Chocolate Chip Zucchini Bread

A grey circle with KF
Prep Time
5 mins
Cook Time
45 mins
Total Time
50 mins

This Chocolate Chip Zucchini Bread is the zucchini bread recipe you’ve been waiting for! It’s moist, healthy, and downright deliciously addicting.

If you love this zucchini bread and want an even chocolatier zucchini recipe, you won’t want to miss out on these amazing Zucchini Chocolate Chip Brownies!

Chocolate Chip Zucchini Bread slices on a cooling rack

Chocolate Chip Zucchini Bread 

Does your mind ever go all over the place?

I finally had time to think, to sit down, be silent and focus …. but my mind is going a million miles a minute. There’s so much stuff I want to do. I want to improve my blog, I need to fix a few glitches, to make it look pretty (cuz we all know a girl needs things to be “pretty”), to improve the way you search for recipes, to improve my business and grow my network with brands … the list goes on and on.

A top-view collage of Chocolate Chip Zucchini Bread ingredients in a bowl and a completed, partially sliced loaf on a cooling rack

Then my mind starts going to my family life. How I can continually work on teaching Cason character lessons about things like respect, having a kind heart, being confident, being PATIENT, and being thankful.

I want to have people over for dinner, but we haven’t done that since we moved.

I want to finish designing the new house we are going to build!

I want a date night with my hubbie … oh and see the new Jason Bourne movie!

A partially slice loaf of Chocolate Chip Zucchini Bread on a cooling rack

My list is getting bigger as I keep writing. Sheesh!

Does anyone else have a list like this? One that just keeps growing and growing?

The problem is life happens and I don’t get to mark those things off my list .. and if you know me … marking things off “my list” is important to me. I will even write something down on my “to do list” that I have already done, just so that I can mark it off! haha.. I know pretty pathetic! But it makes me feel accomplished!

Top view of a loaf of Chocolate Chip Zucchini Bread in a pan on a cooling rack

I don’t think there is anything wrong with making lists or even having a running list of larger items that you want to someday accomplish. The problem is when the list starts to define you and you measure your “accomplishments” or “success” by how much of that list you’ve finished.

So … here’s to throwing the list out the window!

Err…. not throwing it out the window cuz I can’t do that … I like my list … but NOT letting it define us! Can I get an amen!

A slice of Chocolate Chip Zucchini Bread on a plate with a fork

In celebration of our new found freedom let’s celebrate … with Chocolate Chip Zucchini Bread. Shall we?

Just so you know and you don’t get mad at me later. This bread is seriously addicting and is crazy moist. There are no if’s and’s or but’s about it… most likely you will have 2 pieces at a time. It’s that good! Or maybe you won’t and I just have self-control issues. Either way you’re gonna love this bread.

It’s loaded with zucchini (woohoo), made with whole wheat flour, honey (instead of sugar), has a nice warmth to it from the cinnamon and nutmeg, a crunch from the walnuts, with dark chocolate in every bite! You can’t get better than that!

Ughh… come to momma!

Bon Appetit sweet friends, hope this recipe gets you through the rest of the week!

3 slices of Chocolate Chip Zucchini Bread stacked on a cooling rack
Moist Chocolate Chip Zucchini Bread - web-7

Chocolate Chip Zucchini Bread

  • Author: Krista
  • prep_time Prep Time: 5 minutes
  • cook_time Cook Time: 45 minutes
  • total_time Total Time: 50 minutes
  • yield Yield: 12 pieces 1x
  • category Category: Breakfast
  • method Method: Oven
  • cuisine Cuisine: American


This Chocolate Chip Zucchini Bread is the zucchini bread recipe you’ve been waiting for! It’s moist, healthy, and downright deliciously addicting.



