Chocolate Chip Zucchini Bread (one bowl) Recipe

If you’ve been searching for a dessert or breakfast that feels like a warm hug from the inside out, then my Chocolate Chip Zucchini Bread (one bowl) is exactly what you need. This loaf blends tender, moist shredded zucchini with rich pockets of melted chocolate chips in a beautifully simple, one-bowl recipe that’s perfect for any time of day. The magic comes from using just one bowl, making cleanup a breeze while delivering a sweet, spiced bread that’s utterly irresistible. Trust me, once you try this Chocolate Chip Zucchini Bread (one bowl), it will become a staple in your kitchen—and you’ll be sharing it with everyone you love.

Ingredients You’ll Need

These ingredients are straightforward but wonderfully effective, each playing a key role in the luscious texture, warm flavor, and inviting color of your Chocolate Chip Zucchini Bread (one bowl). By keeping things simple, you let the fresh zucchini and chocolate chips truly shine.

• Butter (115 g, melted and cooled): Adds richness and keeps the bread moist with a tender crumb.
• Eggs (3): Provide structure and help bind the ingredients together perfectly.
• Vegetable oil (3 tablespoons): Enhances moisture without weighing the bread down.
• Brown sugar (⅓ cup): Brings a deep, caramel-like sweetness and moisture.
• Granulated sugar (⅔ cup): Creates a perfect balance of sweetness and texture.
• Greek yogurt (¼ cup): Contributes a subtle tang and extra tenderness.
• Kosher salt (½ teaspoon): Highlights the flavors and balances sweetness.
• Vanilla extract (1 teaspoon): Adds a warm, fragrant aroma and depth of flavor.
• Cinnamon (1 teaspoon): Infuses the bread with cozy spice notes.
• Nutmeg (¼ teaspoon): Gives a hint of earthiness and complexity.
• Zucchini (1 ½ cups, shredded and squeezed): Keeps the bread moist and adds subtle vegetable goodness.
• Flour (2 ½ cups): The base for structure—measured carefully to keep the bread tender.
• Baking powder (1 teaspoon): Helps the bread rise beautifully.
• Baking soda (1 teaspoon): Works alongside baking powder for lift and lightness.
• Chocolate chips (1 ½ cups): The star ingredient that creates melty, sweet surprises in every bite.

How to Make Chocolate Chip Zucchini Bread (one bowl)

Step 1: Prep Your Oven and Pan

Start by preheating your oven to 180°C (350°F) so it’s nice and ready by the time your batter is mixed. Line a 9×5 inch loaf pan with parchment paper to ensure an easy release after baking. This little prep step keeps your hard work intact when it’s time to enjoy your loaf.

Step 2: Grate and Squeeze the Zucchini

Using a box grater set to the fine holes, grate the zucchini with its peel on for that perfect texture and color. Then, take handfuls of the shredded zucchini and squeeze out the excess moisture. This prevents your bread from becoming soggy while still retaining the zucchini’s natural moisture.

Step 3: Mix Wet Ingredients in One Bowl

In a large mixing bowl, whisk together eggs, brown sugar, granulated sugar, vegetable oil, vanilla extract, cooled melted butter, Greek yogurt, kosher salt, cinnamon, and nutmeg until everything is silky and well combined. This is the heart of the recipe where the flavors begin to meld beautifully—all without dirtying extra bowls.

Step 4: Add Zucchini and Dry Ingredients

Stir the shredded zucchini into the wet mixture using your whisk for an even blend. Next, add the flour, baking powder, and baking soda. Mix everything gently until just combined—be careful not to overmix. Overmixing develops gluten, which might make your bread tough instead of tender.

Step 5: Fold in the Chocolate Chips

Now it’s time for the fun part! Fold 1 ½ cups of chocolate chips into the batter using a spatula. A few extra chocolate chips on top will make the loaf even more delightful when it bakes. Folding gently keeps the bread soft while delivering those melty chocolate pockets throughout.

Step 6: Bake and Cool

Pour the batter into your parchment-lined loaf pan and smooth the top. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Resist the temptation to slice it immediately because letting it cool for at least 30 minutes helps the bread firm up and makes slicing a breeze.

How to Serve Chocolate Chip Zucchini Bread (one bowl)

Garnishes

Sprinkle a few extra chocolate chips on slices just before serving or add a light dusting of powdered sugar for a pretty touch. A smear of softened butter or cream cheese makes it even more decadent. Fresh mint leaves or a drizzle of honey can also bring a lovely fresh contrast to the rich flavors.

Side Dishes

This moist bread pairs wonderfully with a steaming cup of coffee or tea, making it a perfect breakfast or afternoon snack. Serve alongside fresh fruit, a dollop of whipped cream, or a little bowl of yogurt to round out your meal with some brightness and texture.

Creative Ways to Present

Turn individual slices of this Chocolate Chip Zucchini Bread (one bowl) into mini dessert parfaits by layering chunks with whipped cream and berries in clear glasses. Or, toast slices lightly and spread with almond butter for a quick, energizing treat. In brunch gatherings, cut into cubes for fun bread pudding or French toast variations that everyone will rave about.

Make Ahead and Storage

Storing Leftovers

Wrap leftover bread tightly in plastic wrap or store it in an airtight container at room temperature. It stays fresh for up to three days and will still taste amazing—just avoid refrigerating as it can dry the bread out quickly.

Freezing

If you want to keep your Chocolate Chip Zucchini Bread (one bowl) for longer, slice it and freeze the pieces individually in a freezer-safe bag. This way, you can pull out exactly what you need and toast or warm it without thawing the entire loaf.

Reheating

To enjoy it warm, simply pop a slice in the toaster or microwave for about 20 seconds until it’s soft and melty again. A quick reheat brings back that just-baked feeling and revives the gooey chocolate chips beautifully.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Yes! Regular yogurt works fine, though Greek yogurt adds a thicker texture and a slight tang that balances the sweetness nicely.

Do I need to peel the zucchini?

Not at all—keeping the peel adds color, nutrients, and a lovely bit of texture. Just make sure to grate finely and squeeze out excess moisture.

Can I substitute chocolate chips with nuts or dried fruit?

Absolutely! Chopped walnuts, pecans, or dried cranberries make delightful alternatives or additions. Feel free to customize the recipe to your taste.

How do I know when the bread is fully baked?

Insert a toothpick into the center after 50 minutes. It should come out clean or with only a few moist crumbs. If batter sticks, give it a few more minutes.

Is this recipe suitable for meal prep or freezing?

Yes! Its moist texture holds up well to freezing, making it a great option for baking in advance and enjoying later.

Final Thoughts

This Chocolate Chip Zucchini Bread (one bowl) checks all the boxes: easy to make, full of wholesome ingredients, and incredibly comforting with its pockets of melted chocolate. Whether you’re after a cozy breakfast, a snack to fix mid-afternoon, or a sweet treat to share, this bread never disappoints. I wholeheartedly encourage you to give it a try—you’ll find that making and sharing this loaf brings as much joy as eating it.