Zucchini Chocolate Chip Bread Recipe

Zucchini Chocolate Chip Bread Recipe

Zucchini Chocolate Chip Bread Recipe

Course Dessert


  • Cup Maple Syrup
  • ½ Cup Milk (I used Unsweetened Cashew Milk)
  • 2 Large Eggs
  • 1 Tbsp Vanilla Extract
  • 2 Tbsp Oil
  • 2 Cups Unbleached White Flour
  • 1 Tsp Ground Cinnamon
  • ¼ Tsp Nutmeg
  • 1 Tsp Baking Soda
  • 1 ½ Tsp Baking Powder
  • Pinch Salt
  • 1 Grated Zucchini
  • Cup Chocolate Chips plus extra for the top

Optional: ⅓ Cup Crushed Pecans or Walnuts or Shredded Coconut


    • Preheat oven to 350℉
    • Line an 8 ½ × 4 ½ loaf pan with parchment paper or grease the pan.
    • In a large bowl, combine Maple Syrup, Milk, Eggs, Vanilla Extract, and Oil.
    • Add Flour, Nutmeg, Baking Soda, Baking Powder, and Salt except zucchini and chocolate chips to the bowl. Mix until even consistency.
    • Take the grated zucchini, place in a clean dish bowl and squeeze as much moisture as you can.
    • Add drained zucchini, chocolate chips, and optional items to the batter.
    • Pour batter into lined loaf pan and top with extra chocolate chips.
    • Bake for 40-45 minutes, stick a toothpick into the middle of the bread comes out clean. If need to be cooked more. Cover with tinfoil and place in over for 5-10 minutes.
    • Allow bread to cool in the pan for 20 minutes and enjoy.


    • Milk: You can use dairy milk, unsweetened almond milk, coconut milk, or any other kind of milk alternative
    • White Flour: You can use whole wheat flour or gluten-free flour
    • Eggs: You can use 2 flaxseed eggs
    • Feel free to omit chocolate chips for a sugar-free recipe

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