Chocolate Chip Zucchini Bread
- By Amy Dong
- Updated Aug. 19, 2024
This Chocolate Chip Zucchini Bread is healthy with plenty of zucchini, whole grains, and coconut oil instead of butter. It’s decadently moist and utterly satisfying for breakfast or dessert.
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Video: Watch Us Make This recipe
Why This Recipe Stands Out
We love a good quick bread recipe, especially one with a hidden veggie inside! Here’s why this recipe stands out:
- Supremely Moist and Tender: The combination of zucchini and coconut oil in this bread ensures that it stays incredibly moist, just like our incredibly popular Pumpkin Bread.
- Incredibly Tasty: This bread tastes like a treat and we love that it’s packed with squash without tasting like squash.
- Deep Chocolate Flavor: With chocolatey, delicious goodness in every bite, this bread is a dream come true for chocolate lovers, like our Pumpkin Chocolate Chip Bread.
- Healthy Ingredients: We love that it’s packed with zucchini and uses coconut oil instead of butter, making it a healthier option.
- Simple and Easy: This is a simple, quick bread recipe that anyone can master. It’s one of our favorite zucchini recipes!
Key Recipe Ingredients
- Zucchini – The star of our recipe, shredded fresh zucchini adds moisture and veggie goodness to the bread. Make sure not to drain the zucchini, as the natural juices help keep the bread moist.
- Coconut Oil – We use pure coconut oil for its healthy fats and subtle tropical aroma. Make sure to measure it as a liquid for the right consistency in the bread.
- Unsweetened Cocoa Powder – This is what gives our bread its rich, chocolatey flavor. Make sure to use natural, unsweetened cocoa powder for the best results.
- Instant Coffee Granules – A hint of coffee enhances the chocolate flavor without making the bread actually taste like coffee.
- Mini Semi-Sweet Chocolate Chips – These mini chips add bursts of chocolate throughout the bread and also melt into the batter for pockets of chocolatey goodness.
Substitutions and Variations
Here are our favorite substitutions and variations:
- Flour: White whole wheat flour provides the nutrition of whole grains with a milder, softer texture. You may use regular whole wheat instead if you prefer. You may also forgo the whole wheat and use 100% all-purpose flour.
- Nuts: Feel free to add chopped nuts like walnuts or pecans for an extra crunch, as we do in our Apple Zucchini Carrot Muffins.
- Spices: Try adding a teaspoon of ground cinnamon or a pinch of nutmeg for a warm, cozy flavor.
Step-By-Step Recipe Instructions
- Preheat the oven to 350F and grease a 9×5 loaf pan. In a large bowl, mix melted coconut oil with brown sugar, and whisk in honey, eggs, and orange extract.
- In a separate bowl, whisk together both flours, cocoa powder, salt, leavenings, and coffee granules.
- Gently fold the flour mixture into the coconut oil mixture. Stir in the shredded zucchini and chocolate chips.
- Transfer the batter to the loaf pan and bake for 1 hour. Once done, cool the bread in the pan on a wire rack.
For full list of ingredients and instructions, see recipe card below.
How to Prep Ahead
Take a look at our favorite prep ahead tips and strategies:
- Shred the Zucchini: You can shred the zucchini a day or two in advance. Just store it in an airtight container in the fridge until you’re ready to use it.
- Dry Ingredients: Combine both kinds of flour, cocoa powder, salt, baking powder, baking soda, and instant coffee granules ahead of time and store in an airtight container.
- Bake and Freeze: This bread freezes well, so you can also make it completely ahead of time. Just let it cool completely, then wrap it tightly in plastic wrap and freeze it for up to 2 months. Thaw at room temperature.
Commonly Asked Questions
Can I use regular chocolate chips instead of mini chips?
Yes, you can use regular-sized chocolate chips if you don’t mind them not melting completely. However, mini chips melt best into the bread.
Can I use a different type of oil instead of coconut oil?
Yes, you can. While the recipe calls for coconut oil, you can also use other oils like olive oil, vegetable oil, or canola oil as a substitute.
Why do I need to add instant coffee granules?
