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Healthy Chocolate Chip Zucchini Bread
Delicious and moist chocolate zucchini bread that tastes like cake, and is deceptively healthy!
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Servings: 2 loaves
Ingredients
- 2 cups of shredded zucchini seeds removed
- 1 1/2 cups of whole wheat flour
- 3/4 cup of quick oats
- 2/3 cup unsweetened cocoa powder
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon coarse Kosher
- 1/2 cup refined coconut oil
- 1 cup milk room temperature
- 1 cup honey
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup + 1/4 cup semisweet chocolate chips
Instructions
- Preheat oven to 375° and grease two 8x4" loaf pans.
- In a large mixing bowl, whisk together the wheat flour, oats, cocoa powder, baking powder, baking soda, and salt, until well combined.
- In a small saucepan or the microwave, melt the coconut oil until just melted, but not hot.
- In a medium sized mixing bowl, whisk together the milk, honey, eggs, and vanilla. Whisk in the coconut oil.
- Pour the wet ingredients into the dry and stir until barely mixed and streaks of flour are still showing.
- Add the zucchini and 1 cup of chocolate chips to the batter.
- Gently fold the batter until all ingredients are well incorporated and the zucchini is evenly distributed throughout.
- Divide the batter into the prepared loaf pans. Top with the remaining 1/4 cup of chocolate chips.
- Bake at 375° for 35-40 minutes until a toothpick inserted comes out clean.
- Allow to cool completely before slicing.
Notes
- A 10-12 ounce (medium) sized zucchini will give you 2 cups shredded (after trimming the ends and scooping out seeds).
Nutrition
Serving: 1Serving | Calories: 280kcal | Carbohydrates: 39g | Protein: 6g | Fat: 12g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 47mg | Sodium: 194mg | Fiber: 4g | Sugar: 22g