Whole Wheat Zucchini Bread.

Here’s my favorite healthier recipe for a breakfast favorite! It’s moist, flavor packed and satisfying.

As promised, here is my favorite zucchini bread recipe aka theeee most addicting bread that you will ever make. Sorry in advance.

I baked this without the intention of sharing the recipe on my blog, but that quickly changed after loaf #1. Then loaf #2 the next day. And loaf #3 shortly after that. Between the 2 of us, family and a few friends, each were gone within 48 hours. What started as a way to use a couple lonely zucchini up after cleaning out the refrigerator, turned into a recipe that we loooooooooved and are obsessed with.

(I’m making another loaf this weekend.)

This recipe is:

• simple to make
• made with whole wheat flour
• sweetened with zero refined sugar (!!!)
• moist
• bursting with flavor
• insanely satisfying

and I’m SO excited to share the recipe with you today! 

Having pre-made breakfast/snack options during the week is a must in this house. It’s why I love zucchini bread so much– it’s a breakfast favorite or a delicious mid-morning/afternoon snack. And it’s one of those things that is great to have around when you want something a little sweet for dessert but not overloaded with butter and sugar. → Plus it has vegetables in it sooooo.

Before zucchini season is over, I plan on making a few (or 10) loaves to freeze for the coming months. Let it thaw overnight in the refrigerator and enjoy a big ol’ slice of it whenever you want!

Get those ovens preheated!

Whole Wheat Zucchini Bread

Here's my favorite healthier recipe for a breakfast favorite! It's moist, flavor packed and every bit satisfying.

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Prep Time: 15 mins

Cook Time: 55 mins

Total Time: 1 hr 10 mins

Servings: 1 loaf

Ingredients

• 1 and 3/4 cups whole wheat flour, sifted
• 1 and 3/4 teaspoons baking powder
• 1 and 3/4 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 1/3 cup unrefined coconut oil, melted & slightly cooled
• 1/2 cup honey
• 3 Tablespoons pure maple syrup
• 3/4 cup plain Greek yogurt
• 2 large eggs, room temperature
• 1/4 cup unsweetened almond milk
• 2 teaspoons vanilla extract
• 2 cups shredded zucchini (about 2 medium)
• optional: 3/4 cup total chopped walnuts or chocolate chips

Instructions

• Preheat the oven to 350°F and grease a 9x5 inch loaf pan.
• In a large bowl, sift the flour, baking powder, baking soda, salt, and cinnamon together. Set aside. Whisk the coconut oil, honey, maple syrup, yogurt¹, eggs, milk², and vanilla in a medium bowl until combined. Pour the wet ingredients into the dry ingredients and fold together with a rubber spatula or wooden spoon until combined. Avoid overmixing. Fold in the zucchini and any add-ins of your choice. 
• Spread the batter into the prepared loaf pan. Bake for 50-55 minutes. Baking times vary, so keep an eye on yours. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If the bread is browning too quick, loosely cover with aluminum foil.
• Remove the bread from the oven and set on a wire rack. Allow to cool completely before slicing and serving. Cover and store leftover bread at room temperature for up to a week.

Recipe Notes

Make ahead tip: This bread freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.

¹Any kind of Greek yogurt works. I've also used dairy-free yogurt.

²Any milk fat can be used, as well as any dairy-free milk.

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