Next Post
Weeknight 30 Minute Coconut Curry Chicken Meatballs.
This post may contain affiliate links, please see our privacy policy for details.
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:
Chocolate Chunk Coconut Zucchini Bread.
Servings: 8
Calories Per Serving: 816 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 medium zucchini, grated (about 2 cups grated before squeezing out water)
- 1/3 cup coconut oil, melted
- 1/2 cup honey or maple syrup
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups whole wheat pastry flour, or all-purpose flour
- 1/2 cup almond flour (or additional whole wheat flour)
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 cup semi-sweet or dark chocolate chunks
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.
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
Hey Alexis,
Happy Wednesday! Thanks so much for making this recipe, I am thrilled that it was enjoyed! xTieghan
Hello Dear!
Is it ok to add vegetable oil instead of coconut oil?
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
I’ve made this so many times! It’s so good.
Could I use whole-wheat flour instead of the flour? Thanks
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
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!
Wow love to hear that! Thank you, Rana!! xTieghan
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!!
Yes!!! I am so glad this turned out so well for you and your neighbor, Mer! Thank you for trying it!! xTieghan
Really great zucchini bread, very moist and filling!
Thank you so much Emily! xTieghan
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 ?
Sounds amazing! I am really glad this turned out so well for you QP! Thank you for trying this! xTieghan
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.
Thank you Katie!! I am so glad this turned out so well for you! xTieghan
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!!
Thank you so much Angela! I am so glad this recipe turned out so well for you! xTieghan
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! ?
Yes!! So amazing! Thank you for trying this one, Samantha! xTieghan
Hey Tieghan,
Can u make his recipe with all purpose flour too? And if so, do you use the same amount?
Thanks,
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
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
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
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
I am so glad this turned out so well for you, Sonia! Thank you so much! xTieghan
Is there anything you can use as a substitute for cocunut oil?
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
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!
Thank you so much Courtney! xTieghan