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. AMAZING!!! I was hesitant to try a no egg recipe but I had no eggs in the house and was itching to bake. I am going to use this recipe from now on!!! It was moist, flavorful and perfectly sweet. I did a few little tweaks because I always do to any recipe. I used eh about 4 tablespoons less sugar, 3 bananas, 1 cup zucchini (all I had) almonds instead of pecans and a smudge of applesauce because I wanted to make sure it’d be moist. I also added chopped almonds and cinnamon additionally on top for a crunchy sweet topping. And 55 minutes was perfect. Thank you so much for this wonderful recipe!! <3

  2. I made the Banana Zucchini Bread and my kids (1 & 3) loved it. My 3 year old who is an extremely picky eater loved it, we just don’t talk about the zucchini being in it (shhhhhh). We will make this again. I made 2 loaves and froze one, it freezes really nice. Thank you for the great recipe.

  3. Awesome recipe! Thanks so much for sharing it! Lately I bake this almost every alternate week as Banana cake which makes both kids happy and mom happy(I don’t utter the “Z” word or they will not come near it!)!

  4. Thanks so much for the wonderful recipe. I tried this over the weekend and
    came out good. I used condensed milk instead of banana, not a big fan of that.

    I tried removing it from the pan after 15 mins and that broke the bread.
    I should have waited for 30 mins??


    • That’s a nice idea to use condensed milk. The bread should cool completely. I would suggest even leaving it overnight. 15 minutes is too soon for quick bread especially.

  5. Hi Madhu,

    I used your recipe for this bread and added my own fav ingredients to it- baked an
    eggless strawberry chocolate almond bread with your recipe as base. Just
    posted about it on my blog and thanked you for the recipe too.

    Thanks again for this – you know I love your site and come here often.
    My mom is visiting and she does not eat eggs and egg products.
    Your site is a boon for me when I want to bake something for her! Thanks!


  6. Hi there,

    I love this recipe and want to really try it. I am not a big fan of banana, can you please suggest a replacement for the 2 bananas?


    • You could use 1/2 to 3/4th cup (depending upon the consistency of the batter) unsweetened applesauce instead and increase the quantity of sugar to 1 cup because the applesauce will not be sweet like bananas.

        • Don’t be sorry Meghana. You could use any pureed fruit or try plain milk. If you are using milk, add it little by little until you get the desired consistency.


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