Chocolate Chip Zucchini Bread

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.

A loaf of chocolate chip zucchini bread rests on crinkled white parchment paper, surrounded by chocolate chips.

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

Two raw eggs and a dollop of white yogurt in a clear glass bowl on a wooden surface.

A hand adds baking soda to a bowl of yellow batter with a whisk on a wooden surface.

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!

Sliced chocolate chip zucchini bread on a white surface, showing moist texture and chocolate chips inside.

Erin’s Testing Notes

Erin Clarke smiles while holding a piece of chocolate chip zucchini bread, with a loaf on the table in front of her.

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.

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