Chocolate Chip Zucchini Bread

The first time I made zucchini bread, I was standing in my kitchen on a humid July afternoon, staring at a colander full of grated zucchini my neighbor had practically forced into my hands. I had no idea what to do with it, so I started flipping through a cookbook and landed on a recipe that promised chocolate chips mixed into the batter. That seemed like the kind of genius move that could salvage the situation, and three hours later, when the bread emerged golden and fragrant, I understood why this combination has quietly become a kitchen staple.

I've baked this bread more times than I can count now, but the moment that stands out is when my coffee-skeptical colleague ate three slices at the office and then asked me to teach her the recipe. We stood at my kitchen counter on a Saturday morning, and I watched her squeeze zucchini in a towel like she was wringing out laundry, and we both laughed at how ridiculously important that small step turned out to be.

Ingredients

• Grated zucchini (1 1/2 cups, about 1 medium): This is your moisture insurance—it keeps the bread tender and fudgy. The trick is squeezing it dry in a clean towel, or the batter gets weepy and the bread turns dense.
• All-purpose flour (2 cups): The structure builder that keeps everything from collapsing into pudding.
• Baking soda (1 teaspoon) and baking powder (1/2 teaspoon): Together they lift the bread just enough to make it light without letting it get airy or cake-like.
• Ground cinnamon (1 1/2 teaspoons): Don't skip this or halve it—cinnamon is the warm backbone that makes everything taste intentional.
• Eggs (2 large) and sugar (3/4 cup granulated plus 1/4 cup brown): The wet team that binds and sweetens; brown sugar adds a subtle molasses note that plays beautifully with chocolate.
• Vegetable oil (1/2 cup): Oil keeps this bread tender in a way butter can't quite achieve, even days later.
• Vanilla extract (1 teaspoon) and salt (1/2 teaspoon): These quiet players round out the flavor and prevent the sweetness from feeling one-dimensional.
• Chocolate chips (1 cup) and nuts (1/2 cup optional): Use what you love—dark chocolate chips make it feel grown-up, while semisweet keeps it approachable and nostalgic.

Instructions

Set your oven and pan:

Preheat to 350°F and grease a 9x5-inch loaf pan or line it with parchment paper. This temperature is gentle enough to let the zucchini release moisture slowly without burning the edges.

Squeeze the zucchini:

Place your grated zucchini in a clean kitchen towel and wring it like you mean it—this removes the excess water that would otherwise make your bread soggy and heavy. You'll be surprised how much liquid comes out.

Mix the dry ingredients:

Whisk together flour, baking soda, baking powder, salt, and cinnamon in a medium bowl. This ensures the leavening agents are evenly distributed so your bread rises predictably.

Combine the wet ingredients:

In a large bowl, beat the eggs and both sugars until they look pale and fluffy, then whisk in the oil and vanilla. This aeration matters—it's where some of your bread's lightness comes from.

Bring it together gently:

Stir the dry ingredients into the wet mixture until just combined; resist the urge to overmix or you'll toughen the crumb. A few flour streaks are your friend here.

Fold in the good stuff:

Add the squeezed zucchini, chocolate chips, and nuts if using, stirring until they're evenly scattered throughout the batter. The chocolate chips will sink slightly as it bakes, creating pockets of richness.

Bake with patience:

Pour the batter into your prepared pan and smooth the top gently. Bake for 50–60 minutes until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached—a few crumbs mean it'll stay tender, not dry.

Cool strategically:

Let the bread rest in the pan for 10 minutes (this keeps it from crumbling), then turn it out onto a wire rack to cool all the way through before slicing. Slice too early and you'll get warm, gooey chaos; wait and you get clean slices with structure.

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There's something about pulling this bread out of the oven that feels more special than it should—the kitchen fills with cinnamon and chocolate, and somehow it turns an ordinary afternoon into something that feels like a small celebration. My kids know the smell means they're getting a warm slice with butter, and that simple moment of togetherness is why I keep coming back to this recipe.

Variations and Flavor Twists

Once you've made this bread the classic way, it becomes a canvas for exploration. I've swapped chocolate chips for dark chocolate chunks, added espresso powder to deepen the chocolate flavor, and even stirred in a handful of shredded coconut for something that felt tropical and unexpected. The structure is forgiving enough to handle these experiments, though I'd never mess with the squeezing-the-zucchini part—that's sacred.

Storage and Keeping

This bread stays soft and fresh wrapped at room temperature for up to three days, and it actually tastes better on day two when the flavors have had time to settle and marry together. For longer storage, wrap it well and freeze for up to two months—it thaws beautifully and tastes almost as good as fresh-baked.

Breakfast, Snack, or Dessert

The beauty of this bread is that it works in almost any moment of the day. Toasted with butter at breakfast, it's wholesome enough to feel intentional; served with afternoon coffee, it's indulgent but not overly fancy; and at the end of dinner, it's a dessert that doesn't feel heavy or too sweet. That versatility is why I always seem to have a loaf hiding in my kitchen.

• For extra cinnamon flavor without overbaking, sprinkle a tablespoon of cinnamon sugar over the batter just before the bread goes into the oven.
• If you're not a chocolate person (and yes, those people exist), dried cranberries or raisins swap in beautifully and add a gentle tang.
• Slice thick pieces for toasting, thin pieces for eating plain—there's no wrong way, just different moods.

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This bread has become the thing I reach for when I want to bake something that feels generous and warm without requiring a PhD in technique. It's proof that simple ingredients, when treated with respect and a little patience, turn into something that tastes like home.

Recipe FAQs

→ Should I squeeze the moisture out of the zucchini?

Yes, removing excess moisture is crucial to prevent the loaf from becoming soggy and ensuring a proper texture.

→ How should I store the loaf?

Wrap the cooled loaf tightly in plastic wrap or foil. It keeps well at room temperature for up to three days.

→ Can I freeze this bread?

Absolutely. Slice the bread or wrap the whole loaf tightly in plastic and foil before freezing for up to two months.

→ Can I use different mix-ins?

Yes, you can swap chocolate chips for dried cranberries, raisins, or chopped nuts like walnuts or pecans.

→ How do I know when it is done?

Insert a toothpick into the center; it should come out clean or with just a few moist crumbs attached.