Zucchini Bread Recipe with Chocolate Chips
This better-for-you 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!
Servings: 48 Servings
Calories: 179kcal
Ingredients
- 4 large eggs
- 2 tablespoon ground flaxseed
- 5 tablespoon water
- 2 C brown sugar
- ½ C granulated sugar
- 1 + ⅓ C vegetable or canola oil
- 4 C grated zucchini (~3-4 medium zucchinis)
- 4 teaspoon vanilla extract
- 2 C all-purpose flour
- 1 C wheat germ
- 3 C whole wheat flour
- 1 teaspoon salt
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- 6 teaspoon cinnamon
- 1 + ½ 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:
- Make sure your loaf of zucchini bread is cooled completely before wrapping
- 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
- Label and date your frozen whole wheat zucchini bread with chocolate chips
- Freeze up to 6 months (I find it’s best when eaten within 3-4 months)
- 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: 179kcal | Carbohydrates: 25g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 114mg | Potassium: 102mg | Fiber: 2g | Sugar: 13g | Vitamin A: 42IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg
