Chocolate Chip Zucchini Bread

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Moist Chocolate Chip Zucchini Bread, made with a whole wheat flour blend and apple sauce in place of butter, is a healthy and delicious breakfast without a ton of fat.

Moist Chocolate Chip Zucchini Bread, made with a whole wheat flour blend and apple sauce in place of butter, is a healthy and delicious breakfast without a ton of fat.
Chocolate Chip Zucchini Bread

Madison was one when I first played around with this healthy Chocolate Chip Zucchini Bread recipe, and she instantly loved it. It’s always been a hit with her, even when she went through a phase of not liking zucchini. Plus, chocolate chips are always a winner. If your kids aren’t fans of zucchini, give this bread a try. It’s the perfect way to get them to eat a new vegetable. Some more of my favorite zucchini desserts are this Chocolate Zucchini Bread, Banana Zucchini Cake, and Flourless Chocolate Zucchini Brownies.

This super moist Chocolate Chip Zucchini Bread is loaded with chocolate chips in every bite. Made healthier with a whole wheat flour blend and lots of apple sauce in place of butter for results that are moist and delicious, without a ton of fat.

Do you squeeze water out of zucchini for bread?

No, you do not need to squeeze the water out of the zucchini for this bread. The water from the zucchini gives the bread extra moisture.

How to Store Zucchini Bread

Store the zucchini bread in the fridge so that it’ll last longer. To freeze, slice the bread and freeze the slices with parchment paper in between for up to three months. Thaw overnight in the fridge and reheat in the microwave. You can also microwave the bread for a little longer straight from the freezer.


  • To save time, shred the zucchini in a food processor instead of with a box grater.
  • Use whole wheat flour instead of white whole wheat, or use all white whole wheat and no all-purpose for an extra whole-grain boost.
  • If you don’t have unsweetened applesauce, you can use bananas, but it will change the flavor.
  • Add a little nutmeg, cinnamon, or cardamom.
  • Swap the chocolate chips for pecans, walnuts, or blueberries, or skip them altogether.
  • Make chocolate chip zucchini muffins – start checking them around 25 minutes and bake until a toothpick comes out clean.

How To Make Chocolate Chip Zucchini Bread

More Quick Bread Recipes You’ll Love:

Chocolate Chip Zucchini Bread is loaded with chocolate chips
Print WW Personal Points
4.9 from 49 votes
Did you make this recipe?

Chocolate Chip Zucchini Bread

148 Cals 2 Protein 30 Carbs 4 Fats
Prep Time: 20 mins
Cook Time: 55 mins
Total Time: 1 hr 15 mins
Yield: 16 servings
COURSE: Breakfast, Brunch
CUISINE: American
This super moist Chocolate Chip Zucchini Bread is loaded with chocolate chips in every bite.


  • cooking spray
  • 1 cup all purpose flour, I used unbleached
  • 1 cup white whole wheat flour, regular whole wheat flour would work
  • 1/2 cup brown sugar, not packed
  • 1 ⅛ tsp baking soda
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 1/2 cup semi sweet chocolate chips
  • 1 large egg, beaten
  • 2 tbsp melted butter
  • 1 cup apple sauce
  • 1 ½ cups shredded zucchini, not packed, not squeezed (from about 1 1/4 large)


  • Preheat oven to 325°F. Spray a 9x5-inch loaf pan with cooking spray.
  • Combine flour, sugar, baking soda, and salt in a large bowl. Mix well.
  • Add chocolate chips and gently mix to combine.
  • In a medium bowl, mix egg, vanilla, melted butter, apple sauce and zucchini. Add to the flour mixture and stir until just blended.
    bowl with zucchini and apple sauce
  • Pour batter into the prepared 9x5-inch loaf pan. Bake 45-55 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool for about 10 minutes. Remove loaf from pan and let it cool before slicing.



Serving: 1slice, Calories: 148kcal, Carbohydrates: 30g, Protein: 2g, Fat: 4g, Saturated Fat: 1g, Sodium: 186.5mg, Fiber: 2g, Sugar: 17g
WW Points Plus: 4
Keywords: Chocolate Chip Zucchini Bread, chocolate chip zucchini bread recipe, zucchini bread, zucchini bread with chocolate chips, zucchini chocolate chip bread

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  1. Substituted pecans for chocolate chips used sprouted wheat flour. Very good. 

  2. I used raisins in place of chocolate chips and also added some finely chopped walnuts. YUM!

  3. I want to bake this today, but how big or weight of a slice is 5 pts? Thanks

  4. I don’t usually comment on recipes, but this was so good I just HAVE to spread the word. I substituted erythritol for sugar and blueberries for chocolate chips, both 1:1. It came out AMAZING and so moist, pure heaven with some maple syrup on top. Probably one of the few bread recipes that I’ll make over and over again!!

  5. I tried this recipe yesterday because I had a nice ripe zucchini from our garden. The zucchini bread turned out tender and delicious. I did use all whole grain flour (no white flour) which I ground myself (50% hard white wheat and 50% triticale). Thank you for this great recipe. It was easy to read and follow. Great job, Gina!

  6. So amazing! Easy to make and best ate chilled from the fridge. 

  7. Since I’m gluten free, I subbed in teff and Cup4Cup flours (also added cinnamon). 
    Cooking in mini loaf pans in the air fryer also saved me from heating up my kitchen! They turned out delicious!! 

  8. Just finished making this recipe. Really easy and simple. That’s what I love about it. And my toddler loves it too. Only thing the weight watchers green incorrect. I put the information in the calculator and it’s actually 7 points each 😞. But by then my bread was already baking. I will try adjusting the sugar and flour as others did next time to make the points lower. But thanks so much for this wonderful and easy recipe.

    • The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

  9. I love this, and have made it several times. I make the modification of 1.5cup of white whole wheat (no white flour), as someone mentioned below. It’s just “bready” enough and super moist! 

  10. Can the egg be omitted from this recipe? My granddaughter is allergic to eggs.

  11. I love this recipe! I am wondering how I could adjust it to use pumpkin – we have a few growing in our garden. Thank you!

  12. This was so great and easy. 

  13. You’re not the only one…I got out one bowl to make it as well and then went, wait…I need 2 bowls? 😀

  14. Would this work with an 8×4 pan? Would the cook time need to change, if so?

    • I’m thinking yes… because the height of your bread will be higher in the pan and may not get totally cooked in the middle.

  15. Was pretty good! I made some modifications to be able to have a bigger piece. I subbed out 2/3 cup of the  flour for vanilla protein powder to up protein a bit. Also used sugar substitute monk fruit in place of sugar. Rest of recipe I kept the same. 

  16. Added 2 Tbsp cocoa powder. Just delicious.

  17. Any modifications for high altitude? I live at over 10000ft elevation! Thanks!

  18. Is it possible to make the chocolate chip zucchini bread with gluten free flour?

  19. Hi, I live in the UK where apple sauce isn’t really a thing, is there anything this can be substituted with please?

  20. I sometimes peel my zucchini with a veggie peeler to avoid the little green bits that make the kids say Yuck! They don’t need to know they’re eating veggies!

  21. Easy and delicious recipe! How many grams would make up one slice so that I can track macros on My Fitness Pal? One slice weighs how many grams?
    Thanks! 😊

  22. Can you bake this in an omni air fryer if so what temp and how long? Thanks

  23. Im making this it’s in the oven.i added cinnamon and nutmeg.

  24. It’s delicious, I loved it! I made it for my husband and I, but turns out my kids loved it too. Will definitely be making lots more!

  25. You forgot to include the sugar in the instructions, now I have a sugarless bread in the oven ;(

    • The recipe has 1/2 cup brown sugar (not packed) listed in the ingredients.

    • The sugar is mixed in with the flour per instructions. I just baked them as muffins, really yummy! Baked
      muffins @22-25 minutes. Quick and easy recipe!

