Chocolate Chip Zucchini Bread

from 117 votes

Zucchini takes a turn on the sweet side with this extra-moist recipe for Chocolate Chip Zucchini Bread.

One loaf of Zucchini Chocolate Chip Bread sliced next to another loaf in a parchment paper-lined bread pan

I am a big supporter of the culinary craze that is zucchini noodles. But there are times when summer’s most abundant bounty calls for something far more carbolicious. And cue the Chocolate Chip Zucchini Bread!

Grated zucchini pile next to box grater and zucchini

Step away from the spiralizer while you imagine this: Freshly grated zucchini folded into a flavor-packed quickbread batter studded with chocolate chips.

Clear bowl containing zucchini bread batter, grated zucchini and chocolate chips

The result is extra-moist zucchini bread perfect for slicing and serving for breakfast, dessert or any meal in between.

Two bread pans lined with parchment paper and filled with bread batter

Best of all, this quick and easy recipe makes not one, but two super-moist loves of zucchini bread. So that means there’s one for you and one to give to the kind soul who baked them. What’s that? That person is also you? Oh. How convenient.

Two loaves of the best Chocolate Chip Zucchini Bread

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Chocolate Chip Zucchini Bread

Zucchini takes a turn on the sweet side with this extra-moist recipe for Chocolate Chip Zucchini Bread.
Author: Kelly Senyei
4.77 from 117 votes
One loaf of Zucchini Chocolate Chip Bread sliced next to another loaf in a parchment paper-lined bread pan
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 16 servings


  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3 large eggs
  • 1 cup vegetable oil
  • 2 cups sugar
  • 1 Tablespoon vanilla extract
  • 2 cups grated zucchini (See Kelly's Note)
  • 1 1/4 cups semisweet chocolate chips


  • Preheat the oven to 350ºF. Line two 9×5-inch loaf pans with parchment paper then grease the parchment paper with cooking spray.
  • In a large bowl, sift together the flour, salt, baking powder, baking soda, cinnamon and nutmeg.
  • In a separate large bowl, whisk together the eggs, vegetable oil, sugar and vanilla extract until light and fluffy, about 2 minutes. Fold the dry ingredients into the wet ingredients just until combined. (The batter will be very thick.) Fold in the grated zucchini and chocolate chips.
  • Divide the batter evenly between the two prepared pans and bake for 45 to 50 minutes until a toothpick inserted comes out clean. Remove the loaves from the oven and allow them to cool for 20 minutes in the pans then transfer them a cooling rack to cool completely. Slice and serve.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

Kelly's Note:

  • Grate the zucchini on the small hole of a box grater. Measure out two cups then squeeze out as much moisture as possible from the zucchini, either using your hands or by placing it in a tea towel and wringing out the liquid.


Calories: 293kcal, Carbohydrates: 51g, Protein: 4g, Fat: 7g, Saturated Fat: 4g, Cholesterol: 31mg, Sodium: 229mg, Potassium: 181mg, Fiber: 2g, Sugar: 30g, Vitamin A: 85IU, Vitamin C: 2.8mg, Calcium: 33mg, Iron: 2.2mg


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  1. 5 stars
    This is fantastic. I do substitute butter or ghi for the veggie oil. I also LOVE to use a big dark chocolate bar, broken into chunks. I adore making this recipe , not only for my family, but to give to others. Thank you for sharing your recipes with others!

  2. 4 stars
    I’m at high altitude (6000 ft) so added 2 Tbs of flour and reduced the baking soda and baking powder to 3/4 tsp.
    Baked for 60 minutes.

  3. 5 stars
    I’ve been using this recipe for years. I bulk bake them in the late summer to freeze and pull them out during the school year. My kids LOVE them. Muffins, loafs, minis.

    1. Hi Jennifer – I’ve never made this recipe in a mini loaf pan so I’m not sure of the exact bake time, but I’d start checking them around the 25-minute mark.

  4. 5 stars
    So good! This has become a favorite of my husbands and he asks me to make it weekly. Great for sharing with friends/family/neighbors.

  5. 2 stars
    I was disappointed to see this recipe didn’t work for me. I followed it exactly and it came out rather dry in my opinion. I only did 40 minutes, started checking at 35 min. I live in higher elevation so not sure if that contributed. Super bummed. Flavor is there but dry.

