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Chocolate Chip Zucchini Bread

A healthy take on a classic summer time treat. This zucchini bread is m-o-i-s-t and filled with gluten-free and dairy-free ingredients that will make your taste buds sing!

Course Breakfast, Dessert
Keyword dairy free, gluten free, low sugar optional, refined sugar-free
Prep Time 5 minutes
Cook Time 45 minutes
Servings 10 slices
Author Kelly @thekellykathleen


  • 1 whole egg
  • 1/2 cup granulated sugar I used @lakanto monk fruit but coconut or cane would work too
  • 2 tsp vanilla
  • 1/4 cup dairy-free milk
  • 1/2 cup shredded zucchini squeezed with a papertowel or potato sack and packed
  • 1 1/2 cup oat flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp nutmeg optional - use 1/2 more cinnamon if not using
  • 1/2-1 cup chocolate I used a mixture of mini choco chips and @hukitchen chocolate gems (code: healthyharmony)


  1. Preheat your oven to 350 degrees F. Line or spray a loaf pan and set aside.

  2. Whisk together the egg, sugar, vanilla and milk.

  3. Add in the pressed zucchini and whisk again. Fold in the dry ingredients.

  4. Bake for 40-50 minutes or until a toothpick is inserted and comes out clean. Store in an airtight container for up to 2-3 days on the counter or 5-6 days refrigerated.