Packed with nutrition and decadent flavor, this Healthy Chocolate Chip Zucchini Bread is a perfect breakfast or snack for the whole family! Bonus: It stores well for days!
Healthy Zucchini Bread
I love making quick breads because it’s so easy to fill them with the good stuff. This healthy zucchini bread has fiber, whole grains, protein, a veggie, a fruit, and complex carbs for long-lasting energy. It’s a delicious way to start…or end the day!
Chocolate Chip Zucchini Bread
My family is much more likely to enjoy this sort of zucchini bread if it has a nice amount of chocolate chips tucked inside. You could swap in raisins for littler kids, but the chocolate definitely pairs well with the rest of the ingredients.
And there’s enough that you get some in each bite of the bread.
Ingredients in Healthy Chocolate Chip Zucchini Bread
This zucchini bread contains:
- whole grain flours
- rolled oats
- a little sugar
- chocolate chips
You don’t need to squeeze or dry the zucchini in anyway and the batter just gets stirred together, so it’s a pretty straight forward zucchini bread recipe! Plus: This gets baked in an 8×8-inch pan, so the baking time is a little shorter than if you used a classic loaf pan. Win!
How to Make Healthy Zucchini Bread Step-by-Step
Here’s a look at the process involved in making this recipe.
- Preheat oven and lightly coat an 8×8-inch baking pan with cooking spray.
- Combine the eggs, applesauce, zucchini, butter, and vanilla in a medium bowl.
- Gently stir in the flours, oats, sugar, cinnamon, baking powder, salt, and chocolate chips.
- Spoon into prepared pan. Bake, then cool in pan on a wire rack for at least 10 minutes.
Can I freeze this bread?
Absolutely! Simply let it cool fully, then wrap it in foil and place it into a zip top freezer bag and freeze for up to 3 months. Thaw overnight in the fridge or at room temperature.
What can I pair this bread with?
Coffee? Tea? Milk? They’re all great options! Add a side of fruit and maybe some hard cooked eggs, and you have yourself a delicious brunch spread! You can also try a dollop of peanut butter on top, or maybe some thick Greek yogurt. You could even top it with cream cheese frosting to turn it into more of a dessert!
Tips for Making the Best Healthy Zucchini Bread
- Be gentle when you fold in the flours to the wet ingredients so you don’t overwork the batter.
- Know that the batter is thick and that’s okay!
- Don’t squeeze the liquid out of your zucchini—the moistness contributes to moisture in the bread.
- Let it cool as much as you can before slicing to make it easier to slice.
- Let it cool fully before you store it.
LET ME KNOW IF YOU MAKE THE RECIPE—I’D LOVE TO HEAR WHAT YOUR FAMILY THOUGHT OF IT!Print
Adapted from this Zucchini Oat Bread on Bhg.com.
- 3 eggs, lightly beaten
- 1 cup applesauce
- 2 cups shredded, unpeeled zucchini
- 1/4 cup butter, melted
- 1 teaspoon vanilla
- 1 1/2 cups whole wheat flour
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup chocolate chips
- Preheat oven to 350 degrees F. Lightly coat an 8-inch baking pan with cooking spray; set aside.
- Combine the eggs, applesauce, zucchini, butter, and vanilla in a medium bowl. Gently stir in the flours, oats, sugar, cinnamon, baking powder, salt, and chocolate chips. Spoon into prepared pan.
- Bake for 45-50 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan on a wire rack for at least 10 minutes. Slice and serve, or let cool fully, remove from pan and slice into squares to wrap and store.
Once fully cooled, store in an airtight container in the fridge for up to 5 days, reheating a little when serving if desired. You can also freeze the bread, wrapping in foil and placed into a freezer bag with as much air removed as possible, for up to 3 months. Let thaw in the fridge or at room temperature.