    1. Hi Paola – I’ve never experienced this bread being dry. I’m not a pro at high-altitude baking so I can’t say with certainty what happened to your bread. Sorry I can’t be of more help!

  6. 5 stars
    This is far and away the best zucchini bread I’ve ever made. I didn’t have enough veg oil so I used what I had (1.5 cups) and supplemented the remaining half cup with extra light tasting olive oil and they turned out great.

  7. 5 stars
    Great tasting zucchini bread. I made this for family and they loved it. Recipe was easy to follow. I made my second batch today. Thanks for sharing this delicious recipe.

  8. Just made this and it was absolutely delicious. PUBLIC SERVICE ANNOUNCEMENT: Do not skip the parchment paper! I may have just eaten the stuck remains of two loaves right out of the pan with a spoon, LOL.

  9. 5 stars
    This is the best zucchini bread I have ever made or eaten. So super moist and flavorful. I did use 1 c. white and 1 c. brown sugar. Otherwise I followed it completely. Thank you for this recipe. It will be the recipe I use from now on.

  10. 5 stars
    My family loves this recipe! I have make lots of zucchini bread but this one us out favorite. Just made the second batch in 1 week!

    1. Love this recipe! I’ve been gifting chocolate chip zucchini bread to friends and neighbors, everyone loves it!

  11. 5 stars
    This bread is so good! First time making zucchini bread. Your recipe was easy to follow. Will definitely make again!

  12. 5 stars
    Love this recipe! This is my go-to summer zucchini bread recipe! I love that it makes 2 loaves to share! I usually put more cinnamon and nutmeg in, as we like those spices.

  13. 5 stars
    I LOVE this recipe! It’s always such a huge hit with friends and neighbors I share a loaf with. I love all of your recipes. My husband bought me your cookbook last year for my birthday. I also got to meet you on FaceTime a few weeks ago thanks to your friend (my husbands cousin), Rachel! I was so excited and happy to meet you!!

  14. 5 stars
    This is absolutely yummy! when I made this for my daughter and her roommate they raved about it!

  15. 5 stars
    BEST recipe I’ve found…I have made this chocolate chip zucchini bread and mailed it to my niece in College 10+ times. It’s her absolute favorite and loves those packages! Starting Jr year – lots more to bake and send off! I love that it makes 2 loaves – so does she Thanks so much for your recipe!

  16. 4 stars
    Good bread, rose nicely except for being rather short loaves. Recipe was well written and easy to follow. I made the following changes: 2/3 C dark brown sugar (love the flavor), 1-1/3 C white sugar, and added 1 C chopped walnuts. All else was per the recipe. Froze beautifully.

    Kelly: I am wondering about increasing the recipe by 33% to get taller breads but it might be hard to mix it all in. Do you think it would get taller if one more egg was added? Any other ideas to get taller breads?

    1. Hi Louise! Quickbreads are generally very dense so they will not rise. They are more of loaf-style than cake, so you won’t get the height.

  17. Just wondering if you can recommend alternative flour options that will work? Spelt? Almond? Coconut? Etc?
    Thank you! Look forward to making this :)

    1. Hi Viviane! I’ve never tried this recipe with an all-purpose flour substitute so I’m not certain what a suitable alternative would be. Let me know if you give any a try. :)

  18. 5 stars
    So good!!!! I’ve been making this recipe for a couple years now, at least once a month. My little ones devour it!! I do cut the sugar to one cup, all brown sugar and sprinkle a little over the top before popping in the oven. Also, I found we didn’t need more than a cup of chocolate chips. And I double the cinnamon and nutmeg because I love those flavors. I bake the whole thing in a 9×13 glass pan instead and bake for 40 minutes and it’s great every time!

  19. 5 stars
    The best chocolate chip zucchini bread.
    Very moist, and my little ones did not even know there was zucchini in it. I will definitely be making this recipe again.

  20. 5 stars
    This is my new go to zucchini bread recipe. I’ve already made it several times this season – my family loves it!

  21. 5 stars
    awesome, i swapped the flour for a gluten-free blend, worked perfectly. this is my new go-to zucchini bread recipe!

