There’s something almost magical about sneaking a vegetable into a dessert and having no one suspect a thing. Chocolate Chip Zucchini Bread is one of those recipes that proves indulgence and nutrition don’t have to compete.
It’s moist, tender, and loaded with gooey chocolate chips, but tucked inside are grated zucchini that bring natural moisture and a subtle, earthy sweetness. I discovered this gem on a summer afternoon, staring down a garden full of zucchini that seemed to multiply overnight.
Instead of another stir-fry or salad, I wanted something comforting yet clever. Enter this recipe: a one-bowl wonder that makes the most of seasonal produce while satisfying a sweet tooth.
The best part? This bread is as versatile as it is delicious. Enjoy it warm with your morning coffee, pack it in lunchboxes, or even freeze a loaf for busy weeks. Plus, zucchini’s low-calorie count (only about 33 per medium zucchini!) makes this a sneaky way to indulge without guilt.
It’s no wonder this recipe is trending—it bridges the gap between indulgence and health, all wrapped up in a golden, chocolate-speckled loaf.
Have a variation or twist of your own? I’d love to hear how you make it yours!
Why You’ll Be Hooked?
- Perfect for picky eaters: I’ve served this to friends and family, and no one ever guesses there’s zucchini inside. It’s a sneaky way to add veggies to your day.
- The texture is unbeatable: Think moist and fluffy, with melty chocolate chips in every bite. It’s the kind of bread that disappears the moment you slice it.
- It’s a year-round favorite: Whether zucchini is in season or you’re using store-bought, this bread fits any occasion. Bonus: it freezes like a dream.
- Easy to tweak: Swap out chocolate chips for walnuts or add a sprinkle of cinnamon to the batter. This recipe is endlessly customizable.
- Healthier indulgence: With the hidden veggies and no heavy frosting, you can enjoy it without the sugar crash.
Chocolate Chip Zucchini Bread Recipe
Equipment
- Oven
- Spatula
- Mixing bowls
- Whisk
- Cooling rack
Ingredients
- 3 cups grated zucchini
- ½ cup chocolate chips
- ½ cup chopped walnuts
- 1 cup vegetable oil
- 3 large eggs
- 2 cups white sugar
- 1 tsp baking soda
- 3 tbsp unsweetened cocoa powder
- ¼ tsp baking powder
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 325°F (165°C).
- Prepare two 8×4-inch loaf pans by greasing and flouring them.
- In a large mixing bowl, beat the eggs until light and foamy.
- Stir in shredded zucchini, sugar, oil, and vanilla, mixing well to combine.
- In a separate bowl, whisk together the flour, cocoa powder, salt, baking soda, and baking powder.
- Gradually add the dry ingredients to the zucchini mixture, stirring until just combined.
- Fold in the chopped nuts and chocolate chips until evenly distributed.
- Pour the batter evenly into the prepared loaf pans.
- Bake in the preheated oven for approximately 1 hour, or until a toothpick inserted in the center comes out clean.
- Allow the loaves to cool in the pans for about 10 minutes.
- Remove the loaves from the pans and transfer them to a wire rack to cool completely before slicing and serving.
Notes
- Use freshly shredded zucchini for the best texture and moisture.
- Substitute walnuts with pecans or omit nuts entirely for a nut-free version.
- For extra richness, add a sprinkle of chocolate chips on top of the batter before baking.
| Nutrition | Value |
| Calories | 379kcal |
| Carbohydrates | 49g |
| Fibre | 2g |
| Fat | 19g |
| Protein | 5g |
| Cholesterol | 35g |
Tips To Ease Your Job!
- Grate Zucchini Efficiently: Use a box grater or food processor to save time and ensure even shreds. No need to peel the zucchini; the skin adds color and nutrients.
- Prep Ahead: Measure out all your ingredients and grease the loaf pans before starting to streamline the process.
- Avoid Overmixing: Stir the batter just until combined to prevent the bread from becoming dense.
- Even Distribution: Toss chocolate chips and nuts in a bit of flour before adding them to the batter to keep them from sinking.
- Check for Doneness: Insert a toothpick or skewer in the center of the loaf. If it comes out with a few crumbs but no wet batter, the bread is ready.
