Healthy zucchini bread is packed with fresh zucchini, has no refined sugar, just a touch of coconut oil, and whole wheat flour. The perfect healthier treat to enjoy with a cup of coffee.
Sometimes I get these nagging cravings and they just won’t go away until I indulge in them…and this summer, it has been zucchini bread!
This healthy zucchini bread recipe totally satisfied my cravings…it was slightly sweet, perfectly moist, with a crunch from the walnuts and a little hit of chocolate from the mini chocolate chips.
Some zucchini bread recipes have a TON of oil and sugar in them, and I love that this recipe only uses a touch of coconut oil and no refined sugar.
This healthy zucchini bread
- is kid friendly
- contains whole wheat flour, a touch of coconut oil, and has no refined sugar
- is freezer friendly
How to make this zucchini bread recipe
You can have this healthy zucchini bread ready for the oven in under 20 minutes.
- Shred the zucchini, then allow it to sit for 10 minutes sandwiched between paper towels.
- While you’re waiting on the zucchini, stir together the dry ingredients.
- Melt the coconut oil, then add in your wet ingredients.
- Mix everything together, including the zucchini, mini chocolate chips and walnuts.
- Bake in a floured loaf pan for 1 hour.
Can this chocolate chip zucchini bread be frozen? Yes, we love doubling this recipe and freezing it! I wrap mine in plastic wrap and store in an air tight container or ziplock freezer bag.
Does zucchini bread need to be refrigerated? I prefer to refrigerate it because it will help it last for longer, but it also seems to stay moist that way. We store it right in the loaf pan and cover with beeswax wrap for up to 5 days.
Can I use swap the zucchini out in this chocolate chip zucchini bread recipe? Yes! You can swap the zucchini out for a number of different things including yellow squash, shredded carrots and shredded apples.
Tips for this zucchini bread recipe
- if your coconut oil starts to solidify when you add the other wet ingredients, pop it in the microwave and heat in 20 second increments until it is liquified again
- swap the walnuts for pecans, almonds, or any other nut you’d like (or leave them out!), and swap the zucchini for shredded apple and/or carrots
- I used a 9 x 5 inch loaf pan similar to this one. If you have an 8 x 4 inch loaf pan, keep an eye on the zucchini bread, it may be baked through sooner (start checking at 40 min)
- looking for more healthy treats? Try these Key Lime Greek Yogurt Cheesecakes, this Creamy Chocolate Dessert Hummus, or these Swirled Raspberry Meringue Nests
Healthy Zucchini Bread
- 1 1/2 cups zucchini shredded; firmly packed; 160 g
- 1 1/2 cups whole wheat flour 180 g
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons cinnamon
- 1/4 cup coconut oil, melted 52 g
- 1/2 cup apple sauce 130 g
- 1/2 cup maple syrup 130 g; or honey
- 1 teaspoon vanilla extract
- 2 eggs
- 1/2 cup walnuts chopped; 58 g
- 1/4 cup mini chocolate chips 48 g
- Heat oven to 325°F. Spray and flour a 9 x 5 inch loaf pan, set aside.
- Shred zucchini on a box grater. Place on a paper towel and cover with a second paper towel. Allow to sit for ten minutes, and gently press to transfer extra liquid to the paper towels.
- In a large bowl, stir together the flour, salt, baking powder, baking soda and cinnamon.
- In a large microwave safe bowl, melt the coconut oil. Stir in the applesauce, maple syrup, vanilla and eggs. If coconut oil starts to solidify, microwave the liquids for 20 seconds at a time until coconut oil is melted again.
- Stir the wet ingredients into the dry and mix until no flour clumps remain.
- Fold in the zucchini, chocolate chips and walnuts.
- Transfer to the loaf pan and bake for 55- 1h5m, until a toothpick inserted in the middle comes out clean.
- Allow to cool completely. Run a knife around the outside of the pan to loosen, then invert the pan and give it a couple of firm smacks to release the loaf from the pan.
- Store in a sealed container in the fridge for up to 5 days.
- Wrap in plastic and store in a sealed container or bag in the freezer for up to 3 months.
- Fridge- store for up to 1 week wrapped in plastic or beeswax wrap in the fridge.
- Freeze- for up to 3 months.
- Thaw- overnight in the fridge.
- zucchini- swap for yellow squash, shredded carrots or shredded apples
- walnuts- swap for pecans, almonds, or any other nut you’d like (or leave them out!)
- flour- swap the whole wheat flour for white whole wheat or all purpose; it has not been tested with gluten-free or any alternative flours
- coconut oil- swap for vegetable oil or butter
- maple syrup- swap for honey