Zucchini Bread

BEST EVER Chocolate Chip Zucchini Bread — 💚🤎 Super moist, tender, packed with chocolate chips, and incredibly EASY to whip up! Just one bowl, no mixer needed, and you’ll have the BEST zucchini bread to enjoy. If you have zucchini ready to use, this recipe is absolutely perfect for it. Plus, it’s a hit even with picky eaters—they might not even realize there’s zucchini inside! 😉

In my family, zucchini usually flies under the radar, but this zucchini bread changed minds fast. If you know anyone who’s not a fan of zucchini, believe me — this bread hides it so well you’ll never guess it’s there. The chocolate chips take center stage in every delicious bite.

This bread is amazingly moist, tender, and basically melts right on your tongue. Thanks to the oil, sour cream, and all the natural moisture from the zucchini, there’s no chance this loaf will come out dry or crumbly. It’s the ultimate quick bread comfort food.

Honestly, I sometimes think of this zucchini bread as cake in disguise, baked in loaf form. And hey, if it’s bread, isn’t it just a little healthier than cake? That’s my story, and I’m sticking to it.

Bookmark this original zucchini chocolate chip bread recipe for when your garden, your friendly neighbor’s harvest, or your local market is overflowing with fresh summer zucchini.

If you find yourself with more summer zucchini than you know what to do with—whether from your own garden or a generous neighbor—this chocolate chip zucchini bread is your go-to solution. It’s an easy one-bowl recipe with no mixer needed. You get a wonderfully moist and tender loaf loaded with enough chocolate chips to keep the zucchini flavor tucked away, so even the most skeptical zucchini eaters happily dig in.

Keep reading for a simple list of ingredients (most likely stuff you already have on hand), step-by-step instructions, the detailed recipe card with exact measurements, plus handy extras like expert baking tips, smart ingredient swaps, storage advice, and answers to all your common questions. The bread usually takes about 50 minutes in the oven—though you’ll want to check early and tent with foil halfway through to keep it from browning too much.

Here’s a quick look at what to expect:

• Only one bowl to mix everything—no mixer fuss.
• 1 1/2 cups of grated zucchini (I’ll show you the best way to measure and wring it out).
• Generous amounts of chocolate chips—optional but trust me, you want them.
• Easy to turn into muffins or a cake, plus simple to freeze or store.

Why You’ll Love It

This zucchini chocolate chip bread is seriously moist and tender. The combination of oil, sour cream (or full-fat Greek yogurt), and shredded zucchini creates a texture that’s melt-in-your-mouth good—almost like cake but totally in bread form. With all those chocolate chips, the chocolate flavor clearly steals the show, so picky eaters don’t even notice the zucchini is there. This recipe couldn’t be easier—one bowl, no fancy equipment, and pantry basics you probably already have. Plus, it’s super flexible—you can make it as a loaf, muffins, or even a small cake. It freezes well too, and you can swap ingredients easily to fit your tastes or what you have on hand.

Ingredients You’ll Need

• 1 large egg
• ½ cup vegetable or canola oil
• ½ cup sour cream or Greek yogurt, I used full fat sour cream
• 1 teaspoon vanilla extract
• ½ cup granulated sugar
• ½ cup light brown sugar, packed
• 1 ½ cups all-purpose flour
• 1 teaspoon cinnamon
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt, or to taste
• 1 ½ cups freshly grated zucchini, blotted, and fairly firmly packed in measuring cup (see Notes)
• 1 cup semi-sweet chocolate chips, optional but highly recommended; with a few reserved for sprinkling on top of the loaf

How to Make the Bread

1. Preheat oven to 350°F and grease and flour or spray a 9×5-inch loaf pan; set aside.
2. Grate zucchini on the coarse side of a box grater, wrap in doubled paper towels and blot to remove about half the moisture, then pack to measure 1 1/2 cups.
3. In a large bowl whisk together 1 large egg, 1/2 cup vegetable or canola oil, 1/2 cup sour cream (or Greek yogurt), 1 teaspoon vanilla, 1/2 cup granulated sugar, and 1/2 cup packed light brown sugar until smooth.
4. Add 1 1/2 cups all-purpose flour, 1 teaspoon cinnamon, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt to the wet mixture and stir gently until just combined.
5. Fold the drained grated zucchini into the batter until evenly distributed, taking care not to overmix.
6. Fold in 1 cup semi-sweet chocolate chips, reserving a few to sprinkle on top.

7. Pour the batter into the prepared loaf pan and sprinkle the reserved chocolate chips over the surface.

8. Bake at 350°F for about 50 minutes, beginning toothpick checks early; the loaf is done when a toothpick inserted in the center comes out clean of wet batter (chocolate may stick).
9. At 25–30 minutes of baking, tent the loaf loosely with foil to prevent over-browning.
10. Let the bread cool in the pan for about 30 minutes or until cool enough to handle, then remove from pan to finish cooling.

