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Baking recipe · from the recipe book

Chocolate Chip Cinnamon Zucchini Bread

A moist, tender loaf flecked with green zucchini, warm cinnamon and melty pockets of semisweet chocolate under a crackly sugar top.

Chocolate Chip Cinnamon Zucchini Bread

Ingredients

  • 1½ medium300 gZucchinicoarsely grated and squeezed lightly
  • 2 cups240 gAll-purpose flour
  • 3 tbsp15 gUnsweetened cocoa powder
  • 2¼ tsp6 gGround cinnamon
  • ¾ tsp4 gBaking soda
  • ¾ tsp4 gBaking powder
  • ½ tsp3 gSalt
  • 2 large100 gEggsroom temperature
  • ⅔ cup packed140 gBrown sugarpacked
  • 1 tbsp15 gGranulated sugar
  • ⅓ cup80 gCanola oil
  • 3½ oz100 gPlain Greek yogurt, nonfat
  • 2 tsp8 gVanilla extract
  • ¾ cup120 gSemisweet chocolate chips

Steps

  1. Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan, lining it with a parchment sling.
  2. Grate the zucchini on the large holes of a box grater, then squeeze it gently in a towel to remove some liquid, leaving it damp.
  3. In a medium bowl, whisk the flour, unsweetened cocoa powder, cinnamon, baking soda, baking powder and salt until evenly combined.
  4. In a large bowl, whisk the eggs and brown sugar until smooth, then whisk in the canola oil, Greek yogurt and vanilla.
  5. Stir the zucchini into the egg mixture.
  6. Add the flour mixture and fold with a spatula just until no dry streaks remain.
  7. Fold in three quarters of the chocolate chips, then scrape the batter into the pan and smooth the top.
  8. Scatter the remaining quarter of the chocolate chips over the batter, then sprinkle the granulated sugar evenly over the top for a crackly crust.
  9. Bake 55 to 65 minutes, until a toothpick in the center comes out clean of batter (melted chocolate is fine); tent with foil after 40 minutes if browning fast.
  10. Cool in the pan 15 minutes, lift out, and cool completely on a rack, about 1 hour, before cutting into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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