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The BEST (healthy) Zucchini Chocolate Chunk Coconut Bread. One bowl, pantry staple ingredients, super quick to mix up, healthy…ish, the great use for all that summer zucchini, and SO DELICIOUS! Yes, that pretty much sums up this zucchini bread. It’s the perfect bread to bake up today, tomorrow, this weekend, WHENEVER. With just a couple of zucchini, some good honey, and your favorite chocolate bar, this is sure to become your favorite way to use up all your garden or farmers market zucchini. Good for breakfast, as an afternoon snack, or a late-night dessert.

overhead photo of Sneaky Zucchini Chocolate Chunk Coconut Bread with 3 slices cut and melted chocolate inside bread

I wasn’t sure I was going to bake anything with zucchini this summer. To be honest, it just sounded boring and kind of overdone. And let’s be real, why bake with zucchini when I could bake with peaches, you know?

But then, I made this bread and it changed my mind about baking with zucchini forever and ever. If you think baking with zucchini is weird, I get that. BUT, I’m here to tell you that baking with zucchini can actually be a really good thing. Read, VERY GOOD.

Here’s the story. I never had plans to bake anything with zucchini, but after asking you all on Instagram what you wanted to see in recipes this month, I got so many of you requesting a zucchini bread. So, after a little back and forth, and some recipe brainstorming, I decided I’d take the last two zucchini I had in the fridge (that were very much on their last leg) and give a new zucchini bread recipe a try. I’ve made banana zucchini bread, but never just zucchini bread. As in zucchini is really the main ingredient with nothing else to help it shine.

shredded zucchini in measuring cup

I was nervous, but I figured I really had nothing to lose…other than two zucchini past their prime.

I tried a few things, played around with some flavors, jotted a few things down in my notebook, and about half a day later I had this bread. My kitchen smelled…well it smelled incredible. Nothing like zucchini, but everything like sweet, buttery, cinnamon-infused, chocolate bread. Almost fall-like, but with a mix of summer in the air too. Twas the perfect thing to bake on a very rainy day.

And then? I cut into the warm bread, added whipped browned butter (the best), and I was SOLD. Nothing at that moment could be better. This bread. You guys – it’s GOOD!

overhead photo of Sneaky Zucchini Chocolate Chunk Coconut Bread before baking

Best part? It could not be easier to make.

You need ONE bowl, 10 (pantry staple) ingredients, 20 minutes of time to prep, and about an hour for baking.

First step, the zucchini. Here’s the thing, when baking with zucchini it’s really important to remove any of the excess moisture (so the water). You want to do this so your baked goods don’t end up super dense and watered down. Simply shred the zucchini, let it sit on paper towels for 10 minutes, then ring the zucchini out to squeeze out all the water. It’s really easy. The drier you can get the zucchini, the lighter your loaf is going to be.

overhead photo of Sneaky Zucchini Chocolate Chunk Coconut Bread in baking pan after baking

Now that your zucchini is squeezed of excess water, the rest is so quick and easy.

In a bowl, mix up melted coconut oil, a couple eggs, honey – for some sweetness, and a splash of vanilla. Then stir in the zucchini. Now add in some whole wheat pastry flour, almond flour, baking soda, cinnamon, plus a touch of salt. Last up, add chocolate chunks.

Bake. Wait…this is the hardest part, so do something fun while you wait. Maybe your favorite TV show? Work through emails? Or if you’re like me, stand by the oven impatiently waiting for the timer to go off. Yes, I am that person.

overhead photo of Sneaky Zucchini Chocolate Chunk Coconut Bread with 2 slices cut to show the chocolate inside

Once the bread is out of the oven, you can let it cool or you can enjoy warm. You all know I’m all about a warm loaf of bread. So after letting this cool in the pan for 5 or so minutes, I turned it out onto a cutting board and made the first slice.

overhead close up photo of Sneaky Zucchini Chocolate Chunk Coconut Bread with 3 slices cut showing the chocolate inside

The bread comes out steaming and smells so good. It actually looks good too…I was nervous the zucchini would turn the bread a weird color.

And the taste? The warm and sweet hints of cinnamon, together with the puddles of chocolate are so delicious!

Oh, and the texture? Super soft and so incredibly moist.

