Chocolate Chip Zucchini Bread
Published: July 18, 2023.
The BEST Chocolate Chip Zucchini Bread. One bowl, pantry staples, super quick to mix up and made with wholesome ingredients like 2 farm fresh eggs, Greek yogurt, garden-fresh zucchini and whole wheat flour.
Moist and flavourful, this chocolate chip zucchini loaf is such a great way to sneak in extra veggies, it freezes beautifully and makes great muffins, too!
More reasons to love this recipe
Nutrient-rich zucchini contains a range of vitamins, protein and fiber, and despite adding beautiful flecks of green you wouldn’t even know it’s there.
Much like carrots or pumpkin, the moisture in zucchini can transform the texture of baked goods resulting in an almost-cake-like loaf.
Zucchini bread is ideal for meal prep whether for breakfasts on-the-go, a healthy snack or light dessert through the week. Even better? You can easily double or triple this recipe to make multiple loaves and freeze them to enjoy for months to come.
With cozy cinnamon, nutmeg, vanilla and dark brown sugar flavours, it’s perfect for a little late-summer afternoon/weekend baking. So GOOD!
Chocolate Chip Zucchini Bread
1 9x5-inch loaf (8-10 slices); prep time 20 minutes, bake time 55-60 minutes.
Ingredients:
2 cups whole wheat or all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon sea salt
¼ teaspoon ground nutmeg
2 large eggs, room temperature
½ cup butter, melted and cooled
¾ cup dark brown sugar
1½ teaspoons pure vanilla extract
¼ cup full fat Greek yogurt
2 medium-sized zucchini, shredded (about 2 cups shredded before squeezing out excess water – see note)
1 cup dark chocolate chips
Instructions:
Preheat oven to 350 degrees and prepare 9x5-inch loaf pan. You can line with parchment paper or lightly coat with oil or butter.
In a large mixing bowl, whisk together eggs, melted butter, sugar, yogurt and vanilla, then add the zucchini.
Next add the flour, baking powder, cinnamon, baking soda, nutmeg + salt and mix until just combined. Fold in the chocolate chips.
Scoop the batter into the loaf pan and smooth top with a spatula or the back of a wooden spoon.
Bake for 55-60 minutes until golden and a tester inserted comes out clean. Let cool in pan for 10 minutes before transferring loaf to a wire cooling rack to cool completely.
Notes:
To make gluten free: Use an equal amount of your favourite, good quality 1:1 gluten free flour blend.
Zucchini: Shred (don’t grate) zucchini using the large holes on a box grater. You want the zucchini to be moist but not wet. If you should find it to be too watery, let it sit on paper towels or a dry tea towel for 10 minutes. If needed, roll it up in the towel and press down gently to squeeze out any excess water.
Butter/Oil: You can use any vegetable oil or butter you like, including vegan options. Using salted or unsalted butter will result in slightly richer caramelization.
Greek yogurt substitutes: Sour cream is a great alternative, and both mashed banana and apple sauce are great non-dairy options.
Add-ins: For a more complete snack or meal, simply add ½ cup of chopped walnuts or your favourite seeds for a superfood plant protein boost.
To make muffins: Prepare a muffin tin and scoop batter evenly into 12 cups. Bake at 350 degrees for 25-30 minutes or until a tester inserted in the center of a muffin comes out clean.
Slicing: Let cool for at least 30 minutes then slice with a sharp knife so the bread maintains its shape and doesn’t crumble.
Storage: Store zucchini bread tightly wrapped in plastic wrap or aluminum foil or in a well-sealed container on the counter for up to 2 days, in the refrigerator for up to 5 days or freeze for up to 3 months. Thaw frozen zucchini bread by transferring it into the refrigerator overnight. Bring to room temperature, slice and serve.
To reheat: Heat in the microwave in 20 second increments until warmed through, or try it toasted served with lots of melty butter or your favourite nut butter!
