Healthy Chocolate Zucchini Bread

A moist, healthier chocolate zucchini loaf made with oats, bananas, and a touch of maple syrup, studded with chocolate chips.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 40

Total Time 45

Servings 12 servings

Equipment

Loaf Pan
Blender or Food Processor
Kitchen Towel
Paper Towels
Wire Rack

Ingredients

2 cupsquick oats
1 teaspoonbaking soda
1/2 teaspoonsalt
1/2 cupcocoa powder
1 1/4 cupsbananaapproximately 3 large bananas
1 mediumzucchinimoisture squeezed out
1/4 cupmaple syrup
2 largeeggs
1/4 cupmilk
1/2 cupchocolate chips

Instructions

Preheat the oven to 350°F (180°C). Grease and line a loaf pan and set aside.
Grate the zucchini, then place the grated zucchini in a clean kitchen towel or several layers of paper towel and squeeze out as much moisture as you can. Set the drained zucchini aside.
Break the bananas into pieces and add to a blender or food processor. Add the quick oats, baking soda, salt, cocoa powder, drained zucchini, maple syrup, eggs, and milk.
Blend until the mixture is a very smooth batter, stopping to scrape down the sides as needed.
Reserve a small handful of the chocolate chips. Fold the remaining chocolate chips into the batter.
Pour the batter into the prepared loaf pan, smooth the top, and sprinkle the reserved chocolate chips over the surface.
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are fine).
Remove the bread from the oven and let it cool in the pan briefly, then transfer to a wire rack and let cool completely before slicing.

Notes

Zucchini: I tried this with all kinds of zucchini sizes, and medium (around 6 ounces) was ideal. Don’t worry if your zucchini is smaller or larger. As long as the moisture is removed, you’ll be fine.
Gluten-free: Use certified gluten-free oats.
Leftovers: Store at room temperature for 3 days or in the refrigerator for up to 1 week. You can also freeze slices for up to 6 months.