Looking for a moist chocolate chip zucchini bread recipe that never disappoints? This article guides you through a delicious loaf that’s soft, chocolaty, and sneaks in healthy zucchini for good measure. It’s the kind of treat that becomes a household staple—easy to whip up, rich in flavor, and perfect for breakfast or dessert. You’ll learn the story behind this recipe, key baking tips, how to vary it with ingredients like nuts or yogurt, and answers to all your top questions.
The Story & Intro
How My Garden Led to the Best Zucchini Bread Ever
It all started one summer when our backyard zucchini plants went wild. I had more zucchini than I knew what to do with. After tossing it into stir-fries and freezing some for later, I needed something sweet. That’s when I remembered a tip my grandma once gave me—“Zucchini keeps bread moist, just like bananas.” I wasn’t convinced, but I gave it a try. I folded in rich chocolate chips and crossed my fingers.
One bite and I was hooked. The bread was soft, rich, and balanced beautifully between sweet and earthy. Even my picky nephews devoured it. Now, this moist chocolate chip zucchini bread recipe is a go-to when I want to treat friends or use up a bumper crop.
What Makes This Zucchini Bread Special?
This bread isn’t just about hiding vegetables. It’s about enhancing flavor and texture. Grated zucchini blends into the batter almost invisibly, yet it locks in moisture so the loaf stays tender for days. Paired with semisweet chocolate chips, it delivers just the right amount of richness without being overpowering.
To elevate the flavor, I use vanilla extract, brown sugar for depth, and a touch of cinnamon. The edges bake to a slight crisp while the inside stays lush and gooey. If you’re craving something warm and chocolaty but don’t want the heaviness of a brownie, this is your recipe.
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Moist Chocolate Chip Zucchini Bread
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf
- Diet: Vegetarian
Description
A rich and moist zucchini bread dotted with chocolate chips. Soft, sweet, and perfect for breakfast or dessert.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour (optional)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1/3 cup vegetable oil
- 1/3 cup sour cream or Greek yogurt
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (lightly squeezed)
- 3/4 cup chocolate chips (semisweet or dark)
Instructions
- Preheat the oven to 350°F (175°C). Grease or line a 9×5 inch loaf pan.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- In another bowl, beat eggs with brown sugar, granulated sugar, oil, sour cream, and vanilla until smooth.
- Stir the wet ingredients into the dry ingredients just until combined.
- Fold in the grated zucchini and chocolate chips (toss chips in a little flour first if needed).
- Pour batter into the prepared pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
For a vegan version, use flax eggs and dairy-free yogurt. You can add chopped walnuts or pecans for extra texture.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 16g
- Sodium: 190mg
- Fat: 9g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: zucchini bread, chocolate chip, moist bread, quick bread
Key Baking Techniques
How to Keep the Bread Moist (Without Getting Soggy)

The trick is to squeeze the grated zucchini lightly. Don’t wring it dry—just enough to remove excessive liquid while retaining natural moisture. Too much liquid can lead to dense bread, while too little dries it out.
Also, avoid overmixing the batter. Stir until just combined. This keeps the crumb light. For added structure, I use a mix of all-purpose flour and a little whole wheat flour, which gives a subtle nuttiness. Baking soda provides lift, and adding a spoonful of sour cream or yogurt keeps the texture creamy.
Check out this similar approach in our Banana Bread Recipe for more moisture-retaining tips.
The Best Chocolate Chips to Use
For bold chocolate pockets, use semisweet or dark chocolate chips. Milk chocolate can make the bread overly sweet. For extra decadence, try chopped baking chocolate or mini chips—they melt better and spread evenly.
Before adding them to the batter, lightly coat chips with flour. This keeps them from sinking during baking. And yes, you can mix chips and chunks for layers of chocolate joy in every slice.

Customization Tips
Make It Vegan or Gluten-Free
Yes, you can still get a moist chocolate chip zucchini bread without eggs or dairy. Swap eggs for flax eggs (1 tbsp ground flax + 2.5 tbsp water = 1 egg). Use coconut oil or vegan butter, and opt for almond milk or oat milk.
For gluten-free versions, use a 1:1 gluten-free flour mix and add ½ teaspoon xanthan gum if not already included. Try pairing it with vegan spreads like cashew butter, or enjoy it plain.
Fun Add-ins and Flavors
Once you’ve nailed the base recipe, it’s fun to mix things up. Here are my favorite variations:
- Nuts: Chopped walnuts or pecans for crunch.
- Spices: Add nutmeg, cardamom, or ginger for warmth.
- Citrus zest: Lemon or orange zest brightens the loaf.
- Dried fruit: Raisins or chopped dates for a chewy surprise.
Want something even more indulgent? Try swirling in cream cheese like we do in our Fudgy Zucchini Bread Recipe. The result? A dessert-worthy slice that’s perfect for brunch.
FAQs About Zucchini Bread
How should I store zucchini bread?
Wrap it in foil or place in an airtight container at room temperature for 2–3 days. You can refrigerate it for up to a week or freeze for 3 months. Just like our freezable banana pancakes, wrap slices individually before freezing.
Do I need to peel the zucchini?
Nope. The skin is soft and adds color and fiber. Just wash it well and grate it finely.
Can I bake this into muffins instead of a loaf?
Yes! Pour the batter into lined muffin tins and bake at 350°F for 18–22 minutes.
Why did my bread sink in the middle?
It’s usually due to underbaking or too much moisture. Always test with a toothpick—if it comes out with wet batter, keep baking.
Can I make it less sweet?
Sure! Reduce sugar by ¼ cup and add an extra ¼ teaspoon of cinnamon to keep the flavor balanced.
Final Thoughts
This moist chocolate chip zucchini bread recipe combines the comfort of a classic bake with a sneaky veggie bonus. Whether you’re feeding kids, impressing guests, or treating yourself on a rainy day, this loaf fits the bill. Don’t forget to check out our banana nut bread or spiced zucchini muffins next time you bake!