Every last bite leaves you wanting another. You can make this bread even better with a smear of butter. Ok, and maybe a drizzle of honey too, but it’s truly delicious on its own as well.

overhead photo of Sneaky Zucchini Chocolate Chunk Coconut Bread with 1 slice cut to show chocolate inside

My favorite part? This bread is really pretty healthy too. Well, healthy to my standards at least. Honey is the sweetener, coconut oil the fat, whole flour + almond flour make it whole grain, and yeah, it’s made with zucchini. So basically we can eat this for breakfast every day until we move on to pumpkin bread.

Sounds like a plan to me. Happiest Tuesday baking to you all!

overhead photo of Sneaky Zucchini Chocolate Chunk Coconut Bread with butter on bread

Lastly, if you make this Zucchini Chocolate Chunk Coconut Bread bread be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Watch The How To Video:

Chocolate Chunk Coconut Zucchini Bread.

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8
Calories Per Serving: 406 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

  • 1. Preheat the oven to 350 degrees F. Grease a 9x5 inch bread pan.
    2. Lay a clean towel on the counter and spread the zucchini out in an even layer, sprinkle with 1/2 teaspoon salt, cover with another towel, and let sit 10 minutes, then squeeze out any excess water. 
    3. In a large mixing bowl, stir together the coconut oil, honey, eggs, and vanilla until combined. Mix in the squeezed out zucchini. Add the flour, almond flour, baking soda, cinnamon, and salt, mix until just combined. Fold in the chocolate chunks. 
    4. Pour the batter into the prepared bread pan. Bake for 50-60 minutes, or until center is just set. If the bread is browning before it's done cooking, cover with foil. Remove and let cool for at least 30 minutes before cutting...or just eat it warm with a smear of butter...preferably with a drizzle of honey too. Enjoy!

Notes

To Make Gluten Free: Use an equal amount of your favorite gluten free flour blend in place of the all-purpose flour. I recommend Cup4Cup gluten free flour
Storing: this bread keeps well for 2-3 days at room temperature. 
Freezing: cool the bread, wrap well with plastic wrap, then store in a freezer safe container. Freeze for up to 3 months. Thaw for a few hours on the counter. 

horizontal photo of Sneaky Zucchini Chocolate Chunk Coconut Bread with 3 slices cut

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Comments

  1. Hi! What are your thoughts about making this into muffins for school lunches? Or is it better to make the loaf and send a slice?

    1. Hey Amy,
      Muffins would also work well here. I would start checking for doneness at 25 minutes. I hope you love the recipe, please let me know if you give it a try! xTieghan

  2. 5 stars
    insanely good & i tried it plain w/o the chocolate chunks!! must be even better w/ the chocolate. i was pleasantly surprised to find out that this recipe still comes out perfect when veganized 🙂

    1. Hey Kendra,
      Thanks so much for making this recipe, I am delighted to hear that it was enjoyed! Have the best weekend:) xTieghan

    1. Hey Jessica,
      I just brown butter on the stove and then allow it to cool and whip slightly. I hope you love the recipe! xTieghan

  3. This is NO FAIL. I mean this is amazing. I will add in a bit more almond flour (10-30g) and a bit more zucchini. I’ve made this so many times, at this point I can tell by eye how it should look batter wise.

    This last time I made a cinnamon sugar mix (just cinnamon and sugar) and sprinkled on top for a crunch. I got this idea from another HBH recipe but I cannot remember this one.

    I made these and the Lunchroom Peanut Butter Bars yesterday and even though this was the ‘healthy’ option, I preferred this. MAKE THIS NOW, make this over the almond butter recipe 🙂

    1. Hey Katie,
      Thanks so much for giving the recipe a try, I appreciate your feedback, glad the recipe was enjoyed! xTieghan

    1. Hey Sandra,
      So sorry to hear this, they shouldn’t be. Can you tell me what you are seeing when you try to play a video? xTieghan

        1. Hey Monika,
          I’ve never tried this so I can’t say for sure, but let me know if you do! I hope you love the recipe! xTieghan

  4. 5 stars
    This is delicious- I used half a cup of chocolate chips and it was plenty! I also subbed unsweetened applesauce for the oil and did about 1/3 cup of honey instead. I’m sure it’s great as is but it also works well cutting back on the sugar

    1. Hey Alexis,
      Happy Wednesday! Thanks so much for making this recipe, I am thrilled that it was enjoyed! xTieghan

    1. Hey Tamara,
      Yes, vegetable oil will work well here. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Maya,
      I am thrilled you liked the recipe, thanks so much for giving it a go! Yes, whole wheat flour will work. Happy Sunday:) xTieghan

  5. 5 stars
    I’ve made four loaves in the last three weeks, so I’d say I’m officially addicted. I add a dollop of honey almond butter. Absolutely delicious!

