Whole-Wheat Zucchini Bread with Cinnamon & Dark Chocolate Chunks

Name: Whole-Wheat Zucchini Bread with Cinnamon & Dark Chocolate Chunks
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 1 loaf
Ingredients: 1 1/2 cups whole-wheat flour; 1 1/2 cups cake flour; 2 teaspoons freshly ground cinnamon; 1/4 teaspoon freshly grated nutmeg; 1 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; 2 eggs; 1/3 cup canola oil; 3/4 cup PLAIN yogurt; 1/3 cup buttermilk; 1 cup organic Turbinado sugar; 2 teaspoons pure vanilla extract; 2 1/2 cups finely grated zucchini; 4 oz dark chocolate

User Reviews

4.3

72 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings
1 loaf
Calories
3805 kcal
Course
Baked Goods

Whole-Wheat Zucchini Bread with Cinnamon & Dark Chocolate Chunks

Nicole Henderson

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This recipe took months to develop and is indeed the best you'll ever taste.

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Ingredients

Servings

Dry ingredients:

1 1/2 cups whole-wheat flour
1 1/2 cups cake flour or all-purpose
2 teaspoons freshly ground cinnamon or 1 Tablespoon pre-ground
1/4 teaspoon freshly grated nutmeg
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

Wet ingredients:

2 eggs room temperature
1/3 cup canola oil or peanut
3/4 cup PLAIN yogurt
1/3 cup buttermilk or regular milk with a splash of vinegar
1 cup organic Turbinado sugar or brown sugar, firmly packed
2 teaspoons pure vanilla extract
2 1/2 cups finely grated zucchini
4 oz dark chocolate chunked

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Instructions

Preheat oven to 350°F. Oil a 9x4 inch loaf pan and line with parchment paper. Line a 6-cup muffin tin with papers OR oil a mini loaf pan.
In a bowl, sift together dry ingredients and set aside.
In a large bowl, beat eggs until foamy; beat in yogurt, buttermilk, oil, sugar, and vanilla. Combine well. Stir in grated zucchini and chopped chocolate.
Fold flour mixture into the wet ingredients and stir until combined.
Spoon batter into 6 muffin cups (or mini loaf pan) and pour the rest into the 9x4 loaf pan. Bake for approximately 50 minutes.
Remove from oven and cool 10 minutes in the pan. Loosen the sides and remove from pan. Cool loaf completely before cutting.

Notes

Tips to Making the Best Zucchini Bread Ever:
Use the very best ingredients possible. I cannot emphasize this enough. If you set out to make the best zucchini bread recipe ever, but use rancid flour and stale spices, well, you're not going to get the same result as I did - and it certainly won't be the best ever.
Use small to medium sized zucchini. If it's longer than your arm, don't bother, it will be tough and dry. If you must use these kinds of massive zucc's, halve them lengthwise first and remove the seeds with a spoon. Discard or compost them and grate the remainder of the zucchini for your baking.
Don't skimp on the chocolate (but feel free to use chocolate chips).
Use freshly ground cinnamon.
Have ingredients at room temperature.

Nutrition Information

Show Details

Calories 3805kcal (190%) Carbohydrates 546g (182%) Protein 79g (158%) Fat 149g (229%) Saturated Fat 43g (215%) Cholesterol 363mg (121%) Sodium 2616mg (109%) Potassium 3437mg (98%) Fiber 41g (164%) Sugar 249g (498%) Vitamin A 1410IU (28%) Vitamin C 56.4mg (63%) Calcium 823mg (82%) Iron 25.8mg (143%)

Nutrition Facts

Serving: 1loaf

Amount Per Serving

Calories 3805 kcal

% Daily Value*

Calories	3805kcal	190%
Carbohydrates	546g	182%
Protein	79g	158%
Fat	149g	229%
Saturated Fat	43g	215%
Cholesterol	363mg	121%
Sodium	2616mg	109%
Potassium	3437mg	73%
Fiber	41g	164%
Sugar	249g	498%
Vitamin A	1410IU	28%
Vitamin C	56.4mg	63%
Calcium	823mg	82%
Iron	25.8mg	143%