Whole Wheat Zucchini Bread

Your new go-to healthy chocolate chip zucchini bread! This whole wheat zucchini bread is super moist and flavorful and full of goodness!

I can still post zucchini things right!? It has taken me so long to actually publish this one because I have tried it so many different times, just to make sure I got it PERFECT. Really, I was trying to capture my Mama’s zucchini bread recipe without actually having her recipe…I think I came close.

She also makes a double chocolate zucchini loaf which I REALLY need to get the recipe for. Next year! This year we didn’t get nearly as many zucchini as we usually do…you might remember in years past we had too many zucchini on our hands! We didn’t know what to do with them all. This year our plant just didn’t take off. Ah well. I’m hoping the new, South facing sunny backyard will help next year!!

Anyway, this final bread is the product of the zucchini my friends gifted me – check out this sucker!!

I made so many breads with this giant zucchini, as well as a few batches of my famous healthy zucchini brownies!

How do you make whole wheat zucchini bread?

Start by shredding the zucchini, so it has a chance to drain out some of the moisture. You will definitely want to squeeze the grated zucchini as much as possible, using a cheesecloth or clean towel!

After squeezing it, let it rest in a colander sprinkled with a little salt to remove any excess moisture while you’re preparing the dry ingredients:

• whole wheat flour
• all-purpose flour
• cinnamon
• nutmeg
• baking powder
• baking soda
• salt

Sift together the dry ingredients into a large mixing bowl, and then whisk together:

• eggs
• honey
• brown sugar
• coconut oil
• vanilla
• almond milk

Combine the dry ingredients with the wet, then gently fold in the squeezed-out zucchini and chocolate chips.

Pour the batter into a prepared loaf pan lined with parchment paper and bake for 50-55 minutes or until a toothpick inserted into the middle comes out clean.

Is this whole wheat zucchini bread vegan?

I’ve used both eggs and honey in this recipe, so this recipe is definitely not vegan. I haven’t tried this without the eggs so I can’t offer a great substitute!

Does this bread freeze well?

YES! This is such a great one to freeze. Once the bread is completely cooled, you can place it in an airtight bag or container and pop it in the freezer for up to 2 months. Thaw overnight in the fridge before slicing and serving!

Can you use all whole wheat flour for this zucchini bread?

You can absolutely make this bread 100% whole wheat but I’m a big fan of half all-purpose and half whole wheat. You still get the added nutrition of whole wheat but the bread is lighter and fluffier than if you used all whole wheat!

If you don’t care too much about the whole wheat factor, you could definitely use all-purpose as well for the entire recipe!

You may not have zucchini left in your garden, but if you do, try this super simple bread out!

Some of my other favorite quick breads and loaves from the blog:

• chocolate coconut banana bread
• raspberry chocolate banana bread
• pumpkin chocolate loaf

Whole Wheat Zucchini Bread

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5 from 2 reviews

• Author: Katherine | Love In My Oven
• Total Time: 1 hour 10 minutes
• Yield: 1 bread 1x

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Description

Your new go-to healthy chocolate chip zucchini bread! This whole wheat zucchini bread is super moist and flavorful and full of goodness!

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Ingredients

Scale 1x2x3x

• 2 cups shredded zucchini
• 1 cup whole wheat flour
• 1 cup all-purpose flour*
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 2 large eggs
• 1/4 cup coconut oil, melted and slightly cooled
• 1/2 cup liquid honey
• 1/2 cup brown sugar
• 1/4 cup almond milk**
• 1 tsp pure vanilla extract
• 1/2 cup semi-sweet chocolate chips

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Instructions

1. Preheat the oven to 350 F and line a standard-sized loaf pan with parchment paper. Squeeze the shredded zucchini as much as possible to rid it of excess moisture, then place it in a colander with a sprinkle of salt while you prepare the other ingredients.
2. In a large mixing bowl, sift together both the flours, baking soda, baking powder, cinnamon, nutmeg and salt. 
3. In another bowl, whisk the eggs together with the melted coconut oil until combined, then add the honey and brown sugar and whisk again thoroughly. Whisk in the almond milk and vanilla extract. Add the dry ingredients to the wet ingredients and gently stir to combine until there is no dry streaks remaining. Add in the shredded zucchini and chocolate chips and stir gently to combine. 
4. Pour the batter into the prepared loaf pan and place the loaf into the oven for 50-55 minutes or until a toothpick inserted in the center comes out clean. Remove the pan to a cooling rack and allow it to cool for at least 20 minutes before slicing.

Completely cooled zucchini bread can be wrapped in an airtight container or bag and frozen for up to 2 months or stored at room temperature for 3-4 days.

Notes

*You can also make this recipe entirely with whole wheat flour, but I prefer the combination

**Substitute for coconut milk or even dairy milk

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: breads and loaves
• Method: oven bake
• Cuisine: american

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