Zucchini Chocolate Chip Bread is wholesome, fluffy and packed whole grains, zucchini and dark chocolate chips! There's no refined sugar or dairy, minimal oil and it comes together in about 15 minutes!
1cupold fashioned rolled oatsdo not use quick oats
1cupwhole wheat white flourmay be substituted with all purpose flour*
1teaspoonground cinnamonoptional
1teaspoonbaking powder
1/2teaspoonbaking soda
1/4teaspoonsea salt
3/4cupcoconut sugarmay be substituted with granulated or brown sugar
1/3cupcoconut oilmelted and cooled slightly; sub with your favorite oil
2largeeggs
2cupsgrated zucchini1 lb. or about 2 medium zucchini
1/2cupunsweetened shredded coconutmay be omitted
1/2cupdark chocolate chipssub with your favorite dairy or non-dairy chocolate chips
Instructions
Preheat the oven to 350 degrees. Spray a standard size loaf pan with cooking spray and set aside.
Whisk together the oats, flour, baking powder, baking soda, cinnamon, and salt in a medium bowl and set aside.
1 cup old fashioned rolled oats, 1 cup whole wheat white flour, 1 teaspoon ground cinnamon, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon sea salt
In a large bowl, whisk the sugar, eggs and coconut oil vigorously, until frothy, about 1 minute. Add the zucchini, coconut, and chocolate chips and stir until combined.
3/4 cup coconut sugar, 1/3 cup coconut oil, 2 large eggs, 2 cups grated zucchini, 1/2 cup unsweetened shredded coconut, 1/2 cup dark chocolate chips
Add the dry ingredients to the wet ingredients and stir just until incorporated.
Pour the batter into the prepared pan and spread evenly. Bake on the middle rack of the oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before slicing and enjoy!
Video
Notes
Pro tip: Grate the zucchini up to 2 days in advance to make prep go even more quickly.
Whole wheat white flour results in a lighter texture than whole wheat flour. It may be substituted with whole wheat flour or all purpose flour.
The coconut may be omitted if you don't have any on hand.
This zucchini oatmeal bread will keep for up to 3 days at room temperature or up to 1 week in the refrigerator in an air tight container. It may also be frozen for up to 3 months.