This Healthy Whole Wheat Zucchini Bread with Chocolate Chips is made with all whole food ingredients and is moist and delicious!
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.Print
Healthy Whole Wheat Zucchini Bread with Chocolate Chips is moist, naturally sweet, and just the right amount of chocolatey.
- 1 ¾ cups white whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ⅓ cup melted coconut oil or avocado oil
- ½ cup honey or maple syrup
- 2 large eggs, beaten
- ½ cup milk
- 2 teaspoons vanilla extract
- 1 ½ cups grated zucchini (using a towel to squeeze out the excess moisture before stirring it into the batter)
- 1/3 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 flour, baking soda, cinnamon and salt.
- In a medium bowl, whisk together the oil, honey, eggs, milk, and vanilla extract. (If your coconut oil solidifies on contact with cold ingredients, warm it for about 20 seconds in the microwave.) Using a large spoon, stir in the zucchini.
- Gently stir the wet ingredients into the dry ingredients just until combined. Stir in the chocolate chips.
- Pour the batter into your greased loaf pan. Bake for 50-55 minutes (note: a glass pan may take longer), 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.
Freezer Meal Instructions:
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.