There’s nothing quite like the smell of chocolate zucchini bread baking away in the oven—especially when you’re on a mission to feed your family treats that are both delicious and nourishing! This chocolate chip zucchini bread recipe is the answer to snack-time dilemmas: rich chocolate flavour, tiny bursts of rich chocolate chips, and moistness from hidden zucchini that even the pickiest eater won’t detect.
If you’re always juggling life’s demands while trying to keep meals wholesome, you’ll love how this recipe sneaks veggies in while keeping everyone asking for another slice.
And, it has no refined sugar, because it’s sweetened with organic monk fruit sweetener, which is healthy according to studies. I use it a lot in recipes when I want to keep the sugar content down naturally, but still enjoy the richness and sweetness of the baked goodies.
A little kitchen story: My daughter was enthusiastically “helping” bake this bread—by which I mean she was busy eating most of the sugar-free chocolate chips! I found myself refilling the measuring cup more times than I can count to make sure I had enough left for the recipe itself. Because of her very serious “help,” some bits of bread batter ended up on the floor—and that’s when Bella, my senior but surprisingly spry French bulldog, came snapping into the kitchen like she’d just discovered a hidden treasure. Despite her age, she still has an uncanny burst of energy the moment she hears something drop on the floor, and chocolate (which, as all dog owners know, is a definite no-no for pups!). So I had to scoop it up real quick, before she got a taste of it.
So even if you get a little mess and get a lot of help from your family members, this chocolate chip zucchini bread will still turn out a treat!
I created this chocolate chip zucchini bread after my banana zucchini bread became such a hit in our home. If you want to mix things up, check out my banana zucchini bread—both are packed with wholesome ingredients and adaptable for gluten-free diets. And if healthy baking is your thing, don’t miss my sugar-free gluten-free date nut bread and my green-hued matcha muffins!
Why This Chocolate Chip Zucchini Bread Recipe is a Winner
Chocolate chip zucchini bread combines everything you want in a homemade snack:
Gluten-free option: Works beautifully with regular or gluten-free flour.
Sweet but sugar-free: Organic monk fruit sweetener and stevia-sweetened chocolate chips deliver sweetness with almost no extra calories.
Veggie sneak: Zucchini adds moisture, fibre, and nutrients—without any “vegetable taste.”
Healthy fats only: Uses coconut oil or melted butter—no vegetable oil (which I avoid in all my recipes).
Customisable: Make it vegan with flax eggs; swap in applesauce for lower calories.
- Eat chocolate for breakfast: Finally you can eat chocolate for breakfast and feel good about it!
Chocolate Chip Zucchini Bread Recipe: Ingredients & How-To
Ingredients
1 medium finely grated zucchini (skin on for nutrients)
2 cups (about 8.8 oz / 250 g) gluten-free or regular flour
½ cup (1.75 oz / 50 g) unsweetened cocoa powder (Dutch process for deeper flavour if preferred)
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup (3 oz / 85 g) organic monk fruit sweetener
½ cup (3.8 oz / 110 g) coconut oil (or melted butter)
2 large eggs (or flax eggs for vegan version)
½ cup (3 oz/ 85 g) sugar-free chocolate chips (monk fruit or stevia sweetened)
1 tsp vanilla extract
Step-by-Step Method for Chocolate Chip Zucchini Bread
1. Prep & Preheat
Preheat your oven to 180°C (350°F). Line your loaf tin with parchment paper or lightly grease—chocolate chip zucchini bread can stick if you skip this step.
2. Grate & Drain Zucchini
Using the large holes of a box grater or a food processor grating attachment, grate your fresh zucchini with the skin on. Place the grated zucchini in a clean tea towel or several layers of paper towels and squeeze out as much excess moisture as possible. Too much liquid will cause a soggy loaf rather than the perfect moist texture you want.
3. Mix Dry Ingredients
In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk so everything is evenly distributed.
