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Zucchini Bread Recipe with Chocolate Chips

Zucchini Bread Recipe with Chocolate Chips

This zucchini bread recipe with chocolate chips combines the wholesome moisture of fresh zucchini with the rich sweetness of semi-sweet chocolate chips. Perfect for breakfast, dessert, or a mid-afternoon treat, it bakes into a soft, flavorful loaf that’s as indulgent as it is easy to make.
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Course: Breakfast, Dessert, Snack
Cuisine: American
Diet: Vegetarian
Prep Time: 15 minutes
Cook Time: 55 minutes
Resting time: 10 minutes
Total Time: 1 hour 20 minutes
Servings: 12 Slices
Calories: 250kcal
Author: Abby Pinkmann
Cost: $5

Equipment

  • 1 box grater – for grating zucchini
  • 1 large mixing bowl – for combining ingredients
  • 1 medium mixing bowl – for dry ingredients
  • 1 clean kitchen towel or cheesecloth – for squeezing moisture
  • 1 whisk – for mixing wet ingredients
  • 1 spatula – for folding batter
  • 1 standard loaf pan – 9x5 inches
  • Measuring cups and spoons

Ingredients

  • 2 cups zucchini grated and well-drained (about 2 medium zucchini)
  • 2 large eggs
  • 1/2 cup light brown sugar packed
  • 1/2 cup granulated sugar
  • 1/2 cup vegetable oil or melted coconut oil
  • 1/4 cup unsweetened applesauce
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 1 1/4 cups semi-sweet chocolate chips plus 2 tbsp for topping

Instructions

  • Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line with parchment paper.
  • Grate zucchini using a box grater, place in a towel, and squeeze out excess liquid. Measure after draining.
  • In a large mixing bowl, whisk together eggs, brown sugar, granulated sugar, oil, applesauce, and vanilla until smooth.
  • In a medium bowl, whisk flour, baking soda, cinnamon, nutmeg, and salt until evenly combined.
  • Toss chocolate chips with 1 tablespoon of the flour mixture to help prevent sinking.
  • Add dry ingredients to the wet mixture and fold gently until just combined.
  • Fold in zucchini and prepared chocolate chips until evenly distributed.
  • Pour batter into loaf pan, smooth the top, and sprinkle with remaining chocolate chips.
  • Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
  • Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

For richer flavor, use dark chocolate chips or a mix of semi-sweet and milk chocolate.
For a healthier loaf, replace half the flour with whole wheat flour and reduce sugar slightly.
Bread freezes well, wrap in plastic wrap, then foil, and store for up to 3 months.

Nutrition

Calories: 250kcal | Carbohydrates: 35g | Protein: 4g | Fat: 11g