  26. Amazing and low calorie!! What’s not to love?

  27. I am not a chocolate fan or nuts in breads. Can I omit the chocolate chips? If so should any other ingredients be altered?

    • You can omit the chocolate chips. No other ingredients need to be altered. You could swap in blueberries, just toss them with some of the flour before folding them in at the end to stop them from sinking.

    • I used raisins in place of the chocolate chips and it was delicious!

  28. Just reporting back that this is a super forgiving recipe. I make it every 1-2 weeks. As reported earlier, I accidentally only used one cup of all purpose flour the first time. Too moist but still yummy. The next time I used 2 cups of all purpose flour (don’t have any whole wheat flour right now) and it was good – but too bready for us – we missed the moistness of the first batch. I now find 1.5 cups of flour just perfect. Also last night I ran out of applesauce and was too lazy to boil some. So I tossed apples and some water into my vitamix blender, pureed it and used the result. Came out tasting just as great as always. I also usually reduce the sugar even further and typically use 1/3 of a cup of organic cane sugar instead of a 1/2 cup of brown sugar. Still fantastic and we like our sweets. (Definitely no need for 1-2 cups of sugar most recipes call for). I usually make this as muffins and it typically takes about 40 mins. I like that it uses plenty of nutritious zucchini and that I can get away with less sugar. Note to self: it is important to beat the egg well or the bread ends up heavy.

  29. This was a great recipe. Terrific way to use up zucchini – I had four smallish ones so I ended up doubling the recipe and the two loaves were perfect.

    My only “complaint” – how is this a one-bowl recipe? Definitely calls for two bowls in the instructions. I scrolled through tons of comments and apparently I’m the only pedantic one in the whole bunch. XD

    But seriously, I’ll definitely make again. Not draining the zucchini makes this faster and easier and kept all that great moisture. I used vegetable oils because I was too lazy to melt butter tonight, butter would be even better probably. And thanks to the commenter who suggested some cloves – I think I’ll add cloves and some fresh-ground nutmeg and that will add just the extra punch.

  30. Need to report that somehow I misread the recipe and only put in ONE cup of All Purpose flour. I also made muffins instead of a loaf. After 30 mins at 325, it came out very, very moist (still tasted good). We stuck it back into a warm oven (after turning it off) for a couple of hours to try to dry it out. After a few hours, it got baked again for 10 mins or so when my mother forgot it was inside and preheated the oven for something else. Thankfully, after all this mistreatment, it still came out delicious and we have been guzzling it all night. Could use the more bready texture that more flour would have given but it is still something we would make again. We used a mandolin to shred the zucchini and the shreds were still clearly visible even though we could not taste it. For simplicity, I may try pureeing the zucchini next time. Sounds easier than shredding although the manfolin made shredding pretty easy.

  31. This bread is excellent, has anyone made this recipe into muffins?

    • This is so easy and so delishious, I wish I made a double batch! I used a mashed banana instead of the egg. I will be making this again and again!!!

  32. Hello:

    I do love your recipe of zucchini bread with chocolate chips,BUT I have a small question to ask,when you say not to pack the zucchini “it means not to squeeze them ” and place them with their juice/liquid?
    Many thanks for your kind reply,Araucano

  33. This was amazing!! Does it need to be refrigerated after it cools?

  34. Mine was gooey and dough like. Cooked extra 15 minutes but never was bread like 

  35. This recipe was incredibly easy and so good! I doubled the recipe because I had a lot of zucchini to use and did make a few slight changes, though. I threw in one cup of oat flour instead of one of the cups of wheat flour. I also didn’t have the full amount of chocolate chips on hand, so I ended up doing half semi sweet chips and half walnuts, and it still turned out great. Definitely making this again! I may add a little cinnamon next time, though.

  36. If using a food scale, how many ounces/grams would be in a single slice?

  37. I’ve been making this recipe for years. My whole family loves it. I make 2 loaves at a time, and they are gone in under 24 hours every time. It is moist, tender and not too sweet. The kids dont even know they’re eating a–gasp!–green vegetable. 😉 Thank you for this great recipe!

  38. Do we need to strain the zucchini?

  39. I love it, made it today for the first time. Substitute the brown sugar with stevia and only added whole wheat flour. Texture really good. Soooo yummie Cannot stop eating it. Thank you for a great recipe.
    I will definitely making it again. Wanted to post a pic bit somehow could not enter it here. 😘☀️

  40. We made this recipe twice and both times, it did not keep well. We were trying to stick to the portion sizes for a family of four, that’s one slice per person over 4 days. By day for, the bread was bad mushy and sour. We had to throw it away. The second time, we made it ahead of going on vacation. I suppose we should have frozen the baked loaf because by day two of vacation, we had throw away over half of the loaf. It was very disappointing. I won’t be making it again if it won’t keep long enough for us to stick with portion sizes.

  41. I want to make this for a bake sale, but in mini loaves: 5 3/4 x 3 1/4 x 2 inches.
    How many loaves would 1 recipe make of this size and how long/what temp to bake at?

  42. Making these for a bake sale but in small loaf pans (5.75 x 3.25 x 2 inches).
    About how many would this recipe make? And how long do I bake at what temp!

  43. This bread is amazing! I made this yesterday. I also made it with figs. I have 2 fig trees with lots of fruit this year. So, I used this bread recipe, but instead of the zucchini and chocolate, I used fresh figs. Amazing results!

  44. Can you use 2 cups gluten free flour instead of the one cup regular and one cup whole-wheat?

  45. Just wondering if I can substitute the sugar with stevia or something like that? I want to bake but can’t use sugar and I’m not sure what to replace it with and how to use? 

  46. Loved this! I used all whole wheat flour,  egg whites, unsweetened applesauce, and added cinnamon & cardamom. I also made them in muffin tins. Trying not to each the whole batch! 

  47. I didn’t see a reply to whether you use sweetened or unsweetened applesauce.  Can someone reposed please? Thank you!

  48. We loved this recipe, but tweaked it given what was in our pantry:
    Substituted 1/4 c chopped walnuts and 1/4 c finely diced crystallized ginger for the chocolate chips;
    Added 1 t ground mace and 1/2 t ground nutmeg
    Added zest of 1 lemon and 1/2 t lemon extract
    Yum yum!!! We’ll make it just like the recipe another time, I promise!!!

  49. Is it unsweetened applesauce?

  50. Do you use semi-sweet or milk chocolate chips? 

  51. Hi this is my first time using a recipe from Skinny Taste but it won’t be my last . I joined Weight Watchers a few months ago and am always looking for new recipes to try. I had some zucchini I needed to use. Originally I was going to make a muffin recipe but decided to look at your site for a loaf/bread recipe. I read the reviews and used blueberries instead of chocolate chips as my husband is not a big fan of chocolates chips. I also added 1 tsp of cinnamon and 1/2 tsp ground cloves from one of the reviews. The bread is delicious and is much more moist than I thought it would be. Definitely will make again and will use the blueberries. I probably used 3/4 c frozen blueberries. It did take longer to bake than specified in recipe. I just got a new oven and this was only my second time baking in it so may need to get used to it. I did increase temperature to 350 near end of baking. It probably took an extra 15 minutes but I checked it frequently. Thanks so much for sharing and I will definitely be back !

  52. Help! What can I replace the apple sauce with ? 

    • I have replaced it with banana or a combination of banana and applesauce. The banana makes the cake denser (and has a stronger aroma of banana!) but it can work. 

  53. Delicious.  I did not add chocolate chips.  Instead, my changes were: only used 1 tablespoon light butter, sugar free applesauce, 1/4 Splenda brown sugar and added 1 heaping tablespoon cinnamon.  The loaf made 16 slices, 3 pts per slice


  54. How many points would it be for mini muffins? I LOVE all the recipes I’ve tried so far (in your cookbooks and online). Thanks for the hard work you put into the recipes.

  55. Made this bread today for our dinner. Had frozen zucchini. Drained in strainer and it worked fine. Used sugar free chocolate chips and a few cinnamon models too.. Had to turn heat up to 350 though. Thanks for a wonderful recipe.