4. Mix Wet Ingredients
In a separate large bowl, combine eggs (or flax eggs), monk fruit sweetener, melted coconut oil (or butter), and vanilla extract. Whisk or beat gently until smooth.
5. Combine Wet & Dry
Add the dry ingredients to the wet in batches, stirring gently with a spatula or wooden spoon until just combined.
6. Add Zucchini & Chocolate Chips
Fold the shredded zucchini and chocolate chips into the batter, being careful not to overmix.
7. Pour & Bake
Pour batter into your prepared loaf tin, smoothing the top. Sprinkle over a few extra chocolate chips for presentation (because who doesn’t love more chocolate?). Bake for 45–55 minutes. Start checking from 40 minutes—insert a toothpick into the centre; it should come out clean or with a few moist crumbs, but no raw batter.
8. Cool & Enjoy
Cool in the pan for 15–20 minutes, then lift the loaf out onto a wire rack to cool completely. Slice once cooled or enjoy a warm end slice if you can’t resist!
Try My Other Healthy Bread & Muffin Recipes
Banana Zucchini Bread—a fruity, moist alternative.
Sugar-free, Gluten-free Date Nut Bread—nutty, rich, and full of fibre.
Gluten-free Matcha Muffins—for a vibrant, antioxidant-rich snack.
Chocolate Chip Zucchini Bread—Health Benefits & Snack Ideas
Packed with fibre and antioxidants: Zucchini, cocoa, and monk fruit sweetener support gut health and give an antioxidant lift.
Protein boost: Eggs (or flax eggs) keep you fuller for longer.
Low sugar: Perfect for anyone watching their sugar intake or wanting to avoid refined white sugar.
Versatile serving ideas: Delicious with almond butter, a dollop of Greek yoghurt, or just on its own. Great for lunchboxes, afternoon tea, or as a post-workout pick-me-up.
Yes, adding cocoa powder to zucchini bread is what will give it it’s rich flavor. It’s a healhty way to eat chocolate.
Homemade zucchini bread can be very healthy, especially if you don’t add refined white sugar. Use natural Monk fruit sweetener to make the healhiest version of zucchini bread.
Make sure to use enough flour in the recipe so that the zucchini bread batter is thick for the chocolate chips to stay on top. You can sprinkle some cocoa powder on top of the zucchini bread before adding the chocolate chips on top, this will create resistance layer.
Squeeze out some of the excess moisture after grating the zucchini, but don’t leave your zucchini completely dry. You need a little bit of moisture to prevent the bread from going dry after baking.
Common Mistakes—Liv’s Kitchen Notes
Always squeeze that zucchini—too much moisture means soggy bread.
Measure flour accurately (especially gluten-free blends).
Avoid vegetable oil—stick to coconut oil, butter, or avocado oil for health.
Overmixing makes the bread dense—fold gently.
Freeze in slices for grab-and-go snacks.
Keep chocolate away from your pets—Bella’s quick paws have taught me to be on constant crumb patrol.
Chocolate Chip Zucchini Bread Recipe
Ingredients
- 1½ cups grated zucchini
- 2 cups 250 g regular or gluten-free flour
- ½ cup 50 g unsweetened cocoa powder
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup 85 g monk fruit sweetener
- ½ cup 110 g coconut oil or melted butter
- 2 large eggs or flax eggs
- ½ cup 85 g sugar-free chocolate chips
- 1 tsp vanilla extract
Instructions
- Preheat oven to 180°C (350°F). Line loaf tin with baking paper.
- Grate zucchini, squeeze out excess moisture a bit, but not all of it.
- Mix dry ingredients in a medium bowl.
- Mix wet ingredients in a separate bowl, except zucchini.
- Combine wet and dry gently.
- Now fold in zucchini and chocolate chips.
- Pour into tin, top with extra chips, bake 45–55 min.
- Cool 15–20 mins in tin, transfer to wire rack.
