Perfectly tender and slightly sweet, One-Bowl Chocolate Chip Zucchini Bread comes together in just one bowl and is naturally gluten- and dairy-free. A delightful treat for breakfast, snack or dessert.
One of my favorite parts of writing this blog is recreating comfort food classics with a real food spin.
Because at the end of the day that’s what I want to eat. And what my family wants as well.
Zucchini bread is definitely on the list of comfort classics, but my go-to recipe from way back includes white flour and a crazy amount of white sugar.
I definitely reserve a little room in my life for the occasional white-flour-sugar-laden treat, but I really wanted a real food version of zucchini bread that we could enjoy more often and feel better about eating overall.
Luckily we have a zucchini plant in our yard that’s producing several zucchinis per day, so I had plenty of product to test with. I love the tenderness that zucchini lends to quick bread, and also that the final result is so yummy nobody minds eating their veggies.
You can definitely make this zucchini bread without the chocolate chips, but I added them because Elle is a chocolate monster and anything I put them in she gobbles right up. It’s a tradeoff I’m willing to make.
I originally tested this recipe in a loaf pan, resulting in a traditional, sliceable quick bread. I also tested it using a muffin pan, and loved both options.
Baking in a muffin tin shaves some time off the total cooking time and makes this treat easier to pack in lunch boxes, so feel free to use whatever method best meets your needs.
If you’re lucky enough to have fresh zucchinis available, they are a must in this recipe. If it happens to be the dead of winter when a craving for this hits, though, grab a zucchini from the store and transport yourself right back to summer.
Now, let’s make some One-Bowl Chocolate Chip Zucchini Bread!
RECIPE & KID-FRIENDLY ADAPTATIONS
1 | Peel the zucchini if you want it to avoid green flecks in the bread.
2 | Swap raisins for chocolate chips to make this recipe completely refined sugar free.
THIS RECIPE IS . . .
Naturally Gluten-Free, Dairy-Free, Naturally Sweetened and Vegetarian
One-Bowl Chocolate Chip Zucchini Bread (Gluten-Free, Dairy-Free)
- ¼ cup melted coconut oil plus more for greasing the pan
- 2 large eggs
- ⅓ cup unsweetened applesauce
- ⅓ cup pure maple syrup
- 2 teaspoons vanilla extract
- 1 ½ cup oat flour*
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 cup loosely packed grated zucchini from about 1 small zucchini
- ½ cup dark chocolate chips plus more for topping**
Heat the oven to 350F.
In a large bowl, whisk together the coconut oil, eggs, applesauce, maple syrup, and vanilla extract.
Add the oat flour, baking soda, and salt. Stir gently until just incorporated. Add the zucchini and stir again until just combined.
Add in the chocolate chips and stir to combine.
Pour the batter into a greased 9×5 inch loaf pan.
Bake for 40-45 minutes, or until the edges begin to pull away from the sides and a toothpick comes out clean.
Allow to cool in the pan for 5 minutes, then cool the rest of the way on a cooling rack prior to slicing.
*Make your own oat flour for this recipe by placing 1 ½ cups whole rolled oats in a blender and blending until a coarse flour forms. You can also purchase pre-made oat flour at many grocery stores and natural food markets or online.
If you are gluten-free be sure to buy oats that are specifically labeled gluten-free.
**Most chocolate chips include dairy. Be sure to use dairy-free if that’s important to you. I like Enjoy Life brand.
Peel the zucchini if you want it to avoid green flecks in the bread.
Swap raisins for chocolate chips to make this recipe completely refined sugar free.
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