Three zucchini–that were dirt cheap at the store this month–sat and sat in my fridge…just staring at me.
Do I make Zucchini Chocolate Chip Breakfast Cookies out of you?
How about Zucchini Flaxseed Muffins?
Double Chocolate Zucchini Waffles, perhaps? (Yes, this is a very real thing. And a very lovely
dessert breakfast thing.)
Do I just freeze you all for later?
All stellar options, but I went for this Healthy Whole Wheat Zucchini Bread with Chocolate Chips instead. Friends, this bread did not stay on our counter for long. It’s completely moist, naturally sweet, and just the right amount of chocolatey.
And it’s a snack or quick breakfast you can feel good about. After all, it’s chock full of 100% whole wheat, zucchini, and all real food ingredients.
So I doubled the Healthy Whole Wheat Zucchini Bread with Chocolate Chips, intending to freeze a loaf but never getting that far. Then, I shredded the rest of the zucchini (my Cuisinart Pro-Custom Food Processor* made quick work of that) and squeezed some of the moisture out in a colander over the sink. *affiliate link
Then, I measured, labeled, and froze it for a future zucchini project.
And then we continued to chow down on the two loaves of zucchini bread I made for breakfast and snacks for approximately 24 hours until it was gone.
- ⅓ cup melted coconut oil or avocado oil
- ½ cup honey or maple syrup
- 2 large eggs
- ½ cup milk
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 1 ½ cups grated zucchini (using a towel to squeeze out the excess moisture before stirring it into the batter)
- 1 ¾ cups white whole wheat flour
- ⅓ cup mini chocolate chips
- Preheat oven to 325°F. Grease a 9” x 5” loaf pan to prevent the bread from sticking.
- In a large mixing bowl, whisk together the coconut oil and honey. Add the eggs and beat well. (If your coconut oil solidifies on contact with cold ingredients, warm it for about 20 seconds in the microwave.)
- Whisk in the milk, baking soda, cinnamon, vanilla, and salt until blended. Using a large spoon, stir in the zucchini.
- Next, add the flour and stir just until combined. Do not over mix.
- Pour the batter into your greased loaf pan.
- Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the loaf pan for a few minutes, then transfer it to a wire rack to cool before slicing it with a serrated knife.
- Wrap tightly and store on the counter for 2 to 3 days at room temperature, in the refrigerator for 5 to 7 days, or in the freezer for up to 3 months or so.
To Freeze: Bake according to directions. Cool completely. Wrap tightly in plastic wrap and foil and freeze. Or cut into individual slices, wrap in foil, and stick in a gallon-sized freezer bag so you can grab out one piece at a time.
To Prepare From Frozen: Unwrap and warm in the microwave in 20 second intervals until warmed through. Serve with a little butter on top.
P.S. Order our beautiful and oh-so-hand cookbook, From Freezer to Table, for 75+ whole foods freezer meals and all you need to make freezer cooking a lifestyle.