Whole Wheat Chocolate Chip Zucchini Bread
Yields: 1 loaf
This zucchini bread is extremely tender and full of cozy spices. The chocolate chips take it over the top! Store any leftovers in an airtight container or tightly wrapped in plastic wrap in the refrigerator for up to 6 days.
  • 2 cups (240g) whole wheat flour (measured like this)
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tbsp (14g) coconut oil or unsalted butter, melted and cooled slightly
  • 1 large egg, room temperature
  • 2 tsp vanilla extract
  • ½ cup (120g) plain nonfat Greek yogurt
  • ½ cup (120mL) pure maple syrup
  • 6 tbsp (90mL) nonfat milk
  • 3 tbsp (42g) miniature chocolate chips
  • 1 ½ cups (160g) shredded zucchini, patted dry*
  1. Preheat the oven to 350°F, and line the inside of a 9x5” loaf pan with foil or parchment paper. Lightly coat with nonstick cooking spray.
  2. In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the Greek yogurt, mixing until no large lumps remain. Stir in the maple syrup. Alternate between adding the flour mixture and milk to the egg mixture, beginning and ending with the flour, and stirring just until incorporated. (For best results, add the flour in 3 equal parts.) Set aside 1 teaspoon of chocolate chips. Gently fold in the remaining chocolate chips and zucchini.
  3. Spread the batter into the prepared pan, and gently press the reserved chocolate chips into the top. Bake at 350°F for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack.
Notes: The zucchini must be patted dry to remove excess moisture. This prevents the loaf from collapsing while it cools. To do so, lay a double-thick layer of paper towels onto a cutting board, and arrange the freshly shredded zucchini on top. Place another double-thick layer of paper towels on the zucchini, and gently press down until the top towel turns wet.

White whole wheat flour, whole wheat pastry flour, or all-purpose flour may be substituted for the whole wheat flour.

For a gluten-free version, use the following blend: 1 cup (120g) millet flour, ½ cup (60g) brown rice flour, ½ cup (60g) tapioca flour, and 1½ teaspoons xanthan gum. Store-bought gluten-free flour blends should also work, as long as they're measured like this.

Honey or agave may be substituted for the maple syrup. Alternatively, ½ cup (106g) of light brown sugar plus an additional ¼ cup (60mL) of milk may be substituted instead.

Any milk may be substituted for the nonfat milk.

{gluten-free option, clean eating, low fat, low calorie}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2015/07/31/whole-wheat-chocolate-chip-zucchini-bread/