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August 21, 2020 by Joy Kincaid 16 Comments

Chocolate Chip Zucchini Bread

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Chocolate chip zucchini bread is a delicious way to use up your abundant garden produce! Every time we plant zucchini, we’re always rewarded with a huge harvest! This year we had so many that I had to get creative with the recipes.

After so many nights of steamed zucchini as a side to our main dish, I knew  it was time to bust out everyone’s favorite zucchini recipe—this delicious chocolate chip zucchini bread!

chocolate chip zucchini bread
This is a perfect recipe for late summer and early fall days, when the zucchini is abundant.

This recipe was originally posted in 2015. I’ve updated it with a few new photos and a printable recipe card.


Chocolate Chip Zucchini Bread

chocolate chip zucchini bread in a bundt pan

Print Recipe

Chocolate Chip Zucchini Bread

This delicious chocolate chip zucchini bread is a great way to use up excess zucchini from the garden! It uses whole wheat flour, and you can also use a natural sweetener such as Rapadura.
Prep Time15 mins
Cook Time1 hr
Author: Joy Kincaid

Ingredients

  • 3 eggs
  • 2 cups sugar we use sucanat/rapadura
  • 1 cup coconut oil
  • 1 tsp vanilla
  • 3 cups zucchini unpeeled and grated
  • 1 tsp salt
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 2 3/4 cups whole wheat flour
  • 1/4 cup cocoa
  • 1 cup chocolate chips
  • 1 cup nuts (optional)

Instructions

  • Beat eggs, sugar, oil, and vanilla together. Add grated zucchini.
  • Mix salt, baking soda, baking powder, flour, and cocoa together in a separate bowl. Then add to egg mixture. Mix well.
  • Add chocolate chips and nuts, if using. Stir until just blended together.
  • Pour batter into two greased bread pans or 1 greased bundt pan.
  • Bake at 325 degrees for 1 hour.
  • Let cool in pan for about 10 minutes, then remove to a wire rack to cool.

Ingredients:
  • 3 eggs
  • 2 cups sugar or sucanat (we use sucanat/rapadura)
  • 1 cup oil (I use coconut oil)
  • 1 tsp vanilla
  • 3 cups zucchini, unpeeled and grated
  • 1 tsp salt
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 2  3/4 cups whole wheat flour
  • 1/4 cup cocoa
  • 1 cup chocolate chips
  • optional: can also add 1 cup chopped nuts

You can use regular loaf pans for this recipe, but I love to use a bundt pan because it looks more special. The only difficulty is that sometimes it sticks in the pan. It seems to work best if you grease the bundt pan with shortening (I use palm shortening).

zucchini bread on a plate

Directions:
  1. Beat eggs, sugar, oil, and vanilla together. Add grated zucchini.
  2. Mix salt, baking soda, baking powder, flour, and cocoa together; add to egg mixture.
  3. Mix well.
  4. Add chocolate chips and nuts, if using.
  5. Pour batter into two greased bread pans or 1 bundt pan.
  6. Bake at 325 degrees for 1 hour.
  7. Let cool in pan for 10 minutes, then remove to wire rack to cool.

 

zucchini bread

Related Posts:

  • How to Cook a Pumpkin in the Oven
  • How to Make Fresh Mint Tea
  • Homemade Honey Granola

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Chocolate Chip Zucchini Bread

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Comments

  1. Amy Johnson says

    August 13, 2021 at 6:56 am

    I’m always looking for new zucchini recipes this time of the year. If all vegetable only produced like zucchini does!

    Reply
    • Joy Kincaid says

      August 24, 2021 at 5:32 pm

      I agree! It’s so gratifying to grow!

      Reply
  2. Jerri says

    August 12, 2021 at 1:30 pm

    Great recipe! I love zucchini bread! Thanks for sharing at Friday Favorites. I’m featuring you this week.

    Reply
    • Joy Kincaid says

      August 24, 2021 at 5:31 pm

      Thank you!

      Reply
  3. Linda says

    August 10, 2021 at 6:40 am

    Yummy addition to typical zucchini bread. Thanks for sharing.

    Reply
    • Joy Kincaid says

      August 10, 2021 at 7:14 pm

      Thank you for stopping by, Linda!

      Reply
  4. Melynda Brown says

    August 9, 2021 at 3:08 pm

    This is my personal favorite from last week’s Funtastic Friday, now pinned to the FF board! Thanks for sharing great such great content! Stop by and see what’s new, this week! And thanks again. [email protected]! & DIY Homemade Household

    Reply
    • Joy Kincaid says

      August 9, 2021 at 6:19 pm

      Thank you so much, Melynda!

      Reply
  5. Andrea says

    August 5, 2021 at 9:48 am

    I am a sucker for good zucchini recipes this time of year when we’ve got zucchini coming out our ears (and we don’t even grow it). LOL I’ll be giving this a try this weekend! Thanks for the recipe! -Andrea

    Reply
    • Joy Kincaid says

      August 9, 2021 at 6:18 pm

      Hope you enjoy!

      Reply
  6. Laurie Cover says

    September 2, 2020 at 8:16 am

    Looks great! I’m sure you’re thankful that you have an abundance of zucchini from your garden!

    Thank you for a sharing at the Homestead blog hop!

    Laurie

    Reply
    • Joy Kincaid says

      September 11, 2020 at 5:54 pm

      Thank you, Laurie! Yes, so thankful for all the zucchini!

      Reply
  7. JES says

    September 16, 2015 at 1:50 pm

    This looks delicious! I am going to add to my zucchini arsenal of recipes 🙂 Thank you for sharing this on the Art of Home-Making Mondays Joy!

    Reply
    • Joy Kincaid says

      September 16, 2015 at 3:19 pm

      If you ever make it, I hope you like it as much as we do! 🙂

      Reply
  8. Chrissa - Physical Kitchness says

    September 14, 2015 at 12:25 pm

    Ok I need to get a bundt pan asap so I can make this!!

    Reply
    • Joy Kincaid says

      September 14, 2015 at 12:39 pm

      I know, it's so much more fun to use a bundt pan than regular old bread pans! 🙂

      Reply

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Hi, I'm Joy. I'm so glad you're here! I believe creating a beautiful and nurturing home is an art worth cultivating. Read more here...

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