  56. Do you know if you can use regular sugar instead of brown sugar?

  57. First of all, there isn’t a Skinnytaste recipe that hasn’t been amazing and I’ve been following for years 🙂
    I love this recipe and I’ve made it so many times — today I did something I NEVER do and I actually didn’t follow the recipe exactly as written and changed something! lol.
    The only reason I did this was because, growing up, my mom made zucchini bread from the Betty Crocker cookbook that was so addictive I wanted to eat the whole loaf. I used to make it all the time too, but it did have oil in it. So the only thing I did with this amazing recipe was add 1 tsp of cinnamon and 1/2 tsp of cloves because I think that’s what it was about the Betty Crocker recipe that I loved so much. It tastes really great!!
    Thank you for being the best go-to for delicious, healthy food!

  58. I tried this bread and have now made it 3 times! It is totally delicious. I have used unsweetened apple sauce, and mashed banana and used both in one of the batches. I added a little extra vanilla and a dash of cinnamon just for fun. I found that with the banana it cooks for a long time, so I ended up doing it in cupcake tins the last time. They came out great! Took them to work and everybody wanted the recipe. Thank you so much!

  59. My husband and I love this bread. Today I made it with blueberries rather than chocolate and it is still wonderful, I also use the brown sugar Splenda blend to reduce calories and sugar load ( only 1/4 to 1/3 cup) and add a bit on cinnamon as well.. Great by itself and with some fresh made berry spread or jam and old fashioned peanut butter.

  60. What brand of chocolate chips do you use?

  61. For the butter, is it two tablespoons of butter that you melt or two tablespoons of melted butter?

  62. Amazing! My whole family loved this bread and it was quick and easy to make.

  63. Delicious recipe. I made a few changes:
    – used only AP flour as I did not have any whole wheat flour at home right now
    – subbed olive oil for the melted butter
    – omitted the chocolate chips
    – added cinnamon and cardamom
    – baked into four JUMBO muffins (for 30-35 minutes)
    Four jumbo muffins with the above adjustments yielded a 13 Freestyle point muffin.
    Definitely a keeper. Not too sweet, just perfect for breakfast.

  64. Can you make these as a muffin and also add ripe bananas to the mix? How long would it be for regular muffins? 

  65. So good! I was really skeptical of this one. As I was making it, I was thinking, “There’s always more sugar and fat in good quickbreads. This isn’t going to taste very good!” BUT IT DOES. I don’t miss the extra sugar or fat at all. I made this into muffins and baked for about 30 minutes. I also used all white whole wheat flour and it was still good.

    P.S. This was the FIFTH zucchini recipe I made this weekend, because I’m faced with six enormous zucchinis from my neighbor’s garden. All of them were from your website and all were delicious.

  66. My garden is bursting with zucchini and this recipe was a wonderful and delicious way to make good use of it.  I made a couple batch and it was delicious!

  67. I made a double batch , did half a cup of chocolate chips and half a cup of walnuts, my boys had a loaf gone that day!

  68. Another winner Gina! I only had 1/2 a cup of whole wheat flour so I used an extra 1/2 cup of all purpose flour. Turned out awesome, everyone loved it! 

  69. Hey, I made this today with two cups of gluten-free flour. I followed another commenter’s advice about adding an extra egg & baking powder. It’s yummy, but it never formed up & seems a little undercooked. The top is brown, though. I assumed it’s just the nature of GF flour. Any advice?

  70. Could you do this with berries? Also how would 1 more egg affect how it turns out?

  71. Maybe a dumb question but what type of chocolate chips? Semi sweet, dark or milk?

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  84. Is it necessary to drain the zucchini after shredding?
    Thank you for all of the great recipes!

    • Mine is in the oven now and I would say definitely do not drain. The moisture is needed, otherwise the batter will be too dry.

  85. I made this for this first time last night and ohhh myyyy gaaahhddd. SO. GOOD. Thank you introducing this recipe into my life! So healthy and satisfying. I will be convincing all my family and friends to make it!

  86. This looks delicious. Does it freeze well? I will save half for another week

  87. It’s zucchini season here! I just made this last night, as muffins, with the plethora of zucchini that I have on my counter. Absolutely delicious! Thank you, Gina!

  88. Another winner – so moist and delicious. I will definitely make this one again!

  89. a staple– sweet enough to feel like a treat but so much healthier than similar options.

  90. What would the weight be on 1/2 cup brown sugar and 1 & 1/2 cup zucchini since I am unsure of what loosly packed should be. Thanks for your help!

  91. I just recently found you. Very excited about your recipes. I also just baked this. It tastes wonderful. My 15 year old son even liked it! When I was making the batter, he walked by and asked if I was making cookies….excellent sign he would taste test afterwards. He ate half the first loaf (he’s a wrestler, lol), so I made a second. Thank you!!!

  92. Have made this several times as muffins, and it’s fantastic. Can you substitute canned pumpkin for the applesauce?

  93. Do you squeeze the liquid from the shredded zucchini before mixing?

  94. So good, Gima! I used two overripe bananas instead of applesauce. Turned out perfectly. Even my kids loved it?

  95. What are the smart points values as muffins? It lists old point and points plus. Thanks! 

  96. We belong to a CSA and have a glut of zucchini. I was skeptical of baking with applesauce. This recipe was amazing! I baked it as muffins (about 20 minutes) and used all purpose and whole wheat flour. The only change was I added a tsp. of Penzey Pie Spice. The muffins were moist and tender! Thank you Gina!

  97. We love this recipe. It has become a weekly staple in our home! Thank you!

  98. This bread is delicious! Not very sweet on its own,, but the chocolate chips sweeten up every bite perfectly (and help save on the overall sugar content)! I made my batter in the Vitamix – blending the zucchini roughly chopped with applesauce, then adding other wet ingredients and finally the dry. It was so easy and turned out just as delicious. Used 1 whole zucchini which seemed perfect!

  99. I made this yesterday into muffins but they were not sweet. My applesauce was unsweetened should it have been sweet? The muffins were moist but not sweet. Not sure if I will make this again.

  100. Just made this and it came out great! Used GF flour,  an extra egg and and added 1/8 of baking powder to compensate for the different flour.  Rose beautifully. Thank you, Gina, you are my go-to for recipes! 

    • Leigh! I’m looking to make this today with GF flour, as well. Did you use 1 cup or 2 cups? TIA!

      • I tried this methodnand used 2 cups of GF all purpose flour .  Im afraid it might not be too moist but let’s ts see . Will update with results 

      • It did not turn up well 🙁 the bread was extra dry and not at all moist. It hardly Rose . I don’t know what I did wrong except used GF all purpose flour

      • Did you use the correct amount of zucchini?

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  102. Help! My applesauce is moldy. CAN I use greek yogurt instead?

  103. we use all Whole Wheat Flour, add a tsp Cinnamon and a scoop of Flax Seeds.  Loved by all!

  104. I LOVED this one! Made a batch in early August and they freeze beautifully. Making another batch tonight. Thanks for another great recipe!

  105. Terrific zucchini bread!!  Much much better than the chocolate zucchini bread I made that called for a half cup of oil.  I don’t know why but your bread had the most fantastic vanilla-y smell when baking.

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  107. Can I use carrots and apple in this recipe.

  108. Can I use 2 cups of all purpose flour instead of 1 cup all purpose 
    And 1 cup whole wheat flour?

  109. Would i be able to make this with just zucchini and no choc chips? Like in place of the chocolate chips use 1/2 zucchini instead?

    • I was wondering the same for a less points options so I did the work and 1/2 cup semisweet chips is 21 points. Divide that by 16 portions which the recipe makes and you can subtract  1.3 points per serving to make it 4ish points per serving. There should be no need to substitute more zucchini in place of absent chocolate chips. 

    • I tried raisins and it was really good! The extra sweetness was perfect.

