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.
