How to make chocolate chip zucchini bread

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour adds fiber and nutrients while oat flour is often less expensive.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index and brown sugar is usually cheaper.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate chunks

Dark chocolate chips have less sugar and chocolate chunks can be more economical.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Pecans are a good alternative for flavor, while sunflower seeds are often less expensive.

Preheat the oven to 350 degrees.

In a bowl, combine 2 cups of whole wheat pastry flour, 1/2 teaspoon of kosher salt, 1.5 teaspoons of baking soda, 1 teaspoon of cinnamon, and 3/4 cup of turbinado sugar. Toss together until incorporated.

In a separate bowl, crack 2 eggs and add 1/3 cup of melted coconut oil and 1 teaspoon of vanilla extract. Mix together.

Add 1.5 cups of shredded zucchini and 1/2 cup of chocolate chips to the wet ingredients and gently toss to combine.

Fold the dry ingredients into the wet ingredients, mixing just enough to incorporate without overmixing.

Grease a large glass loaf pan with coconut oil and pour the batter into the pan.

Sprinkle 1 tablespoon of turbinado sugar over the top of the batter.

Bake in the preheated oven for 1 hour, checking for doneness at 50 minutes by inserting a toothpick and ensuring it comes out clean.

Once baked, allow the bread to cool before slicing. Loosen the sides with a knife and pop the loaf out.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens