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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