baking / breakfast

Chocolate Chip Zucchini Bread

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I’ve found that cleaning out my fridge is very therapeutic because it gives me a clean physical and mental space to cook in. It’s as much a form of self-care as a good workout or an awesome night’s sleep. I also like to view it as an excuse to bake something fun, since I almost always have the ingredients for this chocolate chip zucchini bread around.

Photo and recipe by our friend Davida of The Healthy Maven!


  • 1 Tbsp coconut oil (for greasing the pan)
  • 2 c oat flour (ground up rolled oats)
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2 tsp baking powder
  • Pinch of sea salt
  • 3 large ripe bananas, mashed
  • 1/2 c unsweetened applesauce
  • 1/4 c unsweetened almond milk
  • 1/4 c maple syrup
  • 2 large eggs
  • 1 large zucchini, shredded and excess water squeezed out
  • 1/2 c chocolate chips


  1. Preheat oven to 350 degrees F.
  2. Grease a loaf pan with coconut oil and set aside.
  3. In a large bowl combine the dry ingredients: oat flour, cinnamon, nutmeg, baking powder, and sea salt.
  4. In a separate bowl mash up the wet ingredients: bananas and add in applesauce, almond milk, maple syrup, and eggs.
  5. Add wet ingredients to dry ingredients, then stir in zucchini and chocolate chips.
  6. Add mixture to loaf pan and bake for 50-60 mins.
  7. Your bread is done when the top is firm to the touch and no batter remains when poked with a toothpick or fork.
  8. Let your chocolate chip zucchini bread sit in the pan for 20 mins before removing and allowing to cool completely on the counter.

Recipe Notes and Variations

  • You can use a clean dish towel and place the shredded zucchini inside before squeezing out all of the liquid. Be sure to squeeze hard so it ends up in a large ball that you have to break up into the batter.
  • The loaf will last for up to 3 days in an airtight container or on the counter. If you can’t finish it before then, I highly recommend bringing it into your office or to a friend’s house. Sharing is one of my favorite ways to prevent waste.
  • Still have a fridge full of food and zucchini to spare? Try this Spring Fennel and Zucchini Salad


  • Kathy
    August 26, 2020 at 10:23 pm

    I have family members allergic to Maple syrup and Oat flour, would regular wheat flour and a different sweetener damage the overall flavor?

    • Imperfect
      August 28, 2020 at 8:46 pm

      You could totally alter this recipe to better fit your family’s dietary needs! You’ll have to lettuce know how it turns out!

  • Amanda B Flippo
    August 26, 2020 at 10:56 pm

    Can you please provide the nutritional information for this yummy bread?

    • Imperfect
      November 13, 2020 at 12:13 am

      You can find out the nutritional info using this nutritional calculator:

  • Amber
    August 27, 2020 at 6:28 am

    How much is “1 large zucchini?” I have seen large zucchini yield anywhere from 1 1/2 cups shredded to over 3 cups. There’s a big difference between those.

  • Iris
    August 28, 2020 at 10:20 pm

    Do you think I can make it with a different type of flour like Almond flour or green Banana Flour? I am not into grains.
    Thank you

  • Laverne
    September 2, 2020 at 1:28 pm

    Why are there asterisks next to some ingredients?

    • Imperfect
      September 2, 2020 at 5:08 pm

      There’s asterisks by some ingredients because you can easily sub them out for other ingredients that better fit your taste and lifestyle if you prefer 💚

      • Laverne
        September 2, 2020 at 6:55 pm

        Thank you!

  • Cynthia Chunderlik
    October 1, 2020 at 12:24 am

    How many servings per Zucchini chocolate chip loaf and how many calories per serving

  • anne
    October 15, 2020 at 7:05 pm

    are you able to make a button to print your recipes?? 🙂

    • Anne Cennamo
      February 9, 2021 at 6:41 pm

      Take a screen shot maybe?


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