Chocolate Chip Zucchini Bread

Do you have an overabundance of zucchini from your garden or the farmer’s market? Turn it into this delicious Chocolate Chip Zucchini Bread. With only a hint of sweetness, this can be enjoyed with any meal or snack.

Chocolate Chip Zucchini Bread on a marble slab

Do you enjoy cooking or baking more?

I tend to enjoy cooking more as you can adjust the taste as you go and have more control throughout the process of a dish during the cooking process. For me, baking (especially when developing a new recipe), is much more intimidating. Why? Because you measure, mix, pour into a pan… and then hope for the best! Once that timer goes off you find out if it’s a win or a flop.

Chocolate Chip Zucchini Bread sliced on a marble slab

This quickbread a little denser than regular quick bread, as I used half whole wheat flour. When I bake I try to squeeze in whole grains where I can. My favorite whole grain flours to bake with are whole wheat flour and oat flour. I’ve also been experimenting with almond flour and coconut flour too, which totally throw you for a curveball because they have very different baking properties.

Chocolate Chip Zucchini Bread on a marble slab

Want to add your own twist to this chocolate chip zucchini bread? Turn it into a banana chocolate chip zucchini bread by swapping out the applesauce for mashed banana. Enjoy more texture? Try adding walnuts into the mix! Remember – recipes are just a guide. Always feel free to add your own twist.

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
Chocolate Chip Zucchini Bread on a marble slab with a knife and napkin

Chocolate Chip Zucchini Bread

  • Author: Chef Julie Harrington, RD
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 1x
  • Category: baked goods
  • Method: oven
  • Cuisine: American



3 eggs
1/2 cup unsweetened applesauce
1/2 cup brown sugar
1 teaspoon vanilla extract
1 1/2 cups whole wheat flour

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon cinnamon
3 cups shredded zucchini (about 2 zucchinis)
1 cup chocolate chips


  1. Preheat the oven to 350 degrees F. Grease a 9×5 inch loaf pan with cooking spray.
  2. Shred zucchini. Using paper towels press as much moisture you can from the zucchini.
  3. In a large bowl, whisk together the eggs, applesauce, brown sugar, and vanilla until smooth.
  4. In a separate bowl, sift together whole wheat flour, all-purpose flour, salt, baking soda, baking powder, and cinnamon. Fold zucchini into flour. This will help zucchini being dispersed throughout the bread vs. clumping together.
  5. Add the dry ingredients to the wet ingredients, a little at a time, mixing until well combined.
  6. Fold in the chocolate chips until they are evenly distributed throughout the batter.
  7. Pour the batter into the prepared loaf pan. Bake for 50-55 minutes, until a toothpick inserted in the middle and comes out clean.
  8. Remove the bread from the oven, and let it cool for 10-15 minutes before taking it out of the loaf pan. Cool completely before slicing.

Keywords: zucchini bread, zucchini, chocolate chips, baking, whole grain,

Recipe Card powered byTasty Recipes

This recipe was originally posted in 2013. The recipes, images, and content have been updated.

Other recipes you may enjoy

Whole Wheat Pizza with Veggies and Feta

Growing up, every Friday night was pizza night. I kept that tradition going even when I went off to college. My roommates and I would make pizza together with all different topping combos. My favorite is topping pizza with a variety of veggies! I was excited for this month’s Recipe ReDux theme of Pizza Party! I made this pizza Friday night with my boyfriend. It’s safe to say that is pizza is awesome considering it was devoured.

WW pizza RD2.jpg

Try this simple recipe for a healthy whole wheat pizza crust! Top your pizza with this healthy combo or create a new version with your favorite pizza toppings.

WW pizza RD1.jpg

Whole Wheat Pizza with Veggies and Feta

Makes 1 medium pizza, 8 slices



Whole Wheat Pizza Crust:
2 1/2 cups whole wheat flour
1 packet yeast
3/4 tsp salt
1 cup warm water
1 tbsp olive oil
1 tbsp sugar
Pizza Toppings:
1 tbsp olive oil
1 tbsp garlic, minced
1 cup part skim mozzarella cheese
2 cups spinach, roughly chopped
1 cup mushrooms, sliced
1/2 cup red onion. sliced
3/4 cup sliced plum tomatoes
1/2 cup feta cheese


1. Combine yeast, water, and 1 tsp sugar. Set aside and let sit for 5 minutes

2. In a stand mixer combine, 2 cups flour, salt, the rest of the sugar. Make a well in center and add the olive oil and yeast mixture.

