This Chocolate Chip Zucchini Bread is a recipe I’ve been making for years. It’s rich, moist, and fudge-like, with just the right amount of sweetness to pair perfectly with your morning cup of coffee. And let’s get this out of the way right now — no, you can hardly taste the zucchini. It’s just there doing its job, keeping the bread tender and soft.
This is the season of zucchini, and every summer, my family gifts me the biggest homegrown zucchinis you’ve ever seen. While I work them into as many savoury dishes as I can, when I really want to use up a good amount (and make something everyone will devour), I turn to my classic chocolate zucchini bread.
As for my two boys, Rome and Sonny, would likely turn their noses up if they knew just how much zucchini was packed into this loaf. So like any sane parent, I don’t tell them. Instead, they think it’s “the chocolate cake loaf” I whip up every Sunday afternoon. Over time, it’s become a little tradition that keeps them stocked with slices for the week. In reality, the zucchini works a lot like bananas or applesauce, locking in moisture, bulking up the recipe, and sneaking in some bonus nutrition.
Over the years, I’ve tested this recipe a few different ways, but I always come back to this version. There’s just something about a one-bowl baking situation that makes my heart happy. Minimal dishes are always a win. I knew I had to get it just right for those who appreciate that same kind of ease. And if you love this recipe, you’ll want to try my Morning Glory Muffins and Oatmeal Raisin Muffins a try!
😍 Why You’ll Love This Chocolate Chip Zucchini Bread
One bowl recipe: this chocolate chip zucchini bread recipe comes together in a single bowl for quick prep and minimal clean-up.
Double the chocolate: both cocoa powder and chocolate chips give you rich, deep chocolate flavour in every slice.
Super moist: zucchini, Greek yogurt, olive oil, and eggs keep this bread perfectly soft for days without drying out.
Freezer-friendly: bake now, freeze, and enjoy homemade chocolate zucchini brad whenever the craving hits.
🍫 Ingredients You’ll Need To Make Chocolate Chip Zucchini Bread
Olive oil: adds moisture and richness without overpowering the chocolate flavour.
Butter: creamed with sugar for a soft, tender crumb.
Vanilla Greek yogurt: keeps the bread ultra moist while adding a subtle vanilla note.
Eggs: help bind the batter together and give structure.
Vanilla extract: enhances the overall sweetness and chocolatey depth.
Zucchini: finely shredded and water removed, this adds moisture, bulk, and some extra nutrition.
All-purpose flour: provides structure and stability for the loaf.
Sugar: sweetens the bread and balances the cocoa’s bitterness.
Unsweetened cocoa powder: delivers deep, rich chocolate flavour.
Baking soda: reacts with the yogurt for lift and tenderness.
Baking powder: adds extra rise for a lighter crumb.
Cinnamon: gives a hint of warmth that complements the chocolate.
Salt: enhances all the flavours and keeps the sweetness in check.
Mini chocolate chips: melt into the bread for pockets of gooey chocolate in every bite.
✔️ How To Make This Chocolate Chip Zucchini Bread Recipe
To begin, preheat your oven to 350°F and grease a bundt pan. For extra insurance against sticking, lightly dust the pan with a bit of flour after greasing. This simple step makes it much easier to remove the bread once baked.
Next, prepare the zucchini by using a box grater to shred it finely. Once shredded, squeeze out as much excess water as possible using your hands. This prevents the bread from turning soggy and helps it bake evenly. Set the zucchini aside.
In a large mixing bowl or the bowl of a stand mixer, cream together the butter and sugar on medium speed until smooth and combined. Add the eggs one at a time, mixing well after each addition. Pour in the olive oil and vanilla extract, then mix again until incorporated. Add the vanilla Greek yogurt and continue mixing until the batter is smooth.
🤝 Sammy’s Tip
- Gently dust a little flour overtop the cooking spray in the bundt pan to ensure the cake doesn’t stick.
With the mixer on low speed, slowly add the flour, cocoa powder, baking soda, baking powder, cinnamon, and salt. Mix just until the dry ingredients are incorporated into the batter. Switch to a spatula so you don’t over mix and gently fold in the shredded zucchini and mini chocolate chips until evenly distributed.
