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Is there a better way to celebrate the transition of summer to fall then baking zucchini bread?
Well okay, maybe baking some healthy pumpkin muffins would also be great way to get us into the spirit of fall.
But, today, let’s make some zucchini bread!!!
Zucchini bread that’s’ tender, and moist, perfectly spiced, and studded with just the right amount of chocolate chips. And most importantly, packed with shredded zucchini.
Do you taste the zucchini?
No!
That’s the best part.
It’s a sweet bread that’s got hidden veggies inside. I live for this kind of stuff!!!
The real trick is to use the smaller holes on the box grater to shred your zucchini. That way you won’t bite down on a piece of zucchini that was accidently left too large. Instead, the finely shredded zucchini simply melts into the bread.
I promise, you won’t even know it’s there. It’s just a way to use up an excess amount of zucchini.
Or an easy way to trick someone into eating more veggies.
Why is this zucchini bread healthier?
- White whole wheat flour – instead of all purpose flour. White whole wheat flour is a type of flour that’s finer in texture then regular whole wheat flour. White whole wheat flour is packed full more fiber then all purpose flour is. Also, white whole wheat flour is less processed then all purpose flour is.
- Sweetened with coconut sugar – Yes, this zucchini bread is sweetened with coconut sugar. Coconut sugar less processed then refined sugar, making it a slightly healthier option. I use just enough coconut sugar to add a hint of sweetness, without over doing it.
- Coconut oil – coconut oil is a great choice when baking. No, it doesn’t make your bread taste like coconut. It’s a stable oil, that has a high smoke point, meaning, it doesn’t break down over the long baking process.
- Zucchini – You already knew this, but we have a veggie packed into this delicious bread!!!
For me, part of eating healthy is swapping healthier ingredients in recipes, whenever I can, while still making it taste delicious.
It’s like this: this zucchini bread is still a sweet bread, it’s a tiny bit indulgent. It’s probably not something you should eat every day, all day long. But, if you can make those healthier ingredient swaps whenever possible, it adds up over time.
To me, that is a sustainable way to enjoy food and eat healthier.
Eating healthy is a practice.
Ingredients for healthier zucchini bread:
- white whole wheat flour
- rolled oats
- baking powder
- kosher salt
- cinnamon
- nutmeg
- ground cloves
- eggs
- coconut sugar
- coconut oil
- pure vanilla extract
- zucchini, shredded
- optional mix ins: chocolate chips, raisins, walnuts, or pecans – the choice is yours.
(Personally though, we preferred the chocolate chips.)
The result is a tender, soft, zucchini bread with a hint of chocolate, and just the right amount of warming spices.
Best part, you will never know that this zucchini bread is made with white whole wheat flour.
Can I make this zucchini bread gluten free?
Yes.
You can swap the white whole wheat flour with a good all purpose gluten free flour blend.
I highly suggest Bob’s Red Mill gluten free 1 to 1 baking flour. I have always had good results when baking with this gluten free flour blend.
Enjoy a slice of this zucchini bread as a snack, as a dessert, or pack it into lunches. It’s not overly sweet, so I think it’s perfect as part of a snack.
It would also be great served at parties, or even brunches.
I hope you appreciate the comforts of baking this zucchini bread as much as I did. It’s always a cozy delight to enjoy the smells of your kitchen when baking. This zucchini bread is no exception.
Seriously good things all around with this one.
More healthier baking recipes:
- banana sweet potato bread
- spinach muffins with apricots and raisins
- healthy pumpkin muffins
- healthy peanut butter raspberry bars
- banana peanut butter oatmeal snack cookies
- spiced carrot muffins
If you made this recipe don’t forget to leave a comment below, along with a star rating. This helps me out a lot, and I enjoy hearing from you. Thanks, friends.
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Healthier Zucchini Bread (Whole Wheat)
- Prep Time: 15 mins
- Cook Time: 50 mins
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf of bread 1x
- Category: baking, dessert, snack, chocolate, easy
- Method: mix, baking
- Cuisine: dairy free, vegetarian, gluten free
- Diet: Vegetarian
Description
This healthier zucchini bread is soft, packed with warming spices, and studded with chocolate chips. It’s the perfect end-of-summer, or fall baking treat.
Ingredients
- 1 1/2 cups white whole wheat flour
- 1/3 cup rolled oats
- 1 1/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 to 3 teaspoons cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 2 eggs, room temp
- 3/4 cup + 2 tablespoons coconut sugar (or use brown sugar)
- 1/2 cup coconut oil, melted
- 2 teaspoons pure vanilla extract
- 1 1/2 cups shredded zucchini (about 2 medium zucchinis), shredded on the medium holes of a box grater (include liquid)
Optional Mix ins:
- 3/4 cup chocolate chips (I like dark chocolate chips)
- 3/4 cup raisins
- 3/4 cup chopped walnuts, or pecans
Instructions
- Prepare: Preheat oven to 350 degrees Fahrenheit. Grease a bread pan, set aside.
- Mix the dry ingredients: To a small bowl add the dry ingredients: the flour, rolled oats, baking powder, salt, cinnamon, nutmeg, and cloves. Whisk until well combined, set aside. At this time you can mix in the optional mix ins into the flour mixture, if using. This helps them to not sink to the bottom of the bread as it’s baking.
- Mix the wet ingredients: To a large mixing bowl add the eggs, and coconut sugar. Whisk until the sugar is well combined and smooth. Whisk in the melted coconut oil, and vanilla. Use a spatula to mix in the shredded zucchini.
- Combine: Add the dry ingredients to the wet. Gently mix together using a spatula, until just combined. Be sure to not over-mix.
- Transfer: Transfer to the greased bread loaf pan and tap the pan on the counter a few times in order to release any bubbles.
- Bake: Bake for 45 to 50 minutes, or until a skewer comes out mostly clean when it’s inserted in the center of the bread. Another tip the bread is done is that the edges begin to pull away from the pan, just slightly.
- Cool: Allow the bread to cool in the pan for 20 to 30 minutes.
- Remove and cool: To remove, run a butter knife around the edge of the pan and turn the bread pan upside down to release. Allow the bread to finish cooling on a wire rack.
- Enjoy: Once the bread is cooled, slice and enjoy.
- Store: Store any leftovers by wrapping the loaf in plastic wrap and then placing the loaf in a ziplock bag. Store in the fridge for up to 3 to 4 days.
Notes
White whole wheat flour: is a type of whole wheat flour that is finer in texture, and milder in flavor than whole wheat flour. It is more nutritious and packed with more fiber then all purpose flour, which is stripped of the fiber.
Other flour options: You could use half all purpose flour, and half white whole wheat flour, if you prefer.
Mix in options: You can use either one of the mix ins, or even a combo of them. We personally liked the chocolate chips the best. You can also omit the mix ins all together.
Gluten free option: You can use an all purpose gluten free flour blend. I like Bob’s Red Mill 1 to 1 gluten free baking flour blend. Note: I have not tested this recipe with this flour, but, from my experience baking similar recipes using this flour, I am confident it will work well.
Dairy Free: To keep this recipe dairy free be sure to use dairy free chocolate chips, or omit this chocolate chips.
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