Healthy & Flavorful: The Best 100% Whole Wheat Zucchini Bread with Chocolate Chips
There’s nothing quite like a slice of warm, homemade quick bread, and this whole wheat zucchini bread is a true standout. What makes it truly exceptional? It’s crafted with 100% whole wheat flour, yet it boasts a texture and flavor so rich and moist, you’d never guess it’s a healthier option! Perfect for breakfast, a delightful snack, or even a wholesome dessert, this bread is generously studded with delicious chocolate chips and infused with a comforting blend of warm spices. It’s a recipe designed to please every palate in your family, offering that perfect balance of health and indulgence.
Many zucchini bread recipes disappoint me because they simply don’t incorporate enough of the star ingredient – zucchini! But rest assured, this recipe is different. We believe in maximizing the goodness of zucchini, so this loaf uses a substantial amount, ensuring every bite is moist, flavorful, and packed with nutrients. This commitment to using a generous quantity of zucchini not only enhances the bread’s texture but also makes it an ideal way to utilize that abundant garden harvest.
Embracing Abundance: Zucchini Quantity and Versatility
While 3 1/2 cups of shredded zucchini might seem like a lot for a single loaf, especially when your garden is overflowing, this recipe is incredibly adaptable. It scales beautifully, meaning you can easily double or even quadruple the batch to make multiple loaves without compromising quality. This makes it a fantastic solution for managing a surplus of zucchini from your summer garden. Even better, this bread freezes wonderfully, allowing you to enjoy a taste of summer goodness long after the season ends. Simply wrap cooled loaves tightly in plastic wrap and then foil, and they’ll keep in the freezer for up to three months, ready for a quick thaw and enjoy.
I distinctly remember grating all the zucchini for this recipe and thinking there was no possible way such a massive volume of shredded squash, along with what seemed like an enormous amount of batter, could ever fit into a standard loaf pan. I was absolutely convinced it would overflow! However, to my surprise, it miraculously fits perfectly into a 9″x5″ loaf pan. The zucchini cooks down and integrates seamlessly into the batter, contributing to the bread’s incredible moisture without making it dense or heavy. Trust the process – it works!
The Zucchini’s Water Content: A Crucial Step for Perfect Bread
When sharing zucchini recipes, such as my popular Healthy Chocolate Zucchini Bread or Whole Wheat Zucchini Bread Pancakes, I often feel a slight apprehension. This is because the water content in zucchini can vary dramatically. Some zucchinis are incredibly juicy, while others can be surprisingly dry. Ignoring this variability can lead to a soggy loaf or one that doesn’t bake correctly.
That’s why a critical step in this recipe is to gently squeeze some of the liquid out of the shredded zucchini using a clean kitchen towel. This step is essential for achieving the perfect texture. If you’re using older zucchini that feels less hydrated, you might find this step unnecessary or require only a minimal squeeze. However, if your zucchini is fresh from the garden or simply very juicy, you will definitely need to wring it out a bit to prevent your bread from becoming too moist and dense. For super juicy zucchini, don’t hesitate to give it an extra firm squeeze – a little extra effort here ensures a superior final product.
You might notice that while I often provide ingredient measurements in grams for accuracy, for zucchini, I prefer to list it by volume (cups). This is precisely because of the varying water content. Measuring by volume after shredding and before squeezing allows for a more consistent starting point, regardless of how much liquid is eventually removed. This practical approach ensures that the bread batter always has the right balance of wet and dry ingredients.
Flour Power: Exploring Whole Wheat Options
For the flour component of this wholesome zucchini bread, you have several excellent whole wheat options, and we’ve found that each yields a fantastic result. You can use traditional whole wheat flour, white whole wheat flour, or even whole spelt flour. Each option brings its unique qualities to the bread, and we genuinely love them all equally for their nutty flavor and robust texture. White whole wheat flour, for instance, offers a lighter color and milder flavor than traditional whole wheat, making it an excellent bridge for those new to whole grain baking. Whole spelt flour provides a slightly sweeter, nuttier flavor and a tender crumb, which is highly appreciated in quick breads. Experiment to find your favorite!
