Chocolate Chip Zucchini Bread

5 from 40 votes

This Chocolate Chip Zucchini Bread is a moist and cake-like bread that sneaks in a cup and half of vegetables into dessert - no one will even know!

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This Chocolate Chip Zucchini Bread is the bread that really should be called cake! But it’s only 200 calories a slice and there’s a cup and half of vegetables in there, so we’ll just call it bread! Adding zucchini to baked goods make them more moist and with an incredibly soft texture. Think of it like using bananas or applesauce, and don’t worry, you can’t taste the zucchini!

Half of the bread cut sitting on parchment paper along with small plate and knife.
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Move over pumpkin, it’s time to get ready for zucchini season! This Chocolate Chip Zucchini Bread is the perfect way to use up zucchini. Trust me, you can’t taste the zucchini at all, but it does make the bread incredibly moist and soft. With a cup and a half of vegetables in one slice, this bread is a great way to sneak some extra nutrients into your diet!

why you’ll love this double chocolate zucchini bread

  • Chocolate and veggies, oh my! I know, I know it sounds weird, but I promise you, you cannot taste the zucchini. The zucchini actually makes this bread incredibly moist and gives it an amazingly soft texture. It’s also a great way to sneak in some extra veggies into your diet!
  • Easy cleanup. All you need is a few bowls and a loaf pan to make this bread. No need for a giant stand mixer; simply whisk the wet ingredients together, then mix in the dry. That’s it!
  • Kids LOVE it. You may feel like a mad kitchen genius sneaking in veggies into this bread, but your kids will just think you’re the best baker ever. It’s a win-win!
  • Great gift idea! Food is truly a universal gift that everyone can appreciate. Whether you’re looking for a gift for a neighbor, teacher, or family member, this Chocolate Chip Zucchini Bread is sure to please!

Ingredients to make double chocolate chip zucchini bread

  • Main dry ingredients: The base for this quick bread is pretty simple and basic all you need is all-purpose flour, baking soda, sugar, and salt!
  • Chocolate & spices: You’ll want to get the high-quality cocoa powder and chocolate chips for the best flavor. I also like to add a little cinnamon for some extra warmth and depth of flavor.
  • Zucchini: The star ingredient! You can shred the zucchini with a box grater or in a food processor fitted with the shredding attachment.
  • Wet ingredients: Eggs, unsweetened applesauce, and just a touch of avocado oil help to make this bread extra moist.
Ingredients for bread recipe before being prepped: spices, applesauce, oil, flour, zucchini, chocolate chips, cocoa powder, 2 eggs, and sugar.

How to make chocolate zucchini bread

Making this chocolate zucchini bread is so simple and easy! Start by mixing together all of your dry ingredients in a large bowl.

Prepare batter in a bowl

  1. In a large bowl, beat the eggs with a hand mixer. Add the applesauce, cane sugar, and oil and beat until combined.
  2. Transfer the dry ingredients on top of the wet ingredients.
  3. Mix until no streaks remain.
  4. Fold in the zucchini and the chocolate chips.
4 image collage of mixing ingredients in a bowl.

Bake the zucchini Bread

  1. Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the loaf comes out clean.
  2. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack before slicing.
Before and after collage of bread batter in a loaf pan and then baked.

Tips for making the best chocolate chip zucchini bread

  1. Don’t worry if your batter looks green! When you first mix in the zucchini into the bread, you might get worried that it’s too green, but it pretty much bakes into the batter really well. You can see hints of it after it’s baked, but you cannot even taste it at all! If you prefer, you can also peel the skin of the zucchini.
  2. Lightly blot the shredded zucchini. You don’t need to squeeze the excess moisture out, but just gently remove the excess, especially if you notice it looks like an extra moist zucchini.
  3. Line the loaf pan with parchment paper. This ensures that the bread will not stick to the pan and make for easy removal.
  4. Do not overmix! Be careful not to overmix the batter, or your bread will be tough. Simply mix until everything is just combined.
  5. Toss your chocolate chips in flour. This helps to evenly distribute the chocolate chips throughout the bread and prevents them from sinking to the bottom. You only need a dusting on the chips to keep them afloat.

popular substitutions & additions

  • Add nuts. I love adding chopped walnuts or pecans to this bread for some extra crunch. You can also substitute the chocolate chips for chopped nuts if you prefer.
  • Make it gluten-free. To make this bread gluten-free, simply use a cup-for-cup gluten-free flour blend in place of the all-purpose flour.
  • Add instant coffee to the cocoa powder mix. A tablespoon of instant coffee really packs a punch to the chocolate flavor.
  • Change up the chocolate chips. If you prefer white, or milk chocolate, feel free to use those in place of the semi-sweet chocolate chips. You can also use a combination of chocolate chips, or even add in some chopped up candy bars!
Overhead shot of bread cut into thick slices with some standing up and a few fallen down.

how to store & reheat chocolate zucchini bread

At room temperature, the bread will keep well for around two to three days, but if you store it in the fridge, it will extend its life.

how long will zucchini bread last in the fridge?

