Eggless Chocolate Chip Zucchini Bread

(from 9 reviews)
eggless chocolate chip zucchini bread

I was searching for zucchini recipes and found this one in Food Network’s site.  It’s by Paula Deen.  The original recipe yields 2 loaves, so I scaled down the ingredients to 50% to bake 1 loaf and used bananas to make it eggless. 


Eggless Chocolate Chip Zucchini Bread Recipe

Prep TimeCook TimeMakes
20 Mins50 Mins12 Slices
Eggless Chocolate Chip Zucchini Bread
4.9 from 9 reviews
Wondering what to do with zucchini? How about this moist and flavorful banana chocolate quick bread!
  • 1 and 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 and 1/2 cups grated zucchini
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup chopped pecans
  • 3/4 cup white sugar
  • 1/2 cup vegetable oil
  • 2 bananas, mashed
  • 1 teaspoon vanilla extract

zucchini bread ingredients

  1. Pre-heat the oven at 350F/180C for 15 minutes.
  2. Combine ingredients in Part 1 and sieve them.
  3. To this add the ingredients in Part 2.
  4. Combine ingredients in Part 3 in a blender/or cream it using an electric hand mixer. I used my magic bullet blender to blend it. Add this mixture to the above dry ingredients and mix it well. You may add a little milk, if you feel that the mixture requires some more liquid. I had to add a couple of tablespoons of milk because I increased the quantity of zucchini.
  5. Pour it in a greased bread loaf pan.
  6. eggless chocolate chip zucchini bread
    zucchini bread sliced
    zucchini bread served
  7. Bake it at 350F for 50 min or until a skewer inserted in the middle of the loaf comes out clean.
  8. Cool the bread in the pan for 30 minutes before transferring it to a wire rack. Wait for another 30-45 minutes before slicing the bread.
My Notes:
  1. This is similar to the carrot cake recipe, but uses zucchini and chocolate chips instead. Next time I will add both carrots and zucchinis.
  2. I feel that the Magic Bullet Blender is very versatile. I bought it 2 years back to puree steamed vegetables and fruits in small quantities for my infant son. But it does a lot more. The recipe booklet which comes along with the blender is also very useful. I have made muffins and soups as mentioned in the recipe book and it has come out very well also. Even in the above recipe I add all the ingredients in Part 3 in the blenders big jar and gave it a few pulses and it’s ready within few minutes. I find it more easy than using an electric hand mixer.
  3. Use Vegan chocolate chips/carob chips to make this bread 100% vegan.
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  1. Delicious! These were moist ( I hate this word;) and a nice density (not too airy and not too heavy). This is an awesome recipe for no eggs. I made some revisions due to available ingredients and preference. I substituted a little less than 1/2 c of maple syrup, instead of white sugar. I used 3/4 c of whole wheat flour and 3/4 c of white flour. That’s all I had. Instead of vegetable oil, I used 1/4 c apple (unsweetened) sauce and 1/4 c of coconut oil and 1 banana. I made regular muffins (5) ( no chocolate for my daughter) and mini (20) (chocolate for the rest of us chocolate hounds). I was surprised by how many it yielded. I will definitely make these again. Thank you!

    • Wow! That’s a lot of revisions and great to know that it turned out good even after that. Thanks for the feedback Kerry.


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