  6. 5 stars
    Oh my gosh!!! Delish. My neighbor and I grew a 5 lb zucchini so we got together and made 4 loaves of this bread. We cleaned out the chocolate chip bin using dark, milk, white and butterscotch chips. AH-MAY-ZING!!

  7. 5 stars
    Such a great recipe! Made it last night and paired it with a Bordeaux wine as an after dinner snack. I added pecans and also realized I didn’t have enough maple syrup so used some agave where I fell short 😊

  8. 5 stars
    My mom and I have tried so many of Tiegan’s recipes and my dad and brother are always amazed. I look for her healthier stuff when I can, but don’t sleep on the special treats.

    Out of all the healthy zucchini breads I’ve made, wanting to try a new recipe each week (I did try her zucchini bread with olive oil banana, which was THE BOMB, but my family wasn’t feeling banana that week) this recipe is the one everyone always requests. I’m like ‘guys, I want to try something new!” and they are adamant there is no reason for a new recipe, this is the only zucchini bread recipe that we need.

    Make this.

  9. 5 stars
    I got a huge zucchini from my in-laws garden and made this today. Omg it is my new favorite zucchini bread recipe! I didn’t have almond or whole wheat flour so I just used regular all purpose flour. Still turned out so tasty and loved the hints of sweetness from the coconut and honey. Will definitely make again! Next time I’m going to try your almond butter zucchini bread recipe. Seriously so delicious!!

  10. 5 stars
    Made these into muffins! Took about 20 minutes for 1/3 cup of batter to cook. Also swapped hemp flour for the almond and 1 cup of yellow squash for the zucchini. Gotta use what ya have! Thanks for the great recipe. SO good… especially with butter and a lil flaky salt to finish! 😍

  11. Hey Tieghan,
    Can u make his recipe with all purpose flour too? And if so, do you use the same amount?
    Thanks,

    1. Hey Amy,
      Yes you can use an equal amount of all purpose flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  12. Hi Tieghan,
    I just printed out your zucchini “ravioli” and involtini recipes and had to read this one as well. Can I use regular oil in place of coconut oil as I’ve never baked with it before?
    I LOVE everything I’ve made from your site—everyone DELICIOUS!!!
    Your photography, recipes, stories are well worth reading for all!
    Thank you and I look forward to making many more of your recipes.
    Susan

    1. Hey Susan,
      Thanks so much for your kind message! Sure you could use canola oil or olive oil in place of the coconut oil. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  13. 5 stars
    As always, this recipe is amazing! I omitted the chocolate chips so that my toddler can eat it and it was still amazing ! I added the almond butter swirls from HBH Instagram story of today and it was great ! It’s a pleasure to try all of HBH’s recipes

    1. Hi Cindy,
      You could use canola oil for the coconut oil. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  14. 5 stars
    Absolutely loved this recipe! Made it with my toddler and it was a total hit! I love that there is no refined sugars in it!

    1. Hi Fran,
      This helps to give the muffins a light and fluffy texture. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  15. 4 stars
    It was delicious but a little on the dry side. I did like the flavors and how it uses healthy ingredients! I will be making again:)

  16. Have made this recipe twice in the last 10 days. Incredibly good. Would highly recommend.
    Although my loaf isn’t as tall as the pictures. I am guessing you doubled the recipe.

    Anyways- thank you for coming up with this sneaky zucchini recipe.

  17. 4 stars
    Great flavor but dry texture. I subbed a very mild EVOO for the coconut oil, used white whole wheat flour instead of whole wheat pastry flour, and swapped regular white flour for 1/2 cup of the whole wheat flour. I also added a pinch of ginger and nutmeg.

    1. Thank you so much Holly! Please let me know if there are any questions I can help you with! xTieghan

    1. Hi Shannon,
      I haven’t tested that but it should be okay. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  18. If you don’t have chocolate chips can you just leave them out? Will it affect the baking or consistency? Thanks!

    1. Hi Olivia,
      You can leave them out. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  19. 5 stars
    Delicious! I always make these with Bob’s Red Mill 1 for 1 in equal amount to recipe and they come out with the perfect texture.

