Chocolate Chip Zucchini Bread

I don’t know what it is about this zucchini bread recipe, but come mid-July, I just can’t get enough of it. It’s moist, tender, lightly sweet, and warmly spiced with cinnamon. It’s healthy enough to pass as breakfast or an afternoon snack, but it tastes so good that I’m also happy devouring a slice (or two) for dessert. Best of all, it’s easy to make, and it’s chock-full of summer produce.

Recipe By: Love & Lemons

Nutrition Facts

  • Servings 16
  • Amount per serving
  • Calories 358
  • Total Fat 11.2g
  • Saturated Fat 4g
  • Cholesterol 48mg
  • Sodium 222mg
  • Total Carbohydrate 26.7g
  • Dietary Fiber 1.3g
  • Total Sugars 7.5g
  • Protein 4.8g
  • Vitamin D 4mcg
  • Calcium 54mg
  • Iron 2mg
  • Potassium 187mg

Recipe Allergies


  • 1.Preheat the oven to 350°F and grease or lightly spray two 8x4” loaf pans.
  • 2.Place the shredded zucchini on paper towels to drain. Set aside.
  • 3.In a medium bowl, combine the flours, cinnamon, baking powder, baking soda, and salt.
  • 4.In a large bowl, whisk together the eggs, sugar, olive oil, almond milk, and vanilla. Gently squeeze any excess moisture from the zucchini then stir into the egg mixture. Add the dry ingredients to the bowl and stir until just combined. Do not overmix.
  • 5.Pour the batter into the prepared pans and sprinkle the chocolate chips on top, if using. Bake for 45 to 50 minutes or until a toothpick comes out clean. Let cool.
  • 6.
  • 7.Notes
  • 8.To make this recipe vegan, follow these 2 steps:
  • 9.1. In a small bowl whisk together 1/4 cup ground flaxseeds with 1/2 cup water. Set aside for 10 minutes to thicken. Add it to the wet ingredients in place of the eggs.
  • 10.2. Add 2 teaspoons of apple cider vinegar to the wet ingredients and 1 additional teaspoon of baking powder to the dry ingredients. This will help the vegan loaves rise a bit. This version is very moist, do not under-bake.

Recipe Reviews

No reviews for this Repice

Leave a Review

How would you rate Chocolate Chip Zucchini Bread?
Click to rate


  • 2 cups packed shredded zucchini, 2 medium
  • 2 cups all-purpose flour
  • 1 cup almond flour
  • 2 teaspoons cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 4 large eggs, see note below for vegan option
  • 1 cup cane sugar
  • ½ cup extra-virgin olive oil
  • ½ cup almond milk
  • 2 teaspoons vanilla extract
  • ½ cup chocolate chips, optional