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Whole Wheat Zucchini Bread with Chocolate Chips

This healthy chocolate chip zucchini bread is made using whole wheat flour, wheat germ, flax, and of course, lots and lots of freshly shredded zucchini. Delicious for breakfast or dessert!
*The recipe as written makes 3, 9x5 loaves of zucchini bread. Perfect for snacking, sharing, and freezing for a later date!
5 from 3 votes
Prep Time 15 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 30 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 48 Servings
Calories 179 kcal

Ingredients
  

  • 4 large eggs
  • 2 Tbsp ground flaxseed
  • 5 Tbsp water
  • 2 C brown sugar
  • 1/2 C granulated sugar
  • 1 + 1/3 C vegetable or canola oil
  • 4 C grated zucchini (~3-4 medium zucchinis)
  • 4 tsp vanilla extract
  • 2 C all-purpose flour
  • 1 C wheat germ
  • 3 C whole wheat flour
  • 1 tsp salt
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 6 tsp cinnamon
  • 1 + 1/2 C chocolate chips

Instructions
 

  • Pre-heat oven to 325° F (163°C) and spray 3 standard loaf pans with non-stick cooking spray and set aside.
  • Wash and grate your zucchinis. Measure out 4 cups of shredded zucchini and set aside. There is no need to pat your zucchini dry - this is what adds moisture to your zucchini bread.
  • Make your flax “eggs” by mixing the flax and water together in a small dish and set aside. Allow this to sit at least 5 minutes to thicken.
  • Beat the eggs well, then add in both sugars, oil, flax/water mixture, the shredded zucchini, and vanilla. Mix until well combined.
  • Slowly add the dry ingredients into the wet ingredients (if preferred, you can mix together in a separate bowl prior to adding to your wet ingredients). Stir until well combined and a batter is formed. Stir in the chocolate chips until evenly distributed.
  • Divide batter evenly between 3 loaf pans. If desired, top with additional chocolate chips.
  • Place in the oven and bake for 60-75 minutes, until a toothpick comes out clean when inserted into the center of the loaves.
  • Cool loaves in their pans for 10-15 minutes, then turn out onto a cooling rack to finish cooling.
  • Slice and enjoy! I like to eat mine with some butter.
  • Store leftovers in an air-tight container (or ziplock bag) on the counter for 2-3 days or in the refrigerator for up to a week.

Notes

How to store zucchini bread, counter and fridge: zucchini bread should be stored in an air-tight container (or ziplock bag) to help your zucchini bread from drying out. You can store fresh zucchini bread on the counter for 2-3 days or in the refrigerator for up to a week.
 
How to freeze zucchini bread:
  1. Make sure your loaf of zucchini bread is cooled completely before wrapping
  2. Make sure to properly wrap your loaf of zucchini bread to avoid freezer burn. Do this by doing a tight, double wrap of plastic wrap followed by one layer of tinfoil
  3. Label and date your frozen whole wheat zucchini bread with chocolate chips
  4. Freeze up to 6 months (I find it’s best when eaten within 3-4 months)
  5. When you’re ready to enjoy your frozen zucchini bread, remove the layer of tinfoil and let the plastic wrapped loaf thaw at room temperature (about 1-2 hours). Slice and enjoy!

Nutrition

Calories: 179kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 15mgSodium: 114mgPotassium: 102mgFiber: 2gSugar: 13gVitamin A: 42IUVitamin C: 2mgCalcium: 24mgIron: 1mg
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