  20. 5 stars
    I have made these countless times and they always come out with the perfect texture and taste soooo good! Muffins are always good right out of the oven, but this one is just right and really wow. Also still great the next day if they last in your house!

    1. Haha that is amazing!! I am so glad these turned out so well for you, Melissa! Thank you for trying it! xTieghan

  21. Hi! I commented a few minutes ago. I was wondering if where the honey butter recipe was. I loved drizzling honey on it warm, but I am wondering if there is an exact recipe I can do so I enjoy it to the max! Thanks again for this WONDERFUL recipe!!

    1. Hi Maya,
      Just mix 4 tablespoons of softened butter, 3 tablespoons of honey and a pinch of flaky sea salt. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  22. Hi! I commented a few minutes ago. I was wondering if where the honey butter recipe was. I loved drizzling honey on it warm, but I am wondering if there is an exact recipe I can do so I enjoy it to the max! Thanks again for this WONDERFUL recipe!!

  23. 5 stars
    Loved this! It was so good. I didn´t have chocolate bars so I put chocolate chips in the food processor for a couple of seconds. I also used all-purpose flour for both flours. It was a amazing and I think I´m going to do it again today (if I can hold of zucchinis) to celebrate completing my last assignment for this school year!

  24. I made this and it was delicious! I like it because using the honey and no sugar makes it less sweet which I like. There was not a measurement for the coconut so I just put in 1/2 a cup. Will make again!

  25. Hi,
    Just wondering what you mean by “when the center is just sit”? I usually check my baked goods with a toothpick to see if it comes out clean. Would you please clarify this for me?

    1. Hi Ellen,
      Meaning until the center no longer wiggles, but using a toothpick is a great method too. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hi Alanna! Yes it can! The baking time will be around 20-25 minutes! I hope you love this recipe! xTieghan

  26. I found some grated Zucchini in my freezer but once I drained it, I ended up with only one cup. I subbed in one cup of mashed bananas (2 ripe bananas) and the result was extra moist and still as delicious as expected.

  27. I made this and as good as it looks it’s still gooey inside. I laid out the zucchini on paper towel and salted it but forgot to also wring out the excess moisture too. Do you think this is why it’s still gooey? I cooked for the suggested time and then some and it’s still not working. Any suggestions?

    1. Hi Casey! Yes, that is most likely why it is! The zucchini holds a lot of extra water. Please let me know if there is anything I can help with! xTieghan

    1. Hi Shannon,
      It is 1/2 teaspoon with the zucchini and 1/2 teaspoon with the batter. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  28. 5 stars
    Hands down THE BEST zucchini bread i have ever had!!!!
    It was gone in 2 days!!
    This recipe is definitely a keeper!! Thank you so much for sharing!!!

    1. Hi Debora,
      Yes I would use canola oil or olive oil in its place. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  29. This was unreal… I asked my husband if he wanted me to change anything from the recipe next time I make it and he said “there’s no reason to change perfection!” Thank you. So delicious. We are it slightly warm after dinner, but the plan WAS to eat it for breakfast…

    1. Hi Jessica! Yes, that should work fine! I hope you enjoy this recipe! Please let me know if there are any other questions I can help with! xTieghan

  30. 5 stars
    Made this bread yesterday and must say I’m really impressed with the texture and taste! I used all-purpose flour only and it worked out fine. I feel like I squeezed the zucchini too hard as it turned out just a tad too dry for my taste, but otherwise absolutely delicious! As almond flour is not really available in Austria, I was wondering if I could replace it with ground almonds instead. Or would that be too coarse and another consistency?

    1. Hi Katie,
      Thanks so much for trying the bread, I am so glad you enjoyed the recipe. I would not recommend using ground almonds as it is not quite the same as almond flour. Please let me know if you have any other questions. xTieghan

  31. Just made this recipe during this time of quarantine when my zucchini squash was starting to spend too long in my fridge.
    Straightforward recipe. I used dark brown sugar instead of honey, because honey is a luxury now in my house, and it turned out delicious.
    My husband couldn’t believe there is zucchini in it. That’s how yummy it is. Thanks for sharing this great recipe!!

    1. Hi! I am so glad this turned out so well for you! Thank you so much for trying this, Zenitra! xTieghan

  32. 5 stars
    I’ve made this 5 times this week… after I served the first loaf at a dinner party, everyone wanted their own!! This recipe is amazing – thank you for sharing it!!

