cup (100 g) granulated sugar
½ cup (100 g) light brown sugar, packed
⅓ cup (82 g) plain yogurt
2 large eggs
2 teaspoons vanilla extract
1½ cups dark chocolate chips, plus additional for topping
Flaky sea salt, for finishing (optional)
Instructions
Prepare the oven and pan. Preheat the oven to 350°F (175°C). Lightly grease a 9 × 5-inch loaf pan and line it with parchment paper, leaving an overhang on the longer sides for easy removal.
Prepare the zucchini. Finely grate the zucchini and measure out 1½ cups. Gently squeeze out the excess moistureusing a clean kitchen towel or your hands. Set aside.
Combine the dry ingredients. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
Mix the wet ingredients. In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until combined. Add the plain yogurt, eggs, and vanilla extract, mixing until smooth. Stir in the prepared zucchini.
Combine the mixtures. Add the dry ingredients to the wet ingredients. Using a rubber spatula, gently fold until the flour is almost incorporated. Avoid overmixing.
Add the chocolate chips. Fold in the chocolate chips until evenly distributed and no dry streaks of flour remain.
Transfer to the pan. Pour the batter into the prepared loaf pan and spread evenly. Sprinkle additional chocolate chips over the surface.
Bake. Bake for 60–70 minutes, or until a toothpick inserted into the centre comes out clean or with a few moist crumbs. If the top begins browning too quickly, loosely cover it with aluminum foil during the final portion of baking.
Cool. Transfer the pan to a wire rack and allow the bread to cool for approximately 30–40 minutes. Carefully lift the loaf from the pan using the parchment paper.
Serve. Sprinkle with flaky sea salt, if desired. Slice and serve.
Tips for the Best Chocolate Chip Zucchini Bread
Measure the zucchini before squeezing
For consistent results, measure the zucchini immediately after grating and before removing the excess moisture. Gently squeeze out the liquid without trying to dry the zucchini completely. Some moisture is necessary to maintain the bread's soft, tender texture.
Avoid overmixing the batter
Once the dry ingredients are added, fold the batter gently until just combined. Excessive mixing can develop the gluten in the flour, resulting in a denser, tougher loaf.
Use room-temperature ingredients
Allow the eggs and yogurt to come closer to room temperature before mixing. This helps the ingredients combine more evenly, particularly when using melted butter.
Check the bread before the baking time is complete
Every oven bakes differently. Begin checking for doneness at approximately 60 minutes. Insert a toothpick into the centre of the loaf, avoiding any melted chocolate chips. The toothpick should come out clean or with a few moist crumbs rather than wet batter.
Allow the bread to cool before slicing
Cooling gives the crumb time to set and makes the loaf easier to slice. Cutting the bread while it is very hot may cause it to crumble or appear overly moist in the centre.
Ingredient Substitutions and Variations
Sour Cream Instead of Plain Yogurt
Plain yogurt and sour cream can be used interchangeably in this recipe.
Replace the ⅓ cup of plain yogurt with an equal amount of full-fat sour cream. Both ingredients contribute moisture and tenderness, although sour cream generally provides a slightly richer flavour.
Substitution: ⅓ cup sour cream in place of ⅓ cup plain yogurt.
Applesauce for a Lighter Variation
Unsweetened applesauce can replace a portion of the butter to reduce the amount of added fat while maintaining moisture.
For a starting variation, replace ¼ cup of the melted butter with ¼ cup of unsweetened applesauce, leaving ¼ cup of butter in the recipe.
Applesauce contains more water and less fat than butter, so the finished loaf may have a softer, slightly denser texture.
For the best flavour and structure, I recommend beginning with a partial substitution rather than replacing all the butter.
Suggested variation: ¼ cup melted butter plus ¼ cup unsweetened applesauce.
Sweetening with Honey or Maple Syrup
Honey and pure maple syrup can be used to replace a portion of the granulated sugar or brown sugar. Both add sweetness and subtle flavour, but because they are liquid sweeteners, they also introduce additional moisture into the batter.
For an initial variation, try replacing ¼ cup of the granulated sugar with 3 tablespoons of honey or pure maple syrup.
Since the original recipe contains both granulated and brown sugar, retaining some of each helps preserve the familiar flavour and texture of the loaf.
You may need to reduce another liquid ingredient slightly or adjust the baking time. Honey also tends to encourage faster browning.
Suggested starting variation: Replace ¼ cup of granulated sugar with 3 tablespoons of honey or pure maple syrup.
This variation has not been tested as part of the original recipe, so the final texture and baking time may differ.
Adding Walnuts or Pecans
For additional flavour and texture, fold ½–¾ cup of chopped walnuts or pecans into the batter along with the chocolate chips.
Walnuts provide a slightly earthy flavour that pairs well with dark chocolate, while pecans add a naturally buttery taste.
For more pronounced flavour, lightly toast the nuts and allow them to cool before adding them to the batter.
Suggested addition: ½–¾ cup chopped walnuts or pecans.
Using Different Chocolate
Dark chocolate chips provide a rich flavour that balances the sweetness of the bread. However, semisweet or milk chocolate chips can also be used.
For a more rustic appearance, substitute chopped chocolate for some or all of the chocolate chips. Chopped chocolate creates irregular pockets of melted chocolate throughout the loaf.
Adding Warm Spices
For a lightly spiced variation, add ½–1 teaspoon of ground cinnamon to the dry ingredients.
A small pinch of ground nutmeg can also be added for additional warmth. These spices complement zucchini, chocolate, and brown sugar without overwhelming the loaf.
Frequently Asked Questions
Do I need to peel the zucchini?
No. The zucchini skin is tender and softens during baking. Leaving it on also adds small flecks of green throughout the loaf. Simply wash the zucchini thoroughly before grating.
Can I use frozen zucchini?
Yes, although frozen zucchini releases considerably more moisture when thawed. Thaw it completely, drain well, and gently squeeze out the excess liquid before adding it to the batter. Measure the zucchini before freezing when possible, as thawed and drained zucchini can be difficult to measure consistently.
Why is my zucchini bread dense?
Dense zucchini bread can result from overmixing, inaccurate flour measurements, or excess moisture in the zucchini. For the best results, spoon the flour into the measuring cup and level it off, or use a kitchen scale for accuracy.
Can I make this recipe without chocolate chips?
Yes. The chocolate chips can be omitted for a more traditional zucchini bread. You can also replace some of the chocolate with chopped walnuts, pecans, or warm spices.
How should I store zucchini bread?
Once completely cooled, store the bread in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days.
Can I freeze chocolate chip zucchini bread?
Yes. Allow the bread to cool completely, then wrap the entire loaf or individual slices tightly. Place in a freezer-safe container or bag and freeze for up to 3 months. Thaw at room temperature before serving.
Serving Suggestions
Chocolate Chip Zucchini Bread is delicious served on its own, either at room temperature or slightly warmed. Enjoy a slice with coffee or tea, or serve it with a small amount of butter for an extra-rich treat.
For a simple dessert, warm a slice briefly to soften the chocolate chips and serve alongside fresh berries or a scoop of vanilla ice cream.
