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–+ servings
A loaf of chocolate chip zucchini bread with a couple of pieces sliced on a white plate
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Chocolate Chip Zucchini Bread

This healthier chocolate chip zucchini bread is lightened up, whole wheat and studded with chocolate chips for a delicious anytime snack!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Yield: 12 servings

Ingredients

  • 2 cups white whole wheat flour (see notes)
  • ½ cup lightly packed brown sugar
  • 1 ¼ teaspoons baking soda
  • ½ teaspoon salt
  • ½ cup semisweet chocolate chips
  • 1 large egg
  • 1 cup unsweetened applesauce
  • 1 ½ cups grated zucchini (see notes)
  • 2 tablespoons unsalted butter, melted
  • 1 ½ teaspoons pure vanilla extract

Instructions

  • Preheat oven to 325. Spray a 9x5 loaf pan with cooking spray.
  • Combine flour, sugar, baking soda, salt and chocolate chips in a large bowl and mix well.
  • In a separate bowl, combine egg, applesauce, zucchini, butter and vanilla. Stir until well combined.
  • Add the wet ingredients to the dry ingredients and stir until just combined. Don’t overmix. (Note: The batter is very thick so it does take a little work to get it all mixed together. Don’t worry, it will come out moist and amazing.)
  • Pour batter into prepared loaf pan and bake for 45-50 minutes, until a toothpick stuck in the center comes out clean.
  • Cool in pan for 10-15 minutes then cool on rack or counter.
  • Slice and enjoy! You can freeze part of this for later (see notes below).

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Notes

Flour: You can use white whole wheat flour, whole wheat flour, all-purpose flour or a combination of all-purpose and whole wheat flours. Whatever you have!
Zucchini: I measure the 1 ½ cups of grated zucchini before I squeeze out the extra liquid. I use one large or 1 ½ medium zucchinis for this recipe. After squeezing, the zucchini looks like a tight ball that’s about 1 cup.
Grating: Also, be sure to use the small size of your grater so you don’t have big shreds of zucchini but tiny ones that’ll melt into the batter.
Butter: The recipe calls for 2 tablespoons of butter. It adds just a little bit of richness, but you can use canola oil in its place. Or you could substitute more applesauce if you want to leave it out. 
Pan: The recipe calls for a 9x5 bread pan. If all you have is an 8x4, you can use that, but the baking time will be slightly longer, so keep an eye on it.
How to make vegan zucchini bread:
  • Use a flax egg instead of a regular egg.
  • Swap canola oil for the butter.
  • Choose vegan chocolate chips.
How to make zucchini bread as muffins:
– Follow the zucchini bread recipe below to make the batter.
– Line a muffin tin with paper liners and spray those with cooking spray. (Yes, both! It helps the muffins stay together and not get stuck all over the liners.)
– Divide the batter evenly into the 12 muffin cups. They should be about ⅔ full.
– Bake at 325 for 20-22 minutes, until a toothpick inserted in the middle comes out clean.
How to store leftovers: Leftover zucchini bread can be stored at room temperature for up to 5-6 days. I wrap mine in plastic wrap and leave it on the counter. You can also freeze the extras. Wrap in plastic wrap then in aluminum foil (label and date it). Freeze for up to 6 months.

Nutrition

Serving: 1serving | Calories: 169kcal | Carbohydrates: 30g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 230mg | Fiber: 3g | Sugar: 14g
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