15 Easy Zucchini Chocolate Chip Bread Recipes to Try

Zucchini chocolate chip bread is a delightful way to enjoy a moist, flavorful treat while sneaking in some veggies.

These 15 zucchini chocolate chip bread recipes offer a variety of twists — from classic cinnamon-spiced loaves to decadent chocolate-studded variations and nutty creations.

Perfect for breakfast, snacks, or dessert, each recipe is easy to make and packed with taste.

Whether you’re baking for family, gifting friends, or enjoying a cozy afternoon treat, these breads are moist, sweet, and irresistibly comforting.

15 Easy Zucchini Chocolate Chip Bread Recipes to Try

These 15 zucchini chocolate chip bread recipes show that healthy ingredients can meet sweet indulgence effortlessly.

Each loaf is moist, flavorful, and packed with chocolatey goodness that everyone will love.

Perfect for breakfast, tea time, or dessert, they’re simple to prepare and ideal for sharing.

With creative variations and classic favorites, there’s a zucchini chocolate chip bread recipe for every occasion.

Enjoy baking these irresistible breads that combine the best of sweetness, texture, and comforting homemade flavor.

Classic Zucchini Chocolate Chip Bread

Classic Zucchini Chocolate Chip Bread is a moist, tender, and sweet treat perfect for breakfast or dessert.

Grated zucchini adds natural moisture, while chocolate chips create pockets of melty sweetness throughout.

It’s easy to make and ideal for using up fresh summer zucchini.

Ingredients:

• 2 cups grated zucchini
• 1 ½ cups almond flour
• ½ cup coconut flour
• ¾ cup erythritol or preferred sweetener
• 3 eggs
• ¼ cup melted butter or coconut oil
• 1 tsp vanilla extract
• 1 tsp baking soda
• ½ tsp salt
• ½ cup sugar-free chocolate chips

Instructions:

• Preheat oven to 350°F (175°C) and grease a loaf pan.
• In a large bowl, whisk eggs, melted butter, and vanilla.
• Stir in grated zucchini.
• Mix almond flour, coconut flour, sweetener, baking soda, and salt.
• Fold dry ingredients into wet ingredients until combined.
• Gently fold in chocolate chips.
• Pour batter into loaf pan and smooth the top.
• Bake 45–50 minutes or until a toothpick comes out clean.
• Cool 10 minutes before removing from pan.

This zucchini bread is moist, tender, and slightly sweet.

It’s a perfect breakfast or dessert option.

Simple, flavorful, and ideal for using fresh zucchini.

Double Chocolate Zucchini Bread

Double Chocolate Zucchini Bread is rich, decadent, and full of chocolate flavor.

Cocoa powder in the batter complements chocolate chips, while zucchini keeps the bread moist and soft.

It’s a delightful low-sugar treat for chocolate lovers.

Ingredients:

• 2 cups grated zucchini
• 1 ½ cups almond flour
• ¼ cup cocoa powder
• ½ cup erythritol or sweetener
• 3 eggs
• ¼ cup melted coconut oil
• 1 tsp vanilla extract
• 1 tsp baking powder
• ½ tsp salt
• ½ cup sugar-free chocolate chips

Instructions:

• Preheat oven to 350°F (175°C) and grease a loaf pan.
• Whisk eggs, coconut oil, and vanilla in a large bowl.
• Stir in grated zucchini.
• Mix almond flour, cocoa powder, sweetener, baking powder, and salt.
• Fold dry ingredients into wet ingredients until smooth.
• Fold in chocolate chips gently.
• Pour batter into prepared pan and smooth top.
• Bake 45–50 minutes until a toothpick comes out clean.
• Cool before slicing.

This bread is rich, chocolatey, and moist.

Perfect for a keto-friendly dessert or snack.

Double chocolate makes it indulgent and festive.

Cinnamon Chocolate Chip Zucchini Bread

Cinnamon Chocolate Chip Zucchini Bread combines warm spice and sweet chocolate in every bite.

Grated zucchini keeps it moist, while cinnamon and chocolate chips create a comforting, flavorful loaf.

It’s perfect for fall breakfasts or holiday treats.

