Whole Wheat Zucchini Bread

If you have a zucchini plant in your garden, you are like me and have a mountain of squash taking over the counter right now! This recipe is a great way to make a dent in that mountain while also sneaking a serving of vegetables in for the picky eater in your house.

Zucchini Bread

Makes 1 loaf or 12 muffins

Ingredients:

• 1 1/2 cups grated zucchini, squeezed dry

• 1 cup all-purpose flour

• 1 cup whole wheat flour

• 1 tsp baking soda

• 1/2 tsp baking powder

• 1 tsp ground cinnamon

• 1/2 tsp salt

• 1/2 cup unsalted butter, melted

• 1 cup light brown sugar, packed

• 1/2 cup plain Greek yogurt

• 2 large eggs, at room temperature

• 1/2 cup chopped walnuts or pecans (optional)

• 1 cup dark chocolate chips (optional)

Directions:

1. Grate the zucchini. Place in a clean kitchen towel and squeeze out as much moisture as you can. This step is essential to prevent your bread from being soggy.

2. Preheat your oven to 350°F. Grease and flour a 9x5 loaf pan, or line 12 muffin tins.

3. In a medium bowl, whisk together all dry ingredients (flours, baking soda, baking powder, cinnamon, salt).

4. In a large bowl, whisk together the melted butter, brown sugar, yogurt, eggs, and vanilla extract until smooth.

5. Add the dry ingredients to the wet ingredients. Mix until just combined. Fold in the zucchini, nuts, and chocolate chips if using. Do not over mix the batter.

6. Pour the batter into your prepared loaf pan and spread it evenly. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. If making muffins, adjust time to 20-30 minutes.

7. Let the loaf cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.

What benefits does this provide?

Since this bread is made with wheat flour and zucchini, it is higher in fiber than your standard sweet bread. Pair with a glass of milk or spread almond butter over a warm slice for a complete snack.