This classic zucchini bread is lightly spiced, tender, and full of flavor. A layer of mini chocolate chips on top bakes into a thin chocolate crust for a touch of sweetness. Perfect for breakfast, an afternoon snack, or to share.
This is my go-to zucchini bread — simple, reliable, and delicious.
Summer means zucchini is everywhere — from garden harvests to neighbors’ giveaways — and this bread is an ideal way to use it. I wanted to share this recipe early in the season so you can keep it on hand for big zucchini moments.
Add it to your list.
This loaf stays tender and moist, with a subtle spice and a top layer of mini chocolate chips that bakes into a slightly crisp, sweet crust. It’s balanced — not overly sweet — and the mini chips get a pleasant contrast of crisp exterior and soft bite.
If you’ve made my favorite banana bread, this will feel familiar. It uses the same comforting structure — a bit of sour cream (or Greek yogurt) for moisture and tenderness — but swaps banana for zucchini. So yes, veggie points earned.
The melted-butter and brown-sugar base keeps the crumb rich without being heavy. The chocolate chip topping adds a choice: a little chocolate when you want it, or plain bread when you don’t. If you like extra mix-ins, this recipe handles chopped walnuts, pecans, or more chocolate stirred into the batter, but it’s lovely as-is.
I love that this is a straightforward, classic zucchini bread — great on its own, excellent with a smear of salted butter, and totally acceptable for breakfast if you’re into dessert-for-breakfast moments. It’s not overly sweet, so it’s easy to justify.
If you want something less simple and more tropical, I also love a coconut-chocolate-chip zucchini bread I developed years ago. That version uses more specialty ingredients and a lot of coconut, whereas this one is intentionally classic and pantry-friendly.
Serve warm with salted butter for the best experience.
Zucchini Bread with Chocolate Chips
Zucchini Bread with Chocolate Chips
1 9×5 inch loaf
30 mins
1 hr 5 mins
1 hr 35 mins
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- ½ cup unsalted butter, melted
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups fresh grated zucchini
- ½ cup sour cream or plain Greek yogurt
- ½ cup mini chocolate chips, for topping
Instructions
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Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with nonstick baking spray.
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In a small bowl, whisk together the flour, baking soda, cinnamon, and salt.
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In a large bowl, whisk the melted butter and brown sugar until combined. Add the eggs one at a time, whisking between each, then whisk in the vanilla.
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Stir the dry ingredients into the wet mixture until just combined. Fold in the sour cream (or yogurt) until incorporated, then fold in the grated zucchini.
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Pour the batter into the prepared loaf pan and spread into an even layer. Sprinkle the mini chocolate chips evenly over the top.
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Bake for 60 to 65 minutes, or until a tester inserted into the center comes out clean.
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Let the loaf cool completely in the pan before inverting and slicing.
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The chips!!