  33. I have a “go to” zucchini bread recipe that everyone loves, but it uses a ton of sugar (and applesauce, which I don’t have on hand right now) so I thought I’d try this one to use up some zucchini. I subbed well-mashed banana for the coconut oil, and used only all purpose flour, and it came out great. I like the depth of flavor the honey gives! I was careful to only mix until combined, as I know overmixing can produce a denser result. It was delicious and I’m looking forward to adding this to my recipe box for the future! Thank you for your delicious and appealing recipes!

  34. Just made this last night and it turned out amazing! Although I quickly realized that I didn’t have enough all purpose flour (and no WW pastry flour),, soo had to just use 1 cup all purpose, and 1/2 cup Ww flour. The batter was thick so I added a tiny bit of almond milk and it worked! Question, if you don’t have WW pastry flour, can you use just regular WW flour? Or was my blend the right approach (1 cup all purpose, 1/2 WW flour). Thanks so much for the recipe!

    1. Hey Laura! If you don’t have whole wheat pastry flour, yes you can use regular WW flour, but your bread will be denser. You can also just use only all-purpose flour. Please let me know if you have any other questions. I am so glad you love this recipe! Thank you! xTieghan

  35. 5 stars
    Made this and loved it! Huge success, thank you Tieghan! Definitely will repeat.
    Would I be able to make and freeze this for future baking?

    1. Hey Kim! This freezes wonderfully! I have a loaf in the freezer myself! 🙂 Please let me know if you have any other questions. I am so glad you love this recipe! Thank you! xTieghan

  36. Can’t wait to make this! Going to try subbing oat flour for the almond flour. Is the calories based on the whole loaf or per slice?
    Thank you 🙂

    1. Hi Spencer! The calories are for 2 slices. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  37. 5 stars
    Yowsa! Yum city! Made this as muffins in my silicone pan – baked 32 mins. Excellent! My hubby was skeptical but one bite and he joined the team. Really delicious, moist, fluffy, perfect sweetness and I love the cinnamon! I doubled the recipe, and I still have a whole counter full of huge zucchinis, and more in the garden growing as we speak, waiting to be Tieghan-ized. Thank you for developing this, it is a keeper.

    For those who wonder, you can’t taste the zucchini at all, It just lends a tender, moist, fluffiness to the batter.

  38. I made this loaf and loved it! Best out of the oven or reheat a little. Followed the recipe as written and think it baked about 50 minutes. Will definitely make again – Thankyou!

  39. Made this last night and used the absolute dark chocolate bar that Trader Joe’s sells — delicious, My colleagues are begging for the recipe (which I’ll share). Baked it in three small mini-loaf pans too which makes it easy to share.

  40. 5 stars
    I made this as written and it is delicious. I think my co-workers are really going to appreciate the treat tomorrow.

  41. 4 stars
    Seems like a yummy recipe, but 50-60 min was way too long for me. I cooked mine 48 min (with tin foil) and it was burned. I’ll have to try it again after I replenish my ingredients and shoot for 35-40 min.

    1. Hi Leesa! I am sorry about that! I will try this again and adjust the time… I hope you love this next time! xTieghan

  42. Hi Tieghan, I was wondering if you have tried any gluten free recipes. I have the 1:1 gluten free flour and I really want to make zucchini bread. It normally turns out good when the bread is hot but when it cools down it’s like eating cardboard ?‍♀️ Any tips?
    Thanks
    , Issraa

    1. Hi Issraa, this recipe works really well with a gluten free flour. I recommend cup4cup gluten free flour blend. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  43. 5 stars
    Incredible bread! Have never used zucchini like this before so I was a little skeptical but it is AWESOME! Will make again for sure.

  44. I made this exactly to your recipe and it was incredibly dry. It also wasn’t nearly as tall as yours. I baked it for 50 minutes (and for the last 10 it was covered with a foil tent). Should it be about 1.5 cups of zucchini before you squeeze out the excess moisture or after? It seems that, for the ultimate height of the loaf, it should have baked for less time or I should have put it in an 8.5×4.5 pan (if not an 8×4).

