Name: Choc Chip Zucchini Loaf
Prep time: 10 min
Cook time: 45 min
Ingredients: 11/2 cups wholemeal self raising flour; 1/2 teas nutmeg; 1 teas cinnamon; 1/2 teas baking soda; 1/2 teas salt; 1/3 cup coconut oil (melted and cooled slightly); 1/2 cup maple syrup; 1/2 cup apple puree; 1 egg; 2 teas vanilla; 1 zucchini (medium size grated 1 1/2 cups); 3/4 cup dark chocolate chips

Jump to Recipe Print Recipe

(updated May 26)

Far out, this would have to be the tastiest Choc Chip Zucchini Loaf ever. Not too sweet and a healthier option using wholemal flour, (or wholewheat flour), apple sauce and with the addition of dark chocolate chips turns it into a rather decadent loaf.

ThIs classic zucchini bread recipe has had a bit of a makeover. I bet when someone realized kids would eat anything with chocolate in it made this the perfect loaf. It stuck around because it works. The zucchini releases water as it bakes, creating an almost cake-like crumb that doesn’t dry out the way standard loaves do. If you would love to try the most Awesome Choc Chip Cookies (yes more choc chip recipes) you’ll want to grab our recipe here.

Plus, you get to tell yourself it’s adding extra veggies which makes eating three slices feel slightly less indulgent. This isn’t fancy. but if you’ve got loads of fresh zucchini in your kitchen begging you to cook with them, then it uses up produce before it turns into mush in your crisper drawer.

You’ll Need the following ingredients to make this Chocolate Chip Zucchini Bread recipe

For the dry ingredients:

Flour – SR wholemeal

Choc Chips – milk or dark mini choclate chips, totally up to you.

Spices – nutmeg, cinnamon, a little salt & vanilla extract

For the wet ingredients:

Zucchini – use a hand box grater for this one and about 1 1/2cups which is around one medium sized zucchini.

Maple syrup – I love organic maple syrup as it’s thick and lush but normal works just as good.

Coconut oil – after melting the coconut oil allow to cool before adding to the other wet ingredients.

Apple puree – unsweetened and helps by adding moisture and adds as a helper in making the loaf hold it’s shape.

Egg – only one.

How To Make your Choc Chip Zucchini Loaf Step by Step

Mix your wet ingredients together in a large mixing bowl. Coconut oil, maple syrup, vanilla, egg and apple puree. Add the shredded zucchini, flour, spices and choc chips to the wet ingredients.

2. Mix all the ingredients together well and pour into a prepared loaf pan, with cooking spray and lined with parchment paper or non-stick pan, a 20 x 25 cm sized loaf tin or 8 x 10 inch. It may look like a wet batter but will cook up fine. Sprinkle with a few more remaining chocolate chip bits on top…well why not and cook for around 30 -45 mins on 180 degrees celciaus or 350 fahrenheit.

Let the loaf cool in the pan for 15 minutes. Then use the parchment overhang to lift the loaf onto a wire rack. Let it cool completely before slicing.I know it’s hard but if you cut it warm it may fall apart. The gooey and melty chocolate chips are quite something though.

Substitutions

Vegan lovers – then these Pana dark chocolate chips are easily available in your local supermarkets. Use whatever you like for this Choc Chip Zucchini Loaf recipe. I often use the chocolate chips I have on hand in the pantry. Sometime a mix of both milk and dark chocolate is lovely too. I haven’t tried it with a flax egg but our Vegan Carrot Cake recpe uses one and it’s a brilliant recipe and works really well.

Crunchy Walnuts – add a bit more cruch to make this even more delectable.

White chocolate chips – this will make the loaf a bit sweeter but well….why not.

Making Apple Puree or don’t!

The sweetness found in this Choc Chip Zucchini Loaf is partly from using half a cup of apple puree. I did find some unsweetened puree in the fruit aisle of the supermarket. It was a 4 pack kids style snack that was the perfect amount needed for the recipe.(half a cup).

The apple puree is super easy to make and a great idea to have on hand in the fridge or freezer.

Just peel and cut your apples into small sized pieces and steam till soft. The apple puree in this recipe was steamed in our Thermomix and blitzed up afterwards. Or just cook gently steaming in a pot on the stove and mash with a potatoe masher.

If you have a jar of apple sauce in the cupboard that makes it even easier.

Recipe Tips

Squeeze excess water from your grated zucchinis. I don’t tend to wring them dry but just enough to remove excess liquid.

Zucchinis – choose a medium zucchini as the larger ones as you can tend to grate more of the white flesh. The more of the green skin makes it look rather special.

I wouldn’t use a food processor for this zucchini loaf. It may overwork the wet mixture too much and I feel that this recipe is easy to follow with the simple step by step instructions anyway.

Storage

How to Keep It Fresh

This loaf has serious staying power if you store it right.

Once it’s completely cool, wrap it tightly in plastic wrap. It’ll stay moist at room temperature for up to four days. If your kitchen is hot or humid, store it in the fridge instead. Cold storage dries it out slightly, but you can revive slices by microwaving them for 10 to 15 seconds or toasting them lightly. For longer storage, wrap the whole loaf or individual slices in plastic wrap, then again in aluminum foil, and freeze for up to three months. Thaw overnight in the fridge or at room temperature for a couple hours. Frozen slices can go straight into the toaster for a quick breakfast. The chocolate chips get melty and the edges crisp up. It’s better than you’d think. Don’t store this loaf uncovered. It’ll dry out fast and lose tender crumb.

Keep it wrapped, keep it airtight, and it’ll reward you.