Chocolate Chip Zucchini Bread
This soft and moist Chocolate Chip Zucchini Bread is the perfect way to use up leftover zucchini and it doubles as both a tasty breakfast or a sweet dessert.
There is nothing quite like a tasty bite of zucchini bread, and when it’s loaded with chocolate chips, it becomes a great way to enjoy your veggies! Picky eaters and even anti-zucchini people will love every bite of this delicious baked treat.
This Chocolate Chip Zucchini Bread is not too sweet, soft on the inside, and has decadent yet crispy and crunchy corners to nibble on. This easy and delicious quick bread recipe is the kind you’ll make over and over again!
You will love our Chocolate Chip Zucchini Bread Recipe which substitutes some of the oil for applesauce and some of the all-purpose flour for whole wheat flour, making this a healthier chocolate chip zucchini bread.
🧂 Ingredients
- all-purpose flour AND whole wheat flour
- nutmeg and ground cinnamon
- baking soda
- salt
- granulated sugar
- vegetable oil
- applesauce
- eggs
- water
- zucchini
- lemon
- Baker’s semi-sweet chocolate
- milk OR dark chocolate chips
- chopped walnuts (optional)
Equipment
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- Measuring Spoons
- Liquid Measuring Cups and Dry Measuring Cups
- Mixing Bowls
- Whisk
- 9.5×5 Loaf pan
- Food Processor OR Box Grater
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🔪Instructions
This is meant to be a brief overview of the recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below or Jump to Recipe.
- Preheat oven to 350-degrees F, and grease and flour two bread pans.
- Grate the zucchini (I pulse mine in the food processor – skin on – to save time).
- Chop the Baker’s chocolate into tiny pieces and set aside.
- In a large bowl, combine flours, salt, nutmeg, baking soda, cinnamon and sugar – use a whisk to blend.
- In a separate bowl, beat the eggs, then combine with the oil, applesauce, water, zucchini and lemon juice.
- Mix the wet ingredients into the dry mixture and fold in the walnuts, chopped Baker’s chocolate, and chocolate chips.
- Pour into the pans and bake for 1 hour, or until a toothpick comes out clean.
- Let set 5 minutes before turning out onto a cooling rack.
- Cool completely before slicing.
📖 Variations
- Substitute the chopped walnuts for chopped pecans.
- If you don’t have enough zucchini, use grated carrot to make up the difference.
⏲️ Storage
Store lover zucchini bread in an airtight container for 3-4 days. During warmer or more humid weather, store in the refrigerator.
To freeze, wrap each loaf in tinfoil then slide into a freezer bag. Label and store in the freezer for up to 3 months. Defrost in the refrigerator overnight.
⭐ Tips
Always allow the eggs to come to room temperature. Room temperature quick bread batters cooks more evenly. Take the eggs out of the refrigerator about 30 minutes before mixing the batter.
😋 Similar Recipes
Quick breads are one of my favorite things to make for my family and I have a lot of recipes for them here! Along with this chocolate chip zucchini bread with applesauce recipe, my favorite is Lemon Zucchini Bread but here are a few other popular ones:
- Banana Bread with Chocolate Chips and Coconut
- Apple Carrot Bread
- Chocolate Marble Zucchini Bread
- Sweet Potato Quick Bread
If you need more ways to use zucchini, check out our Chocolate Zucchini Cake Recipe or Easy Hush Puppy Recipe.
Not ready to make this yummy quick bread yet?
Don’t forget to pin the delicious recipe for later! When you do make our zucchini bread with chocolate chips, please be sure to tag me on Instagram @jugglingactmama or #jugglingactmama – I’d love to see your pictures! And finally, if you get a chance, please comment and leave me a ⭐⭐⭐⭐⭐ rating below!
Chocolate Chip Zucchini Bread
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Ingredients
- 2 1/4 cups all-purpose flour
- 1 cup whole wheat flour
- 1 1/2 teaspoon salt
- 1 teaspoon nutmeg freshly grated
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 3 cups sugar
- 1/2 cup vegetable oil
- 1/2 cup applesauce
- 4 eggs beaten
- 1/3 cup water
- 2 cups zucchini grated
- 1 teaspoon lemon juice plus zest from 1 lemon
- 2 squares Baker’s semi-sweet chocolate
- 1 cup milk chocolate chips
- 1 cup chopped walnuts
Instructions
- Preheat oven to 350-degrees F, and grease and flour two bread pans.
- Grate the zucchini (I pulse mine in the food processor – skin on – to save time).
- Chop the Baker’s chocolate into tiny pieces and set aside.
- In a large bowl, combine flours, salt, nutmeg, baking soda, cinnamon and sugar – use a whisk to blend.
- In a separate bowl, beat the eggs, then combine with the oil, applesauce, water, zucchini and lemon juice.
- Mix the wet ingredients into the dry mixture and fold in the walnuts, chopped Baker’s chocolate, and chocolate chips.
- Pour into the pans and bake for 1 hour, or until a toothpick comes out clean.
- Let set 5 minutes before turning out onto a cooling rack.
- Cool completely before slicing.
