Chocolate Chip Zucchini Bread
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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!
Reasons You’ll Love This Recipe
- It’s freezer friendly. Similar to our Double Chocolate Zucchini Bread, you can double the batch and freeze one for later.
- Zucchini is incredibly healthy and pretty tasteless.
- Kids love it. They think they are eating dessert for breakfast!
- It can be used to make Chocolate Chip Zucchini Muffins.
- It’s a perfect recipe to use up any frozen zucchini you might have in the freezer too.
You might also like our other zucchini recipes on our site:
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:
Ingredient Notes:
- 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).
- 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.
Tip: How to Freeze Shredded Zucchini
If you have extra zucchini that you can’t use up, go ahead and shred it and freeze it! Here’s how…
How to Make Chocolate Chip Zucchini Bread
Prep
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.
Dry Ingredients
To a large mixing bowl, add the flour, baking powder, baking soda, ground cinnamon, and salt. Whisk until combined.
Wet Ingredients
In a small mixing bowl or glass measuring cup, whisk together the avocado oil, honey, eggs, milk, and vanilla.
Combine
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 and Cool
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.
What to Serve with Chocolate Chip Zucchini Bread
A healthy zucchini bread like this one would go great with so many breakfast recipes. Here are a few to get you started:
Can You Freeze Zucchini Bread?
You betcha! I almost always bake two loaves so my family can enjoy one now and I can freeze one for later.
Freeze For Later: Bake and completely cool the bread. Wrap tightly in several layers of plastic wrap and/or foil or place in a gallon size freezer bag, squeezing out any excess air. Alternately, slice the bread into pieces and wrap each piece in plastic wrap and then place in a freezer bag. Freeze.
Prepare From Frozen: Thaw on the counter or in the fridge. Warm slices in the microwave briefly, 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.
Try a very similar recipe in muffin form by making these Zucchini Chocolate Chip Muffins instead.
More Sweet Bread Recipes
If you like this healthy, moist quick bread, then we’d love for you to try some of our other top sweet breads:
Want More Make Ahead Breakfast Ideas?
Foolproof make-ahead breakfast recipes that will help you start the morning the right way.
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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!
Ingredients
- 2 cups white whole wheat flour (sub: 1 cup all purpose flour + 1 cup whole wheat flour)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/3 cup avocado oil (sub: melted, cooled coconut oil)
- 1/2 cup honey
- 2 large eggs
- 1/2 cup milk (any kind will work)
- 2 teaspoons vanilla extract
- 1 1/2 cups grated zucchini* (make sure to squeeze all excess moisture out; about 1 medium zucchini)
- 1/2 cup mini chocolate chips
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Instructions
Make It Now:
- Prep: 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.
- Dry Ingredients: To a large mixing bowl, add the flour, baking powder, baking soda, ground cinnamon, and salt. Whisk until combined.
- Wet Ingredients: In a small mixing bowl or glass measuring cup, whisk together the avocado oil, honey, eggs, milk, and vanilla.
- Combine: 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 and Cool: 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). 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 on top, if desired.
*In multiple tests, my wider metal pan took 55 minutes and my narrower glass pan nearly 60 minutes.
Freeze For Later: Bake and completely cool the bread. Wrap tightly in several layers of plastic wrap and/or foil or place in a gallon size freezer bag, squeezing out any excess air. Alternately, slice the bread into pieces and wrap each piece in plastic wrap and then place in a freezer bag. Freeze.
Prepare From Frozen: Thaw on the counter or in the fridge. Warm slices in the microwave briefly, if desired.
Notes/Tips
- How to Make Muffins: Try a very similar recipe in muffin form by making these Zucchini Chocolate Chip Muffins instead.
- If you have extra zucchini that you can’t use up, go ahead and shred it and freeze it using these instructions!
- Gluten-Free Version: Use a 1:1 gluten-free baking flour in place of all the wheat flour.
- Dairy-Free Version: Use plain non-dairy milk (like almond milk) and dairy-free chocolate chips, like Enjoy Life brand.
My kids love this!