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Chocolate Chip Zucchini Bread

Chocolate Chip Zucchini Bread is a great fall treat that everyone will adore!

Chocolate Chip Zucchini Bread

Chocolate Chip Zucchini Bread

It’s less than a month until Christmas, you guys. LESS THAN A MONTH. Do you even know how many presents I have left to buy?

All of them.

For like 20 people.

Hold me.

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As much as I love shopping and buying gifts for people, by the end of the shopping season I’m all bought out. That’s why I love putting the credit cards away once in a while and taking out my mixing bowls and making something awesome for people. Doing is sometimes so much better than buying – you know? This week, I’m having a bake-a-thon at my place and I’m making a bunch of desserts for my church’s Christmas party. For 150. This chocolate chip zucchini bread is definitely making it onto the dessert table.

Mini Chocolate Chip Zucchini Bread

This bread is super easy to make. It’s full of spices, zucchini, and pecans, and with a glaze or icing, this bread could easily be a dessert. I love dual purpose baked goods. Is it breakfast? A snack? Or a dessert? ALL OF THEM. That’s what.

Know what else I’m making this week? I have an entire baking schedule up on my fridge so I make sure to get it all done. When I’m busy – I’m really busy!

  • Sugar Cookies with royal icing like these
  • Strawberry Lemonade Pound Cake
  • Chocolate Chip Cookies
  • Browned Butter Soft Ginger Cookies
  • Hostess Cupcakes
  • Carrot Cupcakes
  • Cheesecake bits with Raspberry topping
  • Apple Crisp
  • something I’m forgetting because my list is in the fridge and I’m allllllll the way in my room

Chocolate Chip Zucchini Bread


Yield: 12 servings

Mini Chocolate Chip Zucchini Bread

Chocolate Chip Zucchini Bread

This moist and delicious banana bread

Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes


  • 4 large eggs
  • 2 cups sugar
  • 1 cup canola oil
  • 2 cups flour
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 ounce can crushed pineapple, drained, 8
  • 1 cup chopped pecans
  • 2 cups grated zucchini
  • 1 tablespoon vanilla
  • 2 cups mini chocolate chips


  • 1 cup powdered sugar
  • 2 tablespoons milk


  1. Preheat oven to 350.
  2. Beat together the eggs and sugar until combined and creamy. Add the oil and beat for 30 seconds.
  3. In a separate bowl, mix together the flour, cinnamon, salt, baking powder, and baking soda. Add to the egg mixture, and beat on low until combined.
  4. Stir in the pineapple, pecans, zucchini, chocolate chips, and vanilla. Place into a prepared tube pan, and bake for 60-70 minutes, or until a toothpick comes out with only moist crumbs.
  5. Let cool in pan for 15 minutes, and then invert onto a serving tray.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 640Total Fat: 35gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 62mgSodium: 393mgCarbohydrates: 80gFiber: 4gSugar: 60gProtein: 7g

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Nicole Johnson

Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.

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