While this recipe champions whole wheat, I have explored gluten-free variations. Unfortunately, my attempts thus far have resulted in a bread that was far too dense for my liking. It’s a work in progress, but for now, I recommend sticking to the flours specified for the best outcome. If you are specifically seeking a delicious gluten-free bread recipe, I highly recommend checking out this almond flour zucchini bread for a fantastic alternative. And for those seeking a general non-zucchini, gluten-free bread, this almond flour bread recipe looks incredibly tasty and worth a try.
A Symphony of Spices and Customization Options
What truly sets this zucchini bread apart is its bold and unique spice profile. Unlike many zucchini recipes that often stick to just cinnamon, this recipe calls for a delightful blend of cinnamon, nutmeg, ground ginger, and cloves. These “warm” or “Christmas-y” spices create an aromatic depth that elevates the bread from simple to extraordinary, complementing the subtle sweetness of the zucchini and brown sugar beautifully. This spice blend makes the bread incredibly cozy and inviting, perfect for a cool morning or an afternoon treat.
However, I understand that taste preferences vary widely, and baking should always be a joyful, customizable experience. If you’re not a fan of certain spices, feel free to omit them entirely or adjust the quantities to your liking. Similarly, if you’re among those who believe that traditional “Christmas-y” spices don’t quite meld with chocolate, you have the option to omit the chocolate chips altogether. Alternatively, you could swap the chocolate chips for an equal amount of chopped nuts, such as walnuts (which are listed in the ingredients as an option), pecans, or even dried cranberries for a different flavor dimension. This banana zucchini bread also uses a nice, healthy dose of cinnamon and looks like another excellent recipe to explore for spice lovers.
This whole wheat zucchini bread isn’t just a treat; it’s a testament to how wholesome ingredients can create something truly special and universally appealing. It’s an easy-to-follow recipe that yields consistently delicious results, making it a perfect addition to your baking repertoire. Whether you’re a seasoned baker or just starting, this recipe offers a forgiving and rewarding experience.
After your delectable bread has baked to perfection, allow it to cool completely on a wire rack before slicing. This crucial step prevents the bread from becoming gummy and ensures clean, beautiful slices. Once cooled, store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Its remarkable freezer-friendliness makes it ideal for meal prep or unexpected guests. Simply slice the cooled loaf and freeze individual slices for quick access to a healthy treat.
I genuinely hope you take the opportunity to bake this incredible whole wheat zucchini bread. It’s more than just a recipe; it’s an invitation to enjoy healthy, homemade goodness. If you do try it out, please share your experience! I’d absolutely love to hear how it turns out for you. And for another delightful breakfast treat that pairs well with any morning, be sure to check out these Sweet Crepes!
Whole Wheat Zucchini Bread
Ingredients
- 2 1/4 cups (281 grams) whole wheat flour, white whole wheat or whole spelt flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 3/4 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/8 teaspoon cloves
- 1/2 cup (113 grams) salted butter melted
- 3/4 cup (150 grams) brown sugar
- 2 large (50 grams each, out of shell) eggs
- 3 1/2 cups zucchini shredded and squeezed in a clean kitchen towel to remove some of the liquid*
- 3/4 cup (83 grams) walnuts or (127 grams) chocolate chips if desired
Instructions
-
Preheat oven to 375 degrees F (190 degrees C). Prepare a loaf pan by lightly greasing or buttering and set aside.
-
Combine flour, baking soda, baking powder, salt and spices in a bowl and set aside.
-
In a large bowl stir together the melted butter and sugar. Add the eggs and beat until each is incorporated. Stir in the zucchini.
-
Stir in the dry ingredients just until incorporated, adding walnuts or chocolate chips if desired.
-
Add batter to the prepared loaf pan and place in the preheated oven. Bake for 55-60 minutes until a toothpick inserted in the center comes out clean. Turn out onto a cooling rack when done and cool before slicing.
Notes
- If you’re using older zucchini that’s not very wet, this may not be necessary. If it’s fresh and juicy, you’ll likely need to wring it out a little. If your zucchini is super juicy, wring it out a little more.
Photos updated 5/2020. Here’s an old one: