Simple Zucchini Chocolate Chip Loaf

This Simple Zucchini Chocolate Chip Loaf is incredibly moist, soft, and tender with a beautifully domed top and melty chocolate chips in every bite. Fresh zucchini keeps the loaf moist without tasting like vegetables, while cinnamon, vanilla, and a touch of brown sugar give it that cozy homemade flavor. It’s the kind of quick bread that’s just as good with your morning coffee as it is for dessert—and somehow even better the next day.

If you love chocolate and zucchini, you have to try this Southern Fudge Zucchini Cake!

Ingredients

Wet Ingredients

• 2¼ cups grated zucchini (do not squeeze dry)
• 1 cup granulated sugar
• ¾ cup light brown sugar, packed
• ¾ cup vegetable or canola oil
• ½ cup full-fat sour cream (or whole milk Greek yogurt)
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract

Dry Ingredients

• 2½ cups all-purpose flour (sub Bob’s Redmill 1:1 for gluten-free option)
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1¼ teaspoons salt
• 1½ teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg

Mix-Ins

• 1½ cups semi-sweet chocolate chips
• Optional: ½ cup chopped walnuts or pecans

Instructions for Simple Zucchini Chocolate Chip Loaf

Step 1: Prepare the Oven

Preheat oven to 325°F.

Grease one 9×5-inch loaf pan or two 8×4-inch loaf pans and line with parchment paper if desired.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together:

• Granulated sugar
• Brown sugar
• Oil
• Sour cream
• Eggs
• Vanilla

Whisk until smooth.

Fold in the grated zucchini and let the mixture sit for about 5 minutes. This allows the zucchini to release some of its moisture, creating a softer, more tender loaf.

Step 3: Mix the Dry Ingredients for easy Zucchini chocolate chip loaf

In a separate bowl, whisk together:

• Flour
• Baking soda
• Baking powder
• Salt
• Cinnamon
• Nutmeg

Step 4: Combine

Add the dry ingredients to the wet ingredients and gently fold together just until no dry streaks remain.

Do not overmix.

Fold in the chocolate chips (and nuts if using).

The batter should be thick but easily spreadable.

Step 5: Bake

Pour the batter into the prepared pan(s).

Sprinkle a few extra chocolate chips over the top for a bakery-style finish.

Bake:

• One 9×5 loaf: 60–70 minutes
• Two smaller loaves: 45–55 minutes

The bread is done when a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.

If the top browns too quickly, loosely tent with foil during the last 15–20 minutes.

Step 6: Cool

Let the bread cool in the pan for 15–20 minutes, then transfer to a wire rack to cool completely before slicing.

Tips for Simple Zucchini Chocolate Chip Loaf

• Don’t squeeze the moisture from the zucchini—it keeps the loaf incredibly tender.
• Use room-temperature eggs and sour cream for the best texture.
• Mix just until combined to keep the crumb light and soft.
• This loaf is even more flavorful the next day after the moisture has had time to redistribute.
• Freeze individual slices for an easy breakfast or afternoon snack.

• Don’t squeeze the moisture from the zucchini—it keeps the loaf incredibly tender.
• Use room-temperature eggs and sour cream for the best texture.
• Mix just until combined to keep the crumb light and soft.
• This loaf is even more flavorful the next day after the moisture has had time to redistribute.
• Freeze individual slices for an easy breakfast or afternoon snack.

Simple Zucchini Chocolate Chip Loaf

Cassie N.

Soft and tender loaded with fresh zucchini and and melty chocolate chips in every bite

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Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Breakfast, Dessert

Servings 8

Ingredients

  

1x2x3x

• Wet Ingredients
• 2¼ cups grated zucchini do not squeeze dry
• 1 cup granulated sugar
• ¾ cup light brown sugar packed
• ¾ cup vegetable or canola oil
• ½ cup full-fat sour cream or whole milk Greek yogurt
• 3 large eggs
• 2 teaspoons vanilla extract
• Dry Ingredients
• 2½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1¼ teaspoons salt
• 1½ teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• Mix-Ins
• 1½ cups semi-sweet chocolate chips
• Optional: ½ cup chopped walnuts or pecans

Instructions

 

• Step 1: Prepare the Oven
• Preheat oven to 325°F.
• Grease one 9x5-inch loaf pan or two 8x4-inch loaf pans and line with parchment paper if desired.
• Step 2: Mix the Wet Ingredients
• In a large bowl, whisk together:
• Granulated sugar
• Brown sugar
• Oil
• Sour cream
• Eggs
• Vanilla
• Whisk until smooth.
• Fold in the grated zucchini and let the mixture sit for about 5 minutes. This allows the zucchini to release some of its moisture, creating a softer, more tender loaf.
• Step 3: Mix the Dry Ingredients
• In a separate bowl, whisk together:
• Flour
• Baking soda
• Baking powder
• Salt
• Cinnamon
• Nutmeg
• Step 4: Combine
• Add the dry ingredients to the wet ingredients and gently fold together just until no dry streaks remain.
• Do not overmix.
• Fold in the chocolate chips (and nuts if using).
• The batter should be thick but easily spreadable.
• Step 5: Bake
• Pour the batter into the prepared pan(s).
• Sprinkle a few extra chocolate chips over the top for a bakery-style finish.
• Bake:
• One 9x5 loaf: 60–70 minutes
• Two smaller loaves: 45–55 minutes
• The bread is done when a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
• If the top browns too quickly, loosely tent with foil during the last 15–20 minutes.
• Step 6: Cool
• Let the bread cool in the pan for 15–20 minutes, then transfer to a wire rack to cool completely before slicing.

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