Savas Kitchen

  • Home
  • Recipe Index
  • By Category
    • Ukrainian
    • Breakfast
    • Lunch
    • Dinner
    • Side Dishes
    • Soup
    • Sweet treats
  • About
  • Contact
menu icon
go to homepage
  • Recipe Index
  • About
  • Contact
  • Subscribe
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipe Index
    • About
    • Contact
    • Subscribe
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Breakfast

    Zucchini Bread With Chocolate Chips

    Published: Feb 17, 2022 · Modified: Apr 12, 2025 by Nataliia

    Jump to Recipe

    Enjoy this zucchini bread as a quick breakfast or a snack. This delicious loaf is made with freshly shredded zucchini, whole wheat flour, olive oil, Greek yogurt, coconut sugar, pumpkin seeds, and a generous amount of chocolate chips.

    Zucchini bread with chocolate chips in a cutting board. The loaf is cut and showing the cut side on a shot.

    Summer is the best time for zucchini recipes, because it's in season from June to August. However, in most states, this vegetable is available all year round.

    Last week, I was making our Turkey Meatloaf with Zucchini for dinner and I had a half of a large zucchini left. So I decided to use it to bake this delicious Zucchini bread with chocolate chips for a dessert.

    Jump to:
    • Ingredients
    • How to make this chocolate chip zucchini bread
    • How long does zucchini bread last and how to store it
    • Tips for success
    • Recipe variations and substitutions
    • More easy desserts with fresh produce
    • 📖 Recipe
    • 💬 Comments

    Ingredients

    Overhead shot of all ingredients needed to make this loaf.

    Here is the list of all simple and affordable ingredients for this easy chocolate chip zucchini bread recipe

    Whole Wheat Flour: I love using whole wheat flour in my sweet loaves and muffins. In my opinion, it has better flavor and texture, and of course better nutrition value.  

    Salt: little salt will balance the flavors and is great for improving the texture of baked goods. 

    Baking Powder, Baking Soda: you will need both for making your bread rise well. 

    Eggs: preferably room temperature eggs.

    Coconut Sugar: I used a small amount of coconut sugar in this recipe. Coconut Sugar has a beautiful caramel color. 

    Greek Yogurt: I used 5% Fage Greek yogurt. This brand is thick and has a good amount of fat, which is great for baking. 

    Extra Virgin Olive Oil: it is great for baking muffins and sweet loafs. You cannot taste the taste of olive oil in zucchini baked bread. 

    Vanilla Extract: adds some great flavor. 

    Zucchini: I used one medium green zucchini. I washed it and cut of the ends and shredded it using a grater box. No need top peel it. Keep extra nutrients and fibers. 

    Pumpkin Seeds: I used raw pumpkin seeds for extra texture and nutrients. You can skip them.

    Chocolate Chips: I used semi-sweet 54% chocolate chips. Dark chocolate will be great do, but I do not recommend using milk chocolate chips here. 

    See recipe card for quantities.

    How to make this chocolate chip zucchini bread

    This is the step by step detailed instructions how to make this zucchini bread.

    Collage of pictures of step by step recipe instructions.

    Shred Zucchini: Wash and dry one medium or large zucchini. Use a larger side of a grater box shred zucchini. Let it rest whole you prepare the rest of ingredients. Do not t squeeze the liquid out of your zucchini when baking at high altitude.

    Mix Dry Ingredients: In the first mixing bowl, measure and add whole wheat flour, salt, baking soda and baking powder. Whisk to combine. 

    Mix Wet ingredients: in the second mixing bowl, add eggs, coconut sugar, yogurt, oil, vanilla. Whisk well until combined.   

    Combine Wet and Dry Ingredients: pour the dry ingredients into wet ingredients and mix the dough with wooden or silicone spatula until it's one consistency. The dough will be thick. 

    Collage of pictures of step by step recipe instructions.

    Add Zucchini, Chocolate And Seeds: fold in shredded zucchini, chocolate chips and pumpkin seeds. 

    Pour and Bake: Grease the pan with little bit of coconut oil or cooking oil. Transfer the dough into prepared pan. Bake your zucchini bread for about 45-50 minutes at 375 °F, or until the toothpick comes out clear and the bread looks browned on top. Let the bread sit in the pan for 10 minutes before taking it out. Serve hot or chilled. 

    Close up shot of cut zucchini bread with visible chocolate chips, pumpkin seeds and shreds of zucchini inside.

    How long does zucchini bread last and how to store it

    When chocolate chip zucchini bread fully cools down you can store it in the fridge or freezer.

    Refrigeration: store in the air tight container or food storage bag in the fridge for about 3-4 days.

    Freezing: slice zucchini bread into slices and store the sliced bread in freezer-safe container or bag for about 2 month. Reheat the needed number of slices in a microwave for 60 seconds, flipping them half way. 

    Tips for success

    • Do not over-mix the batter
    • Do not squeeze any juice out of shredded zucchini.
    • Use room temperature eggs for better results.
    • Add some extra chocolate chips on top of the bread before baking for a beautiful look

    Recipe variations and substitutions

    Make it gluten-free by using oat flour instead.

    For egg-free version, use the flax-seed egg (1 Tablespoon of flax seed meal and 3 Tablespoons of water to substitute one egg).

    If you do not want to use oil, add same amount of apple sauce instead.

    You can use same amount of regular sugar in place of coconut sugar.

