Chocolate Chip Zucchini Bread

I love baking with zucchini! It sort of melts into batters, contributing fabulous moisture and a subtle, earthy sweetness that I am SO into. Whether it’s Chocolate Chip Zucchini Muffins for breakfast or Zucchini Chocolate Chip Brownies for dessert, I’m obsessed. I have to be honest, though…this chocolate chip zucchini bread might just be my favorite. Made with whole wheat flour, naturally sweetened with honey, and packed with zucchini, it’s unbelievably moist and perfectly spiced with cinnamon and nutmeg. And did I mention that each and every bite is bursting with dark chocolate chips and crunchy walnuts!?

What are you waiting for? With its better-for-you ingredients and hidden veggies, this chocolate chip zucchini bread is a treat you can savor anytime, anywhere. Enjoy it as a snack, a dessert, or even for breakfast!

Why This Chocolate Chip Zucchini Bread Is a Total Win

Looking for fun, delicious ways to incorporate more veggies into your diet? Let me tell you why this chocolate chip zucchini bread is a great place to start:

• A lovely marriage of flavors. This zucchini bread is loaded with rich dark chocolate chips and cozy hints of cinnamon and nutmeg that complement the earthy sweetness of the zucchini beautifully. I love the raw honey in the batter, too. It contributes a deep, complex sweetness I’m obsessed with.
• Lovely texture. This quick bread is so moist and tender, thanks to the zucchini and applesauce. And let’s not forget the walnuts! They bring just the right amount of crunch.
• A healthier choice. Packed with wholesome ingredients like zucchini and whole wheat flour and naturally sweetened with honey, this is a sweet treat you can actually feel good about enjoying!

What You’ll Need

Ready to bake? Get yourself to the store and pick up the following ingredients. You’ll find precise measurements in the recipe card below.

• White whole wheat flour – A quality 1:1 gluten-free flour would also work.
• Leavening agents – Baking powder and baking soda. Using a combination yields the perfect rise.
• Salt – To balance out the sweetness of the quick bread.
• Spices – I used ground cinnamon and nutmeg. I love the way these warm, cozy spices complement the earthy sweetness of the zucchini.
• Raw honey – Raw honey has the best flavor, in my opinion. You can use regular honey in a pinch. Maple syrup would work too.
• Unsweetened applesauce – The applesauce contributes moisture to the zucchini bread as well as additional structure. I mean it when I say “unsweetened,” by the way!
• Coconut oil – Make sure you grab refined coconut oil. Unrefined coconut oil has a much stronger coconut flavor that can be overwhelming. Not a coconut oil person? Try avocado oil instead!
• Egg – Allow your egg to come to room temperature before using. It’ll mix into the batter more easily.
• Vanilla extract – The vanilla contributes a subtle warmth and depth to the flavor profile.
• Grated zucchini – I would aim for small to medium-sized zucchini for the best flavor and texture.
• Dark chocolate chips – You could use semi-sweet, milk, or white chocolate chips instead.
• Chopped walnuts – Or pecans. I love the little bit of crunch they offer.

How to Make Chocolate Chip Zucchini Bread

Time to get this party started! Here’s a brief overview of how to make this easy quick bread. Be sure to scroll to the recipe card below for more thorough instructions.

• Prep. Preheat the oven to 350°F, grease the bottom and sides of an 8×4-inch loaf pan, and lightly dust it with flour.
• Combine the dry ingredients. Whisk together the flour, leavening agents, salt, and spices.
• Combine the wet ingredients. Whisk together the honey, applesauce, coconut oil, egg, and vanilla.
• Put it all together. Mix the dry ingredients into the wet ingredients.
• Squeeze. Squeeze the grated zucchini (with your hands or a cheesecloth) to remove any excess liquid.
• Fold. Fold the zucchini, chocolate chips, and walnuts into the batter.
• Bake. Pour the batter into the pan and bake for 45-50 minutes.

Tips For Success

Striving for bakery-level-good zucchini bread? Follow these tips and tricks, and you’ll be on your way:

• Grease and flour the pan. I mean it! Grease the pan with coconut oil, butter, or PAM, and then dust it with flour. Shake any excess flour away and you’re set to jet. Skipping these steps will make it nearly impossible to get the loaf out of the pan.
• Measure the flour carefully. Using too much or too little flour WILL negatively impact the texture of this bread. In order to get it right, use a food scale. If you don’t have one, spoon the flour into the measuring cup/s and then level it off with the back of a knife.
• Don’t over-mix. When combining the wet and dry ingredients, and then again when folding the zucchini, chocolate, and walnuts into the batter, mix just until everything is incorporated. Mixing past this point can cause the glutens in the flour to overdevelop, resulting in a tough, overly dense zucchini loaf.
• Squeeze, please. After grating the zucchini, squeeze out as much liquid as you can using a cheesecloth (or your hands). If you skip this step, the liquid from the zucchini will seep out into the batter as it bakes, resulting in soggy, gummy bread.

Variation Ideas

Don’t be afraid to tweak this recipe a bit to make it your own. Here are some ideas for you:

• Make ’em muffins. You can turn pretty much any quick bread into muffins. Line a 12-cup muffin tin with muffin liners and distribute the batter between them. Bake at 350°F for 25-30 minutes or until a toothpick inserted into the center of a muffin comes out clean.
• A flavor twist. Drop the chocolate and walnuts and, instead, fold in white chocolate chips, pistachios, and a dash or two of cardamom for a sophisticated flair.
• Chocolate on chocolate. Chocolate chips not enough for you? Consider folding in some cocoa powder. You’ll need ~1/4 cup. Check out my recipe for Chocolate Chocolate Chip Zucchini Bread to see how it’s done.

How to Store

• Countertop. Once the zucchini bread has cooled to room temperature, seal it in an airtight container (or wrap it in a double layer of plastic wrap). It will keep at room temperature for up to 4 days.
• Freezer. You can also wrap the zucchini bread (the whole thing or slices) in a double layer of plastic wrap and freeze it for up to 3 months. When you’re ready to dive back in, let it thaw on the counter first.

I do not recommend storing leftover zucchini bread in the fridge. It will dry out.

More Quick Breads to Try

If you’re looking for more amazing quick bread recipes, I’ve got you covered. Here are a few of my faves:

• Banana Bread
• Banana Chocolate Chip Bread
• Easy Chocolate Chip Pumpkin Bread
• Lemon Poppy Seed Bread
• Apple Bread