This Chocolate Chip Zucchini Bread is perfectly moist, lightly spiced, and studded with melty chocolate chips! Made with applesauce for less oil and added nutrition, it’s a family favorite that’s great for breakfast, snacks, or lunchboxes.
Best Ever Chocolate Chip Zucchini Bread
If you’ve got extra zucchini on hand, this Chocolate Chip Zucchini Bread (or muffins!) is the perfect way to use it up. It’s sweet, soft, and full of melty chocolate goodness—plus a hidden veggie that keeps it extra moist. This family-friendly recipe combines wholesome ingredients like applesauce, a touch of whole wheat flour, and warm cinnamon spice for a cozy flavor everyone loves. Bake it as classic loaves or turn the batter into muffins for an easy grab-and-go breakfast or after-school snack. Either way, this is one treat you’ll be making on repeat!
Why We Love This Recipe:
- Perfect balance of sweet and wholesome
- Hidden veggie makes it extra moist
- Freezer-friendly for easy breakfasts and snacks
- Kids love the chocolatey flavor!
For years, I searched for a zucchini bread recipe that had just the right combination of flavor and moisture–just two years ago, I finally found it! Actually, my backdoor neighbor noticed the abundance of zucchini in my garden and traded me the recipe for some of my zucchini–I think I got the better end of the deal! My family literally gobbles this bread up–I have to remind them to let it cool before slicing into it…and once we do make that first slice, the entire loaf is usually devoured within minutes. I try to sneak a few slices away for myself to have later, but I’m not always successful!
Tips & Suggestions
- For muffins: Line a muffin tin and bake for 18–22 minutes or until tops spring back when lightly touched.
- Grate zucchini finely for even texture—no need to peel!
- Drain zucchini lightly if it’s very watery, but don’t squeeze it completely dry (the moisture keeps the bread soft).
- Store at room temperature for up to 3 days or freeze slices for grab-and-go snacks.
Substitutions
- Oil: Replace with melted coconut oil or all applesauce for a lower-fat version.
- Flour: Use 100% whole wheat pastry flour for a heartier texture.
- Chocolate Chips: Substitute with raisins, chopped nuts, or dark chocolate chunks.
- Egg-Free: Try flax eggs (1 tablespoon flaxseed + 3 tablespoons water per egg).
More Delicious Zucchini Recipes to Try:
- Double Chocolate Zucchini Bread
- Zucchini Chocolate Chip Baked Oatmeal
- Chocolate Zucchini Bundt Cake
- The Best Moist and Flavorful Zucchini Bread
- Golden Sweet Zucchini Pancakes
Chocolate Chip Zucchini Bread
Ingredients
- 1 cup brown sugar
- 1 cup white sugar
- 1/2 cup unsweetened applesauce
- 1/2 cup oil
- 3 large eggs
- 3 cups all-purpose flour you can replace up to 1 cup with whole wheat flour
- 1 tsp salt
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1 tbsp cinnamon
- 2 cups grated zucchini
- 1 tbsp vanilla extract
- 1 cup chocolate chips milk or semi-sweet
Instructions
- Preheat oven to 350°F (175°C).
- Prepare two loaf pans by lining the bottoms with parchment paper and lightly greasing the sides.
- In a large bowl, cream together the sugars, applesauce, oil, and eggs until smooth.
- In a separate bowl, whisk together the flour, salt, baking soda, baking powder, and cinnamon.
- Add the dry mixture to the wet mixture and stir until just combined—don’t overmix.
- Fold in grated zucchini and vanilla until evenly distributed.
- Gently stir in chocolate chips.
- Divide the batter evenly between the two prepared pans.
- Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
