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+ servings

Zucchini Bread With Chocolate Chips

Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 9 servings


  • 1 cup all-purpose flour sub all-purpose gluten-free flour
  • 1/2 cup whole wheat flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 cup chocolate chips optional, sub walnuts or raisins
  • 1/2 cup butter melted and cooled down a bit, sub coconut oil
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 egg sub flax egg
  • 1 tsp vanilla extract
  • 2 zucchini grated, you're looking for one heaping cup


  • Preheat your oven to 350 F and prepare a bread pan or glass baking dish with cooking spray.
  • Add the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon and nutmeg to a large bowl. Add chocolate chips/walnuts/raisins, if using. Whisk to combine and set aside.
  • In another bowl, add the melted (and slightly cooled) butter, brown sugar, white sugar, egg/flax egg, vanilla extract, and grated zucchini. Mix until everything is combined.
  • Gently fold the wet ingredients into the dry ingredients with a spatula until just combined. Pour the batter in the prepared bread pan or baking dish. Bake for 50-55 minutes, until the top of the bread is golden brown and firm to the touch (and you can also insert a toothpick into the center and make sure it comes out clean!)
  • Let the bread cool down before slicing!


If you need to make these vegan, use flax or chia seed eggs. You need 1 flax/chia “egg” for this recipe.
  • Combine 1 TBSP ground flaxseed meal or chia seeds with 3 TBSP water.
  • Let the mixture sit for 15 minutes at room temp or in the fridge.
  • The final result will be goopy, like an egg.