This Healthy Chocolate Chip Zucchini Bread Recipe is perfect for a simple snack or nutritious breakfast. Low in sugar, and made with oat flour, it’s delicious with a big cup of coffee and a great healthy way to use up summer zucchini! This post is sponsored by Bob’s Red Mill but all opinions are my own.
This post may include affiliate links. Click here to read my policy.
Two weeks ago I had a marathon day in the kitchen. I tested 4 recipes, shot pictures of them all, and edited all the photos. It looked like a tornado had gone through my kitchen. (no joke) Messy dishes, photo props everywhere.. and baked goods GALORE, my favorite one of the day being this Healthy Chocolate Chip Zucchini Bread!
There were Healthy Carrot Pineapple Muffins, Clean Eating Protein Donuts, a lemon cookie recipe (coming soon!) and this Healthy Chocolate Chip Zucchini Bread. I didn’t even know what do with all of the food! Typically Tyler eats some of it/brings some to work, and I can always bring some to my family (they’re always happy to taste test!), but even then there were lots of leftovers! I was able to freeze most of it, but I totally wasn’t about to freeze this Zucchini Bread! That was 100% going to be eaten, by me (and maybe I’d share a little bit with Ty!)
Zucchini bread seems like such a mundane thing… a bread, made from a flavorless vegetable. So blah, right?? But not if you make it the right way! Most zucchini bread’s are loaded with sugar to compensate for the fact that there isn’t much flavor to to the zucchini, but I decided that chocolate chips + honey would be a better choice. (I mean when are mini chocolate chips NOT a good choice?!)
I also chose to make the base of the Healthy Zucchini Chocolate Chip Bread with one of my new favorite flours, Bob’s Red Mill Whole Grain Oat Flour! I love experimenting with different flours, and this whole grain oat flour gives the bread a light, fluffy texture while adding almost a nutty flavor to it. Oat flour is also super high in fiber, and higher in protein than most other whole grains. I love using Bob’s regular oats in things like my Healthy Lemon Chia Baked Oatmeal Cups or Healthy Creamy Almond Joy Overnight Oats, but using oat flour is a relatively new pantry staple for me!
I also like that while these oats aren’t technically labeled ‘gluten free’ (because they’re processed in a facility that contains gluten), oats are a naturally gluten-free food! I find eating gluten free is just easier on my stomach, so this is a great option for my baking. I don’t have celiac disease, so I don’t have to buy things that are always certified gluten free, but if you are – Bob’s Red Mill does have a certified Gluten Free Oat Flour option.
I’m already looking forward to summer time when zucchini is abundant at the farmers market so I can make more of this amazing Healthy Chocolate Chip Zucchini Bread! I love to make this on Sunday to enjoy for breakfast/snacks during the weeks. It’s great with a big cup of coffee in the morning, or as a snack with PB on top in the afternoon. Although, I’m happy to share that my current go to breakfast/snack has been these Bob’s Red Mill Muesli Cups! They’re just launched exclusively at Whole Foods and are SO yummy! You can head click here to get a buy one get one coupon!
Things we used for this recipe:
Healthy Chocolate Chip Zucchini Bread
- 2 cups Bob's Red Mill Whole Grain Oat Flour
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tbsp olive oil
- 1 egg, room temperature
- 2 tsp vanilla extract
- 1/2 cup honey
- 1/2 cup almond milk
- 1 cup shredded zucchini, squeezed to remove water
- 1/4 cup mini chocolate chips
- Preheat oven to 350 + prepare a greased 8x4 loaf pan
- In a large bowl combine all dry ingredients except chocolate chips
- In a separate bowl mix together olive oil, egg, vanilla extract, honey, almond milk and zucchini.
- Stir wet ingredients into dry ingredients until combined
- Fold in mini chocolate chips.
- Pour batter into greased loaf pan + top with additional chocolate chips if desired
- Bake at 350 for 40-45 minutes, or until top of bread is golden and cake tester comes out clean. Allow bread to cool completely, remove from pan + enjoy!
You can view the nutrition facts for this post here