  • 1 1/2 cups white whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup raw honey
  • 1/2 cup unsweetened applesauce
  • 1/3 cup coconut oil, melted
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 1/4 cup grated zucchini (about 1 1/2 zucchinis), squeeze liquid out of zucchini
  • 3/4 cup dark chocolate chips
  • 1/3 cup chopped walnuts


  1. Preheat oven to 350 degrees.
  2. Prepare a 8×4 loaf pan by greasing the bottom and sides (you can grease with coconut oil, butter, or PAM cooking spray) Lightly dust with flour and shake out excess flour.
  3. In a medium bowl, add flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Whisk together.
  4. In a large bowl, add honey, unsweetened applesauce, coconut oil, egg, and vanilla extract. Whisk together until smooth.
  5. Slowly add the dry ingredients to the wet ingredients until everything is combined.
  6. Squeeze grated zucchini to remove any excess liquid.
  7. Fold in the zucchini, chocolate chip, and walnuts.
  8. Add the batter to prepared loaf pan.
  9. Bake for 45-50 minutes, or until a toothpick comes out clean.
  10. Serve.


  • Serving Size: 1 piece
  • Calories: 258
  • Sugar: 19 g
  • Sodium: 166 mg
  • Fat: 14 g
  • Carbohydrates: 34 g
  • Fiber: 4 g
  • Protein: 3 g
  • Cholesterol: 17 mg

Keywords: chocolate chip zucchini bread, zucchini bread recipe, best zucchini bread recipe, easy zucchini bread recipe, easy zucchini bread, how to make zucchini bread



Hey There

Related Posts

68 Responses
  1. Stephanie

    Okay, so I followed the recipe but substituted the flour for coconut flour. I have a friend who uses almond flour and she said it turned out great. Well it tastes good, but literally crumbled into a billion pieces. So much for getting the kids to eat it. I tried to say they are like cake pops when I made it into a ball 😂. Could be me, but I’m gonna try again, just not with coconut flour. Any idea why it did that?

    1. Krista @ Joyful Healthy Eats

      Yes. This recipe does not translate to coconut flour. Coconut flour usually needs twice the amount of wet ingredients than normal flour does. In other words you’d have to use a completely different recipe if you’re making this with coconut flour. If you want to make it GF I’d use a 1:1 GF baking flour and that will come out perfectly.

  2. Kelsie

    Hi, this looks amazing! Is there any way to make it without the egg? I’m vegan and have heard applesauce or a mashed banana can be used in replacement, however, this already calls for applesauce. I’m wondering if I could omit the egg entirely or if it would be better to use a substitute.

    1. Krista @ Joyful Healthy Eats

      Hey Kelsie. I would use a flax egg. Which is 1 tablespoon of ground flaxseed and 3 tablespoons of water, stir and let sit and until it thickens then just add to the batter.

  3. Sue

    This is pretty good, but too sweet. I’m wondering if it would bake as nicely with half the choc chips, half the honey, and more zucchini to replace the moisture from the honey?

  4. Kira

    Thought this recipe was super yummy, from what I could taste. I followed the directions exactly and cooked it for 40min to be safe but it wasn’t done in the middle. I cooked it for an additional 10min and it still wasn’t done so I cooked it for 10 more and it still wasn’t done in the middle! I see some other folks had this issue too, am I doing something wrong? I used a 8×4 loaf pan but should I use a different one? Did I possibly stir the wet ingredients into the dry ingredients too much?

    1. Krista @ Joyful Healthy Eats

      No. I have actually modified the recipe since then. The zucchini when baked was making the bread super moist and leaving it uncooked in the middle, if you squeeze some of the liquid out before adding the grated zucchini to the batter it comes out perfect!

  5. Bea

    This looks so good! But I have a couple of questions, why use both baking powder and soda, and can I sub it for all-purpose flour and still get the same results?

  6. Lindsey

    I have made this several times now! It is a big hit with the whole family and I feel like I’m sneaking some healthy foods into dessert. 😉 Love your recipes! Thanks for sharing.

  7. Natalya

    Do you squeeze out excess juice from your zucchini once it is grated or do just put it in just as it is once you grate it. Please let me know.

      1. Anna

        Sorry I see there are several comments but I am a little confused about what pan to use. Is it a 8×4 or 9×5 loaf pan? An 8×8 would be a square pan but that doesn’t make sense because the photos show that it is a loaf. ?? Looks great but if you could please clarify that would be awesome! 🙂

Leave a Reply

Recipe rating