  22. 5 stars
    Just delicious! So moist! The prep is easy. My zucchini seemed pretty wet, so I let them drain while I prepared the rest of the batter. Absolutely will make this bread again!

  23. I will trying this today sounds delicious. I was wondering if it can be placed in freezer for later. I have a few rather large zucchinis I want to use up. Kids love bread.

  24. 5 stars
    It is in the oven now and based on the taste of the batter! It is going to be fantastic. I did add a couple of tablespoons of cocoa powder as one is for a friend who is a chocolate fiend. :) I can’t wait !!

    1. A friend of mine gave me a zucchini from her garden. She was tired of cooked and fried. This bread is amazing! I gave her the 2nd loaf.

  25. 5 stars
    I love this recipe! My grandsons ask me to make these for them constantly. Today I’m making muffins with this and I added Hershey kisses to the batter

  26. Hello! I was wondering if you had any suggestions for making this at elevation. I am located in Denver, 5280 ft above sea level. Thanks!

    1. Hi Nicole! You’d need to increase the liquid and decrease the flour, however I don’t know the specific amounts. Sorry!

  27. 5 stars
    I doubled this recipe and it made 24 regular sized muffins and 2 small loaves. So delicious! I got my zucchinis from the Farmer’s Market and used dark chocolate chunks instead of semisweet because that is what I prefer. Perfectly brown on the outside and fluffy on the inside. I will be using this recipe again! Thank you!

  28. 4 stars
    The bread came out good, however I also had the problem of the chocolate chips sinking. I bake a lot and know to toss in flour to coat them, but didn’t think about it until afterwards because I was just going on the recipe (my mistake). I recommend adding the step to the recipe because the bread really is delicious but if you don’t know about the coating in flour trick you’ll end up with a good dense zucchini loaf and a chocolate chip crust on the bottom.

  29. Why did my chocolate chips all end up at the bottom of the loaf pan? I would like make it again, something went wrong.

    1. Hi Stacey! To help prevent the chocolate chips from sinking to the bottom I recommend tossing them in a little bit of flour. :)

  30. 5 stars
    So good! The zucchini taste is very mild, which is good because it means my picky tot might actually eat it!

    Do you squeeze the water out of the zucchini before folding into the batter? I did, but wondering how different it would be if I didnt.

    1. I’m so thrilled you enjoyed the recipe, Vanessa! And I didn’t drain the zucchini, however it wasn’t all that wet either. :)

  31. 5 stars
    Everyone loves this recipe. I have also have substituted dried pomegranate or cranberries for the chocolate chips when I was out.

    1. Love reading this, Kristen! I’m thrilled you’ve been enjoying (and sharing!) the recipe. :)

  32. 4 stars
    Delicious. Followed the recipe, cut the sugar by 1/2 cup, omitted the choco chips but added 1 can drained unsweeten crushed pineapple. Really, really good zuch bread. Thaks

  33. 5 stars
    Tried it for the first time, and had to substitute a few ingredients I thought I had, but didn’t – so I traded vegetable oil, for olive oil, and nutmeg for ground cloves, and it still turned out delicious!

  34. 4 stars
    I didn’t have any store bought eggs and because I halved the recipe, I needed 1.5 eggs! Haha! Luckily, I have chickens who lay a little smaller than large eggs so I just used two of those. Also, my bread was still pretty liquidy after 50 minutes, and I was positive it was at the right temperature and my oven tends to bake things quickly so I was a little worried. I ended up having to bake it for another 25-30 min. Maybe my zucchini was really wet. Anyways, it tasted great! Me and my family loved it!

  35. 5 stars
    Everyone raved about this just delicious. I did reduce sugar by half a cup and added some walnuts. Very light and yummy.

  36. 4 stars
    Love how moist the zucchini bread is. I will use less sugar next time. I used apple pie spice(3 tsps) and titch more cinnamon. It was a hit with the family. Thank you for sharing your recipe.

  37. 5 stars
    Great recipe – the loaf is extremely moist and has a nice balance of spices (I am a huge fan of cinnamon and nutmeg and you can really taste it in this recipe).

    NOTE: I do reduce the sugar by half (I enjoy a less sweet loaf). The recipe still turns out perfectly. I haven’t tried it with the full sugar amount.

