Whole Wheat Zucchini Bread with Chocolate

Whole Wheat Zucchini Bread with Chocolate

Zucchini is definitely one of my favorite vegetables.  They have such a nice delicate flavor and are even better when they are in season during the summer.  This is a lightened up version of what I used to eat growing up.  I added greek yogurt and coconut oil to keep the richness.  The warmth of the cinnamon and nutmeg bring out the brightness of the zucchini, and of course you can add chocolate to anything and be happy.  I like using bars of chocolate chopped up instead of the chocolate chips, but use whatever you can find or prefer.  This is such a nice way to wake up in the morning.  I will tell you that I am a huge sucker for quick breads, muffins, or any type of breakfast pastry. It’s a little indulgence that goes a long way.

Whole Wheat Zucchini Bread with Chocolate


2 eggs; room temperature

1/3 cup coconut oil; melted and cooled

1 cup 2% or full fat yogurt; room temperature (I used Fage)

1/3 cup buttermilk; room temperature (see note below)

3/4 cup evaporated cane juice; turbinado sugar or regular sugar are fine too

1 teaspoon vanilla

2 3/4 cups whole wheat flour (for a lighter bread you can use half whole wheat half regular unbleached flour)

2 teaspoons cinnamon

a sprinkle of nutmeg (freshly grated is best); about 1/4 to 1/2 teaspoon depending on preference

1 teaspoon salt

1 teaspoon baking soda

1 1/2 teaspoons baking powder

2 cups fresh grated zucchini

6oz chocolate (I did half milk and half semi-sweet, but use what you like); chopped; or you can use about a cup of chocolate chips

(*Note* if you don’t have buttermilk you can use regular milk with a splash of apple cider vinegar to create the same effect*)

How to make it:

*Preheat the oven to 350 degrees

*Oil two medium (around 9×4) loaf pans (these can be made in muffin pans or another size loaf pan just note that the baking time will be different)

*Crack the eggs in a large mixing bowl and whisk until slightly foamy

*Whisk in the cooled oil, yogurt, buttermilk, sugar, and vanilla

*In a separate bowl combine the flour, cinnamon, nutmeg, salt, baking soda, and baking powder; whisk together

*Fold the grated zucchini and chopped chocolate into the flour mixture until they are coated

*Add the flour mixture to the wet mixture in small increments mixing only until everything is just combined being careful not to over mix

*Pour the mixture into the prepared loaf pans

*Bake for about 30-35 minutes (until the center looks like it is set); be careful not to bake too long or it will become too dry

*Allow the loafs to cool for about 10-15 minutes before removing it from the pan

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