The Best Zucchini Bread – Super moist, tender, loaded with chocolate chips, and so EASY to make!! One bowl, no mixer, and THE BEST zucchini bread you’ll ever try!!

The Best Zucchini Bread - Super moist, tender, loaded with chocolate chips, and so EASY to make!! One bowl, no mixer, and THE BEST zucchini bread you'll ever try!!

The Best Zucchini Bread With Chocolate Chips

I have a family who doesn’t like zucchini, but they sure love this zucchini bread.

If you know any zucchini haters, trust me – they won’t even be able to taste it. There’s so much chocolate in every bite which is what dominates the flavor profile.

It’s so incredibly moist, tender, and just melts in your mouth. Between the oil, sour cream, and natural moisture from the zucchini, it’s impossible to have a dry loaf.

I created this recipe by combining pieces and parts of my Zucchini Banana Bread and my Zucchini Chocolate Chip Cake recipes.

I actually think this bread is so scrumptious, it could be considered cake, but baked in loaf form. So if it’s bread, it’s automatically a bit healthier than cake, right? Yes!

Save this recipe for when your garden, your neighbor’s garden, or the markets are exploding with summer fresh zucchini.

The Best Zucchini Bread - Super moist, tender, loaded with chocolate chips, and so EASY to make!! One bowl, no mixer, and THE BEST zucchini bread you'll ever try!!

Ingredients In The Best Zucchini Bread

This is such a simple recipe and other than the zucchini, you will likely have everything in your pantry and fridge to make this recipe right now!

You will need:

  • Egg
  • Vegetable or canola oil
  • Sour cream or Greek yogurt
  • Vanilla extract
  • Granulated sugar
  • Light brown sugar
  • All-purpose flour
  • Cinnamon
  • Baking soda
  • Baking powder
  • Salt
  • Zucchini
  • Chocolate Chips, optional but highly recommended

How To Make One Bowl, No Mixer Zucchini Bread

To a large bowl, simply add the egg, sugars, sour cream, vanilla, sugars, and whisk to combine them.

Add the flour, cinnamon, baking soda and powder, salt, and stir to combine. 

Add the zucchini, chocolate chips, stir to combine, and turn the mixture out into a greased 9×5-inch loaf pan.

The batter is fairly thick and dense, which is a good thing, so that when the zucchini releases its juices as the bread bakes, the dough started out sufficiently thick and can handle absorbing that extra liquid volume.

The Best Zucchini Bread - Super moist, tender, loaded with chocolate chips, and so EASY to make!! One bowl, no mixer, and THE BEST zucchini bread you'll ever try!!

Grating, Wringing Out, and Measuring The Zucchini 

I use a box grater to grate the zucchini by hand in literally 60 seconds. Use the coarsest blade, and grate away. One big fat zucchini or about one-and-a-half or two thinner, smaller zucchinis will be sufficient.

You could use a food processor but honestly that is just lots of pieces, parts, and extra dishes later on, for a job that is 60 seconds.

Put the grater on a cutting board and you’ll be done faster than you could even drag out your food processor.

Place the grated zucchini in doubled up paper towels and wring it out. You don’t have to wring like you are trying to wring out a wet swimsuit, but you want to blot up some of the moisture, if I were guessing, I’d say wring out 50% of the moisture.

Then place it in a 1-cup measuring cup fairly firmly. Don’t hard-pack it into the cup, but use more pressure than if you were just laying it in the cup.

You want 1 1/2 cups total of grated, blotted, semi-packed zucchini. 

Baking Times

Anytime one is baking with zucchini, bananas, berries, or any fruit or vegetable, the natural juices from the vegetable or fruit seep out during the baking process.

It is very important to bake your bread though, and approximately 50 minutes should do the trick, but that is not written in stone so you need to watch your bread and not the clock when evaluating doneness. Do not be afraid to bake your bread for 70 minutes if that’s what it needs in order to get it cooked through.

Because of the moisture content of your particular zucchini, exactly how much water you blotted out, your oven, you climate, the brand of flour used, and so forth, will all effect baking times. The bread is done when a toothpick inserted in the center of the loaf comes out free from any wet batter.

I recommend draping a sheet of foil, i.e. tenting your pan, at the 25 to 30-minute mark to avoid excessive browning on the top and sides of your loaf.

The Best Zucchini Bread - Super moist, tender, loaded with chocolate chips, and so EASY to make!! One bowl, no mixer, and THE BEST zucchini bread you'll ever try!!

Using This Batter To Make Zucchini Muffins or Cake

It is perfectly fine to use the batter to make muffins or cake.

Muffins will probably take about 20 to 25 minutes baked at 350F. Again, keep an eye on them and they’re done when they’re cooked through and a toothpick inserted in the center comes out clean from batter, although it’ll have chocolate on it.

The batter would be fine for an 8×8-inch cake or a small Bundt cake. It will depend on what you choose to bake it in, but I estimate it taking about 35 minutes for either.

I haven’t tested any of these options personally so watch your baking times.

Adding Nuts

If you want to skip the chocolate chips, and/or incorporate walnuts or another favorite nut, that is just fine.

Don’t exceed 1 cup combined of chocolate chips and/or nuts.

Gluten-Free Zucchini Bread

I haven’t make this recipe gluten-free but if you want to attempt it, I’d use a gluten-free flour specifically intended for baking.

The Best Zucchini Bread - Super moist, tender, loaded with chocolate chips, and so EASY to make!! One bowl, no mixer, and THE BEST zucchini bread you'll ever try!!

