Flourless Chocolate Chip Zucchini Loaf

My Flourless Chocolate Chip Zucchini Loaf is the best healthy dessert that's lower sugar and full of veggies. Dairy-free and gluten-free!

We're currently harvesting our summer garden which means the zucchinis are in abundance. I love using zucchinis in savoury recipes like my cheesy white bean tomato bake and beef zucchini casserole, but it's also amazing in sweet recipes like this loaf.

This chocolate chip zucchini loaf is moist, chocolatey, and just sweet enough while still being fairly low in sugar. It's sweetened with 2 bananas and just a touch of maple syrup, plus we have some extra nutrients from the zucchini. This loaf is what I call a dessert with benefits!

Why This Recipe Is Dietitian Approved

1. Blender recipe. You don't need to spend time shredding zucchini, all you need is a blender. We're keeping this recipe really easy!
2. Hidden veggies. Zucchini is an excellent source of fibre and vitamin C. You can't even taste it in this chocolate chip zucchini loaf and it adds lots of moisture.
3. Gluten and dairy-free. This flourless loaf uses oats so it's great for those with gluten restrictions. You can also keep it dairy-free by using vegan chocolate chips.

Ingredients

Banana. We use two bananas for their natural sweetness. Try to wait until your bananas are as RIPE as possible for the best texture and flavour.

Zucchini. You can’t have zucchini bread without zucchini! You can use yellow or green zucchini (the only difference will be the colour).

Oats. Instead of flour we use oats as our binder of choice. Oats are a great source of fibre and naturally gluten-free, however I recommend using certified gluten-free oats if you have Celiac disease. Minute, rolled or quick oats all work as we will be blending the batter.

Eggs. We use two full eggs to bind this loaf and give it rise.

Spices. Salt and cinnamon are the only spices you need for this recipe.

Vanilla extract. For additional flavour! Pure natural vanilla extract or artificial vanilla will both work.

Maple syrup. For natural sweetness, I recommend using pure 100% maple syrup. I have not tried this recipe using any other sweetener.

Chocolate chips. You can always omit these for a plain zucchini loaf, but I think it's so much better with chocolate chips.

The complete ingredient list with measurements can be found in the recipe card below. 

Instructions

1. Preheat the oven to 350 F and grease a 8-½ x 4-½ x 2-½ inch pan.

2. In a high powered blender combine zucchini, bananas, eggs, maple syrup, vanilla extract, oats, cinnamon, baking soda and salt. Blend until smooth. You may need to use a spoon or spatula to gently stir periodically to ensure everything gets blended. 

3. Once smooth- pour batter into the loaf pan and top with chocolate chips.

4. Bake for about 40-50 minutes or until a toothpick inserted into the center of the loaf comes out clean. Allow to cool before slicing. 

Substitutions and Variations

Oats can be replaced with 2 cups of pre-blended oat flour. I have not tested this recipe using any other flour variation.

If you wish to shred the zucchini first you can, just don't ring out the excess water.

Feel free to switch up the mix-ins in this recipe. This zucchini loaf would also be delicious with chopped nuts or seeds.

Equipment

• Blender
• Mixing bowl

Storage

This chocolate chip zucchini loaf can be store on the counter in an airtight container or wrapped tightly with plastic wrap for up to 3 days.

For longer storage, the loaf can be stored in the fridge for up to 7 days or the freezer for up to 3 months.

To defrost, simply allow the loaf to thaw in the fridge overnight before slicing. To freeze individual slices, wrap each slice with plastic wrap and freeze.

Frequently Asked Questions

More Healthy Dessert Recipes

If you liked this chocolate chip zucchini loaf, try these recipes next:

• Zucchini Breakfast Muffins
• Zucchini Brownie Baked Oats
• Cinnamon Toast Crunch Banana Bread
• Fudgy Vegan Double Chocolate Muffins

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5 from 7 votes

Flourless Chocolate Chip Zucchini Loaf

My Flourless Chocolate Chip Zucchini Loaf is the best healthy dessert that's lower sugar and full of veggies. Dairy-free and gluten-free!

Prep Time15 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr

Course: Dessert, Snack

Cuisine: American

Keyword: loaves and muffins

Servings: 8 slices

Ingredients 

1x2x3x

• 2 cups of zucchini chopped (about 1 medium zucchini)
• 2 ripe bananas
• 2 eggs
• ¼ cup maple syrup
• 2 teaspoon vanilla extract
• 2.5 cups oats rolled oats work best
• 1.5 teaspoon cinnamon
• 1.5 teaspoon baking soda
• ¼ teaspoon salt
• 1 cup chocolate chips or chunks

Instructions

• Preheat the oven to 350 F and grease a 8-½ x 4-½ x 2-½ inch pan.
• In a high powered blender combine zucchini, bananas, eggs, maple syrup, vanilla extract, oats, cinnamon, baking soda and salt. Blend until smooth. You may need to use a spoon or spatula to gently stir periodically to ensure everything gets blended.
• Once smooth- pour batter into the loaf pan and top with chocolate chips. Bake for about 40-50 minutes or until a toothpick inserted into the center of the loaf comes out clean. Allow to cool before slicing.

Notes

Oats can be replaced with 2 cups of pre-blended oat flour.

If you wish to shred the zucchini first you can (just don't ring out the excess water)!

You can also pour the batter into a bowl and mix in chocolate chips if you prefer to have chocolate chips throughout the bread rather than just on top

*I have included an estimation of the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don't forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.

Nutrition

Serving: 1slice | Calories: 287kcal | Carbohydrates: 47g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 299mg | Potassium: 383mg | Fiber: 4g | Sugar: 24g | Vitamin A: 141IU | Vitamin C: 8mg | Calcium: 57mg | Iron: 2mg

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