  38. 3 stars
    Very moist easy recipe but I found that 2 cups of sugar was way too much- I had a sugar head ache after eating one piece – i would decrease the amount the next time I make this recipe and suggest anyone who isn’t partial to super sweet breads to do the same. Otherwise great texture and moisture for sure!

    1. I’m sorry you had that experience, Peggy. I look forward to hearing your results when you make it again with less sugar. :)

  39. 4 stars
    I’ve never made zucchini bread before but I wanted a recipe with chocolate chips and decided to give this one a try. I mostly followed the recipe as is (the only variations I made was to use an entire bag of mini chocolate chips, and to substitute pumpkin spice for nutmeg because I didn’t have any nutmeg on hand). It definitely has more cinnamon than I had expected but it was still good. Shared some with a friend and her little one and they both liked it a lot!

  40. 4 stars
    First time making Zucchini Bread and I have to say, it is do die for! I am hooked. I wrote it down and put it in my recipe box! This will definitely be the only Zucchini bread I will make! Also, for a yummy twist, I used espresso chocolate chips (I didn’t have semi sweet on hand) and they were fantastic with the cinnamon and nutmeg! Thank you so much!

  41. 5 stars
    Great recipe , i am a baker like my mom was , I like to try new recipe’s to compare them to the ones i have here , and this one is a keeper. I added more cinnamon because we like it . , It’s moist and delicious and easy to make, , Ty for posting this . It will be one of my fav for sure .

  42. 5 stars
    I added 2 cups of walnuts and I make double batch and freeze 3 loaves. We love to take it out frozen and cut off a slice. I also use whole wheat pastry flour. My contractor said it tastes like a snickers bar!

  43. 5 stars
    My mother sat and told me she doesn’t like zuchini bread with chocolate chips in it, knowing I had a loaf of this in the oven to send home with her and my dad (it was really fir my dad anyway). So she calls me when she gets home to tell me its actually one of the best she’s ever had! I was supposed to take the 2nd loaf to work, but my husband and I were too curious after my mother’s compliments. Its a really fantastic tasting recipe, and so easy to make!

  44. 5 stars
    Tasted terrific!! I often find most zucchini bread recipes don’t have enough cinnamon or vanilla, but not this one, the blend was perfect. It was a big hit. I used dark chocolate chips and added some chopped nuts to one of the two loaves and that worked great. Thanks!

    1. Hi Kate – You can find the estimated nutritional info for one serving by clicking on the purple button below the recipe that says ESTIMATED NUTRITION INFORMATION. :)

  45. 5 stars
    For my zuchini-averse family, this was a great bread. I would likely lessen the cinnamon next time, but it’s a great cake as-is.

  46. 5 stars
    I use this recipe more often than I’d like to admit. All my friends adore it and ask me to bring it whenever we come to visit.

  47. 5 stars
    This recipe is very tasty, and I have made it several times for friends and neighbors who said they loved it and it was awesome. A couple of things to consider: to keep the chips from sinking to the bottom toss them with about a quarter cup of the flour you are using. Also, if you want a less fattening product, I would offer you can cut the oil back to 3/4 cup. BUT, it is delish just like it is! Freezes well.

  48. We enjoyed this yummy Choc Chip Zucchini Bread recipe. I didn’t have any nutmeg, so we skipped that. Also had the big chocolate chips- which sank to the lower bottom of the pan. But all in all, still a very yummy bread! Perfect with some tea or coffee :)

  49. 3 stars
    I wish I’d noticed that chocolate chip was first in the name of this bread… It really is a chocolate chip *whispers* zucchini bread. I love zucchini and was looking for a recipe that’s heavy on zucchini, light on the chocolate chips. This recipe isn’t it.

    Also, I halved the amount of cinnamon in the recipe and it still was way too cinnamon forward. I can’t imagine using the full amount indicated in the recipe! If I had my druthers, I’d double the zucchini, half the chocolate chips, quarter the cinnamon. But at that point I may as well find a recipe that is more to my taste. It’s too sweet for my taste as it’s written.

    1. Hi Brianna! Tightly wrap the bread with plastic wrap and store at room temperature for just a few days. You can also freeze the zucchini bread by wrapping it tightly in plastic wrap and placing it in a zip-top bag before storing it in the freezer.

