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Moist Zucchini Bread with Chocolate Chips

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A moist and delicious zucchini bread studded with melty chocolate chips, perfect for using fresh garden zucchini or market finds. This easy recipe balances simplicity with rich flavor and a tender crumb.

Ingredients

Scale
  • 2 cups (about 300g or 10.5 oz) shredded zucchini (squeeze out excess moisture)
  • 1 ½ cups (190g or 6.7 oz) all-purpose flour (can swap with whole wheat or gluten-free blend)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ cup (100g or 7 oz) granulated sugar
  • ½ cup (100g or 7 oz) packed brown sugar
  • 2 large eggs, room temperature
  • ⅓ cup (80ml or 2.7 fl oz) vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • ½ cup (120ml or 4 fl oz) plain Greek yogurt or sour cream
  • ¾ cup (135g or 4.75 oz) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare a 9×5 inch loaf pan by lining it with parchment paper or greasing it well.
  2. Shred the zucchini using a grater or food processor. Place the shredded zucchini in a clean kitchen towel and squeeze firmly to remove excess moisture.
  3. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon until evenly combined.
  4. In another bowl, beat the granulated sugar, brown sugar, and eggs until smooth. Add the vegetable oil, vanilla extract, and Greek yogurt, whisking until creamy and well blended.
  5. Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing.
  6. Fold in the shredded zucchini and chocolate chips evenly. If the batter seems dry, add 1-2 tablespoons of milk.
  7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  8. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil halfway through baking if the top browns too quickly.
  9. Let the bread cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely before slicing.

Notes

Squeeze zucchini well to avoid soggy bread. Do not overmix batter to keep bread tender. Tent with foil if top browns too fast. Use room temperature eggs and yogurt for best texture. Batter can be prepared a day ahead and refrigerated before baking.

Nutrition

Keywords: zucchini bread, chocolate chips, moist bread, garden recipe, easy baking, quick bread, summer zucchini, sweet bread

Find it online: https://tinastirs.com/moist-zucchini-bread-with-chocolate-chips-easy-recipe-for-perfect-garden-treats/