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Chocolate Chip Zucchini Bread with Flaxseed & Pecans
Course:
Breakfast, Dessert, Snack
Cuisine:
American
Ingredients
Dry Ingredients
2.5
Cups
Whole Wheat Flour
3/4
Cup
Sugar
1/2
Cup
Manitoba Milling Co. Smooth Whole Milled Flaxseed
1/4
Cup
Brown Sugar
1
Tbsp
Baking Powder
1 1/2
Tsp
Cinnamon
3/4
Tsp
Salt
1/2
Tsp
Baking Soda
1/2
Tsp
Nutmeg
Wet Ingredients
2
Cups
Shredded Zucchini
Pressed to remove excess water
1
Cup
Plain Greek Yogurt
(we used non-fat)
3
Tbsp
Oil
2
Eggs
1
Tsp
Vanilla Extract
3/4
Cup
Chocolate Chips
1/4
Cup
Chopped Pecans
For Topping
Instructions
Preheat oven to 350
Lightly grease a loaf pan
Combine dry ingredients in a medium mixing bowl
Combine wet ingredients in a large mixing bowl. Make sure to squeeze out as much water from the zucchini as you can
Gradually add the dry ingredients to the wet ingredients, stirring to combine
Pour the mixture into your prepared loaf pan
Top with chopped pecans
Bake for 1 hour 15 minutes or until toothpick comes out clean
Cool for 10 minutes then transfer to a cooling rack