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Chocolate Chip Zucchini Bread

Every summer my mother and I try to bake as many loaves of this chocolate chip zucchini 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
  • Makes
    2 loaves (12 slices each)


  • 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 large 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


  • 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.
  • Transfer to two greased 8x4-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts
1 slice: 270 calories, 13g fat (3g saturated fat), 26mg cholesterol, 171mg sodium, 37g carbohydrate (24g sugars, 1g fiber), 3g protein.

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Average Rating:
  • tammycookblogsbooks
    Mar 27, 2020

    This is so good! I used mandarin oranges in place of the pineapple after reading through the reviews - thanks EllenGregory. I crushed the oranges apart by hand before adding to the batter.

  • kathleenheine
    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
    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
    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
    Jul 16, 2012

    Good rich flavor and moist.

  • DawnThompsonJulius
    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
    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
    Aug 4, 2011

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

  • Marilyn Albrecht
    Nov 8, 2010

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

  • nancy_timm
    Oct 9, 2010

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