Moist Chocolate Chip Zucchini Bread, made healthier with a whole wheat flour blend and apple sauce in place of most of the butter, a healthy and delicious breakfast your family will love!
Chocolate Chip Zucchini Bread
Out of all my quick bread recipes, this chocolate chip zucchini bread is the one Madison asks me to make most often! If you want to know how to make zucchini bread extra moist without adding a ton of fat, I have a few tricks! First, don’t squeeze the water from the zucchini—it adds natural moisture. Also, swapping most of the butter (there are only two tablespoons!) with applesauce makes this zucchini bread perfectly moist without sacrificing flavor. I have tons of zucchini recipes! If you want a more classic recipe with no chocolate try this Classic Zucchini Bread. If you want extra chocolate try this Chocolate Zucchini Bread, and if you love cake, this Banana Zucchini Cake is delicious!
Why This Works
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!
- Keeping the moisture from the zucchini makes the bread incredibly soft and tender without needing lots of oil or butter.
- Applesauce replaces most of the butter, which lightens it up while keeping the loaf perfectly moist.
- Chocolate chips add just the right amount of sweetness, making it especially kid-friendly.
- It’s a great way to use up summer zucchini in a recipe that feels more like a treat than a vegetable-packed snack.
- The batter comes together easily with simple pantry staples, making it perfect for breakfast, snacking, or dessert.
Ingredients You’ll Need
Here’s everything you need to make this zucchini bread with chocolate chips. See recipe card for measurements below:
- All-purpose flour – I used unbleached all-purpose flour for a soft, tender texture.
- White whole wheat flour – Adds extra fiber and a slightly nutty flavor while keeping the bread light. Regular whole wheat flour also works.
- Brown sugar – Adds warmth and sweetness with a subtle caramel flavor.
- Baking soda – Helps the bread rise and keeps the texture light.
- Vanilla extract – Enhances the sweetness and chocolate flavor.
- Salt – Balances the sweetness and brings out all the flavors.
- Semi-sweet chocolate chips – Melt into little pockets of chocolate throughout the bread.
- Egg – Helps bind everything together and adds structure.
- Butter – Just a little adds richness and flavor without making the bread heavy.
- Applesauce – The secret to keeping the zucchini bread extra moist with less butter.
- Shredded zucchini – Adds natural moisture and softness. Don’t squeeze out the liquid—it helps make the bread perfectly tender.
How To Make Chocolate Chip Zucchini Bread
Here’s the step by step to make this easy quick bread. See recipe card below for printable directions.
- Preheat the oven to 325°F and spray a 9 x 5-inch loaf pan with cooking spray so the bread releases easily after baking.
- In a large bowl, whisk together the flours, brown sugar, baking soda, and salt until evenly combined. Stir in the chocolate chips so they’re coated in the flour mixture, which helps prevent them from sinking.
- In a separate bowl, whisk together the egg, vanilla, melted butter, applesauce, and shredded zucchini. Don’t squeeze the zucchini dry—the moisture is what keeps this bread so soft and tender.
- Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix the batter.
- Pour the batter into the prepared loaf pan and smooth the top. Bake until a toothpick inserted in the center comes out clean, about 45 to 55 minutes.
- Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy warm or at room temperature.
Variations:
- 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.
Storage
Store the zucchini bread in the fridge so that it’ll last longer. Refrigerate it in an airtight container for up to 1 week.
How to Freeze
Chocolate Chip Zucchini Bread freezes really well. Once completely cooled, wrap the loaf tightly in plastic wrap and foil, or store slices in a freezer-safe container or bag. Freeze for up to 3 months.
To thaw, leave it at room temperature for a few hours or overnight in the refrigerator. You can also warm individual slices in the microwave for a few seconds before serving.
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.
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.
More Quick Bread Recipes You Must Try
- Banana Bread
- Apple Bread
- Blueberry Zucchini Bread
- Sourdough Discard Banana Bread
- Chocolate Oat Flour Banana Bread
Chocolate Chip Zucchini Bread
Ingredients
- 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)
Instructions
- Preheat oven to 325°F. Spray a 9×5-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.
- Pour batter into the prepared 9×5-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.
