This chocolate chip zucchini bread is the perfect way to satisfy your sweet tooth while getting in some healthy veggies. I played around with this recipe until it was just right!

Chocolate and zucchini are a match made in heaven and I personally love the combination. Since our chocolate zucchini cake was such a hit, I wanted to experiment with a healthy quick bread using these ingredients as well.
I played around with this quite a few times … more flour, less sugar, zucchini wrung out and not wrung out. I wanted to steer away from the typical zucchini bread loaded in sugar and butter and I ended up starting from scratch and using olive oil and Greek yogurt for, what I think, is an amazing quick bread. I hope you like it too!
The Secret to Making the Perfect Zucchini Bread
To take your chocolate chip zucchini bread from good to great, there are a few secrets to keep in mind.
- First, there’s no need to peel the zucchini. It’s a very thin, edible skin that actually houses most of the nutrients.
- Second, don’t overmix the batter. Overmixing can cause the bread to become tough and dense. Mix the ingredients until they are just combined, and then stop.
- Third, make sure to squeeze out a little excess moisture from the grated zucchini before adding it to the batter. Don’t wring it completely dry, just place in a colander in the sink and give it a push to get some of the water out. This will prevent the bread from becoming too moist.
- Finally, don’t skip the step of lining your loaf pan with parchment paper. This will ensure that the bread doesn’t stick to the pan and will make for easy removal.

Why Chocolate Chips and Zucchini are a Match Made in Heaven
When you first think of combining chocolate chips and zucchini in a quick bread, it might seem like an unlikely pairing. But in reality, these two ingredients work together in perfect harmony to create a delicious flavor.
One reason why chocolate chips and zucchini complement each other so well is that the zucchini adds moisture to the bread while also providing a subtle flavor that pairs well with the sweetness of the chocolate.
Additionally, the zucchini helps balance out the richness of the chocolate, creating a well-rounded and satisfying flavor profile, while satiating those chocolate cravings at the same time.

Zucchini Bread Ingredients & Tips:
Dry Ingredients:
- Flour, baking soda/powder, cinnamon, salt, sugar, chocolate chips
Wet Ingredients:
- Egg, oil, Greek yogurt, vanilla, zucchini
- If you want your zucchini bread to come out of the pan looking like mine did, then you can’t skip lining it with parchment paper big enough that it falls over the side (kind of like handles). Then spray it with some cooking spray to ensure it won’t stick.
- Grate the zucchini using a box grater on the biggest holes and just squeeze some of the excess moisture out.
- I use both brown and white sugar. I feel the brown sugar gives it a little more flavor and sweetness. I’ve experimented with this recipe and the sugar levels many times. ¾ of a cup hit the sweet spot.
- I replaced the butter in most quick bread recipes with healthier olive oil. It slashes the saturated fat by a third!
- Mix the wet and dry ingredients until they are just combined. Then gently blend in ¾ of the chocolate chips, sprinkling the remainder on top.
- Bake on the center rack of a preheated oven until a toothpick comes out clean. If the bread is still under done in the middle but it is starting to get dark around the edges, simply place a piece of aluminum foil over it until it finishes cooking.
- For more crunch, try adding some walnuts or pecans to the batter.

CHOCOLATE CHIP ZUCCHINI BREAD
Like this recipe? Pin it to your BREAD board!
Have you tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook and Pinterest!
Print
Chocolate Chip Zucchini Bread
- Total Time: 1 hour 5 mins
- Yield: 12 slices 1x
Description
This quick bread is deliciously moist and chocolately with the combination of the zucchini and Greek yogurt and chocolate chips.
Ingredients
- 1 ½ Cups Flour
- ½ teaspoon Baking soda
- 1 teaspoon Cinnamon
- ½ teaspoon Baking powder
- ½ teaspoon Sea salt
- 1 Large Egg
- ½ Cup Oil
- ½ Cup Brown Sugar
- ½ Cup Sugar
- ½ Cup Plain Greek yogurt
- 1 teaspoon Vanilla extract
- 1 Cup Shredded Zucchini, wrung dry in paper towel
- 1 Cup Semi-sweet Chocolate chips
Instructions
- Preheat the oven to 350°F. Cut a piece of parchment paper big enough to fall over the sides (to use as a handle when done cooking). Lightly spray the parchment paper with nonstick cooking spray and set aside.
- Grate the zucchini (2 small or 1 large) using the largest holes of a box cutter. Either place the zucchini in a colander and push to remove some of the excess water, or place it in a paper towel and lightly ring. Don’t wring the zucchini until it is completely dry. Set aside.
- In a large bowl, mix together the flour, cinnamon, baking soda, baking powder and salt.
- In another bowl, mix the egg, oil, sugar(s), yogurt and vanilla.
- Add the wet ingredients to the dry ingredients and stir together until combined.
- Fold in the shredded zucchini and chocolate chips.
- Pour the batter into the loaf pan and bake on the center rack for 45-50 minutes or until a toothpick comes out clean.
- Allow to cool on a wire rack before slicing.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Method: Baking
Nutrition
- Serving Size: 1 slice
- Calories: 301
- Sugar: 25.5 gr
- Sodium: 142 mg
- Fat: 15.2 gr
- Saturated Fat: 4.7 gr
- Carbohydrates: 32.9
- Fiber: 2 gr
- Protein: 4.8 gr
- Cholesterol: 15 mg.
Leave a Reply