Whole Wheat Chocolate Chip Zucchini Bread
Healthy Whole Wheat Zucchini Bread with Chocolate Chips is fluffy, moist, and sneaks in some added fiber and nutrients thanks to the shredded zucchini. Made with good-for-you ingredients like coconut sugar and whole wheat flour. Your kids will never know it’s healthy!
One of my first muffin recipes were these healthy one-bowl chocolate chip zucchini muffins and they were a huge hit!
It felt like it was time to create a completely whole wheat version and what better way than using my mini-loaf pan to do it!?
There’s nothing worse than when someone *cough, Michael* tries to cut a slice of my No Added Sugar Banana Bread (or any bread) with a butter knife and leaves the loaf super wonky, uneven, and crumbs everywhere. HA.
This mini-loaf pan helps me avoid that whole situation.
They’re also adorable and perfect when you want to deliver a sweet bread to your friends or neighbors.
For this whole wheat zucchini bread recipe you will need:
- Zucchini
- Whole Wheat
- Coconut Oil
- Coconut Sugar
- Eggs
- Vanilla
- Salt
- Baking Soda
- Baking Powder
- Chocolate Chips — I like these no added sugar ones
You will also need a box grater, mixing bowls, and mini loaf pan, OR a traditional loaf pan.
PSSST — For the full measurements and instructions, head to the bottom of this post!
Do you peel the zucchini before shredding?
How do you shred zucchini for zucchini bread?
Can you freeze leftover shredded zucchini?
Leftover shredded zucchini freezes well and is perfect for when you’re craving this quick bread out-of-season.
Label a zip-top plastic freezer bag with the cup amount and date, then lay it flat in your freezer. When ready to use, let it defrost in the refrigerator or thaw it by running the bag under room-temperature water.
Drain the zucchini well in a colander, then use it according to your recipe.
I hope you all enjoy this recipe and, as always, be sure to tag me on Instagram when you make this recipe or any of my recipes!
If you like this whole wheat zucchini bread you will also love:
- One Bowl Chocolate Chip Zucchini Muffins
- No Added Sugar Banana Bread
- Sweet Potato Chocolate Chip Muffins
- Healthy Cinnamon Crunch Banana Bread
- Healthy, Dairy-Free Cinnamon Apple Banana Bread
No time to make this recipe right now? No worries!
PIN ME FOR LATER
Whole Wheat Chocolate Chip Zucchini Bread
Ingredients
- 3 eggs
- 3/4 Cup Coconut Sugar
- 1/2 Cup Coconut Oil Melted then cooled
- 1 Teaspoon Pure Vanilla Extract
- 2 Cups Whole Wheat Pastry Flour
- 1 Tsp Salt
- 1/2 Tsp Baking Soda
- 1/2 Tsp Baking Powder
- 2 Cups Shredded Zucchini About 1 medium-large zucchini; if your grated zucchini is very wet, squeeze out the excess moisture over the sink before stirring it into the batter
- 1 Cup Chocolate Chips
Instructions
- Preheat the oven to 350°F; lightly grease your mini loaf pan, or one 8 1/2″ x 4 1/2″ metal loaf pan; set aside.
- In a large mixing bowl, beat the eggs, sugar, oil, and vanilla until smooth.
- Add the flour, salt, baking soda, baking powder, and mix until well combined. Stir in the zucchini and chocolate chips. Pour the batter into the prepared mini loaf pans, or larger loaf pan.
- For mini loaves, bake for 30-35 minutes or until the center is set. For the larger loaf pan, bake for 65-70 minutes, or until the center sets.
- Remove the bread from the oven, and let it cool for 10 in the pan. Finish cooling on a wire rack. Once cooled, slice and serve.
- Store leftovers in an airtight container in the fridge for up to four day.
