Once this honey sweetened and whole grain chocolate chip zucchini bread recipe is sliced, it stands no chance of lasting more than a few minutes. It will be devoured in no time! It is so yummy for a snack or to bring to a party. It is sweetened with honey and made with whole-wheat flour and mini chocolate chips, so it is healthier than most chocolate chip zucchini breads. It has a cup and a half of shredded zucchini, which makes it incredibly moist.
This post may contain affiliate links. This post was originally shared on June 14th, 2016. I have updated the images and text and added a video.
I know what you’re thinking, that if it’s healthier, it’s not going to taste as good. But let me tell you, this Zucchini Chocolate Chip Bread recipe has been tried and tested by a swarm of hungry kids and they gave it the thumbs up approval.
I brought a fresh loaf of this chocolate chip zucchini bread to the final celebration of our Girls On the Run Team. It was still a little warm from the oven, and the pieces were snatched off the snack table quickly, even though it was up against brownies, cupcakes, and cake.
I’d say that’s a testament to the power of the still a little melted chocolate chip. Just a spoonful of chocolate helps the zucchini go down!
How to Make Zucchini Chocolate Chip Bread
The Mixing Method
Like the vast majority of zucchini breads, this one is classified as a “quick bread”. Quick Breads are typified by being leavened by a chemical leavener (baking soda and baking powder) instead of yeast.
This bread recipe uses the mixing method known as the “Muffin Method.” The muffin method is pretty common for quick breads. Some other mixing methods for quick breads may include cutting the fat in or creaming the fat. Or some that have a high fat ratio add the dry and liquid ingredients alternating, like a cake batter.
Since the fat in this recipe is liquid oil, and it is relatively a small amount, it’s super easy to just mix the oil into the wet ingredients. So you’ll need two bowls, one for dry ingredients and one for wet ingredients. I mix the wet ingredients in the larger of the two, then add the dry ingredients to it and blend them together.
Using Whole Wheat Flour to make Zucchini Bread
I used white whole wheat flour for this zucchini bread because it contains the whole wheat kernel, so it has the entirety of the nutrition of the wheat bran too which has vitamin e and fiber. I also added a little all-purpose flour which helps the structure of the bread rise and hold together.
Add the remaining dry ingredients and whisk together.
Whole Wheat Flour Tip: Store your whole wheat flour in the freezer to keep it fresh longer. Because it has natural oils from the wheat bran, it can go rancid more rapidly than all-purpose flour, so freezing it will slow that process down. I store mine in a resealable freezer bag.
Gluten-Free Alternative instead of Wheat Flours
To make this Zucchini Chocolate Chip Bread Gluten-free, simply omit the two wheat flours and instead use 1 1/2 cups all-purpose gluten-free flour. The reason the amount is higher than the total of the wheat flour is that whole wheat flour is more absorbent, so more of the gluten-free flour is needed to allow the bread to rise, and to hold the chocolate chips in suspension. Even still I found that half of the chocolate chips ended up in the bottom half of the loaf because they settled into the batter before it set up. FYI, I found that the gluten-free version was a little drier than the wheat version.
Sweeten the Zucchini Chocolate Chip Bread with Honey
Next mix together the wet ingredients in a large bowl. Start with two large eggs, then add in a half cup each of oil and honey. For the oil, use whichever neutral cooking oil you have on hand. I like to use avocado oil, sunflower oil or organic canola oil. If your honey has become thickened and crystallized you can warm it up in the microwave for several seconds, or set the jar in a hot water bath to get it moving again.
Measuring Tip: Measure out your oil first, then the honey. Once your pour the oil into the bowl it will coat the measuring cup. Next when you add the honey, it won’t stick to the cup and slide right out!
Add Zucchini and Chocolate Chips to the Bread Batter Last
It is important not to overwork the bread batter by stirring it excessively. Once the flour mixture is mostly incorporated into the egg and honey mixture, just add in the zucchini and chocolate chips. Overworking the batter causes “tunneling” or uneven air pockets to form in the bread. It can also make it tough.
I like to save a small amount of the chips to scatter over the top of the bread to make it look extra chocolatey!
