Grab some zucchini from the garden or market and bake up a loaf of this Zucchini Chocolate Chip Bread!  It’s tender and hearty with the goodness of whole grains, no refined sugar and it’s studded with dark chocolate chips!

Oatmeal Coconut Chocolate Chip Zucchini Bread sliced on cutting board

I’ve been extremely indecisive lately about how to use up my zucchini. I love using it in savory dishes, but usually sweet treats like chocolate zucchini muffins win out. 🙂

Chocolate and zucchini were meant to be together, which is why my healthy zucchini muffins include chocolate chips, and my chocolate zucchini bread has a double dose of chocolate to take it over the top.

This Zucchini Chocolate Chip Bread has a delicious twist that sets it apart from my other recipes.

It includes whole wheat white flour and rolled oats for a nice hearty texture, and the addition of coconut and dark chocolate chips make it really special.

Overhead shot of sliced zucchini oatmeal bread on a cutting board

Why you’ll love this recipe:

  • This healthy zucchini bread recipe is moist yet hearty with the goodness of whole grains.
  • There’s no refined sugar or dairy and it’s packed with 2 cups of grated zucchini!
  • It’s makes an easy meal prep breakfast, snack or treat.
  • It keeps for up to 5 days and is freezer friendly.

Recipe ingredients

This zucchini chocolate chip bread recipe is a healthier option because it includes whole wheat white flour and rolled oats for added fiber and nutrition.

There’s minimal sugar and oil, and no dairy as well.

Ingredient notes

  • Whole wheat white flour. This adds fiber and nutrition without making the bread dense. It may be substituted with all purpose flour, or a combination of whole wheat and all purpose.
  • Rolled oats. The rolled oats add texture and heartiness, as well as nutrition.
  • Zucchini. The zucchini adds virtually no flavor to this bread, but its purpose is to lend moisture for a nice, tender loaf.
  • Coconut sugar. I love coconut sugar because it’s unrefined and has a mild sweetness, but it may be substituted with the same amount of granulated sugar if you prefer.
  • Coconut oil. This may be substituted with your favorite oil.
  • Coconut. If you’re not a fan of coconut, you can omit it altogether.
  • Chocolate chips. Use your favorite dairy or non-dairy chocolate chips.

How to make chocolate chip zucchini bread

This recipe comes together in about 15 minutes and it’s very easy to make.

Pro tip: Grate the zucchini up to 2 days in advance to make prep go even faster!

  1. Grate the zucchini.
  2. Whisk the dry ingredients in a large bowl until incorporated.
  3. Whisk the coconut sugar, oil and eggs in a medium bowl, then stir in the zucchini, coconut and chocolate chips.
  4. Add the wet ingredients to the dry ingredients, stirring just until incorporated.
  5. Pour the batter into a greased loaf pan and bake at 350 degrees for 50 minutes or until a toothpick inserted into the center comes out clean.
Chocolate chip zucchini bread in loaf pan on wire rack

FAQs

Do you peel zucchini before grating for bread?

The zucchini peel has a soft texture, so there’s no need to peel zucchini before grating it.

How do I know when zucchini bread is done?

Zucchini chocolate chip bread is done when the top is puffed and set, and a toothpick inserted into the center comes out clean.

Can you leave zucchini bread out at night?

Zucchini chocolate chip bread may be stored at room temperature for 5 days, or refrigerated for up to one week. It may also be frozen for up to 3 months.

Recipe Notes:

  • Pro tip:  Grate the zucchini up to 2 days in advance to make prep go even more quickly.
  • Whole wheat white flour results in a lighter texture than whole wheat flour.  Whole wheat flour may be substituted, but the bread will be a bit heavier in texture.
  • If you’re not a fan of coconut, it may be omitted altogether.
Close up of Chocolate Chip Zucchini Bread slices

More quick bread recipes you’ll love:

Did you try this recipe?

If so, be sure to leave a comment and star rating below, and don’t forget to tag @flavorthemoments on Facebook and Instagram!

Zucchini chocolate chip bread sliced on a cutting board

Zucchini Chocolate Chip Bread

Zucchini Chocolate Chip Bread is moist and fluffy with the goodness of whole grains, zucchini and dark chocolate chips! There's no refined sugar or dairy, minimal oil and it comes together in about 15 minutes!
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Ingredients

  • 1 cup old fashioned rolled oats
  • 1 cup whole wheat white flour may be substituted with all purpose flour*
  • 1 teaspoon ground cinnamon optional
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 3/4 cup coconut sugar may be substituted with granulated or brown sugar
  • 1/3 cup coconut oil melted and cooled slightly; sub with your favorite oil
  • 2 large eggs
  • 2 cups grated zucchini 1 lb. or about 2 medium zucchini
  • 1/2 cup unsweetened shredded coconut
  • 1/3 cup dark chocolate chips sub with your favorite dairy or non-dairy chocolate chips

Instructions 

  • Preheat the oven to 350 degrees. Spray a standard size loaf pan with cooking spray and set aside.
  • Whisk together the oats, flours, baking powder, baking soda, cinnamon, and salt in a large bowl and set aside.
    1 cup old fashioned rolled oats, 1 cup whole wheat white flour, 1 teaspoon ground cinnamon, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon sea salt
  • In a medium bowl, whisk the sugar, eggs, and coconut oil vigorously, until foamy, about 1 minute. Add the zucchini, coconut, and chocolate chips and stir until combined.
    3/4 cup coconut sugar, 1/3 cup coconut oil, 2 large eggs, 2 cups grated zucchini, 1/2 cup unsweetened shredded coconut, 1/3 cup dark chocolate chips
  • Add the wet ingredients to the dry ingredients, and stir just until incorporated.
  • Pour the batter into the prepared pan and spread evenly.  Bake on the middle rack of the oven for about 50 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack for 10 minutes, remove from pan, and cool completely before slicing. Enjoy!

Video

Notes

  • Pro tip:  Grate the zucchini up to 2 days in advance to make prep go even more quickly.
  • Whole wheat white flour results in a lighter texture than whole wheat flour.  Whole wheat flour may be substituted, but the bread will be a bit heavier in texture.
  • If you’re not a fan of coconut, it may be omitted altogether.

Nutrition

Serving: 1slice, Calories: 330kcal, Carbohydrates: 50g, Protein: 7g, Fat: 12g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Cholesterol: 38mg, Sodium: 170mg, Fiber: 5g, Sugar: 20g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

Note:  The photos and recipe were updated and a recipe video was added on July 15, 2017.

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