Wholesome Whole Wheat Chocolate Chip Zucchini Bread packs in extra nutrition and a generous amount of chocolate chips. It’s a great make-ahead recipe you can enjoy at any time of day.
When summertime rolls around, I always look forward to the zucchini harvest because I love making zucchini bread. It’s a scrumptious way to sneak some veggies and added nutrients into a sweet treat. On top of that, it’s a cinch to make – all you need to do is mix up the quick batter and bake it in two loaf pans.
You’ll forget how nutritious this Whole Wheat Chocolate Chip Zucchini Bread is when you taste the bits of melty chocolate in every tender bite. If you have such an abundance of zucchini from the garden that it needs its own recipe book, try my Zucchini Fritters. They’re an easy meal or appetizer that’s crunchy, savory, and satisfying.
Why You’ll Love Zucchini Bread
- You can have this quick bread mixed and in the oven in about 10 minutes!
- Get your family to eat their vegetables with this easy, fun, and healthy recipe.
- Whole wheat flour adds extra fiber and nutrients, along with a warm, nutty flavor that goes perfectly with the chocolate chips.
- Enjoy this bread as an easy breakfast, a tasty snack, or a healthier dessert.
- It’s freezer-friendly and thaws beautifully in the fridge. So feel free to freeze one loaf and have a backup ready for future snacking or potlucks.
What You’ll Need
Be sure to scroll down to the recipe card to get the measurements and full instructions!
- Shredded Zucchini – Do not drain the zucchini after shredding it for this recipe.
- White Whole Wheat Flour – This flour is lighter in color and texture than regular whole wheat flour, so it’s virtually undetectable. You can also use whole wheat pastry flour instead.
- Salt – Balances all the flavors and cuts the sweetness.
- Baking Powder – Provides leavening so this bread is light and fluffy.
- Cinnamon – Adds a hint of sweet, warming spice.
- Eggs – These bind the ingredients together and add extra richness.
- Vegetable Oil – Vegetable oil is lighter than butter for fluffier zucchini bread.
- Sugar – White sugar adds sweet flavor and keeps this bread moist over time.
- Brown Sugar – Adds sweetness, moisture, and a hint of molasses flavor.
- Vanilla Extract – Use pure vanilla extract for the most delicious taste.
- Semi-Sweet Chocolate Chips – Adds delightful bites of chocolate into each slice. Use your favorite chocolate chip brand, or use chocolate chunks if you prefer.
How To Make Zucchini Bread
- Combine the dry ingredients. Sift the flour, salt, baking powder, and cinnamon together in a large bowl.
- Combine the sugar and liquids separately. In another bowl, whisk the eggs, oil, sugars, and vanilla together until smooth. Add the liquid mixture to the dry mixture and stir just until combined.
- Add the bulk ingredients. Stir in the zucchini, then fold in the chocolate chips.
- Bake. Divide the batter evenly between the two prepared loaf pans. Bake at 350°F for 45-65 minutes, or until a cake tester or toothpick comes out clean. Once it’s done, let it cool for 10 minutes on a wire rack before removing it from the pan to finish cooling it.
Recipe Tips & Tricks
- Peel the zucchini to effectively hide it. If you don’t want anyone to see green bits in your zucchini bread, you can peel the zucchini before shredding it.
- Don’t drain the zucchini for this recipe. While many recipes require draining the excess moisture out of zucchini before using it, you won’t need to for this recipe. The whole wheat flour can handle the extra moisture, plus it creates moist and tender zucchini bread.
- Add chopped nuts. To add some crunch, this bread is extra tasty with chopped walnuts or pecans mixed in.
Can I Use Regular Flour
Yes, you can use all-purpose flour in place of the white whole wheat flour in this recipe. It will still be delicious and have a nice, light texture.
Can I Make This Without Eggs
While I haven’t tested it myself, a flaxseed egg replacer would work well in this recipe. Substitute each egg with 1 Tbsp. ground flaxseed whisked with 3 Tbsp. warm water. Let it sit and thicken up for 5 minutes before using.
Whether you’re enjoying Chocolate Chip Zucchini Bread as breakfast or dessert, here are a few ways you can enjoy it.
- Chocolate Peanut Butter Smoothie – Have no shame and enjoy this rich, chocolatey smoothie with a hunk of zucchini bread for breakfast.
- Mixed Berry Smoothie – Eat breakfast on the run without sacrificing flavor by making this berry smoothie and grabbing a slice of chocolate chip zucchini bread.
- Homemade Nutella – Transform this sweet bread into a proper dessert with a generous drizzle of homemade Nutella. I won’t tell!
- Sausage Breakfast Casserole – Make an easy weekend brunch in the oven by popping this casserole in and serving it with zucchini bread.
- Sausage and Cheddar Quiche – Try making brunch a day ahead of time with this recipe. Heat it up along with this zucchini bread in the morning and brunch is served!
How To Store Leftover Zucchini Bread
- Room Temperature – Store any bread that you plan to eat within 5 days or so at room temperature. Store it in an airtight container, wrap it in foil, or store it in a plastic bag. To keep it as fresh as possible, leave the loaf whole and cut off slices as you need them.
- Refrigerator – If you live in a very warm or humid environment, your zucchini bread will last longer if it’s stored in the fridge. Store it tightly wrapped for the best results, and it will last about 7 days.
- Freeze – Freeze the fully-cooled loaves by wrapping them in plastic and then again with aluminum foil. It should last for at least 3 months in the freezer.
More Zucchini Recipes
- Zucchini Muffins
- Zucchini-Corn Fritters
- Chocolate Zucchini Cake
- Grilled Zucchini
- Chocolate Zucchini Muffins
- Zucchini Brownies
- 3 cups white whole wheat flour, (or whole wheat pastry flour)
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoon cinnamon
- 3 whole large eggs
- 1 cup vegetable oil
- 1 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 Tablespoon vanilla extract
- 2 cups shredded zucchini, (do not drain)
- 1 cup semi-sweet chocolate chips
- Preheat oven to 350º F. Spray two 9x5 inch loaf pans with non-stick spray. Set aside
- In a large bowl sift together flour, salt, baking powder, and cinnamon.
- In a separate bowl mix together eggs, oil, sugar, brown sugar and vanilla until well combined.
- Add to the flour mixture, and stir until just combined.
- Stir in zucchini until well blended.
- Fold in chocolate chips until evenly distributed.
- Divide equally into the prepared 2 loaf pans. Bake for 45-65 minutes, until a tester comes out clean.
- Allow to cool for 10 minutes on a wire rack, before removing from the pan to cool completely.
Adapted from Allrecipes
Serving Size10 Servings
Amount Per Serving Calories 580Total Fat 30gSaturated Fat 5gTrans Fat 1gUnsaturated Fat 23gCholesterol 56mgSodium 309mgCarbohydrates 78gFiber 6gSugar 49gProtein 8g
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