Healthy Chocolate Chip Zucchini Bread

If you love zucchini bread but want a better-for-you version that’s still soft, moist, and flavorful, this healthy chocolate chip zucchini bread is for you!

This recipe is lightly sweetened with pure maple syrup and applesauce, with a little protein boost from greek yogurt. It’s the perfect way to use up fresh garden zucchini and makes a delicious snack or dessert! Here’s everything you’ll need and how to make it.

What You’ll Need

Equipment

• 8×4 loaf pan
• Parchment
• Blender
• Grater

Ingredients

• Old fashioned oats: Any oats work since they’ll be blended into flour.
• Baking powder
• Baking soda
• Cinnamon
• Salt
• Zucchini
• Non fat plain greek yogurt
• Peanut butter
• Maple syrup: I’m using 100% pure maple syrup – can sub sugar free for lower calorie version.
• Unsweetened applesauce
• Eggs
• Vanilla: Imitation vanilla flavor.
• Semi sweet chocolate chips

How To Make It

1. Preheat oven and prep pan: Preheat oven to 350F and lightly grease and line a loaf pan with parchment.
2. Blend oats: Add oats to a high speed blender and blend until smooth to make oat flour.
3. Mix dry ingredients: Transfer oat flour to a mixing bowl and add baking powder, baking soda, cinnamon, and salt. Whisk to combine.
4. Prep zucchini: Use a cheese grater to grate the zucchini (no need to peel), place into a clean kitchen towel or paper towel and firmly squeeze to remove as much water as possible.
5. Mix wet ingredients: Add grated zucchini, yogurt, peanut butter, maple syrup, applesauce, eggs, and vanilla to a separate bowl and mix until smooth.
6. Combine & bake: Stir dry and wet mixtures together until just combined. Gently fold in chocolate chips and pour into loaf pan, spreading out evenly. Top with extra chocolate chips if desired and bake 50 minutes, or until a toothpick comes out clean. Let cool 10 min, then remove from pan to cool completely.

FAQs

• Can I use store-bought oat flour?: Yes! Sub about 1 2/3 cups store-bought oat flour.
• Do I need to squeeze the grated zucchini?: Yes, removing extra water from the zucchini is very important to help the loaf bake up moist instead of wet or gummy. Don’t skip!
• Can I make muffins with this recipe?: Absolutely! Pour batter evenly into 12 parchment lined muffin tins and bake at 350F for 20 minutes.

To Store

Store chocolate chip zucchini bread in an airtight container at room temp, in the fridge, or freezer.

• Room temp: 2-3 days.
• Fridge: Up to 1 week.
• Freezer: Up to 3 months (pre-slicing makes it easy to grab one piece at a time).

You’ll Also Love

• Pizza stuffed zucchini boats
• Healthy chocolate chip banana oat muffins
• Easy no bake energy bars

Lastly, don’t forget to leave a rating and review down below if you try this healthy chocolate chip zucchini bread! And don’t forget to tag me on all the socials – always love to hear from you guys and see what you’re cooking up! Enjoy. ♡

Healthy Chocolate Chip Zucchini Bread

5 from 2 votes

If you love zucchini bread but want a better-for-you version that's still soft, moist, and flavorful, this healthy chocolate chip zucchini bread is for you!

Print Recipe Pin Recipe

Prep Time:15 minutes mins

Cook Time:50 minutes mins

Course: Snack

Cuisine: American

Servings: 12

Calories: 154kcal

Equipment

• 8×4 loaf pan
• Parchment
• Blender
• Grater

Ingredients

• 2 1/4 cups old fashioned oats (180 g)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 2 tsp cinnamon
• 1/2 tsp salt
• 1 cup grated zucchinni squeezed dry and packed tightly (measured after squeezing)
• 1/2 cup non fat plain greek yogurt (113 g)
• 2 tbsp peanut butter (32 g)
• 1/4 cup pure maple syrup (60 g)
• 1/3 cup unsweetened applesauce (80 g)
• 2 large eggs
• 1 tsp vanilla
• 1/2 cup semi sweet chocolate chips (90 g)

Instructions

• Preheat oven to 350 F. Lightly grease and line an 8×4 loaf pan with parchment.
• Add oats to a high speed blender and blend until smooth to make oat flour. Transfer to a bowl and add baking powder, baking soda, cinnamon, salt, and briefly whisk.
• In a separate bowl, add zucchini, yogurt, peanut butter, maple syrup, applesauce, eggs, and vanilla, and stir until smooth.
• Mix wet and dry ingredients until just combined. Gently fold in chocolate chips and pour into loaf pan, spreading out evenly.
• Top with more chocolate chips if desired and bake for 50 minutes, until a toothpick comes out clean. Let cool 10 minutes before removing from pan to cool completely. Slice and enjoy!

Notes

• Can sub about 1 2/3 cups store-bought oat flour.
• Store in an airtight container at room temp (2-3 days), in the fridge (up to 1 week) or freezer (up to 3 months). Cut before freezing for easy grab-and-go slices.

Nutrition

Serving: 1slice (~60 g) | Calories: 154kcal | Carbohydrates: 22.1g | Protein: 5.2g | Fat: 5.1g | Fiber: 2.7g

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