Chocolate chip zucchini bread (Easy!)
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This double chocolate chip zucchini bread is ultra moist with a deep chocolatey flavor in every bite. The recipe is super easy to make: blend the ingredients in a food processor, and bake!
Published on June 2019/Updated on May 2024
I first published this recipe five years ago, but this week, I’ve decided to revamp it, adding more chocolate goodness to make it extra delicious.
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Chocolate chips + moist zucchini bread. Could this be a thing? Seriously, is there anything better than bites of chocolate in every slice?
Yep! I was blown away when I tried this new version. It’s so yummily soft, spongy, and chocolaty that you won’t be able to stop at one slice! I had one and then immediately ate another one.
And guess what? No one can tell that zucchini is one of the main ingredients. Your kids won’t notice you’ve added them because zucchini has no flavor when mixed with bread.
Okay, so why should I bake with zucchini? Zucchini brings plenty of moisture, fiber, nutrients, and zero fat to your cake. How great is that?
The best part? This recipe is a breeze, totally. Blend all the ingredients in a food processor; there is no need to grate zucchini or beat eggs. Finally, transfer the batter into your loaf pan and let the oven do the rest.
Yes, it’s that easy, and I’m sure this chocolate chip zucchini bread will be your new favorite to bake when you have extra zucchini this summer!
List of the ingredients
- Zucchini
- All-purpose flour
- Eggs
- Sugar
- Vegetable oil
- Unsweetened cocoa powder
- Dark chocolate chips
- Cinnamon
- Baking powder & salt
Let’s make chocolate chip zucchini bread
(Note: This is a quick description; the full recipe is at the bottom of the page.)
- Combine flour, salt, and baking powder in a bowl.
- Next, add the ingredients to a food processor (except flour and chocolate chips) and blend until smooth.
- Add the flour mixture and pulse until combined; do not overmix!
- Add chocolate chips and pulse until they’re mixed in.
- Your chocolate zucchini bread batter is ready!
- Transfer to a loaf pan, sprinkle extra chocolate chips, and bake!
PRO TIPS: Do not overmix the batter. After adding the flour and the chocolate chips, pulse for only a few seconds to combine.
Recipe Notes
Chocolate zucchini bread variations
- Flavor: I love the combination of chocolate and cinnamon, but you can swap cinnamon for 1 teaspoon of almond or vanilla extract, instant coffee, orange zest, or rum—whatever flavor goes well with chocolate!
- Add-ins: For extra texture, stir half a cup of chopped hazelnuts, pecans, or walnuts into the batter. This chocolate zucchini bread also works beautifully with blueberries, raspberries, or sultanas! YUM.
Storage Tips
It keeps well at room temperature for up to 4 days in an airtight container. It’s also freezable: wrap the whole zucchini bread or slices in plastic wrap (clingfilm), store in an airtight container, and freeze for up to 1 month.
Blender cakes & bread recipes you’ll love!
I hope you love this blender and easy chocolate chip zucchini bread as much as I do. If you make it, let me know! Leave a comment, rate it, or tag a photo #theclevermeal on Instagram. I would love to hear from you!
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Chocolate Chip Zucchinin Bread
Ingredients
- ½ lb (220 grams) Zucchini, sliced or cut into chunks
- 2 medium-sized eggs
- 2 cups (250 grams) all-purpose flour
- ½ scant cup (100 ml) vegetable oil
- ½ cup (100 grams) sugar
- ½ cup (100 grams) dark chocolate chips + 2 tablespoons to sprinkle
- ¼ cup (25 grams) unsweetened cocoa powder
- 1 ½ teaspoon baking powder
- ⅛ teaspoon fine salt
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 360°F/ 180°C. Grease with butter or line your loaf pan with parchment paper
- Mix flour, baking powder, and salt in a bowl until combined.
- Place the eggs, sugar, vegetable oil, zucchini, and cocoa powder in a food processor and blend into a smooth consistency*
- Add the flour mixture and pulse, stopping to scrape down the sides of the bowl as necessary. Blend only for a few seconds until the flour is just combined with the rest of the ingredients; do not overmix.
- Add the chocolate chips and pulse for 2 seconds until they're mixed into the batter.
- Scrape the batter into the loaf pan, level the top, and sprinkle with extra chocolate chips. Bake in the middle shelf of the oven for about 40-45 minutes.
- After 40 minutes, check the cake by inserting a thin skewer or cake tester into the center of the cake. If the cake is fully cooked, the skewer will come out clean. If there is still batter clinging to the skewer, return the cake to the oven for a further 3 minutes and test again.
