Whole Wheat Zucchini Bread
Here's my favorite healthier recipe for a breakfast favorite! It's moist, flavor packed and every bit satisfying.
Ingredients
- 1 and ¾ cups whole wheat flour, sifted
- 1 and ¾ teaspoons baking powder
- 1 and ¾ teaspoons baking soda
- 2 teaspoons ground cinnamon
- ¼ teaspoon salt
- ⅓ cup unrefined coconut oil, melted & slightly cooled
- ½ cup honey
- 3 Tablespoons pure maple syrup
- ¾ cup plain Greek yogurt
- 2 large eggs, room temperature
- ¼ cup unsweetened almond milk
- 2 teaspoons vanilla extract
- 2 cups shredded zucchini (about 2 medium)
- optional: ¾ 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.
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.
Tried this recipe?Let us know how it was!