Whole Wheat Zucchini Chocolate Chip Bread
Hey everyone! How was your weekend? I spent the majority of mine prepping for my move to the city. I always forget how much of a hassle moving actually is. Plus I needed to buy so many things for the new place, but I’m happy to report that I got most of it done.
It has been a long time coming and I am so excited to move out of my parents house. I moved back here after college in order to save some money, and now that I have done just that, I’m ouuuuut! Moving in with my best friend Chelsea, living four blocks from my boyfriend, living extremely close to my other best friends, and in walking distance to all of the fun bars, restaurants + shops! It’s so close I can taste it.
I hope Chelsea is ready to be my next taste tester!
As for the whole wheat zucchini chocolate chip bread…
I realized I had been doing A LOT of gluten-free/grain-free baking and not everyone has those products easily accessible in their cabinets, so I wanted to make a recipe that could easily be made in any kitchen. It still uses majority of healthy ingredients, no refined sugars, and no gross oils, but is made with whole wheat flour.
Whole wheat flour can get confusing; there are regular whole wheat flours, whole wheat pastry flour, and white whole wheat flour. I used regular whole wheat flour for this recipe but it can easily be replaced with whatever you have (even if that is white flour) – just be sure to read the side of your flour container for exact substitutions.
I also used my favorite ever brand of chocolate chips: Enjoy Life dark chocolate morsels. Dairy-free, vegan, soy-free. My favorite part is that they aren’t made with any funky soy lecithin cause that stuff is gross.
This zucchini bread made me super excited for summer and all of the fun recipes I am going to get to make with my favorite summer squash. I see lots of muffins, cakes, breads, and sweets but also zoodles and grilled zucchinis in my future!
- 1½ cups whole wheat flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 tsp cinnamon
- ½ cup melted coconut oil
- ½ cup honey
- 2 eggs, beaten, room temperature
- 1 tsp. vanilla
- 1½ cups grated zucchini
- 1 cup chocolate chips
- Preheat oven to 350F and grease a 9" loaf pan
- In a large bowl, combine flour, baking soda, baking powder, salt, and cinnamon
- In a small bowl, combine oil, honey, eggs, and vanilla
- Stir the wet ingredients into the dry
- Fold in the grated zucchini and chocolate chips until just combined
- Bake for 45-55 minutes, or until toothpick comes out clean. Mine took 45 minutes both times.