This Chocolate Chip Zucchini Bread will last in the fridge for up to one week. I like to store it in a large zip-top bag or an airtight container.

To reheat, simply slice off a piece of bread and pop it into the microwave for 20-30 seconds until warmed through. You can also reheat in an oven for about 12 minutes.

can i freeze zucchini bread?

Yes, you can also freeze the bread for up to 3 months. Just wrap it in a double layer of plastic wrap and foil to freeze.

Frequently asked questions

What’s the best way to grate zucchini?

I like using a large box cheese grater to shred zucchini, but you can also use the thin shredded blade in a food processor if you have one. And if you don’t have either of those, you could just chop the zucchini until it’s finely diced so that you don’t have large pieces of the vegetable in the finished loaf.

Can you taste the zucchini in this bread?

No! Unless you tell people, they will have no idea that this bread is made with veggies! Zucchini is bland in flavor, so all you can taste is chocolate.

Do I need to peel the zucchini?

Nope! You can leave the skin on, or peel it off, whichever you prefer.

Do I need to remove the seeds from the zucchini for bread?

No, the seeds won’t affect the bread, so there’s no need to remove them. That being said, if you want, you can scoop the seeds out before grating and adding it to the batter.

Overhead shot of hand holding a slice showing texture.

This Chocolate Chip Zucchini Bread is decadent, moist, and sweet – the best way to satisfy a sweet chocolate craving! I hope you enjoy this Chocolate Chip Zucchini Bread! It’s the perfect way to get your veggies in while still indulging in a delicious treat! If you have any questions, feel free to leave them in the comments below, and I’ll be happy to answer them!

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This Chocolate Chip Zucchini Bread recipe was originally published on September 22, 2017. The recipe has not been modified, but the post now includes new step-by-step photos for how to make the zucchini bread recipe.

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Chocolate Chip Zucchini Bread

This Chocolate Chip Zucchini Bread is a moist and cake-like bread that sneaks in a cup and half of vegetables into dessert – no one will even know!
5 from 40 votes
Servings 12 servings
Course Dessert
Calories 215
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes



  • Preheat oven to 350°F and line a loaf pan with parchment paper.
  • In a medium bowl, whisk together the flour, cocoa powder, baking soda, cinnamon and salt. Set aside.
  • In another large bowl beat the eggs with a hand mixer. Add the applesauce, cane sugar and oil and beat until combined.
  • Transfer the dry ingredients on top of the wet ingredients and mix until no streaks remain. Fold in the zucchini and the chocolate chips.
  • Pour the batter into the prepared pan and bake for 50-55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. If necessary, tent the pan with foil after 40 minutes of baking to prevent the top from browning too much.
  • Remove from the oven and allow the bread to cool completely in the pan set on a wire rack before slicing.


Recipe adapted from Cooking Light


Calories: 215kcal, Carbohydrates: 32g, Protein: 4g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Cholesterol: 28mg, Sodium: 176mg, Potassium: 144mg, Fiber: 2g, Sugar: 13g, Vitamin A: 81IU, Vitamin C: 3mg, Calcium: 18mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Dessert

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  1. Hi Yumna, thank you for this. I have two questions:

    I usually use whole wheat flour, will it be okay to use whole wheat flour for this recipe instead of all purpose flour?

    What brand(s) of cocoa powder do you use / recommend?

  2. Love this recipe. It’s a fun way to use extra zucchini. I had to cook it a little longer than what the recipe called for and am wondering if I should have reduced the zucchini moisture more before adding that in, but either way – turned out delicious.

    1. Thank you so much! The water content of every zucchini varies, so that could’ve been the reason why, but I wouldn’t squeeze out any of the water from the zucchini because that’s needed for moisture.

    1. 350°F – the full recipe is written at the bottom of the page in the recipe card. Let me know if you aren’t able to locate it!