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overhead shot of chocolate chip zucchini bread with Greek yogurt baked in a loaf pan

Breakfast Zucchini Bread

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Servings: 8 slices
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

Equipment

  • 9x5 loaf pan
  • Large mixing bowl
  • Small mixing bowl
  • Measuring cups
  • Measuring spoons
  • Whisk
  • Silicone spatula

Ingredients

  • 1 cup whole wheat flour
  • ¾ cup oat flour I typically blend rolled oats
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp salt
  • 3 tbsp ground flaxseed
  • 2 tbsp chia seeds
  • 2 large eggs
  • ½ cup plain Greek yogurt
  • ⅓ cup brown sugar
  • ¼ cup granulated sugar
  • ¼ cup (½ stick) butter melted
  • 1 tsp vanilla extract
  • 1 cup shredded zucchini (about 1 medium) squeezed to remove excess liquid
  • ½ cup chocolate chips I prefer mini chocolate chips
Optional add-ins
  • 3 tbsp hemp seeds
  • ¼ cup pumpkin seeds
  • ½ cup chopped walnuts

Instructions

  • Preheat the oven to 350°F. Grease or line a 9x5 loaf pan.
  • In a large bowl, whisk together the whole wheat flour, oat flour, baking soda, baking powder, cinnamon, salt, ground flaxseed, and chia seeds.
  • In a separate bowl, whisk together the eggs, Greek yogurt, brown sugar, granulated sugar, melted butter, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined.
  • Fold in the shredded zucchini, chocolate chips, and any optional add-ins you are using.
  • Transfer the batter to the prepared loaf pan. Sprinkle a few extra chocolate chips on top if desired.
  • Bake for 50–60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Allow the loaf to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
Course: Breakfast, Snack
Cost: $7.36 / $0.92 per serving