Preheat the Oven – Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with non-stick cooking spray and set aside.
Mix the Dry Ingredients – In a large mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined.
Prepare the Wet Ingredients – In a separate bowl, whisk together the egg, oil, brown sugar, granulated sugar, Greek yogurt, and vanilla extract until smooth and well blended.
Combine Wet and Dry Mixtures – Gradually fold the wet ingredients into the dry ingredients. Stir gently until just combined—do not overmix.
Add Zucchini and Chocolate Chips – Gently fold in the shredded zucchini and chocolate chips, ensuring they are evenly distributed throughout the batter.
Transfer to the Loaf Pan – Pour the batter into the prepared 9x5-inch loaf pan. Use a spatula to spread it evenly.
Bake the Bread – Place the pan in the preheated oven and bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Cool the Bread – Remove from the oven and let the bread cool in the pan for 20 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Slice and Serve – Once cooled, slice and serve. Enjoy as-is or with a spread of butter for extra flavor!
Store Properly – Keep in an airtight container at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze for up to 3 months.