sprouted wheat chocolate chip walnut zucchini bread

bursting with flavor and oh-so tender, this zucchini bread is the perfect way to use up your bounty of summer zucchini.  even better, it uses just 2 bowls and takes all of 10 minutes to pull together before baking in the oven! 

I can’t believe this much of summer has gone by without my making a loaf of zucchini bread!  Luckily zucchinis have been bountiful the past few weeks which allowed me to quickly rectify that.

I wanted to make this a little heartier so I swapped out the typical all-purpose flour for whole grain sprouted wheat flour.  I love baking with sprouted wheat because it’s a whole grain flour that produces a lighter texture than some of its other whole grain counterparts.

Sprouted flour is made from sprouted grains which means that the grain is allowed to being sprouting and germinating.  Sprouted flour can be made from many different grains and legumes such as  brown rice, corn, sorghum and navy beans (many of which are naturally gluten-free!).

That said, you can absolutely make this bread with all-purpose flour if you prefer!  

Regardless of the flour you use, this recipe is easy to make (coming together in just 2 bowls and in about 10 minutes) and oh-so delicious.  

You can feel free to use whatever add-ins you like best – I went with chocolate chips and walnuts because in my opinion, that combination can’t be beat.  But if you’re not a walnut fan, you can omit them.  Or if you don’t want chocolate in your bread, raisins and walnuts would also be delicious!

sprouted wheat chocolate chip walnut zucchini bread

• Author: Cait
• Prep Time: 10 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour, 10 minutes
• Yield: 1 loaf (about 10 thick slices) 1x
• Category: bread
• Method: baking

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Description

bursting with flavor and oh-so tender, this zucchini bread is the perfect way to use up your bounty of summer zucchini.  even better, it uses just 2 bowls and takes all of 10 minutes to pull together before baking in the oven! 

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Ingredients

Scale 1x2x3x

• 1 large zucchini, washed & shredded in a box grater, excess water squeezed out with a cheesecloth or paper towels
• 2 cups whole grain sprouted wheat flour (all-purpose or white whole wheat also work well here)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 6 tablespoons unsalted butter, melted & cooled or room temperature
• 2 large eggs
• 1/4 cup plain greek or skyr yogurt
• 1 tablespoon lemon juice
• 1/2 cup dark or semisweet chocolate chips
• 1/3 cup roughly chopped walnuts

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Instructions

1. Preheat oven to 350 degrees F and spray a 8 1/2 x 4 1/4 inch (1.5 quart) loaf pan with cooking spray
2. In a large mixing bowl, add flour, baking soda, baking powder, cinnamon, allspice and salt.  Whisk to combine and set aside.
3. In a stand mixer or separate mixing bowl combine butter & sugar.  Beat for 30 seconds to 1 minute then add eggs, one at a time, beating for 30 seconds in between additions.  Add yogurt and lemon juice and beat for another minute or 2.
4. Add dry ingredients and gently fold until just combined (it’s okay if there are still some flour pockets).
5. Fold in zucchini then chocolate chips and walnuts, if using.
6. Place batter into prepared loaf pan and bake for about 1 hour or until a knife inserted in the center comes out clean or with just a few wet crumbs. Rotate loaf pan halfway through baking to ensure even baking.
7. Let cool in the loaf pan on a wire rack for 10 minutes then turn out and allow to cool fully before slicing (about 1 minute).

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Notes

Bread will keep in an airtight container for up to 4 days at room temperature or 2-3 months in the freezer.

Keywords: bread, zucchini, whole grain, snack, breakfast, brunch

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recipe from Cook’s Illustrated with a few tweaks