Ingredients:

• 2 cups grated zucchini
• 1 ½ cups almond flour
• ½ cup coconut flour
• ¾ cup erythritol or sweetener
• 3 eggs
• ¼ cup melted butter
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ tsp salt
• ½ cup sugar-free chocolate chips

Instructions:

• Preheat oven to 350°F (175°C) and grease a loaf pan.
• Whisk eggs, melted butter, and vanilla.
• Stir in grated zucchini.
• Mix almond flour, coconut flour, sweetener, baking soda, cinnamon, and salt.
• Fold dry ingredients into wet ingredients.
• Gently fold in chocolate chips.
• Pour into prepared pan and smooth top.
• Bake 45–50 minutes until toothpick comes out clean.
• Cool before slicing.

This bread is moist, spiced, and sweet.

It’s perfect for breakfast, snacks, or dessert.

Warm cinnamon flavor complements chocolate perfectly.

Lemon Zucchini Chocolate Chip Bread

Lemon Zucchini Chocolate Chip Bread is bright, refreshing, and lightly sweet.

Grated zucchini adds moisture, lemon zest adds freshness, and chocolate chips provide melty sweetness throughout.

It’s a delightful twist on classic zucchini bread.

Ingredients:

• 2 cups grated zucchini
• 1 ½ cups almond flour
• ½ cup coconut flour
• ¾ cup erythritol or sweetener
• 3 eggs
• ¼ cup melted coconut oil
• 1 tsp vanilla extract
• 1 tsp baking soda
• Zest of 1 lemon
• ½ cup sugar-free chocolate chips
• ½ tsp salt

Instructions:

• Preheat oven to 350°F (175°C) and grease a loaf pan.
• Whisk eggs, coconut oil, and vanilla.
• Stir in zucchini and lemon zest.
• Mix almond flour, coconut flour, sweetener, baking soda, and salt.
• Fold dry ingredients into wet ingredients.
• Gently fold in chocolate chips.
• Pour batter into pan and smooth top.
• Bake 45–50 minutes until a toothpick comes out clean.
• Cool before slicing.

This bread is moist, zesty, and sweet.

It’s perfect for brunch, dessert, or snacks.

Lemon adds a refreshing flavor to classic zucchini bread.

Pumpkin Spice Zucchini Chocolate Chip Bread

Pumpkin Spice Zucchini Chocolate Chip Bread is warm, aromatic, and perfect for fall or holiday mornings.

Grated zucchini and pumpkin puree keep it moist, while pumpkin spice and chocolate chips add festive flavor.

It’s a flavorful keto-friendly twist on classic zucchini bread.

Ingredients:

• 1 cup grated zucchini
• 1 cup pumpkin puree
• 1 ½ cups almond flour
• ½ cup coconut flour
• ¾ cup erythritol or sweetener
• 3 eggs
• ¼ cup melted butter
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1 tsp pumpkin spice
• ½ cup sugar-free chocolate chips
• ½ tsp salt

Instructions:

• Preheat oven to 350°F (175°C) and grease a loaf pan.
• Whisk eggs, melted butter, pumpkin puree, and vanilla.
• Stir in grated zucchini.
• Mix almond flour, coconut flour, sweetener, baking powder, pumpkin spice, and salt.
• Fold dry ingredients into wet ingredients.
• Gently fold in chocolate chips.
• Pour batter into pan and smooth top.
• Bake 50–55 minutes until a toothpick comes out clean.
• Cool before slicing.

This bread is moist, spiced, and chocolatey.

Perfect for breakfast, dessert, or holiday treats.

Festive, flavorful, and ideal for fall or holiday gatherings

Peanut Butter Zucchini Chocolate Chip Bread

Peanut Butter Zucchini Chocolate Chip Bread is rich, nutty, and moist.

Grated zucchini keeps the bread tender, while peanut butter adds depth and chocolate chips provide pockets of melty sweetness.

It’s a delightful keto-friendly breakfast or dessert option.

Ingredients:

• 2 cups grated zucchini
• 1 cup almond flour
• ½ cup coconut flour
• ½ cup natural peanut butter
• ½ cup erythritol or sweetener
• 3 eggs
• ¼ cup melted butter
• 1 tsp vanilla extract
• 1 tsp baking soda
• ½ cup sugar-free chocolate chips
• ½ tsp salt

Instructions:

• Preheat oven to 350°F (175°C) and grease a loaf pan.
• Whisk eggs, melted butter, peanut butter, and vanilla.
• Stir in grated zucchini.
• Mix almond flour, coconut flour, sweetener, baking soda, and salt.
• Fold dry ingredients into wet ingredients.
• Gently fold in chocolate chips.
• Pour batter into pan and smooth top.
• Bake 45–50 minutes until toothpick comes out clean.
• Cool before slicing.

