Healthy Chocolate Chip Zucchini Bread

2 loafs
1 Hours

Healthy chocolate chip zucchini bread is soft, moist, and perfect for breakfast or a healthy snack. It’s also a great way to get an extra serving of vegetables. Made with zucchini, chocolate chips, and greek yogurt and ready to eat in under an hour.

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Zucchini is one of those vegetables that need special attention since it’s easy to overcook and make mushy. This Zucchini Bread is the PERFECT way to use those extra zucchinis in your fridge that you’re not sure what to do with. You don’t even need to peel them!


I love this Zucchini bread because of the healthy ingredients. I can have it any time of the day and not feel guilty about eating a slice or two.

Zucchini Bread Ingredients

This healthy chocolate chip zucchini bread recipe only has 11 ingredients and there's no need to pull out your stand mixer for this one.


Dry Ingredients:


  • All purpose flour - I like using Bob's Red Mill flour because it has no added ingredients and always tastes great. You can use a combination of all-purpose and whole wheat flour if you'd like.
  • Baking powder - This is used to make the bread rise. I also like using Bob's Red Mill for this.
  • Baking soda - This also helps the bread rise.
  • Kosher salt - Salt adds flavor and offsets sweet and bitter flavors.

Wet Ingredients:


  • Milk - Use 2% or whole milk for flavor and a little added fat.
  • Zucchini - I like using a food processor to shred this but you can use a grater if you don't have one.
  • Coconut oil - Use this in place of butter for the needed fat and flavor.
  • Eggs - Eggs bind the batter and help make it rise.
  • Greek yogurt - Plain Greek yogurt makes the bread moist.
  • Vanilla - A little pure vanilla extract adds flavor
  • Chocolate chips - Semi-sweet work best here because they are just the right amount of sweet for this type of bread.
How to make this quick bread

Follow these steps for some amazing healthy zucchini bread in just one hour.


  1. Heat the oven to 350 degrees.
  2. Using cooking spray or some oil on a paper towel, lightly grease two 8x4 inch loaf pans.
  3. Shred the zucchini using a food processor or hand grater.
  4. Spread the zucchini out on a baking sheet lined with a paper towel and use another piece to gently squeeze out any extra liquid.
  5. In a large bowl whisk the dry ingredients: flour, baking powder, baking soda, and salt.
  6. In a medium bowl whisk the wet ingredients: milk, coconut oil, eggs, yogurt, vanilla, and zucchini.
  7. Add the wet mixture to the dry mixture and stir until just combined then add the chocolate chips and stir them in gently.
  8. Pour an even amount into each loaf pan.
  9. Put them in the heated oven for 40 - 50 minutes.
  10. Check for doneness using a toothpick. When it comes out clean, it's done.
  11. Let it rest in the pan for 10 minutes and then transfer it to a cooling rack for at least 30 more minutes. It will cut best after it's cooled for a total of 60 minutes.
Tips for success

Here are some pro tips you can use make it right every time.


  • Check the bread with a toothpick often. Your oven may be hotter or cooler than mine. The best way to know how long to cook something is with frequent checking. You'll get to know your oven better and be able to adjust recipes in the future.

  • If you'd like to use whole wheat flour, I recommend using half all-purpose and half whole wheat. This will ensure the bread rises nicely. If you use all whole wheat flour, it will be denser and won't rise as much. It will still taste good though!
FAQ
  1. Do I need to peel zucchini for zucchini bread?

No, you don't need to peel it first. The skin of zucchini is very soft and after it bakes, you won't even be able to tell it's there.


2. Why is my zucchini bread so crumbly?


This happens when the bread is too dry. This recipe includes milk and yogurt which will prevent this from happening.


3. How do you fix soggy zucchini bread?


This happens when there is too much liquid in the bread. If you're worried about this, after shredding your zucchini, lay it on a baking sheet covered with a long piece of paper towel. Use another piece to gently sponge the moisture from the zucchini.


Tools I use for this bread
  • Food processor - This is used for shredding the zucchini.
  • Hand grater - If you'd rather use a hand grater, this is a great one.
  • Whisk - Used to combine the ingredients.
  • Wooden spoon - To mix everything together.
  • Loaf pans - These are good quality pans.
  • Toothpicks - These are great to test for doneness.
  • Cooling racks - For cooling the bread.
If you like this zucchini bread, you may also like...
  • Tart Cherry Orange Scones
  • Grandma Annie's Easy Apple Pie
  • How To Make Soft Cookies From Scratch
  • Chewy Brownies

Healthy Chocolate Chip Zucchini Bread

Recipe details

  • 2 loafs
  • Prep time: 15 Minutes|Cook time: 45 Minutes|Total time: 1 Hours

Ingredients


Instructions


Heat the oven to 350 degrees.
Using cooking spray or some oil on a paper towel, lightly grease two 8x4 inch loaf pans.
Shred the zucchini using a food processor or hand grater.
Spread the zucchini out on a baking sheet lined with a paper towel and use another piece to gently squeeze out any extra liquid.
In a large bowl whisk the dry ingredients: flour, baking powder, baking soda, and salt.
In a medium bowl whisk the wet ingredients: milk, coconut oil, eggs, yogurt, vanilla, and zucchini.
Add the wet mixture to the dry mixture and stir until just combined then add the chocolate chips and stir them in gently.
Pour an even amount into each loaf pan.
Put them in the heated oven for _ minutes.
Check for doneness using a toothpick. When it comes out clean, it's done.
Let it rest in the pan for 10 minutes and then transfer it to a cooling rack for at least 30 more minutes. It will cut best after it's cooled for a total of 60 minutes.

Tips

  • Check the bread with a toothpick often. Your oven may be hotter or cooler than mine. The best way to know how long to cook something is with frequent checking. You'll get to know your oven better and be able to adjust recipes in the future.

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Lindsey

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