With a few healthy swaps, this recipe leaves you with a moist and downright deliciously addicting loaf of zucchini bread!

It can also be made as muffins and freezes great so you can bake a few loaves while zucchini season is in full swing.

If you’re grabbing this as an on-the-go breakfast, remember that even though this zucchini bread has lots of healthy alternatives, it still has natural sugars in the maple syrup, so don’t overdo it.

 

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Chocolate Chip Zucchini Bread


  • Course: ,
  • Prep Time: 15 minutes
  • Cook Time: 45 to 55 minutes
  • Total Time: 1 hour to 1 hour, 10 minutes
  • Yield: 12 slices 1x

Description

With a few healthy swaps, this recipe leaves you with a moist and downright deliciously addicting loaf of zucchini bread! It can also be made as muffins and freezes great so you can bake a few loaves while zucchini season is in full swing. If you’re grabbing this as an on-the-go breakfast, remember that even though this zucchini bread has lots of healthy alternatives, it still has natural sugars in the maple syrup, so don’t overdo it.


Ingredients

Scale
Dry Ingredients:
  • 1 & 1/2 cups whole-wheat flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon Himalayan pink salt
  • 1 & 1/2 teaspoons cinnamon
Wet Ingredients:
Optional Addition:
  • 1/2 cup dark chocolate bar, crushed into small pieces (about 3/4 of a chocolate bar)
  • 1/3 cup chopped walnuts

Instructions

Zucchini Bread:
  1. Preheat oven to 350 degrees. Prepare an 8×4 loaf pan by greasing the bottom and sides. (You can grease with coconut oil, butter or olive oil cooking spray.)
  2. In a large bowl, add all dry ingredients and mix together.
  3. In a medium bowl, combine all wet ingredients except zucchini. Whisk together until smooth.
  4. Slowly add the wet ingredients to the dry ingredients until completely combined. Fold the zucchini, half of chocolate chips and walnuts into the batter. (NOTE: Make sure excess water is squeezed out of zucchini before folding into batter.) Add the batter into the prepared loaf pan. Top with other half of crushed chocolate pieces.
  5. Bake for 40-50 minutes, or until a toothpick comes out clean. Baking times can vary, so keep an eye on your loaf after 40 minutes. If you find that the top is browning too quickly, cover loosely with aluminum foil. Remove loaf from the oven, set on a wire rack and allow to cool completely before slicing. Serve and enjoy!!
  6. Storing your zucchini bread:We like to keep our zucchini bread in the refrigerator. It stays moist and makes a delicious chilled dessert or grab-and-go breakfast.
For Muffins:
  1. Preheat oven to 425 degrees. Prepare batter as instructed. Grease 12-count muffin pan or use liners. Fill each liner with batter just below the top. Bake for 5 minutes and then reduce heat to 350 degrees. Bake for 12-14 minutes or until toothpick inserted into center of muffin comes out clean. Remove from oven and allow muffins to cool 10-15 minutes before serving.
Freezer-Friendly:
  1. This bread freezes well for up to 3 months. Thaw overnight in refrigerator and allow to come to room temperature before serving. You can even warm it slightly in the oven on low.

Notes

Did you know you can cut the amount of sugar in most recipes by 25-35% without noticing much difference in taste and texture? For this reason, we try to minimize the amount of sugar, butter and oil in recipes, such as this zucchini bread. It’s way healthier and still tastes great!

We recommend organic ingredients when feasible. 

Substitutions:

In a pinch, substitute vanilla with whiskey or rum

Nutrition

  • Serving Size: 12

Keywords: Zucchini Bread

 

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