  110. How long do you bake if making muffins? 45 minutes would be too long

  111. Could you use Splenda brown sugar and would that drop the points?

  112. Great recipe! A sweet treat I made for visiting relatives. We made muffins because it is easier for portion control. Thank you!

  113. Delicious! My kids ate zucchini! This was my first attempt at a bread and it turned out really great.

  114. I made this last night and it was amazing!! This was my first time ever baking anything from scratch and it was a really easy recipe! I added some cocoa powder that I had on hand, although I forgot that I should switch it out with some of the flour has others suggested (in the end it apparently had no bad effect on the bread, although it gave a very nice cocoa flavor). I also made it with dark chocolate chips as my boyfriend and I like dark chocolate better, and it turned out really yummy! I had to make it in muffin tins because it turns out the loaf pan I thought I had was really a mini loaf pan – oops! Still, the muffins turned out great. I ended up doing about 35-40 minutes total in the oven, mostly because I kept opening it every 5 minutes after 20 minutes to check, and also my oven is very old and definitely due for a replacement very soon! Anyway, thank you so much for this recipe, we’re eating the muffins for breakfast this week (along with an egg and fruit, perfect breakfast!). This recipe is making me want to try out more healthy baking recipes!

  115. Did you squeeze the water out of the zucchini?  Or leave it for moisture?

  116. I made these a few days ago and they were great! So flavorful and moist. I just pulled another batch out of the oven too. One mishap this time – the butter blew up in my face when I was heating it in the microwave! Be careful y’all! Thanks for the recipe.

  117. Can you use almond flour instead of AP/WW?

  118. Not sure if this was suggested already as there are heaps of comments. But you can add more chocolate flavour as well by switching a bit of the flour for cocoa powder! Did just a 1/4 cup myself an it was delightful.

    Great recipe as always Gina

  119. Have to say this is one of my facvurite breakfasts. With fruit and coffee. Made it two days ago and this time added a couple oft tbsp of cocoa into the batter I loved it that way!

  120. This is delicious!!! GREAT recipe!!

  121. Gina, I made this over the weekend and it turned out perfectly. I used stone ground wheat flour because I was too cheap to buy a full bag of white whole wheat flour for just this recipe and the muffins turned out great. I want to add walnuts to the recipe to see how it turns out next time. I have tried 4 of your recipes and all remain on my list.

    • I mistakenly did not adjust for cooking time and left my muffins in the oven for 45 minutes, but the result was not bad at all. They were dark, but they were not dry or burned. I look forward to trying this recipe with walnuts and a shorter cooking time.

  122. Amazing! I had everything in my pantry which is why this recipe is a definite go-to for me. Used unsweetened applesauce and I used 1 fat zucchini to yield the 1-1/2 cups needed. Baked them in a muffin tin (took 25min), they made some really nice sized muffins, they freeze wonderfully. Will be making these again for sure!

  123. I just have a question about the serving size. It states 16 slices. Is this for only one loaf? I know your chocolate zucchini bread is 16 slices but for 2 loaves. Thank you.

  124. I exchanged the choc. chips for 1/2 C. Raisins and 1/2 C chpd Walnuts. 1st time recipe – just out of the oven and cool enough to try out – YUM this is a keeper 🙂

  125. Could I substitute summer squash for the zucchini?

    Also – love your site. SO many of our go-to recipes are SkinnyTaste. Love your book, too – great options!

    • I made this last weekend with summer squash, I thought it was great!

      • If you haven’t already, make Skinnytaste banana bread-the best banana bread EVER!

  126. I just made these – SOOOO GOOD!! Can't wait to try more recipes from this site. Next will be the cauliflower tots 🙂 Thanks so much 🙂

  127. Recently King Arthur flour posted some zucchini recipes with the zucchini pureed. With this technique you can't detect that there's zucchini in the recipes. Given that you're not squeezing the zucchini dry in this recipe, I think the same technique could work – also makes the recipe super quick because everything is done in the food processor. I'll try it out and let you know.

  128. Um, this is crazy how timely this is. I was literally just thinking I needed to find a good recipe for zucchini bread to sneak some veggies into my kids' diets. Thank you Gina!

  129. Looks delicious! I love zucchini bread as it's always so moist so this looks fabulous!

  130. The sugar content is high on this (15 grams). Any way to lower that by subbing out some of the sugar?

  131. This sounds delicious! I pinned it to make later.

  132. Would whole wheat pastry flour work ok for this?

  133. I made this last night! I did make a couple changes and doubled the recipe. I used 3 c of white whole wheat flour, 1 c of vanilla protein powder. Because of this I increased the baking soda from 2 1/4 to 3 tsp. Then, I added 6 tbs of hemp seed and every bit of 3+ cups of zucchini. It is a little heavy but nutritionally packed!! And the additions, did not alter the Points Plus from my calculation.

  134. I love this recipe so much that when I have an abundance of zucchini in my garden, I shred it and freeze it in 1 1/2 cup portions… in November (like today) I can make a loaf or two so quickly if my kids ask for it! It's soooooo good.

  135. Hi Gina! Can you use whole wheat pastry flour in place of whole wheat flour? I'm not sure if there's a huge difference, or if the portion would change. Thanks!

  136. Great recipes… this is a must… Also great snack for long distance cycling.

  137. Question. I have made this twice and think it came out all wrong which never happens with Gina ' s recipes. I'm wondering, is it supposed to be 1 AND 1/8 baking soda or just 1/8? This is the only place where I can see messing up

  138. I just made this recipe with Cup 4 Cup gluten free flour. So good! I just substituted both flours called for with the cup 4 cup blend. It worked out fine and both of my kids liked it. I added a pinch of cinnamon.

  139. Making these as mini muffins right now, because thats what my daughter wanted. Cant wait to see how yummy they are! We did add some cinnamon because I love zucchini bread with a hint of cinnamon in it 🙂

  140. Have made 100's of your recipes and been disappointed in none of them. This is another one to add to the keep and do again list! Yummy!!!!!

  141. Great recipe to use up my last bag of frozen homegrown shredded zucchini. I added a 1/4 cup walnuts and 1/4 cup raisins. Very yummy indeed.

  142. Not sure if this was asked already – but, could I substitute melted butter with coconut oil?

  143. I love your site!!! The recipes are all so amazing and the food presentation and photography are absolutely STUNNING!!!!!! Thanks alot!!!

  144. Made these today and 2 out of 3 kids approved! In fact, my most picky eater grabbed a spoon to scrape the remainders off the paper wrapper, that's how much he liked it. I used unsweetened applesauce and mini semi-sweet chips. Yum!

  145. So, I just made it exactly as stated, and it feels to flour-ey, is that the wheat flour? Just curious if I wanted to make these more oatmealy- I think i'm looking for that taste, could I take out 1 cup of wheat flour and put 1 cup of oatmeal in? thoughts?

  146. Just thawed some frozen, shredded zucchini to make this but only had one cup, so I added 1/2 cup drained, crushed pineapple. The bread is cooling and looks great! I hope my change didn't compromise the flavor, since it's for a breakfast tomorrow morning. Thanks for the recipe! 🙂

  147. One of my personal favorites from your blog! And my baby and toddler both go crazy for it. My son asks for "kini bread" quite often and just knowing that his favorite treat contains loads of green veggies hidden inside is a wonderful thing to a mama!

  148. wow! Just made it and it came out amazing! My husband loves it! Thanks so much for all of your wonderful recipes!

  149. I absolutely love this recipe, delicious! Thanks so much!

  150. I love this recipe thanks so much, delicious!!!

  151. Made this last night and my husband and kids loved it. It tasted so moist and delicious. I ate the last piece this morning with coffee. What a combo!

  152. I made these last night as mimi muffins (less messy for my kids to eat), and they turned out great. I added to the recipe some wheat grem and groung flax seed. This recipe will be addad to my weekly muffin rotation. lol Thank you so much for sharing, and I can't wait to try some more of you recipes this week for dinner!

