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Probably one of the best healthy chocolate chip zucchini bread recipes ever! And it’s so damn easy to make!
Still warm, moist zucchini bread, filled with melted chocolate chips, and a subtle cinnamon note is an irresistible treat. I can’t wait to devour it once it’s out of the oven. And the best part, even kids love this with zucchini filled bread.
Zucchini bread (especially this one) has many advantages:
- This one is healthy and made with only the best ingredients.
- Made with only a little maple syrup for sweetness – no refined sugar!
- Contains spelt flour which is generally better tolerated than wheat flour.
- An excellent way to smuggle vegetables into cakes – children love this healthy chocolate chip zucchini bread!
- Perfect to use up zucchini leftovers.
Chocolate Chip Zucchini Bread
Still not convinced? This zucchini bread is made with a good portion of semi-sweet chocolate chips! Even though the melted chocolate sticks on your fingers if you can’t wait to devour this bread once out of the oven, you will feel happy!
In my opinion, zucchini bread and chocolate chips belong together and make for a decent sweet bread everybody loves.
Simply delicious, homemade, healthy, easy, and quick to make – what do you want more? You don’t even need a stand mixer to make this zucchini bread. It’s a one-bowl recipe you can easily whip up with a whisk.
Although this quick bread is healthy and made with very little maple syrup, it is very welcome as a dessert. And you can eat it without a guilty conscience!
If you are making zucchini bread for the first time, don’t worry, it doesn’t taste like a veggie cake! The zucchini only makes this cake moist, a little healthier than most other cakes, and serves you a few vitamins and dessert in one!
Convinced? Then let me show you how to bake the best healthy zucchini cake with lots of chocolate!
Healthy Zucchini Bread Recipe
This step-by-step guide will help you along the way – definitely recommended if you’re a baking beginner! It’s even easier if you watch the recipe video!
The exact quantities and everything else you need to know for the recipe can be found in the recipe card below.
- Preheat the oven to 355°F (180°C ). Line a 9×5 inch loaf pan with parchment paper (or grease with melted coconut oil).
- Wash and coarsely grate the zucchini.
- Add the egg, coconut oil, maple syrup, and vanilla extract into a large bowl. Whisk together until combined.
- Stir in the grated zucchini.
- Add the spelt flour, baking powder, cinnamon, and salt, mix until just combined.
- Fold in the chocolate chips. → I usually use a baking chocolate bar as chocolate chips are difficult to get where I live. But those are interchangeable.
- Pour the batter into the prepared pan. → I love to keep a little chocolate left to top the batter with it, but that’s optional!
- Bake for 45-50 minutes in the preheated oven. → The bread is done when a toothpick inserted in the center comes out mostly clean.
- Remove the bread from the oven and let it cool in the pan on a wire rack for at least 30 minutes before slicing.
Recipe FAQ & Tips
How long does it stay fresh? For a good 3 days if stored in an airtight container or wrapped in aluminum foil at room temperature. Or up to a week if stored in the refrigerator.
Can I freeze zucchini bread? Once cool, transfer the bread into a freezer bag and freeze for a maximum of 3 months. Allow to thaw in the fridge overnight, or rebake frozen bread for a few minutes in the oven. Defrosting is even faster if you freeze the bread already sliced so that you can defrost single slices at room temperature.
Which is the best chocolate for this recipe? Choose between dark (semi-sweet) chocolate chips or a chocolate bar. If using a chocolate bar, coarsely chop it using a sharp knife.
Large family? This recipe makes a small zucchini bread. You are welcome to double the recipe quantity. If so, you might need to bake it for a little longer. → The bread is done when a toothpick inserted in the center comes out mostly clean.
Flour: This healthy zucchini bread is made with spelt flour, which is generally better tolerated than wheat flour. However, feel free to use the flour of your choice or even make it gluten-free using gluten-free flour (buckwheat or oat flour).
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📖 Recipe
Chocolate Chip Zucchini Bread
Ingredients
- 1 organic egg
- ¼ cup (60 g) melted coconut oil preferably virgin (neutral taste)
- ¼ cup (80 g) maple syrup
- 1 tsp vanilla extract
- 1 cup (120 g) zucchini coarsely grated
- 1 cup (120 g) spelt flour or flour of choice
- 1 tsp baking powder
- 1 tsp cinnamon powder
- ¼ tsp salt
- ½ cup (90 g) semi-sweet chocolate chips or chopped chocolate bar
Instructions
- Preheat the oven to 355°F (180°C ). Line a 9×5 inch loaf pan with parchment paper (or grease with melted coconut oil).
- Add the egg, coconut oil, maple syrup, and vanilla into a large bowl. Whisk together until combined. Stir in the grated zucchini. Add the spelt flour, baking powder, cinnamon, and salt, mix until just combined. Fold in the chocolate chips.
- Pour the batter into the prepared pan.
- Bake for 45-50 minutes in the preheated oven. → The bread is done when a toothpick inserted in the center comes out mostly clean.
- Remove the bread from the oven and let it cool on a wire rack for at least 30 minutes before slicing.
Notes
- Store leftover bread in an airtight container at room temperature for up to 3 days.
- Freeze: Once cool, transfer the bread into a freezer bag and freeze for a maximum of 3 months. Allow to thaw in the fridge overnight, or rebake frozen bread for a few minutes in the oven.
- Chocolate: Use semi-sweet chocolate chips or chopped dark baking chocolate.
- Large family? This recipe makes a small zucchini bread. You are welcome to double the recipe quantity. If so, you might need to bake it for a little longer.
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