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Best Zucchini Bread Recipe: Easy One Bowl Chocolate Chip

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This easy one bowl chocolate chip zucchini bread is moist, tender, and packed with chocolate chips. Made in a single bowl with simple pantry ingredients, it’s the perfect way to use up summer zucchini without a sink full of dishes.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil
  • ¼ cup (60g) plain Greek yogurt
  • 2 teaspoons vanilla extract
  • 2 cups grated zucchini (about 2 medium zucchini)
  • 1 cup (175g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Line a 9×5 inch loaf pan with parchment paper, leaving overhang on the two long sides. Lightly spray the exposed ends with non-stick spray or rub with butter.
  2. Grate the zucchini on the large holes of a box grater onto a clean kitchen towel or paper towels. Do not squeeze the moisture out. You should have about 2 cups loosely packed.
  3. In a large mixing bowl, whisk together the flour, both sugars, baking soda, baking powder, cinnamon, and salt until evenly combined.
  4. Make a well in the center of the dry ingredients. Add the eggs, vegetable oil, Greek yogurt, and vanilla extract. Stir with a rubber spatula or wooden spoon until just combined. The batter will look thick and slightly lumpy.
  5. Fold in the grated zucchini (with all its moisture) and chocolate chips until evenly distributed.
  6. Pour the batter into the prepared pan and spread evenly. Tap the pan gently on the counter a few times to release air bubbles.
  7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Start checking at 50 minutes.
  8. Place the pan on a wire cooling rack and let cool for 15 minutes. Then lift the bread out using the parchment paper overhang and place directly on the rack. Let cool completely before slicing, about 1 hour.

Notes

Do not squeeze the moisture out of the grated zucchini—it’s essential for a tender crumb. For gluten-free, use a 1:1 gluten-free baking blend. For vegan, use flax eggs and dairy-free yogurt. The bread freezes well for up to 3 months. Day-old bread often tastes better as flavors develop.

Nutrition

Keywords: zucchini bread, chocolate chip zucchini bread, one bowl zucchini bread, easy zucchini bread, summer zucchini bread, moist zucchini bread

Find it online: https://gleamgulp.com/best-zucchini-bread-recipe-easy-one-bowl-chocolate-chip/