Moist Chocolate Chip Zucchini Bread

Thanks to Camille’s lovely garden, I was able to try out a few zucchini recipes. I had never baked with zucchini before and thought it might not be very good, but I’m totally converted! I made Camille’s Chocolate Zucchini Cake and it was so good I just couldn’t stop there!
This zucchini bread was really moist and delicious!

Chocolate Chip Zucchini Bread
(Recipe from Paula Deen)


3 cups flour
1/2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
3 eggs
2 cups sugar
1 cup vegetable oil
2 teaspoon vanilla
2 cups zucchini squash, grated
1 cup pecans, chopped
1 cup semi sweet chocolate chips (can also use milk chocolate chips)
1 tablespoon orange peel, zest
cool whip, optional for serving
zucchini squash ribbons for serving, optional



Preheat oven at 350 degrees F. Grease (2) 9 by 5-inch loaf pans.

Sift together flour, baking powder, salt, spices and baking soda.
In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Stir in oil, vanilla, zucchini, pecans, chocolate chips, and orange zest. Stir in sifted ingredients. Pour into prepared loaf pans.
Bake for 50 minutes, or until a skewer inserted in the middle comes out clean. Remove loaves from pans and cool. Chill before slicing.

Makes 2 loaf pans, serves about 16

Here are more of  our favorite bread recipes:
3 Ingredient Banana Bread
Butterscotch Banana Bread
Tropical Banana Bread
Pumpkin Zucchini Bread
Orange Monkey Bread

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  1. says

    I love this recipe. I have made it twice now, but I only use one cup of sugar and then one cup of applesauce. I then use a half cup of oil because of the moisture already in the applesauce. The whole family loves it and we don’t feel so guilty for polishing it off so fast.

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