Whole Wheat Zucchini Bread
A soft, moist whole wheat zucchini bread loaded with chocolate chips, naturally sweetened, and packed with fiber and healthy fats. Perfect for breakfast, snacks, or meal prep, this easy loaf is a wholesome, crowd-pleasing treat for the whole family.
Equipment
- 1 standard loaf pan
- Parchment paper (enough to line the pan)
- Large Mixing Bowl
- Medium mixing bowl
- Whisk
- spatula
- Measuring Cups and Spoons
- Colander or strainer
Ingredients
- 2 cups shredded zucchini
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- ½ tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- 2 large eggs
- ¼ cup coconut oil melted and slightly cooled
- ½ cup honey liquid
- ½ cup brown sugar
- ¼ cup almond milk or substitute dairy/coconut milk
- 1 tsp pure vanilla extract
- ½ cup semi-sweet chocolate chips
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect baking temperature before your batter goes in. Line a standard-sized loaf pan with parchment paper, making sure to leave some overhang on the sides for easy removal later. This prevents sticking and ensures your bread keeps its shape while cooling.
- Drain and Dry the Zucchini: Place the shredded zucchini in a colander or fine-mesh strainer. Sprinkle lightly with salt and let it sit for a few minutes to draw out excess moisture. Afterward, press the zucchini gently with a clean kitchen towel or paper towels to squeeze out as much liquid as possible. Removing extra moisture is key to preventing a soggy loaf.
- Combine Dry Ingredients: In a large mixing bowl, sift together the whole wheat flour, all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt. Sifting ensures even distribution of the leavening agents and spices, which creates a uniform texture and consistent rise in your bread. Stir briefly to mix everything thoroughly.
- Mix Wet Ingredients: In a separate medium bowl, crack the eggs and whisk until smooth and uniform. Add the melted coconut oil to the eggs and whisk again to combine. Pour in the honey and brown sugar, and whisk until fully incorporated. Next, add the almond milk and vanilla extract, whisking gently but thoroughly. This creates a silky, cohesive liquid base that will help bind the dry ingredients perfectly.
- Combine Wet and Dry Mixtures: Slowly add the dry flour mixture into the wet ingredients. Use a spatula or wooden spoon to fold the ingredients together carefully. Stir just until no dry streaks remain; overmixing can make the bread dense. The batter should be slightly thick but pourable, with a smooth consistency ready to hold the zucchini and chocolate chips.
- Fold in Zucchini and Chocolate Chips: Gently fold the drained zucchini into the batter, ensuring an even distribution without breaking it down too much. Sprinkle in the chocolate chips and fold again lightly. At this stage, be careful not to overmix; you want pockets of chocolate chips throughout the bread for a perfect bite every time.
- Pour Batter into Loaf Pan: Transfer the batter into the prepared loaf pan, using a spatula to scrape down the sides of the bowl. Smooth the top evenly, but avoid pressing too firmly—this ensures the bread rises naturally and maintains a tender texture.
- Bake the Bread: Place the loaf pan in the preheated oven on the middle rack. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached. Keep an eye on the bread during the last 5 minutes to prevent over-browning. The smell of warm zucchini and spices will fill your kitchen as it bakes.
- Cool the Loaf: Remove the bread from the oven and place the pan on a wire cooling rack. Allow the loaf to rest for at least 20 minutes before attempting to slice. Cooling helps the structure set, making it easier to cut clean slices without crumbling.
- Serve or Store: Once slightly cooled, gently lift the bread out of the pan using the parchment overhang. Slice and enjoy immediately, or store the completely cooled loaf in an airtight container at room temperature for 3–4 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 2 months. Thaw before serving for the best texture and flavor.
Notes
- Moisture Matters: Always squeeze out excess liquid from zucchini to prevent a soggy loaf. A fine-mesh strainer or clean kitchen towel works best.
- Flour Mix: Using a combination of whole wheat and all-purpose flour gives a tender texture while keeping it nutritious. You can also use 100% whole wheat for a heartier loaf.
- Sweeteners: Honey and brown sugar provide natural sweetness. Adjust slightly to taste but avoid reducing too much, as it may affect texture.
- Chocolate Chips: Semi-sweet chips add bursts of flavor, but feel free to swap with dark chocolate, white chocolate, or even chopped nuts.
- Pan Prep: Lining the loaf pan with parchment ensures easy removal and cleaner slicing.
