I’m not really a huge fan of zucchini but I love to bake with it! It makes a super moist bread and this chocolate chip zucchini bread is a favorite recipe on this blog.
Tips for Zucchini Bread
When making quick bread like this zucchini bread it is important to mix the dry goods separately in a bowl and the wet goods in another bowl. Then just gradually add the wet ingredients to the dry while stirring all the ingredients together. The wet ingredients are eggs, oil, milk, white sugar, and zucchini.
Zucchini - Make sure to squeeze out any excess water there might be in the zucchini. Squeeze it into a clean dishcloth and get as much liquid out as possible. Do not use paper towels because then the paper might end up sticking to the zucchini.
Loaves or muffins? This batter can be made into a loaf pan or be made into muffins. Fill the muffin tins ¾ cup full and bake them for 20 to 25 minutes or until a toothpick comes out clean.
Lightened-up Zucchini Bread
I tried to lighten this recipe up to make it more WW friendly but I just like it the way it is. If you’re looking to make this bread even lighter try subbing applesauce for the oil, Lilly’s baking chips for the chocolate chips, and use less sugar than what the recipe calls for.
How to Make Chocolate Chip Zucchini Bread
Preheat the oven to 350°F; lightly grease an 8 ½″ x 4 ½″ loaf pan.
In a large mixing bowl, beat the eggs, oil, sugar, and vanilla until smooth. Add the salt, baking soda, baking powder, cocoa, and flour, mixing until well combined. Stir in the zucchini, milk, and chocolate chips. Pour the batter into the prepared pan.
Bake the bread for 65 to 75 minutes, until the loaf tests are done (a toothpick or cake tester inserted into the center will come out clean, save for perhaps a light smear of chocolate from the melted chips).
Remove the bread from the oven, and let it cool for 10 to 15 minutes before turning it out of the pan onto a rack. Cool completely before slicing; store well-wrapped, at room temperature.
Other Bread Recipes
No-Knead Cinnamon Raisin Bread
Easy Cheesy Garlic Bread Sticks
Baked Parmesan Tomatoes Flatbread
*If you make this recipe please comment and rate the recipe below to let everyone know how it is, or tag me on Instagram!
How do you figure out points for recipes?
The recipe builder app from WW is what I use to figure out points for all my recipes. It comes with your WW membership. I would suggest entering my recipes into the builder once you’ve tried it and liked it. That way you can easily track your day. It is also helpful to use if you have a question about the points regarding a recipe.
Why am I still getting different points from what you have listed?
This could be quite a number of reasons and here are a few that I have come across.
- Number of servings
- Low-Fat vs Fat-Free ingredients
- Zero Point foods are different for all 3 plans
- Using the nutrition info calculator instead of the recipe builder
Chocolate Chip Zucchini Bread
- Yield: 12 1x
Ingredients
- 2 large eggs
- ½ cup unsweetened applesauce
- ½ cup milk 1% milk
- ½ cup of white sugar
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup cocoa powder or Dutch-process cocoa
- 1 ⅔ cups all-purpose flour
- 1 to 2 cups shredded, unpeeled zucchini, gently pressed on a colander over a bowl or sink to release some of its moisture
- ½ cups chocolate chips (a combination of bittersweet and semisweet), save the ¼ cup for sprinkling on top of bread
Instructions
- Preheat the oven to 350°F; lightly grease an 8 ½″ x 4 ½″ loaf pan.
- In a large mixing bowl, beat the eggs, sugar, and vanilla until smooth. Add the salt, baking soda, baking powder, cocoa, and flour, mixing until well combined. Stir in the zucchini, milk, and chocolate chips. Pour the batter into the prepared pan.
- Bake the bread for 65 to 75 minutes, until the loaf tests done (a toothpick or cake tester inserted into the center will come out clean, save for perhaps a light smear of chocolate from the melted chips).
- Remove the bread from the oven, and let it cool for 10 to 15 minutes before turning it out of the pan onto a rack. Cool completely before slicing; store well-wrapped, at room temperature.
Notes
myWW 8 points for 1 slice (all 3 plans) See notes above to make lighter
- Category: Medium
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice
Keywords: chocolate zucchini bread
Jenna says
I updated the recipe instructions. Thanks for letting me know.
Sheri says
Recipe says combine oil, does not state how much oil
Jenna says
About 1/2 cup, sorry I updated the recipe.
Shari Bruce says
How much milk? It's not on the ingredient list, but the instructions say to add it with the zucchini and chocolate chips?
Jenna says
Glad you liked it!
Sandy says
This bread is amazing! I made it the first time when I had a house full of kids. They couldn't get enough!
Elizabeth says
Thank you! I just put them in the oven to bake for tomorrow. Since the batter was thick it made about 16 muffins. They will be great with milk!
Jenna says
Usually, if I make bread it takes an hour to cook but for muffins it only takes half the time. I'd say about 25-30 minutes. Your daughter wouldn't even know. 🙂
Elizabeth says
This might make good muffins. Wonder how long one would cook them? I bet I could fool my daughter in into eating these if they were muffins.