Healthy Zucchini Bread with Chocolate Chips Recipe
This Healthy Zucchini Bread is a moist, flavorful loaf that combines the natural sweetness of grated zucchini with warm cinnamon and a hint of vanilla. Made with a blend of all-purpose and whole wheat flours, sweetened naturally with maple syrup or honey, and enriched with melted coconut oil, this bread is perfect for a wholesome breakfast or snack. The addition of mini chocolate chips adds a delightful touch of indulgence without overpowering the wholesome ingredients.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- ¾ cup white whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Wet Ingredients
- 2 eggs (at room temperature)
- ⅓ cup melted coconut oil
- ½ cup maple syrup or honey
- ⅓ cup milk
- 1 tablespoon vanilla extract
Additional Ingredients
- 1 ½ cup grated zucchini
- ½ cup mini chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C). Grease a 9×5-inch loaf pan thoroughly to prevent sticking and set it aside for use later.
- Mix Dry Ingredients: In a medium-sized bowl, combine all-purpose flour, white whole wheat flour, baking powder, baking soda, ground cinnamon, and salt. Whisk them together to ensure even distribution.
- Prepare Wet Ingredients: In a large mixing bowl, whisk together the eggs, melted coconut oil, maple syrup or honey, milk, and vanilla extract until smooth. Add the grated zucchini and whisk vigorously to combine all the wet ingredients thoroughly.
- Combine Wet and Dry Mixtures: Pour the dry ingredient mixture into the wet ingredients bowl. Stir gently and mix well to form a batter, ensuring there are no lumps. Be careful not to overmix to keep the bread tender.
- Add Chocolate Chips: Gently fold the mini chocolate chips into the batter evenly, distributing them without deflating the mix.
- Pour Batter and Bake: Pour the prepared batter into the greased loaf pan. Place in the preheated oven and bake for 50 to 60 minutes, or until the top turns golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the bread from the oven and transfer it to a wire rack to cool completely. Once cooled, slice the bread and serve for a delicious, healthy treat.
Notes
- Ensure zucchini is grated finely to blend well into the batter and add moisture.
- You can substitute coconut oil with another mild-flavored oil like canola or vegetable oil if preferred.
- For a nut-free option, ensure your ingredients and chocolate chips do not contain traces of nuts.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freeze sliced bread pieces for longer storage, up to 2 months; thaw before serving.
- Use room temperature eggs to help the batter combine more smoothly.
Keywords: Healthy zucchini bread, whole wheat zucchini bread, easy zucchini bread, gluten-light zucchini bread, chocolate chip zucchini bread, moist zucchini bread
