Whole Wheat Zucchini Bread.

Breads + Muffins, Breakfast, Snacks

This moist and flavorful zucchini bread will knock your socks off. No butter, no oil, zero refined sugar and 100% whole wheat!

My current life is in this photo↓

This moist and flavorful zucchini bread will knock your socks off. No butter, no oil, zero refined sugar and 100% whole wheat! Find it at runlifteatrepeat.com!

Or wait, actually this one.

This moist and flavorful zucchini bread will knock your socks off. No butter, no oil, zero refined sugar and 100% whole wheat! Find it at runlifteatrepeat.com!

With zero refined sugar. Thankyouverymuch (!!!!!)

Before I get to the bread: I was going to wrap up and post this recipe earlier this morning on our way to the beach, but then this happened. It looks like the storm is hanging around the NJ beaches until Wednesday (boooooo), so we may try to head up there once it passes. Plans ruined.

Instead I’ve been slicing off a piece of this bread every time I walked in the kitchen. And there has been NO shortage of this bread since I’ve made it 4x in the past 2 weeks.

Today’s zucchini bread was adapted from my whole wheat banana bread that I posted earlier this week. Which by the way, is soooo moist (the word, I KNOW), flavorful and one of my absolute favorites! For today’s bread, I’m swapping out the mashed bananas for shredded zucchini and switching up a few other ingredients. Nothing complicated.

This moist and flavorful zucchini bread will knock your socks off. No butter, no oil, zero refined sugar and 100% whole wheat! Find it at runlifteatrepeat.com!

Whole wheat flour is the base of this recipe, and as always sift that flour after it’s measured out. Also inside: Greek yogurt (<– protein packed), honey and a touch of maple syrup. Both replace the need for refined sugar. There’s also some nice spice in the mix: cinnamon, nutmeg, allspice and cloves. All the feels of fall. ALL THE FEELS

Weekend necessity right here.

This moist and flavorful zucchini bread will knock your socks off. No butter, no oil, zero refined sugar and 100% whole wheat! Find it at runlifteatrepeat.com!

TGIF.

Whole Wheat Zucchini Bread

  • Prep Time: 15m
  • Cook Time: 50m
  • Total Time: 1h 5m

Ingredients

  • 1 3/4 cups whole wheat flour
  • 1 1/4 teaspoons baking soda
  • 1 1/4 teaspoons baking powder
  • 3 teaspoons ground cinnamon
  • 3/4 teaspoon nutmeg
  • 1/8 teaspoon (or pinch) ground cloves
  • 1/8 teaspoon (or pinch) allspice
  • 1/2 cup honey
  • 2 tablespoons maple syrup
  • 1/2 cup plain or vanilla non-fat Greek yogurt
  • 1 large egg
  • 2 large egg whites
  • 1/3 cup coconut oil, melted and slightly cooled
  • 2 teaspoons vanilla extract
  • 2 cups shredded zucchini (1 large or 2 small zucchini) if very watery, squeeze to release
  • Optional: 1/2 cup semi-sweet or dark chocolate chips
  • Optional: 1/4-1/3 cup chopped walnuts

Instructions

  1. Preheat the oven to 350°F (177°C) degrees. Spray a 9x5 loaf pan and set aside.
  2. In a large bowl, sift together the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves and allspice. If you're adding nuts/chocolate chips, add them to the dry mixture after it's sifted. In a small bowl whisk together the honey, maple syrup, egg, egg whites, coconut oil, and vanilla. To the wet ingredients, add the shredded zucchini. Stir together. Pour the wet ingredients into the dry ingredients. Fold together using a rubber spatula or wooden spoon. Over overmixing as the bread will become too dense.
  3. Spread batter into the prepared loaf pan. Bake the bread for 45-50 minutes or until a toothpick inserted in the center comes out clean. I typically cover the bread loosley with foil just after 30 minutes to prevent the top from getting too brown. Allow bread to cool in the pan set on a wire rack for at least 1 hour before removing from the pan and serving.
  4. Store leftover bread in an airtight container at room temperature for up to 5 days if it lasts that long.
  5. Make ahead tip: Bread freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature.

Find more breads + muffins here.

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