Chocolate Chip Zucchini Bread

Why You'll Love This Recipe

• Easy Quick Bread - this is a one-bowl recipe that is super easy to make!
• Veggie-Packed - this recipe for zucchini bread has 2 cups of shredded zucchini in it, so you're getting your veggies in while enjoying a piece of bread.
• Makes Two Loaves - one loaf of quick bread goes SO quickly in our house, so I love the this recipe makes two loaves!
• Versatile - this recipe is healthy enough for breakfast but decadent enough for dessert.
• Pantry Ingredients - I bet you have most of the ingredients that you need already in your pantry!

Zucchini - fresh grated zucchini is best in this recipe.

Sugar - this recipe uses granulated sugar for sweetness.

Coconut Oil and Applesauce - these two ingredients help keep the bread moist and tender.

Eggs - eggs are another binder in this bread recipe.

Milk - the addition of milk also helps add moisture and keep the bread tender. I typically use unsweetened almond milk.

Vanilla and Cinnamon - I love the warm flavor that cinnamon and pure vanilla extract add to this bread.

Chocolate Chips - semi-sweet chocolate chips or dark chocolate chips work well.

Please refer to the recipe card for the complete list of ingredients.

Variations

Different Oil - if you don't have coconut oil, you can definitely use vegetable oil, olive oil, or avocado oil instead. You could also use melted butter instead of oil.

Different Add-ins - you can add walnuts, pecans, pistachios, raisins, or dried cranberries to this zucchini bread. You could also use milk chocolate chips, chocolate chunks, or omit the chocolate chips altogether.

Different Spices - you could add ground nutmeg or ginger for extra flavor.

Brown Sugar - if you'd like, you can use half granulated sugar and half brown sugar for a deeper flavor.

Photo 1. In a large bowl whisk together the sugar, oil, and applesauce.

Photo 2. Whisk well until they're combined.

Photo 3. Add the eggs, milk, and vanilla and whisk well to combine.

Photo 4. Add the baking powder, baking soda, cinnamon, and salt to the wet ingredients.

Photo 5. Whisk well to combine.

Photo 6. Add the all-purpose and whole wheat flour, mixing until combined.

Photo 7. The batter is pretty thick - that's okay!

Photo 8. Fold in the shredded zucchini.

Photo 9. Add the chocolate chips.

Photo 10. Mix util just combined.

Photo 11. Divide the batter between the two pans.

Photo 12. Bake the loaves in the preheated oven. For an 8x4.5" loaf pan, this should take 45-55 minutes and for the 13x4" loaf pan, it takes closer to 40-45 minutes. I also like to put foil over the 8x4.5" 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 wire rack. Enjoy!

Expert Tips

Shredding Zucchini - use a box grater or your food processor to shred the zucchini.

Loaf Pan Size - 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.

Storage - keep the bread covered in an airtight container or wrap in plastic wrap. Bread will keep for 3-4 days on the counter or even longer in the refrigerator.

Don't Over-mix - try not to over-mix the batter, especially when folding in the flour, zucchini, and chocolate chips. Simply mix until they are all *just* combined, no more.

Parchment Paper - if you prefer, you can line the loaf pans with parchment paper along with spray with cooking spray to ensure the bread doesn't stick. I have not had a problem with this bread sticking, but using parchment paper is another good method to ensure you don't have that issue.