  153. I just made this recipe with white all purpose flour and it was super yummy and moist! Will be making it again

  154. I just made these but I did not shred the zucchini enough! They came out…with too many chunks! It was not very good. So, batch #2 is in the oven and this time I pureed the zucchini in the blender first. They smell delicious!

  155. Gina- Another great recipe! I made 2 mini loaves and muffins. I made this and took to work- received compliments from my co-workers. Love baking with zucchini. I have a great chocolate chip, coconut, walnuts and zucchini cookie that I bake for the holidays. I've been asked to sell them cause they are delicious. Approved by a toddler, teenagers and adults 🙂

  156. Just made these into muffins. Baked for 35 minutes in a DeMarle flexipan. YUMMY!!!!!!

  157. Ok, made this 2 times with a few changes based on what I had on hand in the kitchen.
    First time I made a single batch with some homemade applesauce. The applesauce was not really that "juicy". I also substituted mini chocolate chips instead of the regular sized ones. It turned out delicious! Then I made a double batch and this time I used 1 can of crushed pineapple instead of the applesauce. I did drain just a bit of the juice off though. I used the mini chips again. This time it came out even better. The crushed pineapple was great in the recipe!
    Gina, I absolutely love your site and use many of your recipes. They are thoughtfully prepared, beautifully photographed and easy to execute. I actually just made a variation on this recipe with spinach and corn. I will let you know how it turns out. Thanks for you efforts to help the rest of us!

  158. Hi Gina, I made this tonight and it had too much moisture. I was really surprised because I make a lot of your recipes and they always come out perfect. I grated the zucchini in my food processor and I'm thinking that maybe that's where I went wrong. For a medium sized zucchini, how much would you say you use? I used all but about 2 inches of 1 medium zucchini and that was loosely 1 and 1/2 cups in my measuring cup. Advice? How did you shred your zucchini?

  159. Gina, I was looking to make this today.i had a question about the flour. I saw a lot of questions regarding the flour.i did not see an answer for this one. Can we use whole wheat pastry instead of regular whole wheat. Thank you.

    • In my experience I have learned that whole wheat pastry flour makes baked goods even more tender which sometimes can translate to overly moist. It’s worth a try but just be sure not to be heavy handed with any of the wet ingredients to avoid too moist.

      FYI: I have not tried it with this recipe. I used all white whole wheat flour listed as one of the variations in Gina’s write up and it worked great.

  160. Made this bread into cupcakes last night- freaking amazing. My boyfriend said it was the best "snack" he's ever had. I love that there is no oil and hardly any sugar. You never cease to amazing me.

  161. Made this bread yesterday and it is fantastic! Super moist and easy to make. My son is a picky eater and he loves it. Thank you!

  162. Fantastic recipe! I followed it to a tee and made a fabulous zucchini bread that my husband and two year old loved! I loved that it had no oil, minimal sugar and didn't taste healthy, but was! Thank YOU!

  163. How long do you bake the muffins? I'm going to try 25 minutes.

  164. I just made this for myself and my daughter (who is 15 months old) — We both love it!

    Our family is on a budget, so I made a few modifications, based on what we have on hand. I halved the chocolate chips, used canola oil in place of melted better, and used cinnamon applesauce in place of original. Delicious! Thanks, Gina!

  165. I made this recipe tonight. I picked up some zucchini from a market over the weekend and couldn't wait to make bread with them. One zucchini made 3 loaves. This recipe is SO good! My husband already had 2 slices! I've tried several of your recipes (eggplant last night!) and they are all now favorites in my home. Thanks for sharing!

  166. I replaced the applesauce with canned pumpkin and the chocolate chips with butterscotch chips. To die for!! Even my mother-in-law loved them and she usually doesn't think much of my "skinny" recipes (she's a sugar fiend).

  167. I made this tonight in the microwave! I put the mixture in a silicone loaf pan and nuked it for about 11 minutes on high. It's amazingly delicious and I didn't even heat up the house!

  168. Gina,
    I love your recipes. I plan to make this with yellow squash because I have them coming out of my ears, I'm picking 3 to 5 a day and my friends run when they see me coming.

  169. Substituted a banana for the applesauce and added a little almond milk at the end because it looked too dry. Can't wait to try

  170. Just made a loaf and a batch of muffins! They are delicious! Very happy to have found you!!!

  171. Made this into muffins–they are addictive (I used all regular flour, but am sure my family didn't mind one bit!)

  172. I've got a loaf in the oven right now. Second one I've made in the last few days – this just is NOT lasting in our house. LOL

    I added a bit of cinnamon to the previous loaf, and it really didn't "do it" for me so I've left it out this time.

    This has made a nice addition to our breakfast menu. We heat up a slice for about 30 seconds in the microwave and spread just a touch of Brummel & Brown on it. Served with a nice bowl of fruit and a hard boiled egg, it really starts the day off nicely.

    You just keep making your way onto my table, Gina!

  173. This came out great! Can't believe it's only 2tbs of butter! I made 2 (since zucchini is plentiful right now in my garden) and the one in silicon pan came out fine, but the other one in metal pan got stuck. Next time may use a quick oil spray first.
    I seriously stopped going to other websites for recipe ideas since I can get so many great ones here.. And most importantly, made the healthy way!

  174. For my very first baking attempt this is absoultely fantastic! Thx Gina :):):)

  175. Yummy. I made a double batch and for the second half I skipped the chocolate chips and added 1/2 c walnuts, 1 tsp cinnamon and 1/2 c Craisins. Made them into muffins – great treat!

  176. So moist and delish!!! Doesn't taste "low fat". Another great recipe!!!!!!

  177. Just made this and it is delicious. The sugar is in the directions with the dry ingredients. It says sugar instead of brown sugar, so I had a little confusion too. Other than that, it was perfect. Cooked the full 55 min. I don't peel or seed my zucchinis as I don't think it was necessary. SO yummy.

  178. These are so yummy! My husband told me to "not ever lose this recipe!"

  179. I made these last night and they were delicious. Sweet but not too sweet and surprisingly moist. I followed the recipe exactly and it turned out perfect. Thanks for the recipe. Excited to try more!

  180. My first attempt at zucchini anything… I made muffins, don't even own a loaf pan. Super easy, super yummy! My three year old loves the, and so do I. Thanks Gina'

  181. Thank you Gina! This is a GREAT recipe, and sooo healthy. I made one plain, and added 2T cocoa powder to the other one for a chocolate one. YUMMY! I had a Cooking Light recipe as my standby, and that has been replaced with yours! Thank you!!!!

  182. I made this today. It's so delicious!!

  183. Made this two nights ago and it is AMAZING!!! Hubby loves it and so do my boys! Yeah a winner!!!! Thank you.

  184. How should one measure brown sugar without packing it?

  185. I made this today and loved it! My kids can't get enough of it. I followed the recipe as is, and then I decided to add 1 tsp. of cinnamon. I baked it for 45 minutes…perfect! Thank you for sharing this great recipe.

  186. I made these today into 12 muffins, and cooked for 22 minutes at 325. They turned out perfectly moist and delicious! Thanks for another wonderful recipe, Gina.

  187. I didn't have apple sauce in the house, but had everything else for this. So I searched for regular-fat recipes for this kind of bread. Holy moly. Some of them called for a 1/2 cup of oil in one loaf! Needless to say, I just decided to make the trip out for apple sauce since I know this bread is yummy (made it last July) and why make one with all the extra fat?! Thank you, Gina. My whole family enjoys this bread!

  188. I am completely smitten. This healthy version is way better than all other zucchini bread I have tasted! All the kiddos (even the picky eater visiting for a play date) loved it. Thank you so much for spending time, and having the talent, to make such lovely food that tastes good and and is good for us too! Your recipes have replaced the Betty Crocker bible in our house.