    1. Hey Grace, I am sorry you had trouble with this bread. It should be around 2 cups shredded zucchini before squeezing out the water. How much zucchini did you use? I’m not sure why your bread ended up dry. Did you check to see if your baking soda was fresh? Also, is it possible that your oven runs a little hot? This could have caused the bread to bake faster than mine. Any details you can give me on exactly how you made this and what ingredients you used would be helpful in problem solving. Others have had a lot of success with this recipe, so I want to make sure it’s great for you too! Please let me know if you have any other questions. Thank you! xTieghan

  45. 5 stars
    I tried this because it reminded me of my Halloween surprise bread- it’s a great way to use the leftover candy. This was by far better than my recipe and will become the new and improved Halloween Surprise Bread!
    As it was baking, I scrolled through your summer favorite recipes and am making the peach burrata pizza tonight. Like you, I have many heirloom tomatoes and am planning on the galette for tomorrow. Love following you on Instagram:) and can’t wait to get the new cookbook.
    Many thanks:)

    1. Love that! I hope you loved this recipe Cathleen! Also, I hope you continue to love my recipes and photos! Thank you so much! xTieghan

    1. Hi Elise! Yes, this is great as a muffin. It will make about 16-18 minutes. I would bake 20-25 minutes. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  46. 5 stars
    So my garden has this strange quirk where it will only produce one, GIGANTIC zucchini at a time. Even knowing this will happen, and keeping an eye out to try and catch the zucchini early while it’s still small, I still go out one day and find one GIGANTIC zucchini. I’m talking 6 cups shredded! I had to stop and empty out my processor halfway through shredding!
    In light of this GIGANTIC zucchini I had to use up, I did a triple batch of your bread – subbing out all purpose flour for the whole wheat and almond flour, because I simply did not have nearly enough of either. It was SO good! And I’m actually very glad I made so much, because the guys got into the first loaf right after dinner last night (your ramen carbonara reheats beautifully btw), and then into the second loaf this morning for breakfast… At this rate, it’ll all be gone by noon! Thanks for sharing!

    1. Oh my goodness!! They must taste amazing coming from your garden though! Also, so glad you are all loving this bread! So amazing to hear! Thank you Kate! xTieghan

    1. Hi there! You can use your favorite GF flour blend. That works great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. Hi Yolanda! Yes, you can use your favorite GF flour blend. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  47. 5 stars
    I used carob, and it was delicious. Toddler asked for more which is always a great sign! Will be making this again – thankyou.

    1. Hey Cassie! Yes, using all flour will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  48. The chocolate looks so gooey and delicious. I’ve only added grated zucchini to a choc cake before and it made it nice and moist – must try your recipe as it looks so good : )

  49. 5 stars
    I made this recipe tonight; I used semi sweet chocolate chips and regular flour instead and it turned out amazing!! Thanks for the recipe!

  50. O I am sooo excited to try this!!! I’m sure it will be as good as your one bowl banana chocolate chunk bread; we have made that quite a few time and LOVE it. You probably have your recipe for Friday figured out, but I hope it’s ice cream 🙂

    1. Hey Megan! I am sure oat flour will be just fine, though I have not tested it so I can’t say for sure. Please let me know if you have any other questions. I hope you love this recipe and let me know how the oat flour goes! Thank you! xTieghan

  51. Do you think this recipe could be made with yellow squash instead of the green zucchini? A friend gave me some yellow ones from her garden. Thanks!

    1. Hey Jane! Yellow squash has larger seeds than zucchini, so I worry those could leave the bread with an odd texture. Honestly, I am not sure…it could be totally fine, but it could be a little weird too. I am sure it would still taste great though! Sorry, wish I could help more! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  52. Terrific! A tasty zucchini bread. Like the touch of coconut. Glad you finally have baked with zucchini. The trick is to get all the water out (as much as possible). Great low cal veg. and easy to add in in many dishes an “an extra veg”. Will make this weekend or so. Just bought peaches and blueberries…so.
    How about zucchini pancakes or fritters next? ?

    1. Hey Joyce! So glad you like this recipe so much! 🙂 I will try and work on some pancakes next! I hope you love this recipe! Thank you! xTieghan

  53. 5 stars
    Well I may have to give this recipe a whirl, Tieghan. I made not one, but two darn loaves of zucchini orange bread the other day and I don’t know what happened, but it was like eating sawdust! Such a waste of ingredients. Never had that happen before! So, I trust you. I still have some zucchini left, so I may just go for it! If I do, I shall let you know the results! Have a happy day!

    1. OH NO! That does not sound good and I am sorry that happened! I hope this recipe turns out SO much better for you Colleen! xTieghan