MOIST Chocolate Chip Zucchini Bread

This MOIST chocolate chip zucchini bread is so easy to make and comes together in one bowl! The hidden veggies make the loaf a little extra healthy but it still tastes perfectly rich and indulgent. It's just the right balance of dense, airy, moist, and gooey with a texture like a bakery style banana bread.

the inspiration

This chocolate chip zucchini bread is based on a reader favorite recipe (my chocolate chip banana bread). It's a recipe that I obviously love but it's also received rave reviews here and on Pinterest. So trust me when I say, it's a keeper!

So with all the love that it's received, it naturally felt like the right starting point for this recipe. To make it zucchini friendly, I made 2 main changes to my banana bread recipe:

1. Swap oil for yogurt - Zucchinis are less acidic than bananas, so we needed a way to reintroduce the acidity into the bread. Since this bread gets its lift from just baking soda, it's especially important to balance the acidity so it rises properly. An easy fix was to simply swap the oil for some plain yogurt! It keeps the bread nice and moist while also providing that acid to react with the baking soda.
2. Increase the sugar and switch to brown sugar - Zucchinis have a blander taste than bananas, so we needed a tiny bit more sugar to keep everything balanced. This recipe includes an added ¼ cup sugar for sweetness. I also decided to switch to light brown sugar (instead of sticking to my banana bread recipe which uses granulated). Light brown sugar is slightly acidic so it will also help react with the baking soda to lift this bread up. It also helps keep the bread nice and moist!

the keys to the BEST zucchini bread

This zucchini bread gets its texture, flavor, moisture and softness from 5 key details in the recipe:

1. Un-squeezed zucchini - Some zucchini bread recipes involve squeezing the zucchini dry. Not only is that added work, but it also takes away a lot of potential moisture! So this bread uses the zucchini - juice and all.
2. Butter - Since there's so much moisture going on in the rest of the recipe, we can get away with using just butter (no oil) for the best flavor. Butter also helps keep the bread sturdy enough so it's not too moist.
3. Plain yogurt - A bit of yogurt helps add even more moisture but it also helps the bread rise. There's not a whole lot of acidity in the recipe otherwise, so the acid in the yogurt reacts with the baking soda to help lift the bread.
4. Brown sugar - Just like yogurt, the brown sugar makes the bread extra soft, plus it's more acidic than granulated sugar, which further helps the bread rise.
5. Chocolate chips - Chocolate makes everything better! I like to use a mix of chocolate chips and a few pieces of a chocolate bar thrown in for added gooiness.

preparing the zucchini

For this zucchini bread, we're just using fresh, shredded zucchini - no need to blot or squeeze it dry! The natural moisture in the zucchini is what will give this bread its amazingly moist and soft texture.

To prep the veggie, wash and dry the zucchini well and then use the largest side of the box grater to shred the zucchini. You'll need about 1-2 medium sized zucchinis, but it's still important to measure the shredded zucchini after you're done to make sure you have the right amount!

Do you take the skin off zucchini beforehand? No! It's not necessary and it adds some pretty color.

To measure, gently drop the shredded zucchini into your measuring cup and give the cup a little shake to fill any gaps. It should be loosely packed in. You can also use a scale to weigh it - I personally find it makes things a bit easier, but it's not necessary.

how to make chocolate chip zucchini bread

This bread comes together in one bowl and most of the work involved is shredding the zucchini. But otherwise, this bread is so quick and easy to make. Here's a quick look at the steps involved in making this bread:

1. Shred zucchini.
2. Whisk together wet ingredients. Start by whisking together the wet ingredients and then fold in the zucchini at the end.
3. Add in the remaining ingredients. First, mix in the dry ingredients then stop right before the flour is fully combined. Add in the chocolate chips.
4. Fold in the chocolate chips. You should now have a thick, streak free batter. And it's ready to bake!
5. Bake & cool. The bread is ready to come out of the oven once it's a rich brown color, puffed in the center, and a skewer inserted into the middle comes out clean with a few moist crumbs. Cool the loaf in the pan until it's either warm or room temperature before slicing and serving!

tips & FAQs

Can I use oil instead of butter?
You technically can, but I find it makes the bread TOO moist - so I would personally recommend you stick with just melted butter. Melted coconut oil also works. Basically anything that firms up at room temperature works best in this recipe.

Can I add spices / nuts?
Yes! I love adding chopped walnuts, unsweetened shredded coconut, or ground cinnamon, but you can use any similar mix ins that you like.

Can I use other types of chocolate?
Yes! Feel free to use any variety of chocolate chips / chunks that you like. I personally prefer semi-sweet (or sometimes dark chocolate - depending on my mood!) because it's perfectly sweet for my taste.

Can I leave out the chocolate chips?
Absolutely. You can use this same base batter to make plain zucchini bread.

Why is my batter thick?
The batter is meant to be a little on the thicker side, but if it's too thick, it may mean there's too much flour. The best way to measure flour for the most accurate results is to use a food scale. But if you like to use cups instead, make sure to use a spoon to scoop the flour into your measuring cup. This will ensure it's loosely packed into the cup. DON'T scoop the measuring cup itself into the flour or this will condense more weight of flour into the cup.

zucchini bread storage

How do you store zucchini bread?
Avoid slicing the bread until right before you plan on serving it - the less air the center is exposed to, the longer it'll keep moist. Keep leftovers in an airtight container or plastic bag. Store at room temperature for up to 4 days or in the fridge for up to a week. If you keep it in the fridge, it will harden slightly because of the butter - you can set it out at room temperature for a few minutes to soften it back up.

How do you freeze zucchini bread?
Once the loaf has fully cooled, wrap tightly with plastic wrap followed by a layer of aluminum foil. You could also pop it into a freezer bag and seal tightly. Store for 2-3 months in the freezer. When you want to serve it, let it thaw at room temperature for a few hours then enjoy!

Can you reheat leftovers?
Yes! Warm the zucchini bread in a 350F oven for 5-10 minutes or until warmed to your liking.

check out these other recipes!

• Super Moist Chocolate Chip Banana Bread
• Homemade Banana Bread
• MOIST Carrot Bread
• Lemon Poppy Seed Loaf
• Brown Butter Zucchini Muffins
• Sour Cream Zucchini Coffee Cake

Lastly, if you made this or any of my recipes, be sure to leave a comment and review below! I love hearing your thoughts! Also tag me on Instagram @eatsdelightfulblog so I can see what you're making.

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Enjoy!

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