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This Chocolate Chip Zucchini Bread recipe is healthy, fluffy, moist, and easy to make. It is a simple zucchini bread recipe that’s perfect to enjoy as a healthy breakfast, snack, or dessert.
Also, try my chocolate zucchini bread or my blueberry zucchini bread.
This perfectly moist healthy zucchini bread recipe will leave your home smelling so delicious. This zucchini bread is made with maple syrup instead of refined sugar and coconut oil instead of butter. Zucchini adds a kick of nutrition to this chocolate chip bread recipe and gives it that moist texture I love in baked goodies.
If you like, you can use this same batter to make muffins instead for the kids to grab and go! This healthy chocolate chip zucchini bread recipe will surely be a winner for years to come.
Why you will love it
- Healthy and nutritious: This recipe is made with healthy ingredients, especially with the addition of zucchini. It is loaded with fiber and packed with nutrients.
- Moist and delicious: You will love how moist and tasty this zucchini bread is. It will be hard to stop at a single serving.
- Easy to make: Easy to make once you prepare your ingredients. Mix in the dry with wet ingredients, and then add the shredded zucchini. Easy to follow instructions.
Ingredients you will need
- Zucchini – about 2 cups shredded – that’s before squeezing – wash the zucchini well before shredding.
- Seasonings: salt, cinnamon, nutmeg
- Baking powder and baking soda
- Flour: I used whole wheat flour but any other flour of choice will work. All-purpose or gluten-free.
- Oats: old-fashioned/rolled oats work best. Use gluten-free if you have any gluten allergies. If you don’t have rolled oats you can use quick oats.
- Vanilla extract – to offset the taste of the eggs
- Two Eggs
- Maple syrup: you may use honey instead. Other options are agave or monk fruit sugar. Brown sugar and cane sugar will also work. You may need to add 1/2 cup of almond milk if using dry sugar in place of maple syrup.
- Coconut oil: or any other oil of choice
- Chocolate chips: use dark, semi-sweet, dairy-free, or sugar-free chocolate chips
How to make chocolate chip zucchini bread
- Preheat the oven to 350 F and line a standard loaf pan with parchment paper.
- Prepare the zucchini: Shred the zucchini, sprinkle with a pinch of salt and let it sit, draining in a colander for 10 minutes.
- Mix the dry ingredients: To a large mixing bowl, add the flour, oats, baking powder, baking soda, salt, cinnamon, nutmeg and mix well.
- Make the wet ingredients: Stir in the eggs, maple syrup, coconut oil, and whisk to combine.
- Add zucchini into the batter: Squeeze as much liquid as possible from the zucchini, then fold into the batter together with the chocolate chips.
- Pour the batter into the prepared loaf pan.
- Bake the bread: Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the chocolate zucchini bread cool on a rack for 10-15 minutes, before slicing and serving.
Frequently asked questions
As tempting as it is to peel the zucchini you don’t need to peel it when using it to make bread. The skin of the zucchini is edible and ok to leave on and shred to make zucchini bread. Make sure you wash the zucchini well.
All you need is your hands and cold water. Run the zucchini under cold running water use your finger to rub it down and remove any dirt that may be clinging to it. You can then dry the zucchini using a paper towel.
No. You do not need to remove the seed from the zucchini. Every part of the zucchini is edible and ok to eat. You can hold the whole zucchini and start shredding with its skin and seeds.
Zucchini is used to add texture and moisture to your baked goods. It is usually used in place of applesauce or bananas.
Other bread recipes
- Banana Date and Nut Bread
- Chia Seed Whole Wheat Bread
- Healthy Banana Bread
- Blueberry Zucchini Bread
- Oatmeal Chocolate Chip Banana Bread
- Apple Pecan Cinnamon Bread
- Lemon Poppy Seed Zucchini Bread
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Healthy Chocolate Chip Zucchini Bread
Ingredients
- 1 medium zucchini, about 2 cups shredded – that’s before squeezing
- 1/2 teaspoon kosher salt
- 2 cups whole wheat flour, or gluten-free flour
- ½ cup old-fashioned oats, or gluten-free option
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 teaspoon vanilla extract
- 2 large eggs, lightly beaten
- 2/3 cup maple syrup
- 1/4 cup coconut oil, melted
- 1/2 cup mini dark chocolate chips, divided, or dairy-free, sugar-free chocolate chips
Instructions
- Preheat the oven to 350 F and line a standard loaf pan with parchment paper.
- Shred the zucchini, sprinkle with a pinch of salt and let it sit, draining in a colander for 10 minutes.
- To a large mixing bowl, add the flour, oats, baking powder, baking soda, salt, cinnamon, nutmeg and mix well.
- Stir in the eggs, maple syrup, coconut oil, and whisk to combine.
- Squeeze as much liquid as possible from the zucchini, then fold into the batter together with the chocolate chips.
- Pour the batter into the prepared loaf pan.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the chocolate zucchini bread cool on a rack for 10-15 minutes, before slicing and serving.
Notes
- Allow the zucchini bread to cool before cutting.
- Make sure you drain the zucchini. It is an important step.
- Any flour of choice will work. If you have gluten allergies you can use gluten-free
- I used rolled oats. Quick oats work too.
- You may use honey in place of maple syrup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
