Chocolate Chip Zucchini Bread

Course Snack
Cuisine American
Keyword Chocolate Chip Zucchini Bread
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 10 slices
Calories 265kcal
Author Eat Love Eat


  • 80 ml (1/3 cup) rapeseed or vegetable oil
  • 2 large eggs
  • 230 g (1 1/2 cups) courgette/zucchini coarsely grated
  • 130 g (3/4 cup) soft light brown sugar
  • 2 teaspoons vanilla extract
  • 200 g (1 1/2 cups) wholemeal spelt flour
  • 1/2 teaspoon ground cinnamon use more or less according to preference
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon bicarbonate of soda (baking soda)
  • 1/2 teaspoon fine sea salt
  • 120 g (3/4 cup) dark chocolate chips plus extra for sprinkling


  • Preheat oven to 180°C/350°F (fan). Line a 900g/2lb loaf pan with greaseproof paper.
  • In a large mixing bowl, stir together the oil, eggs, grated courgette/zucchini, sugar and vanilla extract until well combined.
  • Gently stir in the spelt flour, cinnamon baking powder, bicarb and salt until just combined.
  • Gently fold in the chocolate chips. 
  • Pour the mixture into the prepared pan. Sprinkle a few extra chocolate chips over the top. 
  • Bake for about 50 minutes until risen and golden and an inserted skewer comes out clean. I tend to turn the pan around after about 35 minutes to ensure it bakes evenly. 
  • Leave to cool in the pan for 10 minutes before transferring to a cooling rack to cool completely before slicing.