This bread is moist, nutty, and slightly sweet.

Perfect for breakfast, dessert, or snack time.

Rich, flavorful, and keto-friendly.

Mocha Zucchini Chocolate Chip Bread

Mocha Zucchini Chocolate Chip Bread is aromatic, chocolaty, and slightly caffeinated.

Grated zucchini keeps the bread moist, while cocoa and instant coffee powder add deep chocolate-coffee flavor, complemented by chocolate chips.

It’s perfect for a festive breakfast or afternoon snack.

Ingredients:

• 2 cups grated zucchini
• 1 ½ cups almond flour
• ¼ cup cocoa powder
• 1 tbsp instant coffee powder
• ½ cup erythritol or sweetener
• 3 eggs
• ¼ cup melted coconut oil
• 1 tsp vanilla extract
• 1 tsp baking soda
• ½ cup sugar-free chocolate chips
• ½ tsp salt

Instructions:

• Preheat oven to 350°F (175°C) and grease a loaf pan.
• Whisk eggs, coconut oil, and vanilla.
• Stir in grated zucchini.
• Mix almond flour, cocoa powder, coffee, sweetener, baking soda, and salt.
• Fold dry ingredients into wet ingredients.
• Gently fold in chocolate chips.
• Pour batter into pan and smooth top.
• Bake 45–50 minutes until toothpick comes out clean.
• Cool before slicing.

This bread is moist, chocolatey, and coffee-flavored.

Perfect for breakfast or keto dessert.

Rich, aromatic, and indulgent.

Orange Zucchini Chocolate Chip Bread

Orange Zucchini Chocolate Chip Bread is bright, citrusy, and moist.

Grated zucchini keeps the bread tender, while fresh orange zest adds vibrant flavor and chocolate chips provide sweet pockets of indulgence.

It’s a festive, keto-friendly treat for breakfast or dessert.

Ingredients:

• 2 cups grated zucchini
• 1 ½ cups almond flour
• ½ cup coconut flour
• ¾ cup erythritol or sweetener
• 3 eggs
• ¼ cup melted butter
• Zest of 1 orange
• 1 tsp vanilla extract
• 1 tsp baking soda
• ½ cup sugar-free chocolate chips
• ½ tsp salt

Instructions:

• Preheat oven to 350°F (175°C) and grease a loaf pan.
• Whisk eggs, melted butter, vanilla, and orange zest.
• Stir in grated zucchini.
• Mix almond flour, coconut flour, sweetener, baking soda, and salt.
• Fold dry ingredients into wet ingredients.
• Gently fold in chocolate chips.
• Pour batter into pan and smooth top.
• Bake 45–50 minutes until toothpick comes out clean.
• Cool before slicing.

This bread is moist, citrusy, and sweet.

Perfect for brunch, dessert, or snacks.

Refreshing, flavorful, and keto-friendly.

Almond Zucchini Chocolate Chip Bread

Almond Zucchini Chocolate Chip Bread is nutty, moist, and lightly sweet.

Grated zucchini adds moisture while almond flour enhances the flavor and texture, complemented by chocolate chips throughout.

It’s a keto-friendly breakfast or dessert option.

Ingredients:

• 2 cups grated zucchini
• 1 ½ cups almond flour
• ½ cup coconut flour
• ½ cup erythritol or sweetener
• 3 eggs
• ¼ cup melted butter
• 1 tsp almond extract
• 1 tsp baking soda
• ½ cup sugar-free chocolate chips
• ½ tsp salt

Instructions:

• Preheat oven to 350°F (175°C) and grease a loaf pan.
• Whisk eggs, melted butter, and almond extract.
• Stir in grated zucchini.
• Mix almond flour, coconut flour, sweetener, baking soda, and salt.
• Fold dry ingredients into wet ingredients.
• Gently fold in chocolate chips.
• Pour batter into pan and smooth top.
• Bake 45–50 minutes until toothpick comes out clean.
• Cool before slicing.

