clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

Olive Oil Chocolate Chip Zucchini Bread

  • Author: Aimee Mars | Aimee Mars Living
  • Prep Time: 15 Mins
  • Cook Time: 60 Mins
  • Total Time: 1 hour 15 minutes
  • Yield: 8 Slices 1x


The Olive Oil Chocolate Chip Zucchini Bread is a slightly healthier version of the classic and is packed with zucchini as well as chocolate chips.


  • 1/3 cup Extra Virgin Olive Oil
  • 1/2 cup Honey
  • 2 large Eggs
  • 1/2 cup Milk ((I used Almond Milk))
  • 1 teaspoon Baking Soda
  • 1 teaspoon Ground Cinnamon
  • 2 teaspoons Vanilla Extract
  • 1/2 teaspoon Sea Salt
  • 1/4 teaspoon Nutmeg
  • 1 1/2 cups Grated Zucchini ((about 1 large zucchini))
  • 1 3/4 cup White Whole Wheat Flour
  • 3/4 cup Chocolate Chips
  • 2 tablespoons Dried Unsweetened Coconut for topping (optional)


  1. Preheat the oven to 325 degrees.
  2. Grease a 9 x 5 loaf pan (I used Coconut Oil). In a large mixing bowl, combine the Olive Oil and Honey. Beat with a whisk until fully combined. Add the Eggs and beat again until combined.
  3. Add the Milk, Baking Soda, Cinnamon, Vanilla, Salt and Nutmeg to the bowl and mix well. Using a spoon stir in the Zucchini and then the Flour. Fold in the Chocolate Chips.
  4. Pour the batter into the greased pan and sprinkle the Coconut Flakes on top. Bake for about 55 to 60 minutes or until a toothpick inserted into the center comes out clean. Once cooked allow the bread to cool in the loaf pan for 10 minutes, then transfer to a wire rack to finish cooling.