Chocolate Chip Zucchini Bread

My neighbor showed up at my door one summer afternoon with a basket overflowing with zucchini—the kind of garden abundance that leaves you scrambling for creative uses. She mentioned her grandmother's trick of baking zucchini into something sweet, and I became determined to master it. That first loaf, studded with chocolate chips and warm with cinnamon, changed how I think about hidden vegetables in desserts.

I made this for a weekend brunch with friends who were skeptical about vegetables in their chocolate bread. Watching their faces when they realized what was making it so tender—that's when I knew this recipe was a keeper. Now people ask me specifically for it, and I love that it's become my secret weapon.

Ingredients

• All-purpose flour (2 cups): The foundation of structure; don't sift unless your flour is clumpy, as overmixing later is already a risk.
• Baking powder and baking soda (1 teaspoon and 1/2 teaspoon): They work together to give you that tender crumb and gentle rise—the balance matters.
• Ground cinnamon (1 teaspoon): This is the warmth that ties everything together; don't skip it even if you think you don't like cinnamon.
• Salt (1/2 teaspoon): A small amount brings out the chocolate and zucchini without announcing itself.
• Eggs (2 large): They bind everything and create richness; room temperature eggs mix more smoothly.
• Vegetable oil (1/2 cup): Oil keeps the bread tender and moist far longer than butter would; this is intentional.
• Granulated and brown sugar (1/2 cup each): The combination gives you sweetness plus moisture from the molasses in brown sugar.
• Vanilla extract (2 teaspoons): This deepens the flavor profile in ways you might not expect.
• Zucchini (1 1/2 cups grated, squeezed dry): The squeezing step is non-negotiable—excess moisture is the enemy of good texture.
• Semi-sweet chocolate chips (3/4 cup): Fold them in at the very end so they stay distinct and don't bleed into the batter.

Instructions

Prepare your space:

Heat your oven to 350°F and ready your 9x5-inch loaf pan with either butter and flour or parchment paper. I prefer parchment because it makes the whole bread easier to turn out.

Combine the dry mix:

Whisk together flour, baking powder, baking soda, cinnamon, and salt in a medium bowl. Doing this step prevents lumpy streaks of baking soda later.

Build the wet base:

In a large bowl, beat the eggs with oil and both sugars until the mixture is pale and smooth, about 2 minutes. This aerates and creates a better foundation than just stirring.

Bring them together gently:

Add the dry ingredients to the wet mixture and stir just until you see no white flour—stop immediately. Overmixing here is how you end up with tough, dense bread instead of tender.

Fold in the good stuff:

Add your squeezed-dry zucchini and chocolate chips, folding with a spatula until everything is distributed evenly. The folding motion is gentler than stirring and respects the delicate batter you've built.

Transfer and bake:

Pour the batter into your prepared pan and smooth the top gently with the spatula. Bake for 50 to 55 minutes until a toothpick comes out clean—a few chocolate streaks are beautiful and expected.

Cool with patience:

Let the bread rest in the pan for 10 minutes before turning it out onto a wire rack. This cool-down prevents it from cracking as it releases from the pan.

Pin Recipe

There's something almost magical about slicing into warm zucchini bread and seeing those little chocolate chips scattered throughout. A friend once told me it reminded her of a secret—something wholesome hiding a delicious surprise—and that's exactly what it feels like to serve.

The Magic of Hidden Vegetables

Zucchini is the ultimate stealth ingredient in baking. It doesn't announce itself; it just makes everything softer and more forgiving. Once you understand this principle, you'll start seeing zucchini as a secret weapon for keeping baked goods moist without adding extra fat or eggs.

Chocolate and Cinnamon: A Conversation

These two flavors don't compete—they enhance each other in the most unexpected way. The cinnamon adds depth that makes the chocolate taste more chocolatey, while the chocolate mellows the spice into something warm rather than sharp. It's one of those kitchen discoveries that feels obvious once you taste it.

Storage and Variations

This bread actually improves after a day or two as the flavors settle and the crumb continues to soften. Wrap it well at room temperature for up to three days, or freeze for up to two months wrapped in plastic wrap and aluminum foil.

• Add 1/2 cup chopped walnuts or pecans for crunch and earthiness.
• Use dark chocolate chips if you want a richer, less sweet experience.
• A tiny pinch of nutmeg alongside the cinnamon adds complexity without being detectable.

Pin Recipe

This bread has become my answer to summer abundance and unexpected guests alike. It's the kind of recipe that teaches you something new every time you make it.

Recipe FAQs

→ What makes this loaf moist and tender?

Grated zucchini adds moisture and a tender texture without overpowering flavors, keeping the crumb soft.

→ Can I substitute the chocolate chips?

Yes, dark chocolate chips can be used for a richer taste, or nuts can be added for extra crunch.

→ How should I check for doneness?

Insert a toothpick in the center; it should come out mostly clean with a few melted chocolate streaks allowed.

→ Is it important to squeeze the zucchini dry?

Removing excess moisture from zucchini prevents the loaf from becoming too wet and ensures proper texture.

→ How long can this loaf be stored?

It keeps fresh at room temperature for up to 3 days and freezes well for up to 2 months.