  189. I am super excited to try this recipe, it sounds delicious. While I was trying to figure out the calories for petite loafs it wasnt adding up correctly. I would like to make those instead of the muffins. I thought they would be a little more filling for breakfast for my firefighter boyfriend. Can you help me see if I am doing something wrong or if there needs to be an adjustment. The total calories for the batch differs from the muffin info you listed verses the loaf. Is this correct? TIA:)

  190. This was fantastic, made a loaf for me and one for my brother's family. My 5 year old was afraid of the "green stuff" at first, but then she had a bite and inhaled the rest!

  191. Just made this with the zucchini from my garden. AMAZING. I doubled the recipe and made a loaf of bread and muffins. They all turned out perfect.Super moist, not too sweet, and absolutely delicious. I am very impressed with many of your desserts. So far my favorite is the Strawberry Cheesecake. Yum!

  192. I made this w/the help of my boyfriend's daughter. We had 2 loaves. I took some home to my parents and my mom said this is so much better than my zucchini bread. My mom wants me to make it again. Also, the daughter just kept eating it! Needless to say the bread did not last long!

  193. Made this a few weeks ago and making it again tonight! So, so yummy!

  194. SOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO good. It's going to be really hard not to eat the entire loaf in one sitting.

  195. Tried a variation of this with blueberries instead of chocolate chips — yum!

  196. Just made this and it is DELICIOUS!! Thank you. Wondering if I could substitute walnuts for the chocolate chips? Might try it next time.

  197. Oh My Goodness, I made this tonight and it was oh sooooo good!!!! Awesome recipe!!!!

  198. I love this recipe! I have it pinned on my "tried and true recipes" board on Pinterest so I have quick access to it. I omitted the chocolate chips, to lower the calorie count, and added 2 shredded carrots, and made muffins instead of the loaves. Love these for a snack, and so does my 18 month old picky eater! Thanks for always sharing wonderful, healthy recipes!

  199. This is definitely a keeper!! I added cinnamon and nutmeg and used butterscotch chips instead of chocolate!! Yumm-O!! I love your site and your recipes and thank you SOOO much for including the nutrition facts and points values, makes my life so much easier!!

  200. Did you prep the pan? The bottom of my bread stuck and left a hole in the bread! Other than that, delicious!

  201. I made this last night and it turned out WONDERFUL! Thanks for another awesome recipe!

  202. I made this recipe as muffins and my boys are gobbling them up! I told them the "green stuff" was a secret magic ingredient which makes the muffins so yummy.

    Question, I'd like to increase the good-for-you factor by adding ground flaxseed but I don't want the muffins to turn out too dry — how much flaxseed would you suggest adding?

  203. I just made this recipe and yum yum..Delicious. The only thing I did different was add 1/2 tsp. Cinnamon. Its a keeper!

  204. Hello, 7 months later.

    Can I use white chocolate chips instead of regular? My friend is allergic..

    • So Sorry, hard to keep up with thousands of comments, Yes you can use white or leave them out all together.

  205. I made this recipe as muffins the other night, they are amazing! I told the kids they were chocolate chip muffins because I knew they would make a face at the zucchini part. They love them. They are so sweet, and I know they are healthy. Thanks for your site, I will be visiting often for recipes.

  206. This was amazing!! So moist – I loved it! I just discovered your blog a couple weeks ago. This is the 3rd recipe I try and they've all been a success. I only recently started to cook and those recipes are really easy to follow! Thanks so much – I'm already spreading the word about your blog to my friends and family!

  207. i plan to make these but would like to make with jarred baby food instead of the applesauce and zucchini. i have a apple, zucchini cinammon baby food that my little one loved and this way she wouldnt know it was in there because its pureed.

    how would you adjust the applesauce/zucchini measurements for that? i was thinking 2c of the puree instead of 1 1/2c zucchini and 1c applesauce?

  208. I made this into muffins and my two girls LOVED them!!! Best of all… they had no idea that they ate zucchini! Thank you Gina.

  209. When making this, do you peel the zucchini before shredding it?

  210. Just came out of the oven and it is very Yummy! Gave it to my kids off the bus and they ate it up…I did add a few more choc chips than the recipe called for. Wanted to know if the cooking time is the same if you make as muffins?

  211. Anonymous question about measurements: I used 1 and 1/8 tsp of baking soda and 1 and 1/2 cup zucchini and it came out amazingly. Hope that helps. 🙂


  212. Made this today- another winner! Delicious!!!

  213. Hi There! I just tired this today, I think I did something wrong, my bread didn't rise at all! was it supposed to be 1tsp and 1/8 tsp of baking soda OR just 1/8? I think maybe I read that to mean just 1/8.

    Also with the Zicchuni – It is 1Cup and a half or just one 1/2 cup?

  214. I don't know if anyone else mentioned this in the comments (I didn't read through them all) but in the directions you forgot to add the part about mixing the brown sugar in. It's in the ingredient list, but not the directions. I made this last night and totally forgot to add the sugar… how silly am I. Guess I'll have to try again.

  215. Just made this recipe this weeks, very tasty!!

  216. I have made this recipe many times and it is utterly delicious! Thanks so much!

  217. I just made this and it's amazing! I think next time I'll make mini muffins so the kids can take them in their lunchboxes. Thank you for this and for all of your awesome recipes! This is my favorite site!

  218. Gina- made this during the weekend for my mom and brother, they went crazy over it! I loved it so much as well! Your site is a true dream for someone trying to cook and bake healthy! Thank YOU!

  219. I am baking this right now (2 loaves) and my house smells incredible. Methinks this is yet another hit courtesy of you Gina! Much thanks!!!

  220. Gina, I know you have heard this a lot but this is a really delicious bread! I made mine into muffins, decreased the brown sugar by 1/2, and replaced it with Splenda brown sugar. They took about 35 minutes to bake completely, but the wait was so worth it! Mildly sweet, moist, and studded with just the right amount of chocolate chips. I'm looking forward to trying more of your recipes!

  221. Just made this and it came out really great! Made a few modifications to make it even healthier. Substituted the brown sugar with coconut sugar (can be found in most health food stores, it is so low in the glycemic index that diabetics can have it), and I also substituted the butter with equal amount of extra virgin coconut oil. I added 1 tsp of cinnamon as well. Baking time at 325 degrees was 1 hour. I recommend trying out these substitutions!

  222. So glad you all liked it 🙂

  223. OH my goodness! I found this through a Google search on my iPod, and made 2 loaves…. then while they were baking I made TWO MORE! This is the best zucchini bread EVER. I have 9 more zukes to use for something… maybe more of this! lol 🙂

  224. I made this tonight, and it is absolutely delicious! This will be a family favorite, for sure. Thanks for all your recipes!

    p.s. Dinner tonight was your skinny baked mac & cheese 🙂 Another favorite!

  225. Carol Ann, yes… just use the large hole side of your cheese grater 🙂

  226. I am VERY new to cooking at home and using recipes so I have a silly question… How do you shred zuccini? I mean, do you grate it? Thanks in advance! 🙂

  227. Making these now in muffin cups b/c I do not trust myself around bread or anything with chocolate! I was told to bake for only 25% of the time though when changing bread recipes to muffin recipes.. we'll see how it works!!

  228. Oh my… !!! GINA, you are amazing!! My husband said, "Wow, these don't taste like they'd be healthy at all!" I made these into muffins using all white-whole-wheat flour, and they are so good! Mine only needed to bake for 31 minutes that way. The best 3 PTS I've eaten in quite a while 🙂

  229. I LOVE this bread! It was so easy to make and it's relatively healthy. My husband enjoys and even though my son refused to try it when he got home from school, by the time he finished dinner he reconsidered – he ate it for breakfast today too! A big win! Thanks for sharing this recipe! 🙂

  230. Thanks for sharing!

  231. This recipe is perfect…I have made it twice already! My cook time was definitely closer to 55 minutes and I think adding the chocolate chips to the dry mixture (before adding the wet ingredients) is a great way to keep them from sinking to the bottom of the bread. Thank you again for the recipe!!

