Chocolate Chip Zucchini Bread

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Chocolate Chip Zucchini Bread Chocolate Chip Zucchini Bread

Adding a bit of sweet to a classic recipe perfect for that next potluck!

Prep Time: 15 min
Cook Time: 50 min
Difficulty: Easy

Ingredients Add to grocery list

3 cup all-purpose 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 cup white sugar
1 cup vegetable oil
2 teaspoon vanilla extract
2 cup grated zucchini
1 cup chopped pecans
1 cup semisweet chocolate chips
1 tablespoon orange zest
whipped cream, for serving
zucchini ribbons, for serving





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. Serve with whipped cream and ribbons of zucchini. 

Show: Paula's Home Cooking
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Reader Comments:


Your recipe sounds delicious. I also am diabetic. Can I substitute Splenda for the sugar?

By Marge on August 05, 2014


I've made zucchini bread in the past, but I love your recipe it's great & easy! I've tried many of your other recipes also! Love them & I love u! Don't watch much of Food Network anymore, because your not on it! You were my favorite on Food Network! I'm keeping an eye on your website love all the recipes you post. Don't let negative comments from people drag you down , your the BEST! Luv u, Ramona Kinsella a fan from Newport R.I. City by the Sea!

By Ramona Kinsella on August 05, 2014


I love your recipes have several of your cookbooks and now I have Jamie's, you were the reason I started watching Food Network Channel. Will you be going.back? I will be trying this recipe this afternoon

By Irene Martinez on August 05, 2014


Paula your zucchini bread recipe I knowed you don't use pineapple in it but choclate chips and orange zest. My family gets upset when I don't use pineapple but they love choc. chips so i'm going to try it. Thanks for sticking to your guns so very proud of you.

By Anonymous on August 05, 2014


WEar in Tenn. visiting. We love u and your family, even been to your shows. We saw the new Pula Deen store at the Island, loved it but, not complaing, would have loved to buy a few things but, the prices are not made for poorer folks, and I know u understand because I have read your life story, which was a lot like us. I raised my 3 when I lost their daddy to a massive heart attack. We still love u and my little grandaughter when she was 3 would holler at me and say " nana, Paula Deen is on " and she also likes your show. Just asking think of us that are a little less fortunate. Love you and God bless u and all your family.

By Linda Gravley on August 05, 2014


For us diabetics, you can substitute Splenda for the sugar, and sugar free chocolate chips are also a good substitute. Adding raisins keeps it moist too. Applesauce can be used in place of oil.

By Diana Hutchings Young on August 05, 2014


Still waiting to see how this turns out, only 30 minutes to go smile. we have so much zucchini and we needed to use it up some way or another. We've been eating a lot of zucchini bread this summer and my grandma usually makes it so I thought I give it a try Just a little bit of advice, I wouldn't suggest doubling the recipie, there's just a lot to try to mix together at once. Nom nom nom :3

By Wendy on September 22, 2013


I just baked four zucchini loaves similar. But to two of the loaves, I added 1/2 cup cocoa, 1 cup chocolate chips and 1 cup chopped walnuts (for 2 loaves) - It is very moist and delicious. I also baste the cooled loaf with butter (not that much) for moist outsides of the loaf. And I have a freezer full of 2 cup ziplocks of grated zucchini for later.

By Carol Bonnell on September 06, 2013


This is the second time I have came to your web sight looking for something easy and very good !!! You done it once more ! I'm a big fan of yours and now my family loves you even more. Thanks for keeping in there we all love you and your family and we support you. We keep you close to are harts and pray for you often. What would we do without you in our family Love the Lato family!!!!

By Joseph lato III on August 28, 2013


This bread is wonderful. I did use white chocolate chips instead of semi-sweet. It turned out amazing. My son called it cookie bread. Thanks for the good recipe.

By April on August 20, 2013


Always a fan! Keep cooking and being you!

By Debbie Rutkowski on August 11, 2013


One person commented that it had too many flavors competing..I disagree. The reason I chose to try this recipe was because it was not your run of the mill zucchini bread...I loved it.

By Anonymous on July 26, 2013



By CREDIA on July 26, 2013


Sure do miss you Paula, never got to watch every day, but may share . Miss you and the companies that let you go will have to meed their product before I buy!

By Ruth on July 25, 2013


You'll always be loved in this house, pass the butter please.

By David Vreeke on July 23, 2013


i made this bread omitting the eggs. i used the egg replacer instead and it came out perfectly. was very easy and above all very delicious. Thanks Paula. U are a food goddess!!!!!!

By Kamla Jeenarain on July 21, 2013


Keep your head up Ms Deen. I think you are great!!!! Love your food and personality!!!! God bless you!!! Pam

By Pamela on July 21, 2013


Paula,I have always loved your cooking show and I haven't watched the food channel since. Hang in there,cause a lot of us care and understand.

By Alma Charboneau on July 20, 2013



By kiki on July 20, 2013


I LOVE zucchini bread in all it's forms!! I'll be trying some of your other recipes as well. Hang in there, you have lots of support all over this country. We all love you!

By Becky Symons on July 20, 2013

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