Best Chocolate Chip Zucchini Bread

Grated zucchini is the secret behind this loaf’s tender, never-dry crumb. It practically melts into the batter, adding moisture without any vegetable flavor, so even skeptics go back for a second slice.

Melty pockets of semisweet chocolate chips, crunchy pecans, and a warm hit of cinnamon and nutmeg make it taste more like dessert than a vegetable bread. A tablespoon of citrus zest brightens the whole thing.

The method is simple: beat the eggs until light and fluffy first to build structure, then blend in the sugar and oil before folding everything together. Stir the dry ingredients in just until combined to keep the crumb soft and avoid a tough loaf.

One tip worth following straight from the recipe: let the loaves cool, then chill before slicing. A cold loaf cuts into clean slices without crumbling or smearing the chocolate.

Chef Tips

• Squeeze excess water from the grated zucchini only if it’s soaking wet; a little moisture is what keeps the bread tender.
• Toss the chocolate chips and pecans in a spoonful of the flour so they stay suspended instead of sinking to the bottom.
• Chill the cooled loaves before slicing, as the recipe directs, for clean cuts and tidy edges.

Variations

• Swap half the chocolate chips for dried cranberries, as the recipe suggests, for a sweet-tart twist.
• Use walnuts in place of pecans, or leave the nuts out for a smooth crumb.
• Add a half teaspoon of espresso powder to deepen the chocolate flavor.