This delicious Chocolate Chip Zucchini Bread is made easily in one bowl with just simple, healthy ingredients. It’s a huge hit with my family and friends, even the ones that hate veggies and the ones that eat allllll the gluten and dairy typically.
Chocolate Chip Zucchini Bread
I always associate zucchini bread with the holidays as my mom used to make mini loaves to gift to clients, neighbors, friends, etc. Plus, zucchini is green, and green is festive, right?
Side note, it doesn’t have to be the holiday season for you to make this recipe, of course! It’s perfect year round!
While I’ve made my mom’s passed down recipe countless times, I wanted to tweak it to be fully paleo to better suit my dietary needs. After testing my version, I shared the recipe with both family and friends (including my mom, aunt and grandma!) and everyone gave it raving reviews! It’s safe to say anyone will love this one.
DIETARY NOTES
This recipe is made with real ingredients and fits seamlessly into the following dietary needs when using the products/brands (or ones that are similar) listed in the recipe:
- gluten free
- grain free
- dairy free
- vegetarian
- refined sugar free
- paleo
As always, be sure to check the ingredient labels of any of the ingredients you use!
With all recipes, but especially baking, be sure to ask about any substitutions before changing ingredients as it might not turn out correctly!
A NOTE ON CALORIE COUNT, NUTRITIONAL INFO AND SERVING SIZES
Due to my past experiences, I do not include most of the above information within my recipes as it is unsafe for me to do so personally. While I try to share a rough estimate when it comes to the serving size, please note that it is very subjective as we all have different hunger levels both from person to person and even from meal to meal.
If any of the above information is important to you, I understand! We are all different and have various goals and needs. If you’d like, you are welcome to calculate the information needed based on the ingredients you use when making one of my recipes.
I hope you understand! This comes from a place of love and protection both for myself and others like me. If you ever have any questions, send me an Instagram message for the quickest response time! Thank you for being here!
HUNGRY FOR MORE?
Here are some more easy and healthy dessert recipes to add into the rotation:
- Hot Fudge Pop Tarts
- Healthy Pumpkin Bread
- Better for You Puppy Chow/Muddy Buddies
- Chocolate Hazelnut Spread
- Refined Sugar Free Chocolate Avocado Mousse
- Healthy Gluten Free Cosmic Brownies
- Easy Coconut Cookies and Cream Ice Cream
- Vegan Chickpea Cookie Dough
FOLLOW ALONG!
Be sure to follow me on Instagram and TikTok to see all of the behind the scenes of recipe creation as well as how to videos to watch them come to life! You can also head over to my Pinterest to save all of my recipes in one spot that you plan whip up in the future.
PS – If you make this recipe or any of my other recipes, I would be so grateful if you left a review so I can hear what you think! I also am happy to answer any questions you may have on here, but if you want a quicker response, be sure to shoot me a message on Instagram. Thank you so much and talk soon!
Ingredients
Method
- Preheat oven to 350℉ and line loaf tin(s) with parchment paper.
- Grate your zucchini and pat dry lightly with a towel to remove some of the moisture.
- In a large bowl, mix together the dry ingredients, then add in wet ingredients. Mix until fully combined.
- Add batter to loaf tin(s).
- Cook 45-55 minutes for one regular, or 35-35 minutes for three mini (or until knife or toothpick comes clean from the center).
- Allow to cool for 10 minutes, then remove from the loaf tin.
- Once fully cool, store in the refrigerator!
Notes
- 3 mini – 6 x 3.3
- 1 regular – 8.5 x 4.5
Hi Kayla!! Would you have any recommendations for another flour other than almond flour for this recipe? Thank you!
I have no tested another flour at this time!
I’m wondering about making this with blueberries instead of chocolate chips. Have you tried this?
I haven’t tried it but I don’t see why not! It may make it a little more wet, is the only thing.
What chocolate chips do you use? I struggle finding some I can buy that do not cause me gastrointestinal upset!
I often use Enjoy Life or Hu.
Can I sub all purpose flour for the almond flour?
I have not tried that but typically all purpose is not a 1:1 sub for almond flour.
I subbed unbleached all purpose 1:1 and it came out dry, but my husband still lived it! So I’ll use almond flour next time!
AP flour and almond flour aren’t a 1:1 ratio! Definitely let me know how you like it with the almond flour. 🙂
Coming back to make this a second time! Me and my husband LOVED this recipe. I’ve tried a few different gf and df zucchini breads and this one was by far the best!! 🤍
Ahhh that makes me so happy! It’s a family recipe so I’m thrilled your family loves it too. 🙂
Please help, I followed the recipe to the T, the only step I forgot was to squeeze the juice out of my zucchini…it seems to have sunken in the middle, not as brown as yours but my tester came out clean. A little corner broke off and it looks too moist till Throwing back in for a little longer hoping that helps.
Squeezing the moisture out is a crucial step and is why you didn’t have it turn out correctly!