100% Whole Wheat Zucchini Chocolate Chip Bread

star rating (22) rate this recipe »
whole grain, quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 9" x 5" loaf

Recipe photo

Facing a zucchini surplus? This moist, dense bread, with its mild hint of cinnamon, offers a sweet surprise: chocolate chips. Never thought of adding chocolate chips to zucchini bread? Give it a try; the rich flavor of chocolate marries perfectly with the earthiness of zucchini and brown sugar.

100% Whole Wheat Zucchini Chocolate Chip Bread

star rating (22) rate this recipe »
whole grain, quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 9" x 5" loaf
Published: 08/23/2011


  • 2 large eggs
  • 1/3 cup molasses or honey
  • 1/2 cup vegetable oil
  • 1/3 cup brown sugar
  • 1 teaspoon vanilla extract
  • 2 cups King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 2 cups shredded, unpeeled zucchini (about 1 small/medium zucchini)
  • 1 cup chocolate chips
  • 3/4 cup chopped walnuts, optional

Tips from our bakers

  • Want to make this bread gluten-free? Substitute 2 cups King Arthur Gluten-Free Flour for the whole wheat flour; add an additional 1 large egg and 1/2 teaspoon xanthan gum; let the batter rest for 15 to 20 minutes before pouring it into the pan; and bake for an additional 10 minutes, or until it tests done with a toothpick. Also, make sure the vanilla extract you use is gluten-free.


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1) Preheat the oven to 350°F; lightly grease a 9" x 5" loaf pan.

2) In a large mixing bowl, beat the eggs, molasses or honey, oil, sugar, and vanilla until smooth.

3) Add the flour, salt, baking soda, baking powder, and cinnamon, mixing until well combined.

4) Stir in the zucchini, chocolate chips, and nuts.

5) Pour the batter into the prepared pan.

6) Bake the bread for 55 to 60 minutes, until the loaf tests done (a toothpick or cake tester inserted into the center will come out clean, save for perhaps a smear of chocolate).

7) 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.

8) Cool completely before slicing; store well-wrapped, at room temperature.

Yield: one 9" x 5" loaf.


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  • star rating 05/04/2015
  • Denise from Albuquerque NM
  • The best! I use organic chocolate chunks and double the nuts.
  • star rating 03/13/2015
  • Elyse from CT
  • This quick bread was just outstanding! I used molasses which resulted in a darker loaf, but it was incredibly moist and delicious. Just the right amount of sweetness. My kids and husband both loved it. Definitely a keeper!
  • star rating 08/28/2014
  • bfunkydiva from KAF Community
  • So moist and delicious and I love the flavor the whole wheat brings. Made the bread exactly as stated and it turned out perfect. The second time I wanted to make breakfast muffins so I omitted the chocolate chips and added a half teaspoon more cinnamon, reduced the time to 325 and baked for 20 min. Still just as great as the first. I have a recipe that has so much more oil and sugar that I have used my whole life. So happy to find one that is just as delicious (if not more) with the incorporation of honey and half the oil. Moist and wonderful!
  • star rating 08/27/2014
  • Dessah from PA
  • This is a phenomenal cake! LOVE IT. Very moist.
  • star rating 08/25/2014
  • HDD from Mass.
  • Great basic recipe. For better results, I have drained the shredded zucchini in a colander, to get rid of excess water. Also, I prefer to make these as muffins, for more even baking.
  • star rating 08/15/2014
  • kaf-sub-crushthisworld from KAF Community
  • I am sure the original recipe is good, but I don't bake with honey. I make maple syrup, so I used that. One batch with raisins, one with the choc. chips. Also used KAF Princess Cake flavoring and KAF maple flavoring (2 of my favorites). Also, I used Great River Organic Milling Millet Sunflower whole wheat blend which has whole flax, millet and sunflower seeds that take the place of nuts pretty well. I have 40lbs of this flour (which makes fantastic yeast bread) so I've been using it in everything. I have used KAF whole wheat in the past for many things, just didn't have any on hand right now! I appreciate recipes that can be "messed around" with, because going to the grocery store where I live takes half the day. This bread rises nicely and uses up zucchini and tastes good without being over-sugary.
  • star rating 10/12/2013
  • Beee from Los Angeles, CA
  • Super moist and delicious!!! May not need quite as much sweetener (honey) though!
  • star rating 09/22/2013
  • Michael from South Jordan, Utah
  • This recipe is very good. I liked texture, flavor, ease of preparation.
  • star rating 08/27/2013
  • Mommyinthekitchen from Ankeny, IA
  • This is a great recipe! Just right on the sweetness and perfectly moist. The only problem was, it stuck to my pans after spraying them. I would recommend using something other than spray to grease the pans. I tripled the recipe and made 5 8x4 pans.
  • star rating 03/03/2013
  • Lionel from
  • Hello!As a kindred soul passionate about all things baking and cooking, I love your blog. It's like subscribing to a new magazine filled with great writing, colorful photos, and helpful advice. I do have one question/suggestion. Yesterday, I was searching through your recipes when I found one that also included a list of fellow bloggers you admire. I've gone back to find it and totally forget where it is. (I think it was hooked onto a blogging award announcement you received.) As a network of like-minded bloggers, it would be nice to easily access who our peers are tuning into. Maybe you would want to add a page or widget including fellow bloggers you follow? Then I could follow them too. ;-)My six-year-old and I are looking forward to making root beer cupcakes!In Spirit,Alex
    Thank you for the suggestion, Lionel! We appreciate the feedback. I'll be forwarding along your idea to our web team to see what they think. Best, Kim@KAF

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