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Healthy Chocolate Chip Zucchini Bread

This healthy gluten-free Chocolate Chip Zucchini Bread recipe makes a great make-ahead breakfast or snack! High in protein and sweetened with bananas, this is an allergy-friendly and delicious quick bread!

Zucchini is probably one of my absolute favorite summer vegetables. Not only is it high in fiber and super hydrating, but it's also incredibly versatile. You can make zucchini noodles with avocado alfredo, you can add it to your smoothies, you can make zucchini bread breakfast cookies OR you could whip up this healthy, dense and delicious chocolate chip zucchini bread!

And it just so happens this tasty little number makes a perfect back-to-school snack.

Update: This is a go-to fall recipe for me, so I've updated the post with new photos and tips to make perfect chocolate chip zucchini bread.

collage of the steps to make batter for chocolate chip zucchini bread

How to Make Gluten-Free Chocolate Chip Zucchini Bread

I've always loved making quick breads. They're so easy to make, no yeast or rising necessary, and you can add any of your favorite flavors. I have a go-to formula that I love for gluten-free quick breads. It includes a few different kinds of flours in the perfect ratio for a dense, moist and flavorful loaf that holds its shape perfectly. If you're a fan of how this zucchini bread comes out, then I highly recommend trying my Strawberry Banana Bread and Cinnamon Apple Banana Bread too.

overhead of a baking pan with uncooked zucchini bread dough topped with chocolate chips

Ingredient Notes and Swaps

Here's what you need to make this easy loaf:

  • Almond flour. This is a rich and nutty gluten-free flour that's great for baking.
  • Quinoa flour. One of my favorite gluten-free flours, this is a light and fluffy powder that cuts through some of the richness of almond flour. It's also full of plant-based protein and essential nutrients.
  • Flaxseed meal. Like eggs, this helps gel and hold the loaf together without any gluten proteins.
  • Arrowroot powder. This is a handy thickening agent that doesn't affect the flavor of your loaf, but provides important structure.
  • Coconut sugar. You can also use organic cane sugar if you like.
  • Baking soda. To help the loaf rise in the oven.
  • Vanilla powder. Vanilla extract will also work.
  • Cinnamon and nutmeg. Must-have warming spices for classic zucchini bread.
  • Mashed banana. These add extra sweetness and tons of moisture to the loaf. Use extra-ripe bananas for the best flavor.
  • Maple syrup. For a touch of warm, maple flavor. You can also use honey or agave.
  • Olive oil. Another oil like avocado or coconut oil will also work.
  • Apple cider vinegar. This helps the baking powder react with a bit of acid.
  • Zucchini. Squeeze your shredded zucchini well with a dish towel to remove excess moisture.
  • Chocolate chips. Look for dark dairy-free chocolate chips. And save some extras to sprinkle on top of the loaf too.

slices of chocolate chip zucchini bread on a wire rack

Serving Suggestions

My favorite way to serve this bread is slightly warm with a generous smear of peanut butter. Here are some other tasty topping ideas:

  • Cream cheese
  • Berry jam
  • Dairy-free yogurt with cinnamon
  • Sunflower seed butter or tahini
  • Nutella

slices of zucchini bread with a bite removed

Make-Ahead Zucchini Bread

You can easily make this bread ahead of time and store it. It will stay fresh on the counter for two to three days (wrap it or stick it in an air-tight container). Or in the fridge for up to a week. For longer storage, keep the well-wrapped loaf in the freezer for up to six months. You can defrost it on the counter overnight and reheat slices in the toaster oven for breakfast the next day.

slcies of chocolate chip zucchini bread on a wire rack

More Healthy Quick Bread Recipes

If you make this easy Chocolate Chip Zucchini Bread recipe, let me know what you think with a comment below.

Healthy Chocolate Chip Zucchini Bread

5 from 1 vote
This super healthy Chocolate Chip Zucchini Bread is gluten-free and dairy-free and made with high protein flours like almond and quinoa!
author: Alyssa
yield: 14 slices
whole loaf of chocolate chip zucchini bread with a slice removed on a wire rack
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour



  • Preheat the oven to 350ºF. Line a loaf pan with parchment paper and set aside.
  • Add the dry ingredients to the bowl and whisk to combine.
  • In a separate bowl, beat together the eggs, banana, syrup, oil and vinegar. Pour wet ingredients into dry and stir together until a thick batter has formed.
  • Shred the zucchini and press the juices out using a clean dish towel. Add zucchini and chocolate chips into the batter and fold together.
  • Transfer batter to the prepared loaf tin, sprinkle with additional chocolate chips and shredded zucchini if desired. Bake on the center rack for 45 - 55 minutes (mine took around 48) until the top has turned golden brown and a cake tester inserted into the center comes out clean.
  • Cool in the pan for 1 hour then transfer to a wire rack and cool completely before slicing. It's important the loaf has completely cooled or else it might be soggy in the center!



Calories: 173kcal | Carbohydrates: 16g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 41mg | Sodium: 124mg | Fiber: 3g | Sugar: 8g
cuisine: American
course: Baked Goods

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This HEALTHY Chocolate Chip Zucchini Bread recipe makes for an epic breakfast or snack! High in protein, healthy fats, complex carbs and minimally sweetened!

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21 comments on “Healthy Chocolate Chip Zucchini Bread”

    1. I haven’t tested these vegan – but you could try to use two flax eggs. I’m just worried it might not rise and/or will be gummy. The eggs really help with the height and texture!

      1. Hi. I tried this recipe without eggs. I added 3 flax eggs n 1/2 cup milk and It turned out very yummy. Perfect texture n height. Thanks

  1. Made this last night! I think I needed to add more syrup and chocolate chips for next time. Loved how easy this was.

  2. I made this yesterday and it came out great. Very moist and just slightly sweet. Mine was perfect at 40 min so I’m glad I checked it.

  3. This bread looks and sounds amazing! Do you think I could sub the eggs with “flax eggs” or is it a recipe that really needs the eggs.