3. Using the paddle on the stand mixer, mix ingredients until just combined. Then, switch to the dough hook and work for the dough for another 4-5 minutes. Add the remaining flour slowly until combined and until the dough starts to pull away from the side of the bowl.

4. Transfer the dough to a bowl lightly greased with cooking spray. Cover lightly with plastic wrap. Let the dough rise for about 45 minutes to 1 hour (dough should double in size).

5. Once the dough has risen, punch down the center of the dough. Lightly flour the pizza stone. Roll out the dough evenly. Let it rest for 10 minutes. Preheat the oven to 500 degrees F.

6. Brush the dough with olive oil and garlic. Start assembling the toppings with half the mozzarella cheese, spinach, mushrooms, onion, remaining mozzarella cheese, feta cheese, and tomato.

7. Put the pizza in the oven and lower the temperature to 425 degrees F. Bake for about 15 minutes or until crust is golden brown and cheese has melted.

WW pizza RD4.jpg


WW pizza RD3.jpg

Look at those layers of toppings!

Screen shot 2014-01-21 at 3.57.23 PM.png

(nutrition facts based on calorie count – per slice)




 Check out the other Recipe ReDux Pizza Party posts:

Screen shot 2013-12-17 at 5.28.33 PM.png


Whole Wheat Waffles

What to do on a snowy day? .. Make waffles of course! Had to experiment with my new waffle maker! I am so happy how these came out. These waffles can easily be frozen and toasted up again for an everyday breakfast. The nutrition breakdown of these waffles is great that they can become part of your daily breakfast options.

Screen shot 2014-01-03 at 1.11.03 PM.png

waffle RD2.jpg


These heart healthy whole wheat waffles are crisp on the outside and fluffy on the inside. Providing 6 grams of fiber and 12 grams of protein, these waffles will power you through the whole morning.

Whole Wheat Waffles

Makes 5 waffles



2 cups whole wheat flour
1/4 cup ground flax seed
1 1/2 tbsp baking powder
1 tbsp cinnamon
1/2 tbsp nutmeg
2 bananas, mashed
3/4 cup liquid egg whites (or 4 egg whites)
2 cups unsweetened almond milk


1. Preheat waffle iron.

2. In a large bowl, whisk together the whole wheat flour, ground flax seed, baking powder, cinnamon, and nutmeg.

3. In a sperate bowl, combine the banana, egg whites, and almond milk. Slowly pour the wet ingredients to the dry ingredients until combined.

4. Spray the waffle iron with cooking spray. Spoon the batter into the waffle iron and cook according to your waffle iron directions, until waffles are golden brown.


waffle RD1 .jpg

waffles RD3.jpg

Screen shot 2014-01-03 at 12.59.26 PM.png

(nutrition facts based on calorie count – 1 full waffle, no toppings)




Pumpkin Chocolate Chip Muffins

I know it’s not Fall yet .. but I am anticipating the PUMPKIN extravaganza that’s coming soon! I am obsessed with anything pumpkin. If you are too, definitely try these muffins!!

muffins RD 1.jpg

Pumpkin Chocolate Chip Muffins
Makes 12 muffins


1 cup pumpkin puree*
2 eggs
1/2 cup sugar
1 1/2 cup whole wheat flour
1 tsp baking powder
2 tsp pumpkin pie spice
1/2 tsp baking soda
1/2 tsp salt
1/2 cup mini chocolate chips, plus more for sprinkling on top (optional)

* Make sure to get pumpkin puree, not pumpkin pie mix. Pumpkin puree is purely pumpkin, whereas pumpkin puree has lots of sugar added.

1. Preheat the oven to 350 degrees. Grease muffin tins with cooking spray.
2. In a large bowl, combine the pumpkin puree, eggs, and sugar until blended and smooth.
3. In a medium bowl, whisk the flour, baking powder, pumpkin pie spice, baking soda, and salt.
4. Add the flour mixture into the pumpkin mixture in batches, until combined. Do not over mix.
5. Fold in the chocolate chips.
6. Spoon in the batter in the muffin tin, filling about 2/3 full. Sprinkle a few more chocolate chips on top.
7. Bake for 25 minutes or until a toothpick inserted in the middle comes out clean. Let muffins cool for 5 minutes before removing from the tins.

muffins RD 2.jpg

Screen shot 2013-08-26 at 9.18.27 PM.png
(per muffin)