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This zucchini bread is super moist and full of flavor with the addition of the chocolate chips.
Prep Time 25 mins
Cook Time 1 hr
2 hrs
Course Breakfast, Snack
Servings 1 loaf


  • 1 cup unsweetened apple sauce
  • 1/3 cup vegetable or canola oil
  • 1 teaspoon pure vanilla extract
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • a pinch of salt
  • 1-1/2 cups flour
  • 1 cup grated zucchini well drained and packed
  • 1/2 cup semi-sweet chocolate chips mini


  • Pre-heat oven to 350° F. Prepare pan by lining with parchment paper or use baking spray.
  • Grate zucchini, then squeeze out liquid.
  • In a large bowl stir together apple sauce and vegetable oil. Then add the vanilla, sugar and egg.
  • Stir in baking soda, cinnamon, salt and flour until just combined.
  • Fold in grated zucchini and chocolate chips, reserving a few chocolate chips to sprinkle on top.
  • Spoon into a prepared loaf pan and bake for about 1 hour.
  • Remove from oven and allow to rest on a cooling rack for 5 to10 minutes before removing from the pan. Note: using parchment paper to line the pan makes removing the loaf much easier.
  • Let cool completely before slicing.
  • Cover with plastic wrap or store in a large resealable plastic bag. Can be stored in the refrigerator for about a week or in the freezer for several months.


For this recipe I'm using 8.5″ x 4.5″ loaf pan. When using a 9" x 5" loaf pan I usually decrease the baking time by 5 to 10 minutes.
When grating zucchini, I prefer using the small size on my box grater. Rinse zucchini well, but do not peel. Cut only one the end of zucchini leaving the steam end as a handle to save the knuckles.
Use a clean kitchen towel or paper towels to squeeze out the excess zucchini juices.