Baking Tips For Whole Wheat Zucchini Chocolate Chip Bread
Make sure your oven is fully preheated before you place the bread in the oven. Since the bread is leavened with a baking soda and baking powder, it will need to be baked as soon as the wet and dry mixtures are added together. So just smooth the batter out a bit if you need to at all, then scatter the chips on if you like. Then try to bake the zucchini bread in the center of the oven.
Since this bread is both whole wheat and sweetened with honey, it will be darker than many quick breads. The gluten-free version is more golden yellow in color.
To know if your Zucchini Chocolate Chip bread is done, I’ve found that the best way is to give it a little press with my fingertips to see if it is set up in the center. I don’t press hard enough to deflate it, but I am able to see if it is still liquidy in the center. It should spring back instead of oozing out any liquidy batter or deflate at all. I set the timer for 50 minutes and then check.
I’ve made this bread in three different ovens and usually it is done at about 54 minutes. I made it three times this week alone and one of mine took 56 minutes to set up fully (it was very humid that day) so you’ll have to keep checking it. Don’t freak out if it is getting dark, it will still be really moist inside.
Storing and Freezing Zucchini Bread
This bread will stay fresh at room temperature for two days. Once the loaf is cool, wrap whole loaf well with plastic wrap. I do not recommend pre-slicing the loaf unless you are planning to freeze it.
This Zucchini Bread does freeze really well! Yay! There are two ways to do it, and it depends on how you plan to use it.
To Freeze the Whole Loaf of Zucchini Bread
If you plan to serve the bread at a single event, like for the holidays, I recommend freezing the entire loaf. Let it cool completely, then wrap it in aluminum foil then placing it in a resealable freezer bag. To thaw it out
To Freeze Slices of the Zucchini Bread for Snacks
What we do in my house most often is freeze the bread for make-ahead snacks. I slice the loaf into servings, then individually wrap each slice with plastic wrap. Then I place the slices into a resealable freezer bag. Freeze for up to 4 months!
When my kids are packing their lunch boxes, they can grab a single serving, and it will be thawed by snacktime. If I have a slice for breakfast, I unwrap it, and warm the slice up on a plate in the microwave. I love the way the chocolate chips soften!!
Thanks so much for reading. If you make this Whole-wheat Zucchini Chocolate Chip Bread, please come back and leave a review and rating! It helps a ton!
Zucchini Chocolate Chip Bread made with honey and whole wheat flour. It’s super moist and just sweet enough for breakfast or an after school snack. It’s a great baking project even for beginners because it only takes 15 minutes to get it in the oven!
- 1 cup white whole-wheat flour *see notes for gluten-free alternative
- 1/3 cup all-purpose flour *see notes for gluten-free alternative
- 1 ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- ½ cup avocado oil or organic canola oil
- ½ cup honey
- 2 teaspoons vanilla extract
- 1 ½ cup shredded zucchini
- ¾ cup mini chocolate chips
- Preheat oven to 350ºF. Generously coat a 8 ½ by 4 ½-inch loaf pan with cooking spray.
- Whisk whole-wheat flour, all-purpose flour, (or gluten-free all-purpose flour) baking powder, cinnamon, baking soda and salt in a medium bowl. Whisk eggs, oil, honey and vanilla in a large bowl. Stir zucchini into the wet mixture with a silicone spatula. Add the dry ingredients into the wet ingredients and stir with the silicone spatula until moistened. Add chocolate chips and stir until just combined.
- Spread the batter out into the prepared loaf pan. Bake until the bread has risen and the center springs back when lightly touched, 50 to 54 minutes. Let cool in the pan on a wire rack. Run a knife along the edges, then turn out of pan.
To make this zucchini chocolate chip bread gluten-free, do not use the white whole-wheat flour or all-purpose flour, and instead substitute 1 1/2 cup all-purpose gluten-free flour.
1 1/2 cups shredded zucchini can be made by grating a medium zucchini on the large holes of a box grater. (see video.)
The bread can stick to the loaf pan, so make sure to generously grease your loaf pan, or you can line it with parchment paper if you like.
- Serving Size: 1 slice
- Calories: 261
- Sugar: 20 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
Keywords: chocolate chip zucchini bread