Healthy Chocolate Chip Zucchini Bread (Paleo, Vegan, Gluten Free)

Easy chocolate chip zucchini bread made with banana and almond flour is moist on the inside, tender on the outside! It’s a healthy dessert or snack recipe that is gluten-free, vegan, paleo and low carb! Made in just one bowl, it takes less than 45 minutes! 

Easy healthy chocolate chip banana zucchini bread recipe that is vegan, gluten free and paleo.

Banana Zucchini Chocolate Chip Bread

Banana bread with shredded zucchini and chocolate chips is a go-to dessert or snack recipe that you will love! In fact, it’s secretly healthy, feel free to enjoy a slice for breakfast! 

I’ve been on a roll with adding shredded zucchini to everything- Zucchini breakfast bars, zucchini cookies, and even zucchini brownies.

This banana bread with zucchini is my new favorite way to enjoy zucchini. It’s moist on the inside, tender on the outside, and perfectly heated with some dairy free butter on top. 

It’s made without eggs and without grains, perfect for those following a paleo, vegan, gluten-free and grain-free diet. It also is 100% naturally sweetened, and is perfect for those seeking to enjoy a lower carb bread recipe!

Zucchini banana bread with chocolate chips- Vegan, gluten free and paleo.

How to make chocolate chip zucchini bread

Making this healthy flourless zucchini banana bread follows a simple 7-step process!

Step 1- Prepare the loaf pan and preheat the oven

Preheat the oven to 180C/350F. Line a loaf pan with parchment paper, as it will be much easier to remove. Set aside. 

Step 2- Prepare your flax eggs

Prepare your flax eggs by combining two tablespoons of ground flaxseed with 6 tablespoons of water. Allow sitting for 10 minutes, until a gel is formed. 

Step 3- Separately mix the dry and wet ingredients

In a large mixing bowl, combine the dry ingredients. In a seperate bowl, mix the wet ingredients until combined. Combine the dry and wet ingredients and mix until fully incorporated. 

Step 4- Fold in the chocolate chips and shredded zucchini

Using a rubber spatula, fold in your shredded zucchini and chocolate chips, reserving some of the chocolate chips to top the bread with. 

Sugar free and dairy free chocolate chips that melt

Step 5- Transfer batter to the loaf pan

Pour your chocolate chip zucchini bread batter in the lined loaf pan. Top with remaining chocolate chips. 

Step 6- Bake the zucchini bread

Bake the healthy zucchini bread for 45-50 minutes, or until a toothpick comes out clean from the center. 

Step 7- Let cool 

Remove the chocolate chip zucchini bread from the oven and allow to cool in the loaf pan completely, before removing and slicing. 

How to keep chocolate chips from sinking in zucchini bread

To ensure the chocolate chips don’t sink to the bottom of the bread, gently cover the chocolate chips in a dash of almond meal (or flour). Also, be sure to fold in the chocolate chips at the very end and AFTER the shredded zucchini. 

How many calories in chocolate chip zucchini bread

Traditional chocolate chip zucchini bread would easily clock in over 500 calories, and a large amount of it from added sugar.

My homemade bread contains 145 calories per slice (out of 12 slices!). Each slice boasts 12 grams of protein, 8 grams of fat, 8 grams of carbs and 4 grams of fiber (4 grams net carbs!). 

Easy chocolate chip zucchini banana bread recipe

Storing Chocolate Chip Zucchini Bread

The chocolate chip zucchini bread is extremely moist and will spoil if left at room temperature.

You should store the zucchini bread in the fridge, in a sealed container or covered in plastic wrap. This will ensure the bread stays fresh for up to 5 days. 

Can you freeze chocolate chip banana zucchini bread?

YES! Zucchini chocolate chip bread is freezer friendly and can be stored in the freezer. Wrap each slice in parchment paper and place in a ziplock bag. It will keep well frozen for up to 6 months. 

To enjoy bread from the freezer, allow thawing at room temperature. To enjoy warm, lightly toast in the oven or heat in the microwave for 30 seconds. 

Healthy chocolate chip zucchini bread recipe- Vegan, gluten free, paleo

More healthy sweetbreads and cake recipes 

Easy gluten free, vegan and paleo healthy chocolate chip zucchini bread with bananas! Moist, tender and SO easy!

Healthy Chocolate Chip Zucchini Bread (Paleo, Vegan, Gluten Free)

Easy chocolate chip zucchini bread made with banana and almond flour is moist on the inside, tender on the outside! It's a healthy dessert or snack recipe that is gluten-free, vegan, paleo and low carb! Made in just one bowl, it takes less than 45 minutes! 
5 from 1 vote
Print Rate
Course: Breakfast, Snack
Cuisine: American
Keyword: banana bread, zucchini
Prep Time: 5 minutes
Cook Time: 45 minutes
Servings: 12 Slices
Calories: 145kcal
Author: Arman

Ingredients

Instructions

  • Preheat oven to 350F/180C. Grease a loaf pan and set aside.
  • Prepare your flax egg by combining your ground flaxseed with water. Let sit for 10 minutes to form a gel.
  • In a large mixing bowl, combine the dry ingredients and mix well. In a separate bowl, melt your coconut oil. Add your mashed bananas and flax eggs/eggs and whisk together. 
  • Using a rubber spatula, fold through your shredded zucchini and chocolate chips.
  • Transfer your zucchini bread batter into the greased pan. Top with extra chocolate chips and bake for 40-50 minutes, or until a toothpick comes out of the center clean.
  • Remove from the oven and allow to cool in the pan completely, before slicing.

Notes

Healthy Chocolate Chip Zucchini Bread (Paleo, Vegan, Gluten Free) should be stored in the fridge, in a sealed container or covered in plastic wrap.
Zucchini bread is freezer friendly and will keep well frozen for up to 6 months. 

Nutrition

Serving: 1Slice | Calories: 145kcal | Carbohydrates: 8g | Protein: 12g | Fat: 8g | Fiber: 4g | Vitamin A: 3% | Vitamin C: 5% | Calcium: 4% | Iron: 5%
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Comments

5 thoughts on “Healthy Chocolate Chip Zucchini Bread (Paleo, Vegan, Gluten Free)

  1. This zucchini bread looks freaking fabulous! I’m also a huge fan of using applesauce and pumpkin in recipes, preferably applesauce since pumpkin tends to yield orange baked products. Not saying that’s negative, but sometimes you need a loaf that looks more brown or beige!

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