This bread is moist, nutty, and sweet.

Perfect for keto breakfasts, snacks, or desserts.

Rich, flavorful, and wholesome.

Coconut Zucchini Chocolate Chip Bread

Coconut Zucchini Chocolate Chip Bread is moist, tropical, and lightly sweet.

Grated zucchini keeps it tender, while shredded coconut adds texture and flavor, and chocolate chips add melty sweetness.

It’s a unique keto-friendly twist on classic zucchini bread.

Ingredients:

• 2 cups grated zucchini
• 1 ½ cups almond flour
• ½ cup coconut flour
• ½ cup erythritol or sweetener
• 3 eggs
• ¼ cup melted coconut oil
• ½ cup unsweetened shredded coconut
• 1 tsp vanilla extract
• 1 tsp baking soda
• ½ cup sugar-free chocolate chips
• ½ tsp salt

Instructions:

• Preheat oven to 350°F (175°C) and grease a loaf pan.
• Whisk eggs, coconut oil, and vanilla.
• Stir in grated zucchini.
• Mix almond flour, coconut flour, sweetener, baking soda, salt, and shredded coconut.
• Fold dry ingredients into wet ingredients.
• Gently fold in chocolate chips.
• Pour batter into pan and smooth top.
• Bake 45–50 minutes until toothpick comes out clean.
• Cool before slicing.

This bread is moist, tropical, and sweet.

Perfect for keto-friendly breakfast, snack, or dessert.

Soft, flavorful, and festive

Pumpkin Spice Coconut Zucchini Chocolate Chip Bread

Pumpkin Spice Coconut Zucchini Chocolate Chip Bread is moist, aromatic, and festive.

Grated zucchini and pumpkin puree keep it tender, while shredded coconut and chocolate chips add texture and sweetness.

It’s a keto-friendly fall or holiday breakfast or dessert treat.

Ingredients:

• 1 cup grated zucchini
• 1 cup pumpkin puree
• 1 ½ cups almond flour
• ½ cup coconut flour
• ½ cup erythritol
• 3 eggs
• ¼ cup melted coconut oil
• ½ cup unsweetened shredded coconut
• 1 tsp pumpkin spice
• ½ tsp salt
• ½ cup sugar-free chocolate chips
• 1 tsp baking powder

Instructions:

• Preheat oven to 350°F (175°C) and grease a loaf pan.
• Whisk eggs, coconut oil, pumpkin puree, and grated zucchini.
• Mix almond flour, coconut flour, erythritol, pumpkin spice, baking powder, and salt.
• Fold dry ingredients into wet ingredients.
• Gently fold in shredded coconut and chocolate chips.
• Pour batter into pan and smooth top.
• Bake 50–55 minutes until a toothpick comes out clean.
• Cool before slicing.

This bread is moist, spiced, and tropical.

Perfect for keto-friendly holiday breakfasts or desserts.

Rich, flavorful, and festive for gatherings.

Maple Pecan Zucchini Chocolate Chip Bread

Maple Pecan Zucchini Chocolate Chip Bread is nutty, sweet, and moist.

Grated zucchini adds moisture, while chopped pecans and sugar-free maple flavor enhance texture and taste, complemented by chocolate chips.

It’s ideal for keto-friendly breakfasts, brunches, or snacks.

Ingredients:

• 2 cups grated zucchini
• 1 ½ cups almond flour
• ½ cup coconut flour
• ½ cup erythritol
• 3 eggs
• ¼ cup melted butter
• ½ cup chopped pecans
• 1 tsp maple extract
• 1 tsp baking soda
• ½ tsp salt
• ½ cup sugar-free chocolate chips

Instructions:

• Preheat oven to 350°F (175°C) and grease a loaf pan.
• Whisk eggs, melted butter, and maple extract.
• Stir in grated zucchini.
• Mix almond flour, coconut flour, erythritol, baking soda, and salt.
• Fold dry ingredients into wet ingredients.
• Gently fold in pecans and chocolate chips.
• Pour batter into pan and smooth top.
• Bake 45–50 minutes until a toothpick comes out clean.
• Cool before slicing.

This bread is nutty, sweet, and moist.

Perfect for keto-friendly breakfasts or dessert.

