Try this easy and delicious summer bread recipe for chocolate chip zucchini bread. It’s made with whole wheat flour, Greek yogurt, and simple, wholesome ingredients. No added sugar! Not only is it super easy to make, but everyone will love it too. This healthy zucchini bread recipe is filled with all of the things we all love. Perfect for an afternoon snack or healthy on-the-go breakfast!
Sweet Zucchini Bread With Chocolate Chips
I think zucchini bread will forever remind me of my childhood. I would eagerly await my mom’s return from the local supermarket with a freshly baked loaf that was simply irresistible.
It was a classic zucchini bread made with all the usual ingredients like flour, sugar, butter, and eggs that make it so delicious.
As I got older and developed a passion for creating healthier versions of my favorite baked goods, I knew I had to make my own updated and healthier version of that beloved zucchini bread from my childhood.
I even tried my hand at making a healthier version of zucchini muffins!
So if you’re looking for a healthier and delicious version that still tastes amazing, you have to try this healthy zucchini bread recipe. It’s moist, flavorful, and just downright decadent!
Here’s a bit more about what I used:
- White Whole Wheat Flour: You can use any other type of all-purpose, whole wheat, or even gluten-free 1:1 flour here. I prefer white whole wheat for texture and moisture, but any will work. You’ll need 1 1/2 cups.
- Coconut Oil: I love to use coconut oil in my baking, and I buy the refined version so that my baked goods don’t taste like coconut. If you’ve ever baked with coconut oil and were wondering why they taste like coconut, that would be because your oil wasn’t refined and still keeps a lot of the coconut flavor!
- Greek Yogurt: This helps keep the bread really moist! I’ve made it with and without the yogurt, and there is a noticeable difference in texture. It’s key to use one with fat in it, and I prefer to use a 2% fat yogurt version. The more fat, the more moist.
- Maple Syrup: Using maple syrup in this bread recipe replaces white sugar, but you can also use honey. You’ll need 1/2 cup!
- Eggs: Whisk in 2 eggs into the zucchini bread batter. I haven’t tested this recipe with flax eggs, but you may be able to make it work!
- Zucchini: Use grated zucchini. If your zucchini is really wet, you’ll want to squeeze the extra moisture out in a paper towel over the sink. That way, the bread isn’t too soggy.
- Chocolate Chips: The chocolate chips are the star of this zucchini bread! I use semi-sweet or dark. You’ll need 1 cup! Sometimes I even use the chocolate chips from Lily’s because they are made without any sugar.
- Vanilla Extract: One teaspoon of pure vanilla extract makes this chocolate zucchini bread even more delicious!
- Spices: I love using a blend of cinnamon, nutmeg, and salt for a classic flavor. Don’t forget the teaspoon of baking soda!
Kitchen tools required
Here’s a bit more information about what I used to make this chocolate chip zucchini bread…
- Bread pan
- Parchment paper
- Small bowl
- Large bowl
For measuring, you will need 1/4 cup, 1/2 cup, and a cup. You’ll also need 1/4 teaspoon, 1/2 teaspoon, and a teaspoon.
How to make healthy chocolate chip zucchini bread
Get ready to bake a delicious zucchini bread!
Start by preheating the oven to 350°F and greasing a bread pan. To make things even easier, you can also line the bottom with parchment paper.
In a small bowl, combine some essential ingredients like flour, baking soda, salt, cinnamon, and nutmeg.
In a larger bowl, whisk together some eggs. Then, add oil, maple syrup, yogurt, and vanilla to create a delightful mixture.
Next, slowly add the dry ingredients to the wet mixture, stirring everything together until it’s combined.
Now, it’s time to add in the grated zucchini and chocolate chips. Be careful not to overmix – you want them to be just combined.
Pour this bread mixture into a greased baking loaf. For an extra touch of indulgence, you can sprinkle some more chocolate on top if you want.
Pop it in the oven and bake for around 45-50 minutes. Keep an eye on it, and when a toothpick comes out clean, your treat is ready to enjoy!
Below are some common zucchini bread questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!
How can I make this zucchini bread vegan?
You can try using flax eggs instead of regular eggs. You may also want to replace the Greek yogurt with a plant-based alternative, like coconut yogurt.
Do you leave the skin on zucchini when making bread?
Yes, you can leave the skin on when grating! If you’re using a cheese grater, the skin will be blended into your bread, and it’ll bake up just fine.
Can I make this zucchini bread recipe gluten-free?
Yes, you can use a gluten-free 1:1 flour in place of the regular flour. Make sure to check the ingredients on your chocolate chips and spices for cross-contamination.
Can I use frozen grated zucchini in this bread recipe?
Yes, you can. Just make sure the grated zucchini is completely thawed and squeeze out any excess liquid before adding it to the batter.
However, if you can, fresh zucchini is a better option!
Keep this zucchini bread fresh by wrapping it in aluminum foil or storing it in an airtight container on the counter. It will last up to 5 days!
Want to save some for later? No problem! Freeze it for up to 3 months and simply let it thaw on the counter before enjoying it.
If you liked this recipe, you’ll want to try these!
Here are some of my favorite zucchini recipes you should make next. Enjoy!
- Zucchini Protein Baked Oats
- Chocolate Zucchini Brownies
- Healthy Chocolate Zucchini Muffins
- Zucchini Noodle Caprese Salad with Walnut Pesto
- Buffalo Turkey Stuffed Zucchini Boats
Recipe by Erin Morrissey and Photos by The Mindful Hapa
If you make this recipe, be sure to comment below and let me know how it was! Also tag @erinliveswhole on Instagram and use the hashtag #erinliveswhole so I can see it and feature you!
- 1 1/2 cups white whole wheat flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1.5 tsp cinnamon
- 1/4 tsp nutmeg
- 2 eggs
- 3/4 cup melted coconut oil
- 1/2 cup maple syrup
- 1/2 cup Greek yogurt (using one with fat will yield more moist result, I use 2% plain)
- 1 tsp. vanilla
- 1 1/2 cups grated zucchini (skin left on, grated and excess water squeezed out if very wet)
- 1 cup chocolate chips – saving extra to sprinkle on top.
- Preheat oven to 350F and grease a bread pan. I like to also line with parchment paper on the bottom.
- In a small bowl, combine flour, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, whisk eggs. Add in oil, maple syrup, yogurt, and vanilla
- Slowly add the dry ingredients into the wet, and stir to combine.
- Fold in the grated zucchini and chocolate chips until just combined.
- Pour into a greased baking loaf and sprinkle with more chocolate if desired.
- Bake for 45-50 minutes, or until toothpick comes out clean.
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