Chocolate Chip Zucchini Bread
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!
This recipe was originally posted in 2015. I’ve updated it with a few new photos and a printable recipe card.
This is a perfect recipe for late summer and early fall days, when the zucchini is abundant.
It has a delicious flavor and by using whole wheat flour and unrefined sugar, it can be a healthier snack or dessert option.
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Chocolate Chip Zucchini Bread
Ingredients:
- 3 eggs
- 2 cups unrefined sugar (we use Panela/Rapadura)
- 1 cup oil (I use coconut oil)
- 1 tsp vanilla (Learn how to make homemade vanilla extract.)
- 3 cups zucchini, unpeeled and grated
- 1 tsp salt (I love this unrefined seal salt!)
- 1 tsp baking soda
- 1/4 tsp baking powder
- 2 3/4 cups whole wheat flour (Make your own flour at home.)
- 1/4 cup cocoa powder
- 1 cup chocolate chips
- optional: You 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 to grease the pan).
How to Make Chocolate Chip Zucchini Bread
- Beat eggs, sugar, oil, and vanilla together. Add grated zucchini.
- Mix salt, baking soda, baking powder, flour, and cocoa together; add to egg mixture.
- Mix well.
- Add chocolate chips and nuts, if using.
- Pour batter into two greased bread pans or a Bundt pan.
- Bake at 325 degrees for 1 hour.
- Let cool in pan for 10 minutes, then remove to wire rack to cool.
Chocolate Chip Zucchini Bread Recipe
Chocolate Chip Zucchini Bread
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.
Nutrition
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This chocolate chip zucchini bread is moist, rich, and perfect for using up extra zucchini!
Hi Joy! I’m excited to try your recipe although, do you think I could substitute hot cocoa mix for the 1/4 cup cocoa? And use butter to grease my Bundt cake pan? Thank you!!
Hi Jenny! You could definitely try the hot cocoa mix. I’ve never tried that before, so let me know how it turns out if you try it! And yes, you can definitely use butter to grease the Bundt pan.
I’m always looking for new zucchini recipes this time of the year. If all vegetable only produced like zucchini does!
I agree! It’s so gratifying to grow!
Great recipe! I love zucchini bread! Thanks for sharing at Friday Favorites. I’m featuring you this week.
Thank you!
Yummy addition to typical zucchini bread. Thanks for sharing.
Thank you for stopping by, Linda!
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. Melynda@ScratchMadeFood! & DIY Homemade Household
Thank you so much, Melynda!
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
Hope you enjoy!
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
Thank you, Laurie! Yes, so thankful for all the zucchini!
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!
If you ever make it, I hope you like it as much as we do! 🙂
Ok I need to get a bundt pan asap so I can make this!!
I know, it's so much more fun to use a bundt pan than regular old bread pans! 🙂