100% Whole Wheat Zucchini Chocolate Chip Bread
Facing a zucchini surplus? This moist, dense bread, with its mild hint of cinnamon, offers a sweet surprise: chocolate chips. Never thought of adding chocolate chips to zucchini bread? Give it a try; the rich flavor of chocolate marries perfectly with the earthiness of zucchini and brown sugar.
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 16 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 large eggs
- 1/3 cup (114g) molasses or honey
- 1/2 cup (99g) vegetable oil
- 1/3 cup (71g) light brown sugar or dark brown sugar, packed
- 1 teaspoon King Arthur Pure Vanilla Extract
- 2 cups (226g) King Arthur Golden Wheat Flour
- 1 teaspoon table salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 2 cups (242 to 300g) shredded, unpeeled zucchini (about 1 small/medium zucchini)
- 1 cup (170g) chocolate chips
- 3/4 cup (85g) chopped walnuts, optional
Instructions
- 1
Preheat the oven to 350°F; lightly grease a 9" x 5" loaf pan.
- 2
In a large mixing bowl, beat the eggs, molasses or honey, oil, sugar, and vanilla until smooth.
- 3
Add the flour, salt, baking soda, baking powder, and cinnamon, mixing until well combined.
- 4
Stir in the zucchini, chocolate chips, and nuts.
- 5
Pour the batter into the prepared pan.
- 6
Bake the bread for 55 to 60 minutes, until the loaf tests done (a toothpick or cake tester inserted into the center will come out clean, save for perhaps a smear of chocolate).
- 7
Remove the bread from the oven, and let it cool for 10 to 15 minutes before turning it out of the pan onto a rack.
- 8
Cool completely before slicing; store well-wrapped, at room temperature.