Next, pour the batter into your prepared bundt pan, spreading it out evenly. Bake for 30-40 minutes, or until a toothpick inserted into the centre comes out clean or with just a few moist crumbs. Keep in mind that oven times can vary, so start checking around the 30-minute mark.
Once baked, allow the bread to cool in the pan for about 10 minutes before carefully turning it out onto a wire rack to cool completely. Finally, slice thick pieces and serve as is, or spread with a little butter for an extra treat. Want to see the recipe in action? Watch here.
🗒️ Variations
Want an extra crunch? stir in chopped walnuts or pecans along with the chocolate chips.
🗒️ Substitutions
Greek yogurt: plain Greek yogurt works just as well as vanilla. Just add an extra splash of vanilla extract.
Oil: Use vegetable or canola instead of olive oil.
🍴 Leftovers? Lucky you.
Store the chocolate chip zucchini bread in an airtight container or ziplock bag at room temperature for up to 5 days. Alternatively, you can freeze the bread for up to 3 months by wrapping it tightly in plastic wrap and placing it in a freezer-safe bag. To serve, thaw overnight in the refrigerator and bring to room temperature before enjoying.
🤔 FAQ’S
What other types of oil can I use in this recipe?
Canola and vegetable oil will also work.
Can I use a plain greek yogurt instead of vanilla?
You sure can, just keep in mind it will be slightly less sweet.
Can I add nuts to this recipe?
Definitely! I love adding walnuts. If you do, fold them in when you add the zucchini and chocolate chips.
Do I need to peel the zucchini?
This is honestly personal preference! I never do.
Do I need to ensure all moisture is out of the zucchini?
Don’t go crazy. I just squeeze as much as I can out for about a minute and any water left in the zucchini will add moisture to the bread.
Is this recipe freezer friendly?
Yes! Wrap it with plastic wrap, add it to a large ziplock bag and freeze for up to 3 months. Thaw in the fridge overnight and serve the following day.
👩🏻🍳 Hungry For More?
If you loved this Chocolate Chip Zucchini Bread recipe, then make sure to check out a few of my other favourites you may also love:
💌 Let’s Stay Connected
Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make this chocolate chip zucchini bread recipe (or any recipe of mine) don’t forget to leave a review.
Chocolate Chip Zucchini Bread
Ingredients
- 1/4 cup olive oil, extra virgin
- 1/4 cup butter, unsalted, room temperature
- 1/2 cup vanilla greek yogurt
- 2 eggs
- 1 tsp vanilla
- 1½ cups zucchini, shredded, water removed
- 1 cup all purpose flour
- 1/2 cup sugar
- 1/2 cup coca powder, unsweetened
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1 cup mini chocolate chips, semi sweet, or to taste
Instructions
- Begin by preheating your oven to 350 °F.Grease a bundt cake pan.Sammy's tip: gently dust a little flour overtop the cooking spray in the bundt pan to ensure the cake doesn't stick.
- Prepare the zucchini by using a box grater to shred. (About 1 large or 1½ smaller zucchini).
- Once you've shredded the zucchini, using both hands begin squeezing out the excess water from the zucchini. Set the zucchini aside until ready to use.
- To a large bowl, or stand mixer bowl, begin by creaming together the butter and sugar on medium speed.
- Once smooth and combined, add the eggs, one at a time until combined.
- Add the olive oil and vanilla, and gently mix to combine.
- Once combined, add the vanilla greek yogurt and mix until incorporated.
- Mixing on low speed, slowly add the flour, cocoa powder, baking soda, baking powder, cinnamon and salt.
- Using a spatula, fold in the shredded zucchini and chocolate chips.
- Add the mixture to your prepared baking dish, and bake for 30-40 minutes, or until a toothpick comes out clean.
- Top each piece with a spread of butter and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Must the yogurt be vanilla?
Nope! Regular yogurt would also be fine!
Easy delicious and so moist. Will definitely make again and again. Thank you Sammy. Love your recipes
Hi Janice! Thank you for trying my recipe – so happy you loved it!
Amazing! Made this tonight and whole family love it. More like brownie than bread. Yum!
