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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

If you want to know how to make zucchini bread moist, I have a few tricks! First, don’t squeeze the water from the zucchini, it adds moisture. Also swapping most of the butter with apple sauce makes this zucchini bread perfectly moist. I have tons of zucchini recipes! 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.

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.

Do you squeeze water out of zucchini for bread?

No, you do not need to squeeze the water out of the zucchini for this recipe. 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.

Can zucchini bread be frozen?

Yes, you can freeze zucchini bread. 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.

How to keep the chocolate chips from sinking

If you’re wondering how to keep the chocolate chips from sinking to the bottom of this bread, I learned a trick after I shared this recipe. Simply toss the chips with a little flour before adding them to the batter and they won’t sink.


  • 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

4.86 from 56 votes
This super moist Chocolate Chip Zucchini Bread is loaded with chocolate chips in every bite.
Course: Breakfast, Brunch
Cuisine: American
Chocolate Chip Zucchini Bread is loaded with chocolate chips
Prep: 20 mins
Cook: 55 mins
Total: 1 hr 15 mins
Yield: 16 servings
Serving Size: 1 slice


  • 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.

Last Step:

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Serving: 1 slice, Calories: 148 kcal, Carbohydrates: 30 g, Protein: 2 g, Fat: 4 g, Saturated Fat: 1 g, Sodium: 186.5 mg, Fiber: 2 g, Sugar: 17 g


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376 comments on “Chocolate Chip Zucchini Bread”

  1. Love this recipe, easy but the only issue I have had is that after 45 minutes of baking there were still parts uncooked, mostly at the top and in the centre. I did not want to overcook incase it dried out the loaf Any suggestions thank you

  2. Hi. So I decided to make the zucchini bread with chocolate chips but I made them into muffins instead. Prepared all my ingredients followed the recipe (without my glasses on lol) put the batter in my muffin tins and popped them in the oven. As I’m clearing up my bowls and stuff there was my half a cup of brown sugar sitting there I completely forgot to add the sugar. Oh well we shall see what happens. I pulled out my muffins and cooled them down they looked great but with no sugar added I didn’t know how good they would taste. To my surprise the taste was excellent   The chocolate chips made up for the missing sugar so they were just perfect in sweetness. Made the recipe again as a bread this time with no sugar and it was still perfect. 

  3. Great recipe, added some dried cranberries. The WW link doesn’t work, it comes up with an incorrect ingredients. Thanks!

  4. I love Skinnytaste recipes but this was not my fave. I baked this for fifteen minutes over the listed baketime and it still came out doughy in places. 

  5. This is so yummy! I see no need for excess oil or sugar when you can make something this delicious with significantly less. I used coconut sugar, olive oil, all whole wheat pastry flour and 72% dark chocolate chips.

  6. I usually don’t fiddle with other people’s recipes, but I really wanted to make this, but I’m gluten free,so I substituted gf ap flour for the regular ap flour and buckwheat flour for the whole wheat, and think it was a success.

    The cake was moist yet dense. I liked that it wasn’t as ‘wet’ as other zucchini breads I’ve tried, and that it wasn’t too zucchini-y in taste either.

    This will definitely be added to my favourites list.

  7. Made this recipe today but into muffin form and our family enjoyed them! My son has an egg allergy, so used Bob’s Red Mill egg substitute and they turned out really well. Loved having another way to use up our zucchini. Will make this recipe again!

  8. So delicious. I have overripe bananas so when I saw the note about substituting applesauce for banana, I did 1 banana and 1/2 cup applesauce instead of a whole cup of applesauce. Other wise followed exactly and loved it. 

  9. 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!!

  10. 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!

  11. 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!! 

  12. 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.

    1. 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.

  13. 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!