Chocolate Chip Zucchini Bread

Chocolate Chip Zucchini Bread is nutritious, moist, delicious, and freezer-friendly! The aroma alone will leave your mouth watering. I tested this healthier sweet bread recipe over and over until I got it right. My family can’t get enough!

 

Zucchini grows in abundance around here in the summertime. It’s incredibly healthy and pretty tasteless, so I like to sneak it into as many meals as I can. Friends, this bread did not stay on our counter for long. It’s completely moist, naturally sweet, and just the right amount of chocolatey.

Ingredients Needed

This sweet bread is a snack or quick breakfast you can feel good about. After all, it’s chock full of 100% whole wheat, zucchini, and all real food ingredients. Here is what you’ll need:

• White whole wheat flour – I highly recommend using white whole wheat flour, like King Arthur or Prairie Gold. It makes the bread turn out much lighter than the usual whole wheat flour (made with red wheat).
• Baking soda and baking powder – For leavening.
• Ground cinnamon – Adds warm flavor.
• Salt
• Melted coconut oil or avocado oil
• Honey
• Eggs
• Milk – Any kind of milk will work.
• Vanilla extract – Here’s how to make your own vanilla.
• Grated zucchini – Pro tip: Use paper towels to squeeze out excess moisture from the grated zucchini.
• Mini chocolate chips – I’ve also used dark chocolate chips.

How to Make Chocolate Chip Zucchini Bread

Move a rack to the very center of the oven. Preheat oven to 350°F. Spray a metal or glass loaf pan with cooking spray. Tip: Drape parchment paper over the long sides of the pan, pressing it against the bottom and sides so it sticks to the cooking spray. This helps to remove the loaf later.

To a large mixing bowl, add the flour, baking powder, baking soda, ground cinnamon, and salt. Whisk until combined.

In a small mixing bowl or glass measuring cup, whisk together the avocado oil, honey, eggs, milk, and vanilla.

Add the wet mixture to the dry mixture and stir briefly just until it starts to come together as a batter (it’s important to not over-mix). Sprinkle in the zucchini, making sure there are no clumps. Add the chocolate chips. Stir just until the add-ins are distributed evenly throughout the batter (again, don’t over-mix). Add to the loaf pan.

Bake for 50-60 minutes, depending on your pan size and type*. Start checking it at 50 minutes but expect that it will be done between 55-60 minutes. The bread is done when a toothpick inserted into the middle comes out mostly clean (a few crumbs are fine).

*In multiple tests, my wider metal pan took 55 minutes and my narrower glass pan nearly 60 minutes.

Place on a cooling rack and let cool for at least 10 minutes. Use a bread knife to loosen the sides of the bread from the pan and remove to the cooling rack. Serve slices with a little butter or slather on cream cheese on top, if desired.

Variations and Substitutions

This sweet bread recipe is fairly forgiving, so feel free to make some of these tweaks if you’d like.

• Dairy-Free Version: Use plain dairy-free milk (like almond milk) and dairy-free chocolate chips like Enjoy Life brand from the health food section.
• Gluten-Free Version: Use gluten-free 1:1 baking flour like Bob’s Red Mill brand in place of the wheat flour.
• Substitute for Honey: I haven’t tested this with pure maple syrup but that would be my go-to for a honey replacement. Note: It will alter the flavor some and be a little sweeter than honey. Leave a comment and let me know if you try this.

FAQs

When making zucchini bread, it’s not necessary to peel the zucchini. The skin of the zucchini is edible, contains nutrients, can add a nice touch of color to your bread, and provides some additional texture. However, if you prefer a smoother texture in your bread or if the skin of the zucchini is tough, peel it before using it in the recipe. Ultimately, it comes down to personal preference.

Wash the zucchini and trim the ends. Then, you can grate or shred the zucchini using one of these two methods:

Box grater: Use the side with larger holes on a box grater. Hold the grater over a large bowl and run the zucchini along the side in a downward motion. Be careful to protect your fingers while grating.

Food processor: Cut the zucchini into smaller chunks and use the grating or shredding attachment on your food processor. This method is faster and more convenient if you have a large amount of zucchini to shred.

To prevent soggy bread, drain the excess moisture in the zucchini by squeezing out the excess moisture with your hands or wrap the zucchini in a clean kitchen towel and wring out the liquid.

Absolutely! Adding nuts, such as chopped walnuts or pecans, can provide a nice crunch and additional flavor to your chocolate chip zucchini bread. You can also add other mix-ins like shredded coconut or dried fruit to customize the recipe according to your preferences.