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sprouted wheat chocolate chip walnut zucchini bread // cait's plate

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

Description

this zucchini bread swaps out all-purpose flour for whole grain sprouted wheat adding fiber & nutrition.  bursting with flavor and oh-so tender, this 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!


Scale

Ingredients

  • 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
  • 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

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).


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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