Zucchini bread with chocolate chips, made from scratch. This ultra-moist loaf is healthy, so easy to make and loaded with delicious chocolate chips!
A total crowd-pleaser, it requires only 10 minutes of prep-time and is perfect for afternoon snacking or packing into lunchboxes.
If you’re looking for a way to use up those end-of-season zucchinis, then look no further than this zucchini chocolate chip loaf! I have a few different zucchini recipes such as this healthy zucchini slice and apple carrot zucchini bread, but this loaf is the perfect recipe to make when you’re in need of a healthy chocolate fix.
I’m just going to put it out there. This is the BEST zucchini chocolate chip bread, EVER! It is rich and incredibly moist from the grated zucchini, Greek yoghurt and coconut oil. And it has a gorgeously soft and fluffy texture, with just the right amount of sweetness.
Zucchini bread is similar to the ever popular cafe style banana bread, and choc chip banana bread, but uses grated zucchini in the batter which makes it super moist and light. It also has the benefit of adding some “hidden” veggies into your snack! You are going to fall in love with your new favourite zucchini bread recipe!
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Why You're Going To Love This Recipe
- Easy to make – a handful of simple pantry ingredients and 10 minutes of prep time is all you need for this zucchini bread with chocolate chips.
- Soft and moist – with the perfect amount of sweetness from the honey and chocolate chips.
- Freezer-friendly – it’s great for making ahead and storing for easy snacks, or lunchbox treats.
- A great way to use up excess zucchinis - which are totally abundant when in season.
- Healthy ingredients – a healthy recipe made with Greek yoghurt, honey and coconut oil.
- Conventional and Thermomix - this recipe can be made conventionally or in a Thermomix. You will find both the conventional and Thermomix methods in the recipe card at the bottom of the post.
What You Need
With honey and greek yoghurt, this loaf is simply delicious - and healthy!
Note: Please scroll to the recipe card at the bottom for ingredient quantities and the full detailed method.
- Zucchini – the star ingredient! It adds texture and so much moisture to the bread. But being mild flavoured, you won’t taste them in the final result! Zucchinis vary in size, but 1-2 medium zucchinis is plenty. You need 150 grams (1 cup) of grated zucchini. There’s no need to drain or peel the zucchini, and leave the skin on.
- Greek yoghurt – adds even more moisture and flavour to the loaf. Choose a regular, full-fat Greek yoghurt that is not flavoured or sweetened.
- Coconut oil – rather than butter or other oils, coconut oil is used for texture and moisture. Or you can swap coconut oil for any other mild, neutral tasting oil.
- Vanilla extract - or vanilla essence.
- Egg – to bind the mixture and add, you guessed it, more moisture! One large egg is needed, at room temperature.
- Honey – rather than refined sugars, this bread is naturally sweetened with honey. Alternatively, maple syrup or brown rice syrup (or your preferred natural liquid sweetener of choice) can be used.
- Plain flour – plain (all-purpose) flour is the structure of the bread. Use regular white or swap for wholemeal, if preferred.
- Bi-carbonate of soda - also known as baking soda. When used in baking, baking soda acts as a chemical leavener, producing carbon dioxide in reaction to an acid (like yoghurt), which produces bubbles that help the loaf rise.
- Baking powder – also gives the bread lift and rise. It's important to check the expiry on your baking powder and make sure that it is in-date otherwise it won't be as effective.
- Chocolate chips – chocolate just makes everything better! Add your favourite brand of good quality baking chips such as Cadbury or Nestle. Dark, milk or white chocolate chips will work.
Equipment Required
There is no fancy equipment needed here. Just a couple of mixing bowls, a spoon (or whisk) and a 23cm x 13cm (or similar) loaf tin for baking.
The batter can also be made in a Thermomix.
Step By Step Instructions
Just 10 minutes from scratch to have this scrumptious, moist loaf in the oven.
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Make The Batter
Place the Greek yoghurt, coconut oil, vanilla extract, egg, honey and grated zucchini into a large bowl.
Whisk together well and then set aside.
Step 2 - Sift The Dry Ingredients
In a separate bowl, sift together the flour, bi-carb soda, baking powder and salt.
Step 3 - Add The Chocolate Chips
Fold the flour mixture and the chocolate chips gently through the zucchini mixture.
Mix to combine.
Step 4 - Bake
Pour the batter into the prepared loaf tin and bake until golden on top and completely cooked through.
When baked, leave loaf in the pan for 10 minutes before placing on a cooling rack to cool completely.
Expert Tips
- All ovens are different - so cooking times will vary slightly from oven to oven. I recommend checking the loaf at 30 minutes and then keeping an eye on it from there. It is ready when a skewer inserted into the middle comes out clean, with minimal crumbs.
