This Chocolate Chip Zucchini Bread is my all-time favorite grain free, dairy-free baked treat, and it’s LOADED with chocolate chips for a little something extra! It’s moist, with just the right amount of sweetness. This recipe is made with shredded zucchini, almond flour, honey, eggs, and spices, and topped with dark chocolate chips. It’s easy to make, healthy because we are using real-food ingredients, and it’s truly out-of-this-world delicious.
I don’t know about you, but I think the absolute best way to eat your veggies is when they’re baked into a bread that’s also loaded with chocolate. Just kidding! Or am I?
Yesterday I got asked on my Instagram stories if I *really* like vegetables or just use them in my recipes because they’re healthier. And the truth is… I love my vegetables! But when they’re prepared right. My motto is, if my kids wouldn’t eat them, then I won’t eat them either. Plain, mushy, tasteless vegetables aren’t my jam. But, when they’re seasoned to perfection and cooked right? I will eat them all day long!
But, of course, as much as I love my veggies I also love my desserts, so anytime that I get to combine the two is a win-win situation for me, especially when it’s in the *perfect* combination. Maybe I’m biased, but I truly believe that I’ve cracked the perfect combo here, and my chocolate chip zucchini bread is seriously the best you’ll have. It’s light, fluffy, chocolatey, and naturally gluten-free. Run, don’t walk and go make this today!
What you need to make this chocolate chip zucchini bread
This chocolate chip zucchini bread is full of mostly pantry ingredients, like almond flour, honey, chocolate chips, and spices! The best part about this bread is that it also leaves so much room to get creative. Want to add nuts? Go for it! Swap out the chocolate chips for white chocolate chips? Sure! Even though I’m someone who loves to follow recipes exactly as they’re written, I want to encourage you to break out of that box with this one. In this case, do as I say, not as I do! Haha.
- Honey: I love the taste of honey in this recipe, it’s the perfect liquid sweetener!
- Eggs: In this recipe, I recommend using the egg. I have not tried this recipe using a flax egg, so I can’t guarantee a perfect result.
- Vanilla Extract: Vanilla extract is a staple in any of my baking recipes. It adds a little extra punch, so don’t skip it!
- Banana: The banana adds the perfect moisture and a touch of sweetness, so don’t leave it out!
- Almond Flour: If you’ve been following my recipes for a while now, then you’ll know that this is one of my favorite ingredients! Almond flour bakes like a dream and is a great gluten-free flour replacement.
- Baking soda: just a touch of baking soda to help it rise perfectly!
- Cinnamon: Cinnamon adds a great kick to this recipe, and adds a depth to the flavor!
- Nutmeg: Like cinnamon, nutmeg is key to getting the flavor just right.
- Zucchini: The zucchini is the star of this recipe! Zucchini bread is absolutely delightful, and is a super easy way to get in some extra veggies.
- Chocolate Chips: I opt for dairy-free dark chocolate chips, but use what you have on hand/can find at your store.
How to make this chocolate chip zucchini bread
Like most of my recipes, this chocolate chip zucchini bread couldn’t be simpler. I would go as far as to say that it’s almost fool-proof! With just a few simple ingredients and a few simple steps, you’ll have the most delicious chocolate chip zucchini bread waiting for you.
- Preheat the oven to 350 F and grease a standard-size, 9×4 loaf pan.
- In a stand mixer (or hand mixer if you prefer), beat together your wet ingredients alongside the banana and zucchini until fully combined.
- In a separate bowl, mix together the dry ingredients, then incorporate the dry ingredient mixture into your bowl with the wet ingredients. Make sure everything is well-combined and scrape the sides so there’s no excess flour.
- Fold in the chocolate chips (or toppings of your choice!)
- Transfer your mixture into your loaf pan and sprinkle extra chocolate chips on top, if desired.
- Bake for 30-35 minutes or until the center is completely done, and let cool before slicing.
Storing your chocolate chip zucchini bread
I recommend storing this loaf in an air tight container and keeping it in the refrigerator. I always feel like loaves left out on the counter don’t stay fresh for more than two days, and any time I make something with almond flour, I want it to last as long as possible. It’s expensive!!
You can also freeze this loaf if you’d like, and it will stay fresh in the freezer for up to 3 months. I do recommend slicing the loaf into slices before freezing, and adding a piece of parchment paper in between each slice to keep the slices from sticking together. And by doing that, you can pull out one slice at a time, as you are ready to eat it!
If you make this recipe, be sure to leave a review and a rating below. This helps others decide whether to make my recipes, and also helps it appear in Google searches – so thank you for supporting me! And also, since I practically live on Instagram, feel free to tag me in your creations, so I can see them and repost on my IG stories! Enjoy! xx
Ingredients
- ⅓ cup honey
- 3 eggs, room temperature, beaten
- 2 teaspoons vanilla extract
- 1 very ripe banana
- 1 ¾ cups blanched almond flour
- 2 teaspoons cinnamon
- ¾ teaspoon baking soda
- ½ teaspoon nutmeg
- ½ teaspoon salt
- ¾ cup zucchini, this is about 2 medium ones, shredded
- ¾ cup dark chocolate chips + extra for topping
Instructions
- Preheat oven to 350F.
- Grease a standard-size, 9×4 loaf pan.
- In a stand mixer (or using a hand mixer), beat together the wet ingredients (including the banana and zucchini) until well combined.
- Mix the dry ingredients in a small bowl.
- Then add the dry ingredients into the bowl with the wet ingredients and give everything a stir.
- Add stir in the chocolate chips.
- Transfer to the greased loaf pan. Sprinkle some extra chocolate chips on top.
- Bake for 30-35 minutes until the middle is set and a toothpick comes out clean.
- Let cool completely before slicing.
- Enjoy!
Rate & review
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What others are saying
Can I sub anything instead of banana?
Hi! Not in this recipe!
If using AP flour, can I go with same measurements?
Hi! Yes! I haven’t tested, but should be the same measurements.
Looks delicious, can’t wait to make this one! One question though, does the shredded zucchini need to have the excess liquid squeezed out or does the recipe account for the extra liquid? Not sure whether I need to wring out the zucchini or just use it as is… thanks!
Hi! No need to squeeze out the zucchini in this recipe! The recipe as written is correct! Enjoy! 🙂
Hi there. Looks fabulous- can we omit the eggs. Maybe flax eggs??
Hi Linda! You can definitely try a flax egg, however I haven’t tested this recipe with one, so just keep in mind that it may not turn out the same way!
Hi Linda! You can absolutely try, however this recipe has not been tested with a flax egg so I can’t guarantee the same results!
I love this delicious bread, I’m a complete chocoholic so love the chocolate chips across the top and reassure myself that I’m also having some good veggies with the zucchini too 🤗 Have made it a few times now and mine did sink in the middle a little twice, not sure why 🤔
I’m so glad you love the recipe, but so sorry to hear that it sank! Did you swap out any of the ingredients?
I made the your chocolate one last week-perfection! Not sure what happened with this one but despite pressing out the zucchini it still had too much moisture and didn’t bake all the way through??? I’m eating edges 😂 which are quite tasty!
Oh no! Sorry to hear about that, Heather. Try pressing the zucchini for longer, perhaps under some books or by using a tofu press!
Delicious! I made this today and it is so good!
Yay, I’m so glad Mindy! Thank you for your review!
I made this today. It was moist, delicious and so simple. Thanks for this recipe!
I’m so happy you enjoyed it, Lori! Thank you so much for making this recipe and for leaving such a kind review!