  50. 5 stars
    Everyone loved it! This one is my favorite by far usually I use a different recipe for every batch but this one I used multiple times and I plan on using it again. I definitely will give it a Five star rating!

  51. 5 stars
    Was easy, delicious and loved it made two! My grandson enjoyed it so much he swiped my slice. Sent the other loaf to my mom and siblings.

  52. 5 stars
    Oh, my gosh. My teenage boys can’t get enough of this. Add walnuts for some texture and meatiness if you want – delish!
    I’m a WW member and will modify and let you know if it’s still good!

  53. 5 stars
    I received this recipe from my local farmer as an idea for the zucchini I get in my csa. I have probably made it 5 times this summer! My whole family loves it! I never drain the zucchini and find that it adds the perfect amount of moisture.

  54. 5 stars
    Just had a piece of this warm from the oven and here is my review.

    Man, oh man, is it freakin good!!! Followed the directions exactly.

    Highly recommended!

  55. Hi, I may have missed this in the instructions, but do you drain any of the liquid out of the zucchini? Thanks!

  56. 4 stars
    So good! I used half the sugar, half the chocolate chips and whole wheat all purpose flour. It turned out really well. Still super sweet and deliciously moist

  57. Delicious! We always cut the sugar in half with recipes and find it is still quite sweet. We only had one loaf pan so we used that and then made mini waffles with the rest of the batter! Yummy!

  58. I’ve made this bread in the past. I froze a couple of loaves for several months and when I took it out, it was as good as if I just pulled it out of the oven! So most and delicious.

  59. 5 stars
    My first time ever making any kind of zucchini bread. This one looked easy and I liked that it had chocolate chips. It was so easy and the whole family loves it. This one is a keeper.

  60. 5 stars
    Excellent recipe! Only change I made was more chocolate chips, you can never have enough chocolate, right!?!

  61. 5 stars
    My 16 year old daughter Isabella surprised me by making this last week and I devoured it! She has since made it 3 more times! I can’t stop eating it, it’s so good! Thank you for the recipe!

  62. 3 stars
    Skip the parchment paper (messy!) and use crisco and flour to coat your pan. Took 25 minutes longer to bake than stated in recipe. Hoping it tastes good to salvage the experience.

    1. Hi Wendy – I’m so sorry you had this experience. Oven temperatures (as well as baking dishes) can cause great variances in the bake time. Do you have an oven thermometer to ensure your oven is running at the correct temperature? And is the rack in the center of the oven?

  63. 5 stars
    I made this today in an attempt to use up some zucchini and it is delicious. Only used 1 cup of sugar (that’s all I had) and a bar of 95% dark chocolate (again all I had in the house)-even with these changes the bread is sweet and tasty. Thank you!

  64. I’ve had these loaves in the oven for over and hour now and they’re still super soggy in the middle. I followed the recipe exactly. ‍♀️

  65. 5 stars
    This is the best zucchini bread recipe. I recently misplaced my Mom’s zucchini bread recipe and she is no longer with us. It made me so sad. I spent days looking online for a similar recipe but could not find one until now. I think my Mom would have loved this recipe. Thanks Kelly.

    I did not drain all the water from the zucchini. The bread was super moist!

  66. 5 stars
    I made this and my family loved it! They were surprised too because they kept telling me how much they hated zucchini, while I was making it. One loaf is already gone. I will definitely make this again and soon!

  67. My husband, who has never baked, is going to make this today! He has been growing zucchini for years but I do not like grating zucchini so I haven’t baked using it. I bake everything else – pies, cakes, cookies, brownies, but not with zucchini! We’ll see how his turns out!

  68. I made roughly 70 mini loaves, following the recipe to a t (bake time 23 minutes) .. Perfect! Perfect flavor, perfect texture, perfect everything! I don’t know how to post a picture but they even look perfect!