Excited to make this. Do you think I could use two loaf pans instead of the Bundt pan. I always like to share one with friends.
Hi Pat! I would see how one goes first! If one loaf pan fills more than half, and you have the same amount for a second pan, then absolutely!
Thank you. Will try it today! and let you know how it turns out.
Did it work in two loaf pans?
I just made this today and my family loved it! It reminds me of the Costco double chocolate muffin but better 🙂 it has the perfect amount of sweetness. Will definitely make it again!
Hi Jasica – thank you for taking the time to leave a review! It totally does give Costco chocolate muffin vibes! Happy you all loved it! – Sammy
This is so moist and chocolaty!! Everyone loved it so much that I’m making it again. Can this be made as muffins? Thanks for sharing this awesome bread recipe.
Hi Erin, thank you so much for taking the time to leave a review! So happy you enjoyed the recipe! And YES – absolutely you can make this into muffins!
Great recipe and so tasty! I subbed with rice flour for GF and made into muffins – they were delicious
Hi Jenn – thank you so much for leaving a review! I am so happy you enjoyed the recipe! xo
This is absolutely delicious. Very chocolaty and moist. Family loves it.
Hi Sonia – thank you for this fantastic review! So happy you all enjoyed!
This chocolate zucchini bread is so moist and delicious! I will certainly make it again … and again.. and again!! 😋 I cannot think of a better way to use up an abundant crop of zucchini!! Thank you for this recipe.
Great bread recipe!
Can I use gluten free flour? Almond or gluten free flour??
You can! If possible, use a 1:1 Gluten-Free Flour Blend – The easiest and most reliable way to substitute is to use a “1:1” or “cup-for-cup” gluten-free all-purpose flour blend. These blends are specifically formulated to replace regular flour in recipes without needing significant adjustments to other ingredients. Popular brands like Bob’s Red Mill 1-to-1 Baking Flour and King Arthur Measure for Measure are often recommended. Hope this helps! -Sammy
Can this be made with gluten free flour
You can! If possible, use a 1:1 Gluten-Free Flour Blend – The easiest and most reliable way to substitute is to use a “1:1” or “cup-for-cup” gluten-free all-purpose flour blend. These blends are specifically formulated to replace regular flour in recipes without needing significant adjustments to other ingredients. Popular brands like Bob’s Red Mill 1-to-1 Baking Flour and King Arthur Measure for Measure are often recommended. Hope this helps! -Sammy
I have gray squash – would I be able to substitute that for the zucchini ?
My family loved this!
Wow looks delicious!! What can I substitute for butter? My little one has food allergies
Loved this!!! So yummy! More cake than bread! Shh! Would have given 5 stars but it barely filled my Bundt pan to half. I may try adding 1/2 of everything to increase batter ..
Just made this today and it’s absolutely perfect. Nice and fluffy with just the right amount of chocolate. I used one loaf pan to make mine. Fantastic job!
Could I replace the flour with almond flour?
While you can use almond flour in place of regular all-purpose flour for a chocolate zucchini cake, it’s not a simple one-to-one swap. Almond flour is denser and doesn’t have the gluten that gives traditional flour its structure, so you’ll need to make some adjustments.
The general rule is to use ¾ cup of almond flour for every 1 cup of all-purpose flour.
Let us know if you try it!
Hope this helps.
Sammy
While you can use almond flour in place of regular all-purpose flour for a chocolate zucchini cake, it’s not a simple one-to-one swap. Almond flour is denser and doesn’t have the gluten that gives traditional flour its structure, so you’ll need to make some adjustments.
The general rule is to use ¾ cup of almond flour for every 1 cup of all-purpose flour.
Let us know if you try it!
Hope this helps.
Sammy
This is the most amazing zucchini bread recipe I’ve ever made. I go out of my way to buy extra zucchini just so I can make this recipe sometimes!
I loved this so much I made it twice in a week. Like you said, you’d never know there was zucchini in it. I made it exactly as written.
Do you have a recipe for a glaze or icing to go on top?
Delicious!
This is definitely going into our regular rotation!
A crowd favorite in our house! I make this all the time!