Chocolate Chip Zucchini Bread

My neighbor handed me a bag of zucchini from her garden one August afternoon, more than I could use fresh. That evening, rummaging through my pantry, I found myself pulling out chocolate chips and cinnamon almost without thinking, and the result was this bread—moist, studded with melting chocolate, and so good it disappeared before dinner. Now I make it every summer when zucchini shows up, and it's become the bread I bake when I want something that feels homemade but doesn't require fussing.

I brought this bread to a potluck once, nervous it might seem too simple, and watched people ask for the recipe before they even finished their first slice. Someone's kid asked for it plain, no butter, nothing else—just the bread. That's when I knew it had earned its place in my regular rotation.

Ingredients

• All-purpose flour (2 cups): The foundation that keeps everything tender; don't pack it down when measuring or your bread will be dense.
• Baking powder and baking soda (1 teaspoon and 1/2 teaspoon): Together they lift the batter and help it rise evenly in the pan.
• Ground cinnamon (1 teaspoon): Warm and grounding; this is what makes people ask what that comforting smell is.
• Salt (1/2 teaspoon): A small amount that deepens the chocolate and balances the sweetness.
• Large eggs (2): They bind everything together and add richness that makes the crumb silky.
• Vegetable oil (1/2 cup): Oil keeps baked goods moister longer than butter, and it stays tender even at room temperature.
• Granulated and light brown sugar (1/2 cup each): The combination gives you both structure and chewiness, with molasses undertones.
• Vanilla extract (2 teaspoons): A touch that rounds out the flavor and makes it taste more complex than it is.
• Grated zucchini (1 1/2 cups, squeezed dry): This is essential—squeeze it hard in paper towels or a clean kitchen towel to remove excess moisture, or your bread will be soggy.
• Semi-sweet chocolate chips (3/4 cup): They soften slightly and create pockets of richness throughout; use good quality because they're front and center here.

Instructions

Get your oven and pan ready:

Heat your oven to 350°F and grease your loaf pan well or line it with parchment paper. A cool oven means your bread won't bake evenly, so give it time.

Combine the dry ingredients:

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. You're creating a dry mix that will spread evenly through the batter.

Mix the wet base:

In a large bowl, beat the eggs with the oil and both sugars until it looks smooth and slightly pale. Add the vanilla and beat once more; you're building an emulsion that will keep everything tender.

Bring wet and dry together:

Pour the dry mixture into the wet ingredients and stir just until you don't see streaks of flour anymore. Overmixing here is the enemy—it develops gluten and makes the bread tough.

Add zucchini and chocolate:

Gently fold in the squeezed zucchini first, then the chocolate chips, using as few strokes as possible. This is the moment where restraint matters.

Bake:

Pour the batter into your prepared pan and smooth the top. Bake for 50 to 55 minutes, until a toothpick poked in the center comes out clean—a few dark chocolate streaks are perfect and mean those chips have softened.

Cool properly:

Let the bread rest in the pan for 10 minutes so it firms up just enough to turn out without falling apart. Then turn it onto a wire rack and let it cool completely before slicing.

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There's something almost magical about slicing into a loaf of this bread still warm from the rack, watching the chocolate chips glisten slightly, steam rising from the knife. That's the moment you know you've done it right.

Why This Works

Zucchini is mostly water, but when you squeeze it dry and fold it into a batter, it adds moisture in a controlled way while keeping the crumb tender. The oil in the batter helps distribute that moisture evenly, and the cinnamon and chocolate mask any subtle vegetal taste while adding complexity. It's why this bread tastes indulgent and homemade rather than like a vegetable snuck into dessert.

How to Know When It's Perfect

The toothpick test is your guide, but pay attention to the smell too—when cinnamon and chocolate fill your kitchen completely, you're very close. The top should be golden and spring back slightly when you press it gently with your finger. A bread that feels soft in the pan but holds its shape when you flip it is done perfectly.

Variations and Additions

This bread is forgiving and flexible, which is part of why I love it. Dark chocolate chips make it richer and less sweet if you like that. Chopped walnuts or pecans add crunch and nuttiness if you have them. You can also add a pinch of nutmeg or ginger alongside the cinnamon for warmth without overwhelming the chocolate.

• Swap half the chocolate chips for chopped white chocolate if you want brightness and sweetness.
• Add an extra 1/2 teaspoon of cinnamon if you want the spice to announce itself more boldly.
• Finely chopped apple mixed with some of the zucchini brings subtle complexity without changing the technique.

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This bread has become my quiet proof that the simplest recipes often turn out the best. It's the one I reach for when I want to feel capable in the kitchen without stress.