Whole Wheat Maple Zucchini Bread
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.
Ingredients
- 1 ½ cups whole wheat flour
- ½ tsp baking soda
- ¼ teaspoon baking powder
- ½ tsp salt
- 1 teaspoon ground cinnamon
- 1 cup finely shredded zucchini
- 1 egg
- ¾ cup maple syrup
- ¼ cup olive oil or coconut oil
- ½ cup dark chocolate chunks or nuts - optional, see notes
Instructions
- 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.
Notes
- You can use chocolate chunks or chocolate chips.
- Walnuts or pecans are best in this type of bread.
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