  69. 5 stars
    i’m 15 and i’d never had zucchini in anything baked before, but i grew quite a few too many (and they were pretty large too) in my garden so my mom suggested i make zucchini bread and muffins out of them since we couldn’t possibly eat them all and i like to bake. i was very skeptical before trying it especially because i could see green flecks in the bread, but thankfully i didn’t taste it at all. i put in 1 1/2 cups of chocolate chips instead of 1 1/4 because i really like chocolate lol. i’ve made this recipe a few times and recently i ran out of white sugar, i only had a cup, so i used brown sugar for the other cup and i thought it tasted the same if not even better! i didn’t have the problem with the chips sinking in my loaves that other people mentioned. anyway lol i really like this recipe and it was super easy! thank you!!!

  70. 5 stars
    This is a keeper! Substituted ginger for nutmeg and added 3/4 cup pecans… still delish. How do I keep choc chips from falling to bottom of the loaf?

    1. Hi Sherri! I’m so thrilled you enjoyed the recipe. To help prevent the chocolate chips from sinking to the bottom I recommend tossing them in a little bit of flour.

  71. 5 stars
    This was absolutely delicious! I made only one loaf, so I cut the ingredients in half but used 2 eggs and cut back just a smidge on the oil. Also, I used about 3/4 cup chocolate chips – just a little more than half. Moist, delicious, and chocolatey. The chocolate chips did sink just a bit during baking, but it wasn’t too bad. I may try to mix in half of them and then add the rest after the batter is poured into the pan, pushing down on them a little to help them get below the surface. Although a few on the top would be ok, too! Thank you for this recipe! I’m already sharing it with a neighbor.

  72. 5 stars
    I’ve been making these once or twice a month for the past year, my kids devour them! I usually throw a loaf or two in the freezer and take it out as needed. Easily one of our absolute favorites. Thank you

  73. 5 stars
    Great recipe! I substituted MCT oil, 1/2 whole wheat flour, & coconut sugar To give it a lower glycemic index & superfood punch & ended up with a super moist but solid crumb & richer molasses-like flavor. Recommend!

  74. If my grandsons see something green in their muffins they won’t eat it. Can I take the skin off? Will it change the texture? Thanks.

    1. Hi Sandy! Feel free to peel the zucchini before grating, it won’t change the texture of the bread at all :) I hope your grandsons enjoy it!

  75. 5 stars
    Made this recipe a half dozen times and it’s always a hit! I usually reduce the sugar to 1 1/2 cups (1 cup brown, 1/2 cup white granulated) and it tastes great. Thanks!

    1. Hi Annette! You could substitute 1 cup brown sugar for 1 cup granulated sugar, however, the taste and texture of the bread will likely be altered. Let me know if you give it a shot!

  76. 5 stars
    Made this today and it was amazing! Super moist with a really nice texture. I cut the amount of sugar in half and it was still more than sweet enough, especially once the chocolate chips were added. I also added chopped walnuts. This will definitely replace my old recipe as my new go-to zucchini bread.

  77. I am making this tonight. Was I supposed to squeeze some of the water out? I feel like it might not bake right and be uncooked in the middle.

  78. 5 stars
    Made it for New Yesr’s Eve tonight and my family loved it! I used Old Mills gluten free flour. My husband said it was the best thing I’ve ever baked. Thanks so much! A new regular in our menu rotation.

  79. 5 stars
    I am going to make tonight. I am trying a different recipe right now then I found this one. I wanted a recipe with chocolate chips in it. This looks so good.

  80. 5 stars
    Sooooooo yummy!!!! I ended up making one large and two mini loaf pans, because that’s all I had. They turned out wonderful, but took way longer than 45-50 mins.

    The mini”s took around 70-75 mins and the large 90+ mins. It might be my oven or the fact that I put them all in at the same time.

    Either way I absolutely loved this bread!!!

  81. Soo funny as I have made this recipe numerous times and just realized the ingredients include sugar, however when the directions were written it never says to add the sugar in with the dry ingredients. I knew this as I bake often however, it may be very confusing for a beginner and they may not put the sugar in .
    Also a good idea is to place the zucchini in a cheese cloth to get some of the water out!

  82. 4 stars
    I have made this recipe before and loved it! Today I am going to try it in mini loaf pans. I’m hoping it turns out just as well!

