Chocolate Chip Zucchini Bread (Cake)

My two and a half year old has become quite smart about finding ‘hidden’ vegetables be it in sauce, meatballs, muffins, etc. But this time, I’ve outsmarted her with zucchini. There are two whole zucchini’s in here and at the rate she eats this, I call it a win.

If you’re like me, you’ll want to find ways to make everything you eat even healthier. You can likely leave out an extra 1/4 cup of the sugar and even a little of the butter. You can change the ap flour to almond flour too to make it healthier. I’ll play around with the quantities and update the recipe when I figure out the best way to make it healthier! The only thing I absolutely wouldn’t change though is having the very best cocoa on hand – it really does make a difference!

Chocolate Chip Zucchini Bread (Cake)

  • Servings: 6-8
  • Difficulty: easy
  • Print


  • 1 cup all-purpose flour
  • 1/2 cup really good cocoa
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 2 large eggs, at room temperature
  • 1/4 cup unsalted butter, melted and cooled
  • 1/4 cup oil (canola, vegetable or melted coconut oil)
  • 1/2 cup packed brown sugar
  • 1 teaspoon vanilla extract (see my homemade recipe for vanilla)
  • 1 1/2 cups packed shredded zucchini (about 2 zucchinis)
  • 1 cup semisweet chocolate chips, divided 


  1. Preheat oven to 350 degrees. Grease a 9-by-5-inch loaf pan set aside.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
  3. In a large bowl, add the eggs, melted butter, oil, vanilla extract, and brown sugar. Stir until smooth.
  4. Stir the dry ingredients into the wet ingredients, but don’t overmix. Stir in the shredded zucchini until just combined. Stir in 3/4 cup of the chocolate chips.
  5. Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean.
  6. Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve. Enjoy! 
Adapted from:


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