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!
Ingredients needed
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 ½ 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 ½ 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
- Grater
For measuring, you will need ¼ cup, ½ cup, and a cup. You'll also need ¼ teaspoon, ½ 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!
Recipe Tips
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.
I highly recommend following this recipe for paleo zucchini bread! It's gluten-free, dairy-free, and paleo-friendly, using almond butter and almond flour.
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!
Storing leftovers
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 tried this recipe or any other recipes on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Follow @erinliveswhole on Instagram and tag me in any of the recipes you make so I can repost them!
Healthy Zucchini Chocolate Chip Bread
Ingredients
Method
- 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.
Nutrition
Notes
- Squeeze Out Excess Moisture: If your zucchini is extra wet, wring it out in a paper towel over the sink before adding it to the batter — too much moisture will make the bread soggy instead of perfectly tender.
- Use a Yogurt With Fat in It: The Greek yogurt is key to keeping this bread moist, and the more fat it has, the better. I recommend at least 2% fat.
- Use Refined Coconut Oil: If you don't want your bread tasting like coconut, make sure you're using refined coconut oil rather than unrefined.
Nicolette says
So easy to make and delicious! I was given a zucchini the size of an infant, and didn’t know what to do with it and saw this on Erin’s Instagram and thought *genius*!
Erin says
Hi Nicolette, so so happy you loved the bread!!
Laura says
This is 10/10. I made it for my newly eating baby and ate most of it myself, he loved it too!
Erin says
Hi Laura, so happy you both loved the bread so much! 🙂
Alison says
Delicious! Just what I was looking for!
Erin says
Hi Alison, so glad you loved it!!
Meaghan says
Just made this and it’s absolutely amazing! Very easy recipe and so MOIST omg, another ELW recipe that kills it again!
Erin says
Hi Meaghan, so glad you loved the bread!!
Renae says
This was amazing! So moist and so so tasty! Completely obsessed, can’t wait to bake it again
Erin says
Hi Renae, so glad you loved the bread! 🙂
Nicole says
I have never tried any recipes with zucchini but seeing all of yours on Instagram made me crave it. I figured I’d start out simple with this bread— it turned out incredible!!! The texture was perfectly moist and the flavor was savory and a little sweet, but not overwhelmingly sweet where you can only take a single bite. I did have to bake it longer than 50 minutes, but this might have just been my oven. Love love this recipe! Thanks Erin!
Erin says
Hi Nicole, I am so glad you tried and loved it!! Thanks for sharing! 🙂
Chelsea says
Have made this twice now for my kids and they love it! Love the ingredients and so moist! Thanks for this recipe!!
Erin says
Hi Chelsea, so glad you and your family loved it!!
Abi says
Loved this recipe! Made it with some summer zucchini from the garden and it couldn’t be a better use for extra zucchini’s! The nutmeg makes it really delicious 😋
Erin says
Hi Abi, so glad you loved it and great idea!!
Kellen says
This turned out delicious! I ended up having a yellow squash I wanted to use up vs. my zucchini and it still worked so well! There's maybe a slight taste difference, but I think if you didn't know I put squash in there you wouldn't even notice.
Erin says
Hi Kellen, thanks for sharing! I love that you used yellow squash instead.
Auj says
Hi, can I use brown sugar instead of honey? If so, would the substitution ratio be 1:1?
Erin says
Hi Auj, yes that should work and be 1:1. I haven't tried this substitution, so let me know how the bread comes out for you!
Andi says
This is one of my absolute favorite recipes! I made it so many times last summer and now that zucchini is back in season I can't wait to make it again. Gathering the ingredients to make it now! You cannot go wrong with this recipe!
Erin says
Hi Andi, thank you so much for your kind words. I hope you enjoy it with the summer zucchini! 🙂
Hailee Ellinwood says
Best zucchini bread recipe I have ever had! 10/10
Erin says
Hi Hailee! Thank you so much for the kind words!! 🙂
Tammy says
This bread was amazing! Very moist. I only had vanilla Greek yogurt but it worked just fine. I added a little ground flax also. This is a keeper! Thanks
Erin says
Hi Tammy, thank you so much for your kind words!! I am so happy you enjoyed the bread!!
Jill says
Hi! The bread is amazing, but it collapsed while cooling! Happened with my sweet potato muffins and banana bread too. Any help trouble shooting? All were fully baked. Thanks!
Erin says
Hi Jill, thank you so much for your kind words! I would double check your leavening agents are fresh (baking powder, baking soda). Also, your oven may be registering too hot and cooking outside faster than inside. Let me know if this helps!
Caroline says
What could replace the Greek yogurt? Oil?
Erin says
oil would work great here!
Lucia says
Love how simple the ingredients are in this recipe! I swapped honey for pure maple syrup (easier to transfer from a measuring cup to a bowl than honey IMO) and used 2% Greek Yogurt as suggested. This came out SO moist with so much flavor, and stayed moist wrapped in aluminum foil until it was finally gone on day 3. And mine only need to bake for 40 minutes! Thanks for sharing, Erin! Will def keep this recipe handy for summers to come.
Erin says
YAY! Thank you so much Lucia, I really appreciate you taking the time to comment. So glad you loved them.
Lynne Purtle says
I have been looking for a recipe for healthy zucchini bread, but all the ones I tried were dry and tasteless. This one is moist, flavorful and tastes like the traditional recipes with tons of oil. I will be making this again soon.
Erin says
Thanks for sharing!! I'm so glad that you liked it - I worked very hard on a recipe that has a lot of moisture 🙂
Lucy says
Very good! A tiny bit too oily for my taste, could be because I didn't go light enough when spraying the pan
Erin says
Glad you liked it, Lucy!
Katy says
I'm excited to give this healthier version a try! Have you ever tried it with an all purpose gluten free flour? One of my daughters has a wheat allergy.
Tom says
I absolutely cannot get enough of this bread. It is so moist and tasty and should be in the Zucchini Bread Hall of Fame!