Chocolate Chip Zucchini Bread

Name: Chocolate Chip Zucchini Bread
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 10
Cuisine: American
Ingredients: 2 cups shredded zucchini, squeezed dry; 2 large eggs, room temperature; 1/2 cup honey; 1/2 cup Greek yogurt; 1/3 cup coconut oil or neutral oil; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; 1 teaspoon baking soda; 1/2 teaspoon kosher salt; 1 cup all purpose flour; 1 cup white whole wheat flour; 1/2 cup dark chocolate chips

This moist zucchini bread is naturally sweetened with honey and packed with melty dark chocolate chips.

By Daily Recipes Book· 🌍 American· July 14, 2026

dailyrecipesbook.com

Prep

20 minutes

Cook

50 minutes

Total

1 hour 10 minutes

Serves

When zucchini season arrives, this recipe is my go to way to use up the harvest. By using a mix of all purpose and whole wheat flour along with Greek yogurt, the bread stays tender and plush without feeling heavy.

The secret to success here is squeezing the moisture out of your shredded zucchini before adding it to the batter. This one simple step ensures your loaf bakes perfectly every time, giving you that beautiful dome and a soft middle instead of a soggy texture.

Ingredients

2 cups shredded zucchini, squeezed dry
2 large eggs, room temperature
1/2 cup honey
1/2 cup Greek yogurt
1/3 cup coconut oil or neutral oil
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup all purpose flour
1 cup white whole wheat flour
1/2 cup dark chocolate chips

Instructions

1
Preheat your oven to 325°F. Grease a 9x5 inch loaf pan and line it with parchment paper for easy removal.
2
Grate your zucchini and measure out 2 cups. Use paper towels to squeeze out as much water as possible until it feels quite dry.
3
In a large bowl, whisk together the eggs, honey, Greek yogurt, oil, and vanilla extract until smooth.
4
Sprinkle the cinnamon, baking soda, and salt over the wet mixture and whisk to combine.
5
Add both flours and stir just until the flour disappears, being careful not to overmix.
6
Gently fold in the prepared zucchini and most of the chocolate chips.
7
Pour the batter into the loaf pan, smooth the top, and sprinkle the remaining chocolate chips over the surface.
8
Bake for 50 to 60 minutes. Test for doneness by inserting a toothpick into the center, which should come out clean.
9
Let the bread cool in the pan for 10 minutes, then move it to a wire rack to cool completely before slicing.

💡 Tips

Store this bread in an airtight container at room temperature for up to three days or keep it in the fridge for a week. It also freezes beautifully if you wrap individual slices in plastic wrap and store them in a freezer bag.

#baking #zucchini #breakfast #dessert #homemade

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