5 from 4 votes
Whole wheat maple zucchini bread #zucchinibread #wholewheatzucchinibread
Whole Wheat Maple Zucchini Bread
Prep Time
15 mins
Cook Time
50 mins

Whole wheat maple zucchini bread with maple syrup, fresh zucchini, whole wheat flour, and dark chocolate is a perfect treat for kids but great for the whole family.

Author: Gemma from Everyday Latina
  • 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
  1. Preheat oven to 325 degrees Fahrenheit.

  2. Line a loaf pan with parchment paper.

  3. In a medium bowl, combine the dry ingredients. These include the flour, baking soda, baking powder, cinnamon and salt.

  4. In another bowl, combine the shredded zucchini, egg, maple syrup and oil.

  5. Add the wet zucchini mixture to the flour mixture.

  6. Stir together until just moistened, the batter will be lumpy. Do not over mix or the bread will come out tough.

  7. Fold in chocolate chunks or nuts.

  8. Pour batter into the lined loaf pan.

  9. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.

  10. Cool for 10 minutes and then remove the bread from the pan. Allow it to finish cooling on a wire rack.

  11. Store tightly wrapped at room temperature for 3-4 days or in an airtight container in the refrigerator for 5-7 days.

Recipe Notes