    More easy desserts with fresh produce

    • Sheet carrot cake with semolina flour
    • Easy pumpkin bread
    • Acorn Squash Bread With Chocolate Chips
    • Chocolate pear cake
    • Strawberry loaf cake

    📖 Recipe

    Zucchini bread with chocolate chips in a cutting board. The loaf is cut and showing the cut side on a shot.

    High altitude zucchini bread with chocolate chips

    Nataliia
    Enjoy this high altitude zucchini bread as a quick breakfast or a snack. This delicious loaf is made with freshly shredded zucchini, whole wheat flour, olive oil, Greek yogurt, coconut sugar, pumpkin seeds, and a generous amount of chocolate chips.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 50 minutes mins
    Total Time 1 hour hr 5 minutes mins
    Course Breakfast, Dessert, Snack
    Cuisine American
    Servings 10

    Equipment

    • 1 9.25x.5.25x2.75 loaf pan
    • 1 grater box you can also use food processor
    • 2 large mixing bowls
    • 2 Measuring Cup For convenience - one for dry, one for wet ingredients. You can use only one.
    • 1 set of measuring spoons
    • 1 Whisk
    • 1 silicone or wooden spatula

    Ingredients
      

    • 1.5 cup whole wheat flour
    • ½ cup coconut sugar
    • ½ teaspoon salt
    • ½ teaspoon baking soda
    • 1 teaspoon baking powder
    • 2 eggs preferably room temperature
    • ½ cup Fage Greek Yogurt
    • ¼ cup extra virgin olive oil
    • 1 teaspoon vanilla extract
    • 1 medium-small zucchini about 1 cup shredded
    • ⅓ cup raw pumpkin seeds
    • 1 cup semi sweet chocolate chips
    • 1 teaspoon coconut oil for the pan (or non stick spray oil)

    Instructions
     

    • Wash and dry zucchini, cut off the ends. Using a grater box (shredder side), shred the whole zucchini and set aside.
      1 medium-small zucchini
    • Preheat oven to 375°F. Grease the loaf pan with some coconut oil or cooking spray.
      1 teaspoon coconut oil
    • In a large mixing bowl, add flour, baking powder, baking soda and salt. Whisk to combine.
    • In a second mixing bowl, add eggs, sugar, oil, yogurt, vanilla extract. Mix well with the whisk until all ingredients are combined.
      ½ cup coconut sugar, 2 eggs, ½ cup Fage Greek Yogurt, ¼ cup extra virgin olive oil, 1 teaspoon vanilla extract
    • Pour dry ingredients into wet and mix the dough with the silicone spatula. Mix until the dough is thick and one consistency. But do not over mix it.
    • Fold in zucchini (no need to squeeze the liquid out), chocolate chips and pumpkin seeds.
      1 medium-small zucchini, 1 cup semi sweet chocolate chips, ⅓ cup raw pumpkin seeds
    • Transfer prepared dough into the loaf pan. Bake for 45-50 minutes or until the toothpick inserted comes out clear. Let it stand for 10 minutes before removing the bread from the pan.

    Notes

    • Do not over-mix the dough.
    • Do not squeeze the liquid out of shredded zucchini if baking at high altitude. It will help the bread to be even more moist.
    Keyword chocolate chip zucchini bread, zucchini bread, zucchini recipes
    Tried this recipe?Let us know how it was!

    More Breakfast recipes

    • Crispy fried potatoes and onions served in a white bowl. Potatoes are garnished with fresh chopped dill.
      Pan-Fried Potatoes and Onions
    • Air-fried potato cubes garnished with fresh curly parsley served with a sunny-side-up egg on a white plate.
      Perfectly Seasoned Air Fryer Breakfast Potatoes
    • Golden-brown kefir pancakes plied up on a plate, showcasing their fluffy texture and perfect color.
      Kefir Pancakes
    • A pile of mini pancakes on a white plate.
      Mini Pancakes

    Comments

    No Comments

    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Sava's kitchen female author wearing an apron standing in the kitchen.

    Hi, I'm Nataliia, a mom from Ukraine living in the U.S. I share cozy, family-friendly recipes that taste like home, no matter where you are. I hope these recipes end up in your family’s recipe box someday.

    More about Nataliia →

    Popular

    • Crispy golden air fryer frozen French fires served on a white round plate.
      Air Fryer Frozen French Fries (Homemade or Store-Bought)
    • Different types of homemade French fry cuts displayed on a cutting board: regular fries, crinkle-cut fries, steak fries, crisscross (waffle) fries, shoestring fries, and wedges.
      How to Make and Freeze Homemade French Fries (From Scratch)
    • Juicy roasted chicken pieces in a large baking pan.
      Easy Roasted Chicken Pieces
    • Close-up of classic french mirepoix made with onions, carrots and celery, all scooped from the skillet with a wooden spoon.
      Mirepoix Recipe (With Global Flavor Base Variations)

    Footer

    ↑ back to top

    Sava's Kitchen

    • Privacy Policy
    • Terms and Conditions
    • Accessibility Statement
    • Contact
    • About

    Copyright © 2025 SAVA'S KITCHEN

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Do not sell my personal information.
    Cookie SettingsAccept
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. These cookies ensure basic functionalities and security features of the website, anonymously.
    CookieDurationDescription
    cookielawinfo-checkbox-analytics11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".
    cookielawinfo-checkbox-functional11 monthsThe cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
    cookielawinfo-checkbox-necessary11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
    cookielawinfo-checkbox-others11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
    cookielawinfo-checkbox-performance11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
    viewed_cookie_policy11 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
    Functional
    Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
    Performance
    Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
    Analytics
    Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
    Advertisement
    Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
    Others
    Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet.
    SAVE & ACCEPT

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.