Adding instant coffee granules enhances the chocolate flavor in the bread. It doesn’t make the bread taste like coffee, but it does make the chocolate flavor richer and more intense. You can use decaf granules, too.
How long does chocolate chip zucchini bread keep?
This zucchini bread can be kept at room temperature for up to 3 days. If you want to store it for a longer period, you can refrigerate it for up to a week. Be sure to wrap it tightly to retain its moisture.
Can I freeze this bread?
You can freeze baked/cooled bread airtight for up to 2 months.
Did you make this?
Please give us a rating and comment below. We love hearing from you!
Chocolate Chip Zucchini Bread
This Chocolate Zucchini Coconut Oil Bread is made healthy with plenty of zucchini and coconut oil instead of butter. It’s decadent, moist, and utterly satisfying for breakfast or dessert.
Ingredients
- 2 cups shredded fresh zucchini, about 2 small zucchini softly packed, undrained
- ½ cup pure coconut oil, + 2 TB more, measured as liquid
- ¾ cup brown sugar, tightly packed
- 2 TB pure honey
- 2 large eggs
- 1 tsp orange extract
- 1 cup all purpose flour
- ⅔ cup white whole wheat flour*
- ⅓ cup natural, unsweetened cocoa powder
- ½ tsp table salt
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp instant coffee granules, decaf is fine
- 1 cup mini semi-sweet chocolate chips, mini chips melt into the bread best, but you can use regular sized chocolate chips if you don’t mind them not melting completely.
Instructions
- Preheat oven to 350F with rack on lower middle position. Lightly grease a 9×5 loaf pan, placed on top of a baking sheet (for ease of transport.) Set aside.
- In a large bowl, mix together the melted coconut oil with brown sugar and whisk to combine well. Add honey, eggs, and orange extract and whisk to combine.
- In a separate bowl, whisk together both kinds of flour, cocoa powder, salt, baking powder, baking soda, and instant coffee granules until well combined.
- Use a rubber spatula to gently fold flour mixture into the coconut oil mixture just until combined. Do not over-mix; it will remain a thick consistency.
- Gently stir in the shredded zucchini with all its liquid. Stir in chocolate chips. Again, stir just to combine and don't over-mix.
- Use rubber spatula to scrape batter into the greased loaf pan evenly. Bake 1 hour, or just until a toothpick inserted into the center come out with a few crumbs attached. Cool on wire rack completely before removing from pan.
Notes
- You can shred the zucchini by using a box grater or a food processor. There’s no need to squeeze out the excess moisture—keeping it in adds to the bread’s moistness.
- Although the orange extract may seem like an unusual addition, it provides a subtle, citrusy brightness that complements the chocolate and zucchini.
- When combining the dry and wet ingredients, remember not to over-mix. This can result in a tough, dense bread rather than the desired tender texture.
- Allow the bread to cool completely in the pan before removing it. This helps it hold its shape and makes it easier to slice.
- White whole wheat flour provides the nutrition of whole grains with a milder, softer texture. If you prefer, you can use regular whole wheat instead. You can also forgo the whole wheat and use 100% all-purpose flour.
- This bread freezes well, so don’t hesitate to make a double batch. Wrap individual slices tightly in plastic wrap and store them in a resealable plastic bag for up to 2 months.
Nutrition (per serving)
Calories: 364kcal | Carbohydrates: 49g | Protein: 5.9g | Fat: 17.6g | Saturated Fat: 13.2g | Cholesterol: 46.5mg | Sodium: 249.2mg | Fiber: 3.4g | Sugar: 26.8g
More to Bake and Eat
- Chocolate Zucchini Cupcakes – These Chocolate Zucchini Cupcakes are super moist, fluffy, and richly chocolatey.
- Chocolate Zucchini Cake – Indulgently rich, this chocolate zucchini cake is surprisingly healthy too! It has the perfect balance of moisture and rich chocolate flavors that satiate your sweet tooth.
- Moist Lemon Zucchini Bread – The perfect balance of whole, nutritious ingredients create the ultimate lemon zucchini bread. Enjoy it any time of day.
- One-Bowl Zucchini Carrot Bread – get your veggies and enjoy it, too! This super moist bread is teeming with all the good stuff, and tastes amazing.