  83. Just did a taste test and o so yum! I cut the recipe in half, using one egg and adding a tablespoon or two of cocoa as someone else suggested. I laid a bit of the grated zucchini on top and sprinkled some demarera sugar atop also. I subbed a quarter sugar for the demarera sugar too. All in all love the slight cinnamon flavor and eyeballed just a pinch of nutmeg, maybe could have used a trace more. Visually the top is pretty with the shredded zucchini albeit the color is a bit dull and tan and my breads never seem to get a good rise, looking saggy and flat. Lots of detail~lol. Great recipe Kelly thank you :)

  84. I’ve used this recipe several times now, and instead of the cinnamon and nutmeg, I use cocoa powder. It is fantastic.

  85. what would you recommend for baking time if I were to make this in muffin-form? Love the recipe, by the way- perfect solution to our zucchini overload.

    1. Hi Gracie! I’ve never tried this recipe as muffins, but I’d start around the 12- to 15-minute mark.

  86. I just popped this in the oven! I only have one loaf pan but all the batter fit in so I am giving it a go as one large loaf. Fingers crossed that it doesn’t overflow!

  87. This just went in the oven and I can’t wait to try! Halved the recipe because I didn’t have enough flour for both loafs. Used 1 egg plus 1 egg yolk since you can’t halve an egg, crossing my fingers it works out and taste as amazing as this recipe looks!

  88. I made this as is yesterday and it was awesome! I also need to be vegan sometimes and wondered if anyone has tried it with egg or oil substitute options? I know you can use applesauce for oil substitute and for egg you can use flax seed or other options… anyone tried it?

  89. I’ve never made zucchini bread before, and I’m so glad this is the first and last recipe I plan on using. It was a big hit with all my friends, truly a great recipe!!

  90. I just took my first bite after baking this and wow! This is so incredibly delicious. I’m supposed to take a loaf to work tomorrow for a pot luck, but they may not be that lucky! Thanks for the recipe!!

  91. I’ve made a lot of zucchini bread, and this was the best ever! I made one loaf and 12 muffins. My two teenage boys wiped the muffins out in 2 days :). I used the zucchini from my garden and the eggs from my chickens. Everything else was already in the pantry/fridge!

  92. Just wondering if you drained the zucchini at all after grating it. I just whipped up 2 loaves using your recipe (in the oven now) but I just sort of plopped the zucchini in there after grating it without worrying about how much moisture it was holding and my dough ended up being very wet when I put it in the loaf pans. Now I’m just a little concerned that they’re not going to turn out because of it.

    1. Hi Marisaa! I did not drain the zucchini, however it wasn’t all that wet either. Let me know how yours turn out!

  93. Looking to make some choco chip zucchini bread. This looks great! One question-how important is the sifting? I dont own a sifter or any mesh drainer. Thanks!

    1. Hi Michelle! It helps aerate the ingredients to make the bread lighter, but it’s not absolutely essential. Hope you enjoy this recipe!

  94. Totally hands down my favorite summer baked good!! I honestly can’t remember the last time I had it, which is even more of a tragedy. Guess I better get cooking!

  95. It looks great, i have just one question. My 14 months old son is alergic on eggwhite. can i make this bread only with egg yolks or not? Thanks :)

    1. Hi Vicky! Thanks so much! I have never tried making this recipe with only egg yolks, so I can’t say with certainty if it would work. Let me know if you give it a go!

  96. I love zucchini in savory dishes, but I love it in baked goods even more! This bread looks so moist and delicious, and I love all the pretty green flecks on top!

  97. I absolutely love how you can see the bright green pieces of zucchini on the top of your loaf. It’s like you didn’t try to hide, but chose to highlight the zucchini. I also love the tip about using parchment to release the bread loaves more easily. I pinned this to bake later!

  98. Mmmm looks amazing! As a huge veggie fan, I’m a little embarrassed to admit that I’ve never had zucchini bread. No idea why, but I think that needs to be fixed so I am pinning this for my must-make list!

  99. So cool how you kept some zucchini on the top for the green look. Sometimes the zucchini disappears into the bread!

  100. I love zucchini bread, and I love chocolate, so this recipe looks awesome to me…and delicious! Thanks for sharing!

  101. Kelly, this bread looks just right! Veggies with a side of chocolate chips – Perfect!

  102. Aw man-I just made zucchini bread last night, but I wish I would have waited until tonight so I could use your recipe! I love the fact it makes 2 loaves-because people are always willing to take the extra off your hands :-)