Chocolate Chip Zucchini Bread is an easy zucchini bread recipe that is made with coconut oil, whole wheat flour, and chock full of chocolate chips! This recipe makes two loaves which are great for eating now and freezing for later!
This year I *finally* have a functioning garden (which the bunnies have found out too…dang!) which means we are eating lots and lots of zucchini right now. We’ve made my Grilled Zucchini Tacos, Zucchini and Corn Orzo, and now this Chocolate Chip Zucchini Bread! I have a recipe for Banana Zucchini Bread and Muffins also, but I really wanted a straight up zucchini bread recipe. It has taken awhile to tweak this recipe to get it where I wanted, but it’s finally exactly what I wanted!
This chocolate chip zucchini bread recipe is slightly healthier with the addition of a little whole wheat flour and reduced sugar from the original recipe. It’s full of ground cinnamon for that warm cozy flavor. Of course I couldn’t help but add a big handful of chocolate chips, too. I also really love that this recipe makes two loaves. This makes me feel like I get the most out of the effort put into baking it, if ya know what I mean? I like to freeze one loaf to pull out for breakfast or snack whenever we want!
To start making this zucchini bread, preheat the oven to 350 degrees F and grease the loaf pans. I’ve made this recipe using two different sizes of loaf pans, and they both work. I used a typical 8″x4.5″ loaf pan, and a 13″x4″ loaf pan and have included baking times for each in my instructions.
Next, in a large bowl whisk together the sugar, oil, and applesauce. Once it’s well combined, add the eggs and vanilla, and whisk well until they’re combined. To the wet ingredients, add the baking powder, baking soda, cinnamon, and salt and whisk well to combine.
Now it’s time to add the flour. Add the all-purpose and whole wheat flour, mixing until combined. The batter is pretty thick – that’s okay! Lastly, fold in the shredded zucchini, followed by the chocolate chips. Divide the batter between the two pans. Bake the loaves in the preheated oven. For an 8×4.5″ loaf pan, this should take 45-55 minutes and for the 13×4″ loaf pan, it takes closer to 40-45 minutes. I also like to put foil over the 8×4.5″ pan after about 40 minutes to keep the top from getting too brown.
Let the bread cool in the pan for about 10 minutes and then remove it from the loaf pan and cool completely on a cooling rack. Enjoy!