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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!
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.
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
- In a 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.
- Mix until no streaks remain.
- Fold in the zucchini and the chocolate chips.
Bake the zucchini Bread
- Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the loaf comes out clean.
- Remove from the oven and allow the bread to cool completely in the pan set on a wire rack before slicing.
Tips for making the best chocolate chip zucchini bread
- 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.
- 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.
- Line the loaf pan with parchment paper. This ensures that the bread will not stick to the pan and make for easy removal.
- Do not overmix! Be careful not to overmix the batter, or your bread will be tough. Simply mix until everything is just combined.
- 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!
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
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.
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.
Nope! You can leave the skin on, or peel it off, whichever you prefer.
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.
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!
For more quick breads:
- Pumpkin Chocolate Chip Bread
- Lemon Blueberry Bread
- Chocolate Banana Bread
- Chocolate Peanut Butter Banana Bread
- Chocolate Chip Banana Nut Bread
- Lemon Bread
- Sweet Avocado Quick Bread
- Pistachio Bread
- Oatmeal Banana Bread
- Strawberry Banana Bread
If you try this feel good Chocolate Chip Zucchini Bread recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
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.
Chocolate Chip Zucchini Bread
Ingredients
- 2 cups all-purpose-flour
- 2 tablespoons cocoa powder
- 1 ¼ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 2 eggs
- 1 cup unsweetened applesauce
- ½ cup cane sugar
- ¼ cup avocado oil
- 1 ½ cups finely shredded zucchini about 1 medium
- ½ cup semi-sweet chocolate chips
Instructions
- 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.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
I am allergic to avocado oil, what would be the substitution?
Most oils should work (e.g., grapeseed oil, vegetable oil, etc.)!
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?
You’re so welcome! I have yet to try this with whole wheat flour, but I think it could work. This is the cocoa powder I like to use: https://amzn.to/3N8L0w1
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.
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.
I may try this in a mini muffin pan for a smaller treat!
Good idea! Let me know how it turns out for you!
Bake it on what temperature??
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!
Made this into muffins instead:) less cook time and easier to serve the kiddos. Thanks!
Oh that’s perfect!!