Tips for Tender, Moist Bread

• Grate your zucchini with a box grater’s coarsest side for quick and even shredding.
• Use doubled paper towels to squeeze out about half the moisture from your grated zucchini before measuring, and pack it fairly firmly but not tightly.
• Mix dry and wet ingredients just until combined—overmixing makes the loaf tough.
• Check for doneness starting at 50 minutes with a toothpick; chocolate may stick but batter shouldn’t.
• Tent your loaf with foil after 25–30 minutes baking to keep it from getting too brown or crusty.
• If the center feels wet after the usual bake time, give it more time—up to 70 minutes if needed.
• For muffins, bake the batter at 350°F for 20–25 minutes and test for doneness.
• Full-fat sour cream or Greek yogurt gives the best texture. Low-fat substitutes or swapping oil for butter will change moisture and crumb.
• Keep mix-ins (nuts and chocolate chips combined) to about 1 cup so the batter stays stable.
• Store zucchini bread airtight at room temp up to 5 days, refrigerate up to 8 days, or freeze (whole or slices) for 3–4 months. Thaw overnight at room temperature.

Mix-Ins and Flavor Swaps

• Chocolate chips options: use semi-sweet, dark, milk, or mini chips to change the chocolate punch.
• Add up to 1 cup chopped walnuts, pecans, or almonds for crunch, or combine nuts with chocolate chips.
• Spices: Try adding 1/4 to 1/2 teaspoon nutmeg or 1/4 teaspoon ginger for warmth, or increase cinnamon to 1 1/2 teaspoons for extra flavor.
• Brighten things up with 1 teaspoon of orange or lemon zest stirred into the batter—it pairs beautifully with chocolate.
• Try 1/2 cup shredded carrot or finely diced apple for a fun twist on the veggie base.
• Swap melted butter for oil for a slightly richer, less tender crumb. Replace sour cream with full-fat Greek yogurt as a one-to-one swap.
• Use the batter for muffins (20-25 minutes baking) or to make a cake in an 8×8 pan or small Bundt pan (about 35 minutes; watch closely).
• Top the loaf with extra chocolate chips, nuts, or a simple streusel before baking for extra texture and a pretty look.

Storage, Freezing, and Thawing

At room temp: Wrap leftover zucchini bread tightly or keep it in an airtight container on your counter for up to five days. It stays nice and fresh this way.

In the freezer: Once completely cooled, pop the whole loaf into a freezer bag or wrap it well with plastic wrap and aluminum foil. Frozen zucchini bread stays great for up to three months. When you’re ready, just let it thaw on the counter overnight. You can also freeze individual slices for easy, grab-and-go snacks.

At room temp: Keep leftover zucchini bread wrapped well or in an airtight container on your counter for up to 5 days to keep it fresh.

In the freezer: Fully cool the bread, then stash it inside a freezer bag or wrap it well with plastic wrap and heavy-duty aluminum foil. It keeps wonderfully up to three months frozen. Let it thaw overnight on the counter before enjoying. Freezing individual slices works great too for easy snacks.

Answers to Common Questions

What’s the easiest way to shred zucchini?

I always reach for a box grater with the coarsest side and grate by hand. It literally takes under a minute. One big zucchini or one and a half to two thinner ones will give you just what you need.

Does the zucchini need to be wrung out before measuring?

Yes, definitely! Put your grated zucchini in doubled-up paper towels and squeeze out some of the moisture. You don’t have to go full wring-out-a-swimsuit style, but aim to blot about half the water out. When measuring, press it into the cup firmly but don’t pack it super tight.

Should you peel zucchini before shredding?

Nope! The skin is so tender, you won’t even notice it once the bread is baked.

Can I add nuts to the batter?

Absolutely! If you prefer nuts over chocolate chips, or want to mix both, that’s great. Just don’t go over one cup total of mix-ins, so the batter keeps its structure.

Why is my zucchini bread soggy in the middle?

A soggy center usually means the bread needs a bit more baking time. Don’t be shy about letting it bake longer next round.

Can I use this batter to make muffins?

Yes! Use the same batter, but bake muffins for about 20-25 minutes at 350°F. Check doneness the same way—with a toothpick.

Can this batter be baked as a cake?

Definitely. You can pour the batter into an 8×8-inch pan or a small Bundt pan. Baking time will be shorter—about 35 minutes—but keep an eye on it since I haven’t tested this exactly. It could be a fun alternative!

What’s the easiest way to shred zucchini?

Grab a box grater and use the coarsest blade to grate zucchini by hand. It only takes about a minute. One large zucchini or about one and a half to two small ones works perfectly.

Does the zucchini need to be wrung out before measuring?

Yes! To prevent extra moisture in your batter, put grated zucchini in doubled paper towels and squeeze out some water—about half should do it. When measuring, press the zucchini into the cup a bit firmer than just laying it in, but don’t pack it down tightly.

Should You Peel Zucchini Before Shredding It?

Nope! The skin is tender and softens completely when baked. No peeling needed and it saves you a step.

Can I Add Nuts to the Batter?

For sure! Whether you skip the chocolate chips or want to add walnuts, pecans, or almonds, it’s all good. Just keep your total mix-ins to about a cup to keep the bread nice and stable.

Why is my zucchini bread soggy in the middle?

This usually means it needs to bake longer. Don’t hesitate to put it back in the oven and check every few minutes until done.

Can the batter be used to make muffins?

Absolutely! Pour the batter into a muffin tin and bake at 350°F for 20–25 minutes. Test doneness with a toothpick to be sure.

Can the batter be used to make a cake?

Yes! Pour the batter into an 8×8-inch pan or small Bundt and expect about 35 minutes of baking time. Keep an eye on it since I haven’t personally tested this, but it’s a handy way to mix things up.