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Chocolate Chip Zucchini Bread Recipe

Chocolate Chip Zucchini Bread Recipe

“Every summer my mother and I try to bake as many loaves of this bread as possible. It’s hard—my five children eat them as soon as they’re cool enough." —Beth Sine, Faulkner, Maryland
TOTAL TIME: Prep: 20 min. Bake: 1 hour + cooling YIELD:24 servings


  • 3 cups all-purpose flour
  • 2 cups sugar
  • 3 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 3 eggs
  • 1 cup canola oil
  • 3 teaspoons vanilla extract
  • 2 cups shredded zucchini
  • 1-1/2 cups semisweet chocolate chips
  • 1 can (8 ounces) unsweetened crushed pineapple, drained


  • 1. In a large bowl, combine the flour, sugar, cinnamon, baking soda, salt and baking powder. In a small bowl, whisk the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the remaining ingredients.
  • 2. Transfer to two greased 8-in. x 4-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each).

Nutritional Facts

1 slice: 270 calories, 13g fat (3g saturated fat), 26mg cholesterol, 171mg sodium, 37g carbohydrate (24g sugars, 1g fiber), 3g protein.

Reviews for Chocolate Chip Zucchini Bread

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kathleenheine User ID: 3868350 113939
Reviewed Aug. 18, 2014

"I used apple sauce instead of crushed pineapple and added a cup of quick oats and a half cup of whole wheat flour to help with our elevation and to make healthier."

jennt1981 User ID: 2611777 141637
Reviewed Sep. 12, 2013

"I have to be honest I was a bit nervous at some of the amounts of ingredients in this recipe but it all came together. I played around with it a bit and omitted the canned pineapple, only because I didn't have any. I used 2 cups of AP flour and 1 cup of whole wheat flour, substituted with olive oil and dark chocolate chips as well as added a medley of raisins and lemon zest!"

jlbutters User ID: 7342385 83329
Reviewed Jul. 18, 2013

"I did substitute applesauce in the place of the oil to cut down on calories and used pecans in the topping in place of coconut. It was OUTSTANDING!"

wilbur07 User ID: 3326294 54316
Reviewed Jul. 16, 2012

"Good rich flavor and moist."

DawnThompsonJulius User ID: 6762699 54308
Reviewed Jul. 5, 2012

"This THE best zucchini bread recipe ever!! I substituted applesauce for the zucchini as I didn't have any. I will make this over and over again."

EllenGregory User ID: 1088700 54294
Reviewed Sep. 8, 2011

"We love this bread. The first time I made it, we didn't have pineapple so I substituted mandarin oranges. We've made it that way ever since."

delowenstein User ID: 3766053 62509
Reviewed Aug. 4, 2011

"I want to make this bread! Quick breads are among my specialties! It sounds delicious! Dawn E. Lowenstein"

Marilyn Albrecht User ID: 5520906 113809
Reviewed Nov. 8, 2010

"This recipe makes the most delicious moist zucchini bread. It is requested by family and friends often! Highly recommend this recipe."

MY REVIEW User ID: 805259 58608
Reviewed Oct. 9, 2010

"This is a great recipe. I have already made it several times this year. And I will definitely make again."

jules348 User ID: 1616500 54500
Reviewed Aug. 27, 2010


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