Flavorful, aromatic, and ideal for holiday tables.

Chai Spice Zucchini Chocolate Chip Bread

Chai Spice Zucchini Chocolate Chip Bread is warmly spiced and aromatic.

Grated zucchini keeps the bread tender, while chai spices and chocolate chips create a comforting flavor perfect for fall or winter.

It’s a keto-friendly, festive breakfast or dessert option.

Ingredients:

• 2 cups grated zucchini
• 1 ½ cups almond flour
• ½ cup coconut flour
• ½ cup erythritol
• 3 eggs
• ¼ cup melted butter
• 1 tsp vanilla extract
• 1 tsp chai spice mix
• 1 tsp baking soda
• ½ cup sugar-free chocolate chips
• ½ tsp salt

Instructions:

• Preheat oven to 350°F (175°C) and grease a loaf pan.
• Whisk eggs, melted butter, and vanilla.
• Stir in grated zucchini.
• Mix almond flour, coconut flour, erythritol, chai spice, baking soda, and salt.
• Fold dry ingredients into wet ingredients.
• Gently fold in chocolate chips.
• Pour batter into pan and smooth top.
• Bake 45–50 minutes until a toothpick comes out clean.
• Cool before slicing.

This bread is spiced, tender, and sweet.

Perfect for keto-friendly breakfasts, snacks, or desserts.

Warm, aromatic, and festive.

Mocha Almond Zucchini Chocolate Chip Bread

Mocha Almond Zucchini Chocolate Chip Bread is rich, chocolatey, and nutty.

Grated zucchini keeps it moist, while almond flour, cocoa, and coffee powder enhance flavor, with chocolate chips for pockets of sweetness.

It’s ideal for a keto-friendly indulgent breakfast or dessert.

Ingredients:

• 2 cups grated zucchini
• 1 ½ cups almond flour
• ¼ cup cocoa powder
• 1 tbsp instant coffee powder
• ½ cup erythritol
• 3 eggs
• ¼ cup melted coconut oil
• ½ cup chopped almonds
• 1 tsp vanilla extract
• 1 tsp baking soda
• ½ cup sugar-free chocolate chips
• ½ tsp salt

Instructions:

• Preheat oven to 350°F (175°C) and grease a loaf pan.
• Whisk eggs, coconut oil, and vanilla.
• Stir in grated zucchini.
• Mix almond flour, cocoa, coffee powder, erythritol, baking soda, and salt.
• Fold dry ingredients into wet ingredients.
• Gently fold in almonds and chocolate chips.
• Pour batter into pan and smooth top.
• Bake 45–50 minutes until a toothpick comes out clean.
• Cool before slicing.

This bread is moist, nutty, and chocolatey.

Perfect for keto-friendly breakfast or dessert.

Rich, indulgent, and aromatic.

Cinnamon Swirl Zucchini Chocolate Chip Bread

Cinnamon Swirl Zucchini Chocolate Chip Bread is soft, sweet, and aromatic.

Grated zucchini keeps it moist, while a cinnamon swirl and chocolate chips add flavor and visual appeal.

It’s a festive keto-friendly breakfast or dessert loaf.

Ingredients:

• 2 cups grated zucchini
• 1 ½ cups almond flour
• ½ cup coconut flour
• ½ cup erythritol
• 3 eggs
• ¼ cup melted butter
• 1 tsp vanilla extract
• 1 tsp baking soda
• 2 tbsp cinnamon
• ½ cup sugar-free chocolate chips
• ½ tsp salt

Instructions:

• Preheat oven to 350°F (175°C) and grease a loaf pan.
• Whisk eggs, melted butter, and vanilla.
• Stir in grated zucchini.
• Mix almond flour, coconut flour, erythritol, baking soda, and salt.
• Fold dry ingredients into wet ingredients.
• In a small bowl, mix cinnamon with a teaspoon of sweetener for swirl.
• Layer half the batter in pan, sprinkle half the cinnamon mixture, add remaining batter, and swirl with a knife.
• Fold in chocolate chips gently.
• Bake 45–50 minutes until toothpick comes out clean.
• Cool before slicing.

This bread is moist, spiced, and sweet.

Perfect for keto-friendly breakfast or dessert.

Festive, flavorful, and visually appealing.