Incredibly Moist Chocolate Chip Zucchini Bread

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If you’re like me, every July and August you’re looking for new and inventive recipes in order to use up all the garden fresh zucchini that’s been collecting on your kitchen counter.

Having made countless loaves of good old-fashioned zucchini bread, I wanted to liven things up just a bit and add some ingredients you wouldn’t ordinarily think of.  A zucchini bread “make over” if you will.

The results were nothing short of incredible.  Soooo moist you can barley cut it into slices and a flavor that is a cross between a gooey chocolate chip cookie and a cake.  My mouth is watering just thinking about it. Truth be told, once they came out of the oven, I could not keep my hands off them.  My willpower just didn’t have what it takes when it comes to the recipe!  A good thing?  Not hardly, just ask my my waistline! LOL!

Chocolate Chip Zucchini Bread Recipe

Makes 2 loaves       Prep time: 15 minutes      Bake time: 50 minutes

2 1/4 cups all purpose flour
1 cup almond flour
1 1/2 teaspoons salt
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
3 eggs
1/2 cup canola oil
1 stick butter, softened
1 cup sugar
1 1/4 cup brown sugar
2 teaspoons pure vanilla extract
2 teaspoons coconut extract
2 cups grated zucchini
1 Gala apple, grated
3 cups semi-sweet chocolate chips

-Preheat your oven to 350 degrees.
-Grate your zucchini and apple using a box grater or a food processor.  Set aside.
-In a large bowl, add the flour, almond flour, salt, baking soda, baking powder and cinnamon and whisk to combine.
-In the bowl of a stand mixer (or large bowl with a hand mixer), beat the eggs, oil, butter, sugar, brown sugar, vanilla and coconut extract until thoroughly blended.
-Add the flour mixture to the egg mixture and slowly blend until all the ingredients are well combined.
-Using a wooden spoon or spatula, add the grated zucchini, apple and the chocolate chips.  Mix well.
-Generously grease and flour two loaf pans.  **This is an important step if you want your breads to release easily from the pans after baking.  Take my word for it.  I learned the hard way by not flouring my pans**
-Divide your batter evenly between the two loaf pans.

-Bake in your preheated oven for approximately 45-50 minutes until a toothpick inserted in the center of your bread comes out clean.
-Allow to completely cool on a wire rack and then remove from the pans.


You simply won’t believe how moist and flavorful this bread is!  I also double dog dare you to eat only one slice! 

The good news?  It’s a serving of vegetables so don’t need to feel that guilty about it!

Chocolate Chip Zucchini Bread Recipe

Until we bake again,

  • 2


  1. Looks absolutely delicious! I would so love to try some. I reckon it would be perfect for morning tea!

  2. It really looks so good, must try on the kids, they won't notice the zucchini only the chocolate. So moist and perfect crumb. Really nice

  3. I often add chocolate chips to banana bread but until now never thought to add them to zucchini bread! It sure does look moist and now I have to try this myself. Curious too to know how raisins and nuts would go with zucchini bread!

  4. I'll bet raisins and nuts would be super in zucchini bread Paula! Seems I put nuts into most everything I make so for this recipe I thought I'd switch it up a bit 🙂 (of course I did use almond flour) LOL

  5. Dawn Goerger

    Looks good, Renee! Where do you buy almond flour?

  6. You can either make your own by processing blanched almonds in a food processor until they're ground up fine or it can be purchased in the organic section of the grocery store. Bob's Red Mill is the most common brand around our area. I think they're sold in one pound packages.

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