- Don’t overmix the batter - overmixing will make the loaf dense and flat, rather than light and fluffy. Mix the batter until just combined.
- Cool the loaf in the pan for 10 minutes - and loosen the sides with a blunt knife before carefully turning the bread out of the tin on to a rack to finish cooling.
- Variation - add a handful of your favourite nuts to the batter before baking. Walnuts or pecans are particularly good!
- Spice it up - try adding 1 teaspoon of ground cinnamon and a little nutmeg for a warm and subtle spice.
FAQ's
Zucchini bread doesn’t actually taste like zucchini! Zucchini doesn't have a strong flavour and therefore is basically unnoticeable, it’s added more for texture and moistness. This zucchini bread takes on more flavour from whatever you add to it (chocolate, honey, vanilla) - yum!
This bread can be stored at room temperature for 4-5 days in an airtight container.
Sure! Zucchini bread with chocolate chips can be frozen for up to 3 months. Allow the bread to cool completely before slicing and wrapping the pieces in baking paper. Place the wrapped slices into an airtight container or freezer bag and freeze.
It can also be frozen whole, but freezing slices allows you to take one slice at a time, when needed. Thaw at room temperature or in the microwave and enjoy!
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Moist Zucchini Bread with Chocolate Chips
Ingredients
- 140 g (½ cup) greek yoghurt room temperature
- 80 g (⅓ cup) coconut oil melted
- 1 teaspoon vanilla extract
- 1 egg
- 170 g (½ cup) honey or rice malt syrup
- 150 g (1 cup) zucchini grated
- 190 g (1 ½ cups) plain flour
- ½ teaspoon bi-carbonate soda
- ½ teaspoon baking powder
- ½ tsp salt
- 130 g (¾ cup) chocolate chips
Instructions
Conventional Method
- Preheat oven to 180 degrees celsius (fan-forced). Grease a 23cm x13cm (approx) loaf tin and set aside.
- Place the greek yoghurt, coconut oil, vanilla extract, egg, honey and grated zucchini into a large bowl. Whisk together well and then set aside.
- In a separate bowl, sift together the flour, bi-carb soda, baking powder and salt.
- Fold the flour mixture and the chocolate chips gently through the zucchini mixture.
- Bake for 40 minutes (check after 30 minutes). The bread is ready when a skewer inserted into the middle comes out clean.
- Allow to cool before slicing.
Thermomix Method
- Preheat oven to 180 degrees celsius (fan-forced). Grease a 23cm x 13cm (approx) loaf tin and set aside.
- Chop the zucchini into thirds and place into the Thermomix bowl. Grate by pressing Turbo 5-10 times (or until finely grated).
- Add the greek yoghurt, coconut oil, vanilla extract, egg, and honey and mix for 5 seconds on Speed 3. Scrape down the sides of the bowl and repeat for a further 5 seconds.
- Add the flour, bi-carb soda, baking powder and salt and mix for 5 seconds on Speed 4 ( or until just combined).
- Fold the chocolate chips gently through the mixture with a spatula.
- Bake for 40 minutes (check after 30 minutes). The bread is ready when a skewer inserted into the middle comes out clean.
- Allow to cool before slicing.
Notes
- Don’t overmix the batter - overmixing can make the bread dense and flat, rather than light and fluffy. Mix the batter until ingredients are just combined.
- All ovens are different - so cooking times will vary slightly from oven to oven. I recommend checking the loaf at 30 minutes and then keeping an eye on it from there. It is ready when a skewer inserted into the middle comes out clean, with minimal crumbs.
- Cool the loaf - in the pan for 10 minutes and loosen the sides with a blunt butter knife before carefully turning the bread out of the tin on to a rack to finish cooling.
- Variations - add a handful of your favourite nuts to the batter before baking. Walnuts or pecans are particularly good!
- Spice it up - try adding 1 teaspoon of ground cinnamon and a little nutmeg for a warm and subtle spice.
- Storage - this Chocolate Chip Zucchini Bread can be stored at room temperature for 4-5 days in an airtight container.
- Freezing - zucchini bread can be frozen for up to 3 months. Allow the bread to cool completely before slicing and wrapping the pieces in baking paper. Place the slices into an airtight container or freezer bag and freeze. It can also be frozen whole, but freezing slices allows you to take one slice at a time, when needed. Thaw at room temperature or in the microwave and enjoy!
Michele says
Can you use ordinary oil or butter instead of coconut oil?
Lucy says
Hi Michele, you could use vegetable oil 🙂
Tracy says
This was absolutely delicious & so easy to make! Thanks for another yummy bread recipe (I also loved your banana bread)
Lucy says
Thank you!