Ok, so here’s the thing.
You know that moment when you realize your kitchen is overflowing with zucchini and you know you should do something with it… but you just don’t want another veggie stir fry?
Yeah. This is your answer.
Chocolate Chip Zucchini Bread.
It’s cozy, moist (yes, that word is necessary), and ridiculously easy to make. But more than that? It makes you feel like you’re totally winning at life because you’re technically eating vegetables… in dessert.
And no one has to know. Except you. And that’s kind of the best part.
So, whether your garden is pumping out zucchinis like it’s trying to start a side hustle, or you just happened to grab a few from the store with good intentions (we’ve all been there), this recipe is for you.
Let’s dive in.
What You’ll Need
Here’s your grocery list. Nothing fancy. Just pantry staples and a couple of fridge grabs.
| Ingredient | Amount | Notes |
|---|---|---|
| Zucchini | 1½ cups, finely grated | About 1–2 medium zucchini |
| All-purpose flour | 2 cups | Measured properly, spoon & level |
| Baking soda | 1 tsp | |
| Baking powder | ½ tsp | |
| Kosher salt | ½ tsp | Or ¼ tsp table salt |
| Unsalted butter | ½ cup, melted & cooled | Can sub with oil if needed |
| Granulated sugar | ½ cup | |
| Light brown sugar | ½ cup, packed | Adds moisture and flavor |
| Sour cream or yogurt | ⅓ cup | Full-fat works best |
| Eggs | 2 large | Room temp |
| Vanilla extract | 2 tsp | Real deal, if possible |
| Chocolate chips | 1½ cups | Dark, semi-sweet, or both |
| Flaky salt (optional) | To sprinkle on top | Totally optional but awesome |
Let’s Talk About the Zucchini
Zucchini is the stealthy ninja of baked goods.
You can’t taste it, but it works hard behind the scenes to keep everything soft and moist without adding any weird flavor. But there’s one thing you need to do that makes or breaks this bread.
You. Have. To. Squeeze. It.
Grate your zucchini (fine side of the grater is perfect), then grab a clean kitchen towel or even a few paper towels, and squeeze out as much moisture as you can. Like you mean it. You don’t need it bone dry, but if you skip this step, you’ll end up with mushy bread that doesn’t bake all the way through.
How to Make It (Step-by-Step)
- Preheat your oven to 350°F. Grease a 9×5 inch loaf pan and line it with parchment paper if you’re feeling fancy (or if you like easy clean-up)
- Grate and prep your zucchini. Use the fine side of your grater, then squeeze out excess water
- In a large bowl, whisk together your melted butter, sugars, sour cream, eggs, and vanilla. Once smooth, stir in the zucchini
- In a separate bowl, mix your dry ingredients: flour, baking soda, baking powder, and salt
- Gently fold the dry into the wet. You don’t want to overmix. Stop as soon as the flour disappears
- Stir in your chocolate chips
- Pour the batter into the loaf pan, smoothing the top. Add a few extra chocolate chips and a light sprinkle of flaky salt if using
- Bake for 60–70 minutes, or until a toothpick inserted into the center comes out with moist crumbs (but no raw batter)
- Let it cool in the pan for 20–30 minutes, then lift out and cool on a rack
My Go-To Pro Tips
You know I love keeping things real. Here’s what actually makes a difference when you’re baking this bread
1. Use the right pan
Seriously. A true 9×5 inch loaf pan gives this bread the room it needs. Too small and it overflows. Too wide and it dries out faster
2. Don’t skip the squeeze
I’m saying it again because it matters that much. Zucchini has a lot of water. Squeeze it out before mixing
3. Spoon and level your flour
Scooping straight from the bag packs in more flour than you need. More flour = dry bread. Not fun
4. Let it rest
I know it smells incredible right out of the oven. But let it cool. The texture finishes setting as it cools. Plus, it slices way easier
5. Add a salty crunch
A tiny sprinkle of flaky salt on top? Game changer. Balances the sweetness and adds a little surprise
Can I Switch Things Up?
Absolutely. Here’s how you can tweak it without wrecking the magic
| Want to Change | Try This Instead |
|---|---|
| No sour cream | Use full-fat Greek yogurt |
| No butter | Use equal parts neutral oil |
| Gluten-free | Use a 1:1 GF flour blend |
| No chocolate | Add chopped walnuts or dried cranberries |
| More chocolate | Add ¼ cup cocoa powder, reduce flour slightly |
What About Make-Ahead?
Yep, you’ve got options
Grate and squeeze your zucchini the day before. Keep it in the fridge in an airtight container
Mix dry ingredients and store in a sealed bag
You can also bake the whole loaf, wrap it tightly once cooled, and freeze it for up to 2 months. Just thaw at room temp overnight or microwave individual slices
Nutrition Breakdown (Approx.)
| Per Slice (1 of 10) | Amount |
|---|---|
| Calories | 330–360 |
| Protein | 5g |
| Carbs | 45g |
| Fat | 16g |
| Fiber | 2g |
| Sugar | 24g |
Values may vary depending on chocolate chips, flour, and substitutions
Storing and Leftovers
Here’s how to keep it tasting fresh
Room Temp: Wrap in foil or an airtight container. Good for 2–3 days
Fridge: Up to a week. Just bring it to room temp before eating or toast it a little
Freezer: Slice it first, then wrap individually and stash in a freezer bag. Toast or microwave when you’re ready
Pro tip: This bread is so good slightly warm with a slather of butter. You’re welcome
Frequently Asked Questions
Can I use pre-shredded zucchini?
You can, but the texture isn’t quite the same. It tends to be coarser and not as juicy
Do I have to peel the zucchini?
Nope. The skin’s soft and blends right in. Bonus: more nutrients
What if I only have one egg?
Try 1 egg + ¼ cup unsweetened applesauce or ½ a mashed banana as a sub
Why is my bread taking so long to bake?
Make sure you squeezed out the zucchini and that your oven temp is accurate (ovens can lie—get an oven thermometer if you bake often)
Can I double the recipe?
Totally! Just bake it in two pans or use a 9×13 dish and reduce baking time slightly
Wrap Up
This Chocolate Chip Zucchini Bread hits every mark
It’s cozy, moist, chocolatey, and somehow makes you feel like a responsible adult and a dessert genius at the same time. Whether you’re using up garden zucchini or just need a new comfort-bake recipe, this one checks all the boxes
And if you try it, tell me! I want to hear what tweaks you made, how it turned out, and if it made your kitchen smell amazing (spoiler: it will). Got questions? Leave a comment below — I love chatting food
Now go bake. You’ve got zucchini to use, and this loaf is calling your name
