Chocolatey, simple to bake, and friendly for common food allergies, my Double Chocolate Chip Zucchini Bread uses a whole zucchini and satisfies every chocolate craving.
Nut Free, Dairy Free
Disclosure: This post is sponsored by Nestlé Toll House. Thank you for supporting the brands that make CitNutritionally.com possible. All opinions are my own.
Even with the recent heat in New York, I’ve been getting creative in the kitchen — baking included. What better way to use an abundance of summer zucchini than to turn it into a chocolatey quick bread?
There are plenty of other zucchini ideas — a favorite zoodle salad, grain-free zucchini pancakes, or a creamy avocado pasta — but I love baking, so I happily turn on the oven and make something delicious. My mom makes the best zucchini bread, so I adapted her classic and gave it a chocolate upgrade.
Let’s talk chocolate. I eat it almost every day and believe in enjoying the foods you love. But chocolate can be a source of worry for people with food allergies because many chocolate products are made in facilities that also handle allergens like tree nuts, peanuts, soy, or dairy. I understand that concern firsthand.
If allergies affect your household, consider signing up for FARE alerts to stay informed about recalls and cross-contact risks. Dedicated-allergen facilities and clear labeling make a big difference for families managing allergies.
Even if allergies aren’t an issue in your home, it’s thoughtful to be prepared when entertaining or hosting playdates. When baking for others, take care to review ingredient labels and choose products that reduce the risk of cross-contamination.
That’s why I’m excited about Nestlé Toll House’s new Simply Delicious Chocolate Morsels. They’re produced in a facility free from the eight major allergens (tree nuts, peanuts, eggs, dairy, wheat, soy, fish, and shellfish) and contain just three ingredients: real chocolate, cocoa butter, and cane sugar. Available in Semi-Sweet and Dark varieties, they melt and bake beautifully.
Of course I had to use them right away.
Meet my Double Chocolate Chip Zucchini Bread!
This Double Chocolate Chip Zucchini Bread is…
- Easy to make in one bowl
- Nut free, soy free, and dairy free (with a gluten-free option)
- Rich in chocolate flavor
- Great to bake with kids
- Made with pantry staples
Whip up a batch of this 1‑bowl Double Chocolate Chip Zucchini Bread for summer picnics or brunch.
I developed two versions: a gluten-free loaf made with oat flour and an original version using all-purpose flour. The gluten-free loaf is hearty and crumbly (I love it), while the original stays moist and tender. Both follow the same simple technique and each uses a full zucchini.
Let’s get baking…
Double Chocolate Chip Zucchini Bread
Ingredients
- 2 eggs
- 1/2 cup sugar
- 1/2 cup vegetable oil or melted coconut oil
- 1 cup packed shredded zucchini, with excess water squeezed out
- 1 1/2 teaspoons pure vanilla extract
- 1 1/4 cup all-purpose flour* (or 1 1/4 cup gluten-free oat flour for the GF version)
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/8 teaspoon baking powder
- 1/2 cup Nestlé Simply Delicious Semi-Sweet or Dark Chocolate Morsels, divided
Instructions
- Preheat oven to 350°F. Coat a loaf pan with oil spray or line it with parchment and set aside.
- In a large bowl, whisk the eggs. Stir in sugar, oil, shredded zucchini, and vanilla until combined.
- Add the flour (or gluten-free oat flour), cocoa powder, salt, baking soda, baking powder, and 1/4 cup of the chocolate morsels. Mix until a uniform batter forms — avoid overmixing.
- Pour batter into the prepared loaf pan and sprinkle the remaining 1/4 cup chocolate morsels over the top.
- Bake 45–55 minutes, until the edges are browned and pull slightly away from the pan, or an inserted toothpick comes out clean.
- Cool the loaf completely before slicing. Enjoy!
Notes
*For the gluten-free version use 1 1/4 cups gluten-free oat flour. To make oat flour, grind certified gluten-free rolled oats in a food processor or blender until fine.
Don’t forget to PIN IT…
What are you excited to bake this summer?
XO