This whole wheat maple zucchini bread uses maple syrup instead of refined sugar, fresh zucchini, whole wheat flour, and a touch of dark chocolate to create a delicious and healthy treat perfect for kids but great for the whole family.
Whole Wheat Maple Zucchini Bread
Bread is a big deal around our house, especially with my kids. They love bread so much sometimes they just ask for a piece of bread right out of the bag. No toasting, no topping, nothing. . . just a piece of cold, boring bread to snack on.
I wish they ate vegetables with as much reckless abandon, but that’s just not the case. My daughter has been in the picky-eater stage for a long time and my son is just beginning to enter that phase. So I really have to get creative about how I serve them vegetables.
In my never-ending quest to provide my kids with healthier options, I decided to try my hand at making a healthy zucchini bread. This way I tap into their undying love for bread but can sneak in some veggies too.
Additionally, I was able to up the health factor even more by using whole wheat flour and maple sugar instead of refined sugar.
The first time I made the bread I used pecans and loved the crunch. However, the next time I made the recipe I added dark chocolate. A small amount of dark chocolate took this whole wheat maple zucchini bread to another level. It added a delicious richness and brought all the flavors together. The result was fantastic!
Yes I added chocolate, but dark chocolate, in and of itself, has lots of health benefits. Don’t believe me, well check out this great article about 7 health benefits of dark chocolate.
Tips on Making Whole Wheat Maple Zucchini Bread
You will find the full recipe below for this tasty bread. Before we get to that though, I want to share some tips with you to ensure this zucchini bread comes out right.
-Line your loaf pan with parchment paper. Using parchment paper will ensure your bread will come out of the pan beautifully. It also works better than greasing the pan. Check out this super short video on the best way to line your loaf pan.
-Use a box grater to finely shred the zucchini for picky eaters. The pieces of zucchini will be small enough so hopefully they’ll hardly notice the little green bits of veggie goodness.
-Do not wring out the zucchini. The moisture from the zucchini is essential in keeping this whole wheat bread from coming out dry. Whole wheat flour needs more liquid than white flour, therefore the moisture from the zucchini and the maple syrup are essential in this recipe.
-When mixing the wet ingredients with the dry ingredients only stir until moistened. Do not over mix the bread or it will come out tough.
-I loved the way this turned out with dark chocolate, but I am also a huge fan of chocolate. However, adding chocolate or nuts is completely optional and the result will still be quite tasty.
Give it a Try!
I marketed this bread as if it was just for kids, but my husband and I had our fair share of it too. It is great for breakfast or a snack that the whole family can enjoy. Plus, I do believe my kids will agree a slice of this whole wheat maple zucchini bread is much better than just any ole’ slice of bread from a bag.
I hope you enjoy!
What are some ways you sneak veggies into your child’s food? Let me know in the comments below.
Whole Wheat Maple Zucchini Bread
- 1 1/2 cups whole wheat flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 cup finely shredded zucchini
- 1 egg
- 3/4 cup maple syrup
- 1/4 cup olive oil or coconut oil
- 1/2 cup dark chocolate chunks or nuts - optional, see notes
- Preheat oven to 325 degrees Fahrenheit.
- Line a loaf pan with parchment paper.
- In a medium bowl, combine the dry ingredients. These include the flour, baking soda, baking powder, cinnamon and salt.
- In another bowl, combine the shredded zucchini, egg, maple syrup and oil.
- Add the wet zucchini mixture to the flour mixture.
- Stir together until just moistened, the batter will be lumpy. Do not over mix or the bread will come out tough.
- Fold in chocolate chunks or nuts.
- Pour batter into the lined loaf pan.
- Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes and then remove the bread from the pan. Allow it to finish cooling on a wire rack.
- Store tightly wrapped at room temperature for 3-4 days or in an airtight container in the refrigerator for 5-7 days.
- You can use chocolate chunks or chocolate chips.
- Walnuts or pecans are best in this type of bread.