The Best Zucchini Bread - Super moist, tender, loaded with chocolate chips, and so EASY to make!! One bowl, no mixer, and THE BEST zucchini bread you'll ever try!!
Yield: 10

The Best Zucchini Bread

Prep Time 10 minutes
Cook Time 50 minutes
Additional Time 30 minutes
Total Time 1 hour 30 minutes

The Best Zucchini Bread - Super moist, tender, loaded with chocolate chips, and so EASY to make!! One bowl, no mixer, and THE BEST zucchini bread you'll ever try!!

Ingredients

  • 1 large egg
  • 1/2 cup vegetable or canola oil
  • 1/2 cup sour cream or Greek yogurt (I used full fat sour cream)
  • 1 teaspoon vanilla extract
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt, or to taste
  • 1 1/2 cups freshly grated zucchini, blotted, and fairly firmly packed in measuring cup (see Notes)
  • 1 cup semi-sweet chocolate Chips, optional but highly recommended; with a few reserved for sprinkling on top of the loaf

Instructions

  1. Preheat oven to 350F, and spray a 9x5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
  2. To a large mixing bowl, add the egg, oil, sour cream, sugars, and whisk to combine.
  3. Add the flour, cinnamon, baking soda, baking powder, salt, and stir to combine; don't overmix.
  4. Add the zucchini and fold to combine, don't overmix.
  5. Add the optional chocolate chips, stir to combine, and turn batter out into the prepared pan, sprinkling a few reserved chips over the top of the loaf.
  6. Bake the bread for about 50 minutes (start checking earlier), or until a toothpick inserted in the center of the bread comes out clean from any raw batter. There will likely be chocolate on the toothpick though. I highly recommend draping a sheet of foil, i.e. tenting the pan, at the 25 to 30-minute mark while baking to reduce excessive browning on the top and sides of your loaf. See Notes for baking tips.
  7. Allow the bread to cool in the pan for about 30 minutes, or until it's cool enough to remove. Bread will keep airtight at room temp for up to 5 days, in the fridge for up to 8 days, and in the freezer for up to 4 months.

Notes

1. Grating, Wringing Out, and Measuring The Zucchini  - Place the grated zucchini in doubled up paper towels and wring it out. You don’t have to wring like you are trying to wring out a wet swimsuit, but you want to blot up some of the moisture, if I were guessing, I’d say wring out 50% of the moisture.

Then place it in a 1-cup measuring cup fairly firmly. Don’t hard-pack it into the cup, but use more pressure than if you were just laying it in the cup.

You want 1 1/2 cups total of grated, blotted, semi-packed zucchini.

2. Baking Tips - It is very important to bake your bread though, and approximately 50 minutes should do the trick, but that is not written in stone so you need to watch your bread and not the clock when evaluating doneness. Do not be afraid to bake your bread for 70 minutes if that’s what it needs in order to get it cooked through.

Because of the moisture content of your particular zucchini, exactly how much water you blotted out, your oven, you climate, the brand of flour used, and so forth, will all effect baking times. The bread is done when a toothpick inserted in the center of the loaf comes out free from any wet batter.

I recommend draping a sheet of foil, i.e. tenting your pan, at the 25 to 30-minute mark to avoid excessive browning on the top and sides of your loaf.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 287Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 26mgSodium: 165mgCarbohydrates: 47gFiber: 2gSugar: 30gProtein: 6g

More Zucchini Recipes:

My Entire Zucchini Recipe Collection — From sweet to savory, sides to main dishes, this collection of amazing zucchini recipes has you covered!

Zucchini Chocolate Chip Bundt Cake with Chocolate Ganache – The best zucchini cake ever!! Soft, moist, and you can’t even taste the zucchini! Tastes like a yellow bakery cake drenched in chocolate!!

Zucchini Chocolate Chip Bundt Cake with Chocolate Ganache - The best zucchini cake ever!! Soft, moist, and you can't even taste the zucchini! Tastes like a yellow bakery cake drenched in chocolate!!

Zucchini Banana Bread — This zucchini banana bread is so soft, tender, uber-moist, dense enough to be satisfying, but still light! It’s just sweet enough to taste like a dessert and not like you’re eating vegetables. It really is the BEST zucchini bread recipe!!

This Zucchini Banana Bread is so soft, tender, uber-moist, dense enough to be satisfying, but still light! It’s just sweet enough to taste like a dessert and not like you’re eating vegetables. It really is the BEST zucchini bread recipe!!

Carrot Zucchini Bread — Fast, easy, one bowl, no mixer!! Super soft, moist, and tastes so good you’ll forget it’s on the healthier side!

Carrot Zucchini Bread - Fast, easy, one bowl, no mixer!! Super soft, moist, and tastes so good you'll forget it's on the healthier side!!

Banana Zucchini Chocolate Chip Muffins (vegan) – You’ll never complain about eating your vegetables again! Soft, healthy, so good!

Banana Zucchini Chocolate Chip Muffins (vegan) - You'll never complain about eating your vegetables again! Soft, healthy, so good!

Triple Chocolate Zucchini Muffins — NO dairy or butter and only 1/4 cup oil in the entire batch!! Promise you CANNOT taste the zucchini but it keeps the muffins so soft and moist! Love sneaking in extra veggies with lots of CHOCOLATE!!

Triple Chocolate Zucchini Muffins 

Blueberry Banana Zucchini Bread — Banana bread just got BETTER with juicy BLUEBERRIES in every bite!! The zucchini (you can’t taste it) keeps it moist and HEALTHY! Easy and DELICIOUS!!

Blueberry Banana Zucchini Bread 

Blueberry Zucchini Bread — Juicy BLUEBERRIES in every bite of this soft, easy, no mixer bread!! If you have picky eaters who don’t like zucchini, don’t worry because you can’t taste it! It keeps the bread tender and HEALTHIER!!

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