One-Bowl Chocolate Chip Zucchini Bread (Gluten-Free, Dairy-Free) – Real Food Whole Life

One-Bowl Chocolate Chip Zucchini Bread (Gluten-Free, Dairy-Free)

Image of One-Bowl Chocolate Chip Zucchini Bread (Gluten-Free, Dairy-Free)

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


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Image of One-Bowl Chocolate Chip Zucchini Bread (Gluten-Free, Dairy-Free)

One-Bowl Chocolate Chip Zucchini Bread (Gluten-Free, Dairy-Free)


  • Yield:
    8-10 slices 1x


Description

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.



Scale

Ingredients

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**


Instructions

  1. Heat the oven to 350F.
  2. In a large bowl, whisk together the coconut oil, eggs, applesauce, maple syrup, and vanilla extract.
  3. Add the oat flour, baking soda, and salt. Stir gently until just incorporated. Add the zucchini and stir again until just combined.
  4. Add in the chocolate chips and stir to combine.
  5. Pour the batter into a greased 9×5 inch loaf pan.
  6. Bake for 40-45 minutes, or until the edges begin to pull away from the sides and a toothpick comes out clean.
  7. Allow to cool in the pan for 5 minutes, then cool the rest of the way on a cooling rack prior to slicing.

Notes

This batter can also be used to make 12 standard sized muffins. Fill each muffin tin section with roughly ¼ cup batter, then bake for 15-20 minutes or until the edges begin to pull away from the sides and a toothpick comes out clean.

*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.

 

30 comments to " One-Bowl Chocolate Chip Zucchini Bread (Gluten-Free, Dairy-Free) "

  • LMD

    If I wanted to use white or whole wheat flour instead of oat would the amount be the same? Thx!

    • Robyn Downs

      I haven’t tested the recipe with wheat flour, but I’m guessing it would work. Whole wheat flour would probably be the closest substitute. Let us know how it works out if you give it a try!

      • LMD

        I used whole wheat and white flour since I didn’t need it gluten-free and I was too lazy to mill the oats 🙂 I got 12 large muffins that were so so good! And not like "good for a no sugar/butter recipe". These were so super moist and delicious! I also did blueberries instead of chocolate chips so I could give it to my 16mo for breakfast. I will be making another batch again this weekend to take to a brunch. Thank you!!!

        • Robyn Downs

          Great to know the recipe works with whole wheat and white flour. So glad it was a hit. Love the sub of blueberries. I hope you all enjoy! 🙂

  • Emma

    YUM!!! So tasty! It’s been the perfect breakfast and snack thus far this week. Thank you!!

  • Stacy

    I made these last night. They turned out great! The recipe was easy to follow, and I already had all the ingredients in my kitchen. Thanks for putting together such a simple, yummy recipe!

  • Ashley Beth

    I made these as muffins and they were delicious! Thank you!

  • Amanda

    What can I use in place of the applesauce? Here, in Ireland, applesauce is hard to find. What I can find is not at all similar to unsweetened US applesauce. I always. Avoid recipes that call for it, but this looks so good and I’ve a fridge full of zucchini….

  • Brianna

    Could you sub butter for the coconut oil at the same rate?

    • Robyn Downs

      Brianna, I haven’t tested this recipe with butter but I believe it will work. If you try it let us know how it goes!

  • April

    Is there a good sub for coconut oil? Can I just use another oil?

  • Tracy

    hi 🙂 looking forward to making this recipe. Can I substitute my local unfiltered honey instead of the syrup? If so, would it be the same amount? Also, if I have jumbo or Texas size muffin tins how much do you think I should put in each muffin cup? I would imagine the 1/4 cup wouldn’t be quite enough. Thanks!

    • Robyn Downs

      Hi Tracy, you should be able to use the honey in the same amount, though you may need to warm it first so it incorporates well. The muffins will have a stronger honey flavor, but that should be fine. In terms of the jumbo sized cups, just fill to nearly the top of each. You’ll probably need to add some additional time to baking as well, just add time until a toothpick comes out clean. Hope you enjoy!

  • Krista

    Delicious GF bread! My kids adore the chocolate chips in it and I of course, love the zucchini and that it’s healthy. I had to bake another 10 minutes and it was still a tad bit undone in the middle. Thanks for the great recipe.

    • Robyn Downs

      Krista, so glad you and your crew are enjoying this one! I’m glad you added a little cooking time–zucchini can very in moisture content, so always good to keep adding until the center is done. Hope you continue to enjoy!

  • Katie

    This looks SO yummy! I’m looking for a good zucchini-banana bread recipe. Would you recommend subbing banana in place of the chocolate chips?

    • Robyn Downs

      Katie, I think swapping banana for chocolate chips would add too much moisture. You could try swapping mashed ripe banana for half the zucchini, though. If you try it let us know how it turns out!

  • Kari Ellisen

    So good. I can’t wait to share with my church group friends.

  • Zoé

    So glad you’ve come up with healthy options that are still enjoyable for the whole fam. Doing a bake-a-thon to use zucchini & also did half zucchini and half shredded carrots. Smells delish!!

  • Lisa

    Delicious! And today, my daughter and her friend tried the recipe completely on their own (I melted the coconut oil and did the oven stuff, but that’s it). Turned out perfectly! (She also made your double chocolate brownies–twice, because they were so good!)

  • Jesslyn

    I made these as muffins
    Added some psyllium husk and made the oat flour from scratch out of ancient grains rolled oats.
    They taste good. But the mix was really dry so I added some milk. The muffins are very rubbery and doughy. I feel like the oat flour just absorbed all the liquid it’s quite strange.
    Need to experiment some more but the taste is good 🙂

    • Robyn Downs

      Hi Jesslyn, you definitely changed the recipe quite a bit so I’d expect they might not come out. Psyllium husk will definitely pull all the moisture out. Might wan’t to skip that ingredient.

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