Zucchini Chocolate Chip Bread
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!
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
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. 🙂
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.
- Whisk the dry ingredients in a medium bowl until incorporated.
- Whisk the coconut sugar, oil and eggs in a large bowl until frothy.
- Add the zucchini, coconut and chocolate chips to the wet ingredient and stir gently until combined.
- Add the dry ingredients to the wet ingredients, stirring just until incorporated.
- Pour the batter into a greased loaf pan and spread evenly.
- Bake at 350 degrees for 50-55 minutes or until a toothpick inserted into the center comes out clean.
FAQs
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.
The zucchini peel has a very soft texture, so there’s no need to peel it before grating it for this healthy zucchini bread.
Zucchini chocolate chip bread is done when the top is puffed and set, and a toothpick inserted into the center comes out clean.
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.
More quick bread recipes you’ll love:
- Banana nut bread
- Gluten-free banana bread
- Gluten-free pumpkin bread
- Healthy blueberry banana bread
- Healthy pumpkin bread
- Raspberry bread by The Big Man’s World
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
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
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.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
**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.
62 Comments on “Zucchini Chocolate Chip Bread”
YUM! This looks amazing! So delicious and fresh! Gotta love homemade baked goods! Soooo good 🙂
Thank you, Cailee! And you’re right — homemade baked goods are the best! 🙂
Oatmeal and coconut… two of my all time favorite ingredients. Toss in a little zucchini and of course chocolate chips?? A real winner!! Love this recipe and I can see it as a perfect lunch box addition when school starts up again.
It definitely would be great for the lunchbox! Thanks for stopping by, Kim! 🙂
What a beautiful loaf Marcie! I love that you added all that coconut goodness and oatmeal to your zucchini bread – it sounds amazing! Pinning, I would be happy to take any extra loaves off your hands if you decide to make more taste testing purposes 🙂
Next time I have an extra loaf, I’m shipping it off to you! haha Thanks, Kelly! 🙂
As a kid I could not stand coconut anything and now I am obsessed. Good thing tastes can change, but I was missing out. This bread looks delicious and I love how you used oats with the flour. You can never have enough good nutrients 😀
A lot of coconut haters become lovers later in life — as long as you get there at some point it’s all good! Thanks, Cindy! 🙂
Wow – that’s a lot of stuff! 🙂 Looks fantastic Marcie – I can see why you made it multiple times!
It is a lot of stuff! And it was good stuff. 🙂
Oh I just adore quick breads like this! And I love all of the good stuff you added, oats, coconut, chocolate and zucchini! Yum!
It was fun to change it up a bit — I loved the oats and coconut! Thanks, Annie! 🙂
I agree that chocolate and zucchini are a match made in heaven! Yum!!
Thanks, Ashley! 🙂
Fourth loaf is on it’s way, Jessica! haha I would gladly send one your way. 🙂
Looks delish Marcie. Love the addition of the oatmeal to the bread. Super yummy!
Thank you, Melanie! 🙂
These sound amazing! They sound like everything I want in a breakfast muffin + zucchini and made into a loaf. Saves me the trouble of scooping batter into a muffin tin and gerts this coconutty goodness in my mouth even faster. Perfect 😉
It’s so much easier to make one loaf, but it’s also harder to control the portion sizes — it’s far too easy to cut a gigantic slice! haha Thanks, Kelly! 🙂
I simply can’t get enough of all the zucchini recipes this summer! This bread looks amazing, Marcie! I love that you gave it a creative twist with the oatmeal and coconut added in. Pinned!
There have been so many wonderful zucchini recipes floating around, so I’ve been craving it so badly. Which is probably why I made so many loaves in such a short time! Thank you, Gayle, and have a great Monday! 🙂
I love sneaking zucchini into desserts/snacks – love this bread! I’m all about the crispness coconut oil gives a bread crust as you said, so this one is right up my alley. I bet it makes the house smell wonderful as it bakes!
The house smelled so coconutty I could hardly stand it! haha Thanks, Alyssa, and have a great Monday! 🙂
This zucchini bread looks amazing, Marcie! I love how jam-packed it is with so many goodies! What a fun twist on classic zucchini bread. 😀 Pinned!
This was a bit more rustic but oh so hearty! Thanks for the pin, Sarah, and happy Monday! 🙂
This looks so good! Desserts with oatmeal are superior 🙂
I wholeheartedly agree! Thanks, Medha. 🙂
haha oh man I’m the same way with coconut oil these last few months! I go through the jars so fast!!
This bread looks amazing. I love zucchini bread and I love how much oats you have in this version!
I need to start buying coconut oil at Costco…I haven’t even wanted to look at canola oil. 🙂 Thanks, Ashley! 🙂