  232. CAn u use the whole wheat pastry flour I have used in your muffin recipes?

  233. Thank you so much for this recipe. It has great healthy substitutes, but the hint of chocolate really hits this home – especially for my husband!

  234. I just made these and they are so yummy! I followed the recipe exactly (used regular whole wheat flour and bleached white flour).
    the only problem is I can't stop eating them!
    I love your site.

  235. This bread is so awesome and moist! The only change I made was to add 1.5 tsp of cinnamon. Thanks for the great, healthy recipe!

  236. Maybe your zucchini had too much liquid, or maybe you had too much zucchini? If I packed the zucchini it would probably have been one cup.

  237. This was such an easy recipe. I tried to make it and it didn't cook completely, even after 2 hours of bake time. What did I do wrong?

  238. I've been making this so much and eating so much of it, I think I gained weight from it! :O
    This recipe is THEE BEST EVER!

  239. I have been looking for a zucchini muffin recipe that wasn't so sugar laden and these were it! Everyone loved them. I omitted the chocolate chips and added in 1-1/2 tsp cinnamon.

  240. I just added the n.i. as muffins too.

  241. Just baked this amazing treat 🙂 it is absolutely delicious ! This is my first time trying any of your recipes and it won't be my last! Thanks!

  242. Love your zucchini bread, could you tell me what would the WW PTS. are in a muffin, thanks so much

  243. Just pulled my first loaf out of the oven. I've never worked with zucchini before, and I (oops!) grated it instead of shredded, so I think I may have had a little more moisture than normal, but I just baked it the full 55 minutes, and it looks and smells delicious! Even my three-year-old is excited to help with the "cucumber chocolate" bread he helped make! =)

  244. Just made these as muffins and they turned out great! It took about 20 minutes at 325 for Muffins. Thank you!

  245. That's great to know, thanks Jennifer!!

  246. This is one of the best zucchini breads I have ever made. The first time was a bit drier than the second. I made a few small changes. I used half of the wheat flour (because I ran out!) and doubled the regular flour. In addition, I added a tsp. of cinnamon because I missed this flavor from other times that I baked zucchini bread. The finished product was great! Thanks for providing so many wonderul recipes.

  247. Gina….I went to Trader Joe's and bought some of their gluten free flour…it really came out amazing…made it again last night for my friend and he continues to rave that it is one of the BEST gluten free "treats" he has ever tasted…said there was NO way to tell that it was gluten free…I HIGHLY recommend this recipe…whether you make it gluten free or not…ALSO…..last night made him the Pineapple fried rice with shrimp..PERFECT for those gluten free people…tonight I am making the chicken enchiladas for a bunch of friends…they LOVE my cooking now…thanks to YOU>>>

  248. Yum! I had 3 zucchini and just kept mixing and mixing up batter until I had used it all up. I ended up with one loaf and then I put the rest in muffin tins. Can't wait to put some in the freezer 🙂

  249. Thank you for this recipe! I have made 2 loaves already. I use brown sugar Splenda, add 1 mashed banana to the wet ingredients, use semi-sweet chocolate chips, and bake for total 40-41 mins instead of 45. Comes out moist and not overly sweet. Great for anytime eating. I do not tightly pack the zucchini when measuring it. I suspect that's where the excess moisture problems occur for those who mentioned it. I will add cinnamon and shredded carrot next time to change it up. Thanks for the suggestions fellow readers! I give this one 4 stars out of 5! I only short it one star for not being absolutely calorie free! Teehee! Tnx again!

  250. Just made this – my first of your recipes. It was delicious. It was a hit with three of my four kids which is a winner in my house. Prefect way to give the kids a treat in their lunchbox and perfect for me on Weight Watchers. Looking forward to exploring your site and trying many more recipes. Thank you!

  251. Thanks again Gina for another fab recipe!
    to the person asking about butter substitute. Use country crock instead of butter. I am lactose intolerant and I am totally okay with it.
    to the two people who didn't like it. When you shredded the zucchini, did you let it rest in a colander over a bowl for a few minutes to let some of the excess water escape? I had about half a cup to almost a whole cup of water that seeped out after shredding. I was never good in the kitchen till I started trying Gina's recipe's. They have helped build my confidence. Letting the water drip out of the zucc just seemed logical as it was so insanely moist!
    Thanks Gina,
    as always!
    Kat Creamer

  252. I am making this a second time, patiently waiting for them to come out of the oven (made a double batch this time!)….

    Everyone here LOVES this bread!

    I use only white unbleached flour, and I peel the zucchini and remove the seeds before shredding it. ALSO, I use OLIVIO LIGHT, instead of butter, which makes my serving only 3 points plus!

    So so rich, more like a 'dessert' than the drier 'breads' I have made in the past.

    Thank you SO much Gina. My WW pals love it SO much when I bring my recipes in from you to share with them.

    Many times I am below my points plus goal for the day and I so look forward to having a piece of this bread! mmmmmmmmmm


  253. Yes, again I am lucky girl since my dear friend Gina brought this to the beach for a tasty treat!!! Sure beats cut up fruit in tupperware haha (though I really like that too) but really this was a fantastic gift for 6 hungry girls!!

  254. Gina, I would love to make this into muffins…..what would the points plus be?

  255. Jennifer, how did you make it gluten free, please share!!

    I plan on making these into muffins next week! It was so good!!

  256. I took this to work last week and everyone LOVED it! Now I'm making it again as muffins, for better portion control for myself! Thank you!!

  257. I did a gluten free version of this and it came out AMAZING….my friend said it was probably one of the BEST breads he had EVER eaten (he eats gluten free) Making more tonight..

  258. These were delicious! I was craving them since you posted the recipe. I didn't even care that it was 100 degrees here and I would have to turn on the oven. I had to bake them a little longer than you said but they came out super moist and there was just the right amount of chocolate chips to make me think these weren't as healthy as they really are. Thanks for another great recipe!

  259. I made this and it was wonderful! People couldn't believe that it was low fat and a lighter version. I bet this would be great with cinnamon and no choco chips as well. I am loving this site and love the fact that photos are included with every recipe. Thanks Gina!!!!

  260. I would use the plain flour and I'm thinking Wholemeal is the same as whole wheat?

  261. Hi Gina, love your site which I've just discovered. I'm in Australia and wondering about your 2 ingredients for this choc chip zucchini bread:

    1 cup all purpose flour (we have either plain flour or self raising flour – do you know which would be best?) and

    1 cup white whole wheat flour (would wholemeal flour work?) Thanks!! Marion

  262. Baked this tonight, and it was the first time that I've baked anything from scratch, much less zucchini bread. (I think my husband was a little nervous!) It came out GREAT. Absolutely amazing. The chocolate chips were just enough sweetness. Baked it for 55 minutes, and mine still came out a little underdone, but I think that extra moistness just added to the feeling that it was a treat. I can't wait to make it again, and try my own variations! THANK YOU!

  263. I made this the other day and it is so delicious! It's hard to eat only 1/16th at a time!

  264. It's in the oven, can't wait to try it!! This is my third recipe from your site, love everything!! Bought everything for the brocolli pasta too, that's for dinner tomorrow night!! Thank you for helping me be successful with WW! 🙂

  265. LOVE THIS!!! Just came out of the oven an hour ago, made it exactly per your recipe. Super moist but not too moist! Baked it 45 minutes but I'm at a high altitude. The chocolate chips were the PERFECT amount. I bet brown sugar splenda would be great too. I'm going to make it again to use up the rest of the zucchini and then freeze the loaf. Thank you!

  266. I made these as muffins! SO GOOD! I bought too much zucchini so as soon as this batch is gone..I think I'll make another 🙂 I also used mini chocolate chips because it was what I had..worked well 🙂

  267. I didnt have whole wheat flour so I just used white flour and my daughter wanted to use PB Chips with the chocolate chips 🙂 it's in the oven now! Can't wait to try it!!

  268. This recipe is awesome! My 17 year old daughter said they are amazing. Now that's a great complement coming from a teenager who lives on pizza and mac and cheese! Thank you a million times Gina!

