Ingredients
- 1 1/2 cups white whole wheat flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1.5 tsp cinnamon
- 1/4 tsp nutmeg
- 2 eggs
- 3/4 cup melted coconut oil
- 1/2 cup maple syrup
- 1/2 cup Greek yogurt (using one with fat will yield more moist result, I use 2% plain)
- 1 tsp. vanilla
- 1 1/2 cups grated zucchini (skin left on, grated and excess water squeezed out if very wet)
- 1 cup chocolate chips – saving extra to sprinkle on top.
Instructions
- Preheat oven to 350F and grease a bread pan. I like to also line with parchment paper on the bottom.
- In a small bowl, combine flour, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, whisk eggs. Add in oil, maple syrup, yogurt, and vanilla
- Slowly add the dry ingredients into the wet, and stir to combine.
- Fold in the grated zucchini and chocolate chips until just combined.
- Pour into a greased baking loaf and sprinkle with more chocolate if desired.
- Bake for 45-50 minutes, or until toothpick comes out clean.
Category: nut-freeCuisine: Bread
