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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.
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.
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!
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.
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.
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.
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.
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!
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:
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Why do you use2 different types of flour?
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
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:)
I am really glad it turned out well for you, Anya! Thank you! xTieghan
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.
Thank you Aneem!! I am so glad you have been loving this recipe! xTieghan
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.
Thank you so much Holly! Please let me know if there are any questions I can help you with! xTieghan
Do you think coconut flour would work as a sub for almond flour?
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
If you don’t have chocolate chips can you just leave them out? Will it affect the baking or consistency? Thanks!
Hi Olivia,
You can leave them out. I hope you love the recipe, please let me know if you have any other questions! xTieghan
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.
Thank you so much Melissa! xTieghan
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!
Haha that is amazing!! I am so glad these turned out so well for you, Melissa! Thank you for trying it! xTieghan
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!!
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
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!!
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!
Oh yes!! Congratulations, Maya! This sounds like a perfect thing to make for that! xTieghan
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!
Thank you so much Karen! That is so amazing! xTieghan
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?
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
Can this same recipe be used to make muffins instead?
Hi Alanna! Yes it can! The baking time will be around 20-25 minutes! I hope you love this recipe! xTieghan
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.
Thank you Suzanne! I am glad this still turned out so well for you! xTieghan