- When the cake is ready, remove it from the oven and let it cool. Then, remove the cake from the pan, slice it, and enjoy it with your favorite cup!
This bread is absolutely delicious! I have made it several times and it is always a hit with family or friends!! Thank you for sharing!!
That’s fantastic, Cheryl! : )
Thanks so much for taking the time to share your feedback. Have a great weekend. x
I’ve made this cake several times, and my kids (self-proclaimed zucchini haters) love it. I just take care to peel the vegetables so no green bits remain.
I really enjoy your blog, please publish more one-bowl cakes.
Isabel, from Chile
Brilliant, I’m so pleased to hear that, Isabel!
Thanks so much for your feedback, and yes… more one-bowl cake recipes! : )
DELICIOUS!!! Will be making this frequently. I almost despise how good your cakes are lol I’m going to gain some weight. But it’s all worth it ;). Love that it has zucchini in it, not that you can taste it, but just a nice touch. Love your recipes!
What a lovely feedback, Bobbie.
Thanks so much for taking the time to share, I’m so pleased to hear you love my recipes! : )
Really enjoyed this. I made this as a healthy birthday cake and it was delicious. I used coconut oil which gave it a really nice flavour, and only had raw sugar, but it was a beautiful, fluffy, moist, chocolatey cake. I also left the choc bits out so my little ones could share in the joy, but it was that nice, I hardly noticed. Thanks for this recipe…it’s going into my hand written book of fav’s. NB: thanks for all the comments and reviews, I always read these before making something and it seems everyone is agreement – a cracker cake! Thanks again Katia.
You’re so welcome, Kate! I’m so glad to hear that the recipe turned out delicious. : )
Thanks for taking the time to share your feedback. x
One of my favorite recipes! I’ve made this numerous times for my family and it does not last long as everyone absolutely loves it. Thankyou Katia for such a great, easy and delicious recipe. Kate
I love to hear that, Kate! : )
Thanks so much for taking the time to share such a lovely feedback.
Have a great week. xx
I’m looking forward to trying this, but what size loaf pan did you use? 9 x 5 or smaller?Thanks
Hey Kathy, I used a 9 x 5 loaf pan : )
Have a nice weekend!
Absolutely delicious! The cake was gone in a day and my little one didn’t suspect anything 🙂 She loves eating veggies in general but if I can add to her daily intake while she’s having a treat as well then it is win / win! I will test the beetroot cake next – so glad I found your site.
Forgot to say I used coconut oil and the flavour goes so well with the chocolate 🙂
I’m so happy to hear that, Melanie! Thanks so much for sharing your lovely feedback. Cheers x
Loved this! I forgot to add the egg but did not really needed it, saved on these extra calories!
Thanks for sharing your lovely feedback, Caren! I’m so pleased you loved it. Cheers, Katia
I have made the cake today and it’s delicious 😋 and so simple to make.
Can’t wait to try other recipes! Thank you for sharing 🤩
Hi Marketa 😍, I’m so glad you liked it! Thanks so much for your feedback 💛
So so good and also so easy to make! I am a real sugar addict and have to watch what i eat now but can’t stand artificial sweeteners. Your cakes are so good, with natural and healthy ingredients – like proper cakes but better. The kids love licking the bowls clean and have no idea they’re getting vitamins in the process- always a good thing 🙂 thank you for these recipes.
Thanks for your lovely comment! 🤩 I’m so pleased you and the kids loved this zucchini bread, and speaking of healthy cakes… there’s a lovely bread packed with fruit in my oven right now, my third test, hopefully it should be on the blog next week! x
Wonderful moist cake! I used 1/3 whole wheat and 2/3 plain flour and instead of chocolate chip I crushed unsweetened baking chocolate over the top. I should’ve compensated with some more sugar for that but it’s still a delicious cake. Thanks
Thanks so much for sharing your feedback, Nidhi, I’m so glad you liked it! x
Thanks a million. I followed your recipe and used sesame oil. Wonderful cake.
Thanks so much for your feedback, I’m so glad you enjoyed! 🙂
Soooo delicious! I followed the recipe, but used olive oil and then added 1/4 cup crushed almonds-yum! I love eating it for breakfast, but could totally see this as a healthier dessert too. It’s very simple, and I love that I don’t have to shred and wring out the zucchini. Thanks for posting!
Woops, I meant crushed walnuts!
Thanks for your lovely feedback, Mallory! Chopped walnuts add a crunchy texture, that sounds delicious! 😉