This Zucchini Chocolate Chip Bread is one of the best ways to utilize summer zucchini!  It’s tender and hearty with the goodness of whole grains, no refined sugar or dairy and it’s studded with dark chocolate chips!

Zucchini chocolate chip bread sliced on a cutting board

As much as I love using zucchini in savory recipes like my baked zucchini chips or zucchini fritters, typically I end up baking a batch of chocolate zucchini muffins and call it a day. 🙂

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 really make it shine.

Table of contents

Chocolate chip zucchini bread on a cutting board

Why you’ll love this recipe:

  • This chocolate chip zucchini bread recipe is wholesome, delicious and packed with 2 cups of grated zucchini.
  • It’s a healthier option with no refined sugar or dairy, and it includes whole wheat white flour and rolled oats.
  • 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 no refined sugar, oil or dairy as well, but it’s so delicious you’d never know it’s healthier. 🙂

Chocolate chip zucchini bread recipe ingredients

Ingredient notes

  • Whole wheat white flour. This adds fiber and nutrition without making the bread dense. It may be substituted with all purpose flour, whole wheat flour, or a combination of half whole wheat and half 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. This sweetener is unrefined and has a mild sweetness. It may be substituted with the same amount of granulated sugar, brown sugar, or maple sugar if you prefer.
  • Coconut oil. Sub with your favorite oil.
  • Coconut. The coconut adds flavor and texture. I prefer unsweetened grated coconut, but you can use your favorite variety or omit 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!

See the recipe card below for full instructions.

how to make chocolate chip zucchini bread
  1. Whisk the dry ingredients in a medium bowl until incorporated.
  2. Whisk the coconut sugar, oil and eggs in a large bowl until frothy.
  3. Add the zucchini, coconut and chocolate chips to the wet ingredient and stir gently until combined.
  4. Add the dry ingredients to the wet ingredients, stirring just until incorporated.
  5. Pour the batter into a greased loaf pan and spread evenly.
  6. Bake at 350 degrees for 50-55 minutes or until a toothpick inserted into the center comes out clean.
Zucchini bread with chocolate chips in a loaf pan

FAQs

Why use zucchini in baking?

Zucchini adds moisture to baked goods just the way bananas and pumpkin do. It has a mild flavor so it pairs well with a multitude of ingredients, and it adds a boost of nutrition as well.

Do you peel zucchini before grating for bread?

The zucchini peel has a very soft texture, so there’s no need to peel it before grating it for this healthy zucchini bread.

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 I freeze this zucchini oatmeal bread?

This zucchini oatmeal bread may be wrapped tightly in foil, then stored in a zip top bag and frozen for up to 3 months. To defrost, place in the refrigerator overnight.

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.  It may be substituted with whole wheat flour or all purpose flour.
  • The coconut may be omitted if you don’t have any on hand.
  • This zucchini oatmeal bread will keep for up to 3 days at room temperature or up to 1 week in the refrigerator in an air tight container. It may also be frozen for up to 3 months.
Healthy zucchini oatmeal bread sliced on a cutting board

More quick bread recipes you’ll love:

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

Zucchini chocolate chip bread sliced on a cutting board

Zucchini Chocolate Chip Bread

Servings: 10 servings
Prep Time: 15 minutes
Cook Time: 55 minutes
Additional Time: 0 minutes
Total Time: 1 hour 10 minutes
Zucchini Chocolate Chip Bread is wholesome, fluffy and packed 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 do not use quick oats
  • 1 cup whole wheat white flour may be substituted with all purpose flour*
  • 1 teaspoon ground cinnamon optional
  • 1 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 may be omitted
  • 1/2 cup dark chocolate chips sub with your favorite dairy or non-dairy chocolate chips

Equipment

Instructions 

  • Preheat the oven to 350 degrees. Spray a standard size loaf pan with cooking spray and set aside.
  • Whisk together the oats, flour, baking powder, baking soda, cinnamon, and salt in a medium bowl and set aside.
    1 cup old fashioned rolled oats, 1 cup whole wheat white flour, 1 teaspoon ground cinnamon, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon sea salt
  • In a large bowl, whisk the sugar, eggs and coconut oil vigorously, until frothy, 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, 1/2 cup dark chocolate chips
  • Add the dry ingredients to the wet 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 50-55 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before slicing and 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.  It may be substituted with whole wheat flour or all purpose flour.
    • The coconut may be omitted if you don’t have any on hand.
    • This zucchini oatmeal bread will keep for up to 3 days at room temperature or up to 1 week in the refrigerator in an air tight container. It may also be frozen for up to 3 months.
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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.

Course: Breads
Cuisine: American
Author: Marcie
Keyword: chocolate chip zucchini bread, healthy zucchini bread, zucchini chocolate chip bread
All recipes and images © Flavor the Moments.
Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

**This recipe was originally posted in August 2014. Step by step photos and a video have been added, and the text has been modified to include more recipe information.

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