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!
- 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
- 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
- In a large mixing bowl, add flour, baking soda, baking powder, cinnamon, allspice and salt. Whisk to combine and set aside.
- 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.
- Add dry ingredients and gently fold until just combined (it’s okay if there are still some flour pockets).
- Fold in zucchini then chocolate chips and walnuts, if using.
- 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.
- 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).
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