  269. Hello, could I use something else in place of the butter, my son is lactose intolerant. Thank you.

  270. I knew you would all love it, you don't even know there are vegetables in there!

  271. Gina,
    I made this last night. It came out AWESOME!!!!This will be the only zucchini bread I make from now on. I did have to bake for closer to an hour. This came out so moist! Thanks for all your recipes1

  272. This was the best bread of any kind I've ever made! My kids absolutely loved it! And I was able to use up some of the abundance of zucchini growing in my garden. Loaf #2 is in the oven right now!

  273. Would you recommend freezing a loaf? If so, how do you suggest freezing it?

  274. I made this tonight and everyone loved it! My husband is very picky and doesn't like zucchini but ate this right up (he even knew what was in it too)! Thank you for yet another great recipe!!

  275. do you have any recipies using almond flour or know if i can substitute the wheat flour for almond flour?

  276. Comments are very helpful!! I appreciate each and every one of them!!

    White flour would be fine.

  277. Would it be okay to use all white flour rather than wheat flour if I don't have any on hand? Or would this mess up the recipe? I absolutely have LOVED trying out your recipes…. everyone has been DELICIOUS!

  278. This was AWESOME!!! The whole family loved it. It was the first thing I have made from your site. Thanks sooo much.

  279. I made this last night using 3 small tins. Like everyone else, I had lots of zucchinis from the garden. It came out wonderful. My friend convinced me to throw in more chocolate chips – and it was too many. Also, I think I will cook it on a higher temperature. It could just be my super ancient stove, but I will try 350 next time.

    To the people who post comments – I get a lot out of reading those as well. Thank you!

    Gina – your recipes are fantastic! I've tried quite a few of them!

  280. Thanks Gina!!

    My husband pretty much devoured this too so I knew it was a winner since he isn't much of a vegetable fan.

  281. I made this bread last night and it was AMAZING! My boyfriend hates Zucchini, so was very hesitant to try it but he even loved it.

  282. Did you know you can substitute cucumber for the zucchini? I have done this many times in zucchini bread recipes and I have had a ton of compliments on the cucumber bread. It may sound weird using cucumbers but like zucchini they are very bland tasting so they take on the flavors of the other ingredients. The only difference is that you don't include the peel so there is no green in your bread. Just peel the cucumbers and shred!

  283. You, my dear, are a genius. I have yet to make something from your site that isn't absolutely delicious. Onto the zucchini pancakes to use up the extra zucchini! LOVE IT!

  284. Chinmayie- I haven't tried it but it should work ok.

    LauraD, or if you pack the zucchini, use less applesauce.

    There is so much moisture with the applesauce that it would probably work without the zucchini if you don't have any.

  285. I want to try this today but I don't have any zucchini, but wondered if I could used carrots?? Sort of like a carrot cake bread?? What do you think?

  286. Hmmmmm, Ya know, I think I may have packed it down, OHHHHHH DARN, I had WAY to much in there…..OK that is a BAKING REDO TODAY!!!!!!!!!! LOL

  287. That looks great! I wonder if I can make the eggless? may be replace the eggs with flax seed meal?

  288. Lindsey, this would work for muffins, you may just need to cook it less time.

    Laura, that's weird! The zucchini should be loosely 1 cup, not packed down. I wonder if that had something to do with it being too moist?

    Heather, glad you liked it!

    Yes, the zucchini is raw.

  289. Is the zucchini raw when you grate it?

  290. I had all of the ingredients and was excited to make this tonight. Another home run Gina! Thanks for all of the great recipes!

  291. If I half this recipe and make muffins will it turn out as well or should I make some modifications? looks yummy!!!

  292. Do you have any recipes using almond flour?

  293. I used brow sugar, Splenda brown sugar blend should work.

  294. This looks so healthy and tasty. Great recipe, and thanks for perfecting it for us!

  295. in the oven, thanks for posting Gina

  296. Did you use regular sugar and brown sugar? Do you think it would work with Splenda?

  297. Yes, to make apples sauce just cook it and puree. The crock pot is a great idea too.

    The reason I used applesauce as opposed to banana is because I wanted moisture without effecting the taste. You don't taste the apples, if I used banana it would change the flavor of the bread.

    Jenn, you can leave out the chocolate chips, but you may need to add more sugar if you do.

    I didn't drain the zucchini, I wanted to keep all the moisture.

    Julie, I am so glad you liked it!!

    To the person with printing issues, use the green print friendly button to print the recipes.

  298. Do you have to drain the zucchini after shredding it?

  299. I might be alone here— but can I leave OUT the chocolate chips? Would it still be ok/

    I love Zucchini Bread on it's own!

    • I don't see why not. You could also replace them with raisins if that's your thing. I would probably add some spices to the recipe (cinnamon, nutmeg, and clove or allspice, probably) in that case.

  300. So unusual that I have all the ingredients already in the house when one of your recipes posts. But I did and I just baked this up. It is really delish. Moist and just sweet enough.So glad to get those chocolate chips used up before I ate them all straight from the bag.

  301. Shira, I make my own applesauce quite a bit…in the crockpot! Peel, dice, and throw in the crockpot. Add a little water or apple juice. Cook until soft and mash with a potato masher or I suppose you could put it in the blender. We like ours a little chunky so the masher works great. I have also added cinnamon or pumpkin pie spice.

  302. I love your website but everytime I try to print off a recipe I get everything, all the pictures, all the comments, etc, when I just want the recipe. Is this an operator error or how do I go about just getting the recipe. By the way, I'm getting ready to get the ingredients to try this bread. Looks yummy and I think the grandkids will eat it.

    • There should be a "Print Friendly" button at the very bottom of the recipe. Click on that to get just the printed portion of the recipe, AND you can delete any directions that you don't want/need!

  303. Gina…would pureed banana or any other fruit be ok to substitute for the apple sauce? I always wondered if there was a particular reason for choosing apple sauce as a sub for fat in a lot of recipes.


    • I substituted banana for the apple sauce because I had super ripe bananas and wanted to make this. Yes, it tastes a little like bananas, but that's fine. Still soft!

  304. Hi Gina,
    Could you tell me how I could make apple sauce on my own? I have a lot of apples and would prefer to use those than go out and buy applesauce. Could I just peel, slice, and cook them in water?

    • Yes – so easy! I would recommend a very little water just to get the apples started. They will make their own liquid once they start to cook. Maybe about 1/4 cup of water to a 5 qt pan of apples. FYI, you can make it without peeling the apples if you have a blender to whizz the apples in once they are soft. You get more nutrients and it makes the applesauce a pretty pink color. Good luck!

  305. Chocolate and zucchini?? Wow this is interesting! Thanks for sharing!

  306. Unsweetened applesauce, thanks for noticing that.

    I'm not sure how these would turn out with all whole wheat. My guess is good but I haven't tried it.

    These word make great muffins too.

    • I make these with all whole wheat flour, and substitute vegetable oil for the butter… absolutely amazing!! I also add some cinnamon. BEST ZUCCHINI BREAD EVER!!
      thanks gina!!!

    • I made this on the same day the recipe posted since I had most of the ingredients and it came out delicious!

      I did use all regular whole wheat flour and it turned out just fine, just a little darker than the photo.

      I also did not have brown sugar. I only have sugar in the raw but I grinded it up until it was fine and used the same measurement. Turned out great! Will be making this again! Thanks so much for posting this one!

  307. Just pulled the bread out of the oven and had to taste before it cooled off! I think I'll add walnuts next time. This is very good, thanks!

  308. This looks great! Is it possible to use whole wheat pastry flour then whole wheat flour?

  309. Thank you! Thank you! I was just searching for a low fat recipe for zucchini bread. I was going to use the one from Eat Better America (which still looks good), but this is more fitting for us. 🙂 Thanks!

  310. Perfect timing! I just shredded about 40 cups worth of zucchini and summer squash to put in the freezer. We're picking about 10 more each day!