Whole Wheat Zucchini Bread

Moist whole wheat zucchini bread filled with sweet cinnamon chips

Course Breakfast

Cuisine American

Prep Time 20

Cook Time 50

Total Time 1 10

Servings servings

Calories 245kcal

Preheat the oven to 350F. Grease a 9x5-inch baking pan; set aside.
In a large bowl, whisk together eggs, honey, vegetable oil, buttermilk, and vanilla.
2 large eggs, ½ cup honey, ¼ cup vegetable oil, ½ cup buttermilk, 1 teaspoon vanilla extract
Add the flour, salt, baking soda, baking powder, and cinnamon; stir until just incorporated.
2 cups white whole wheat flour, ½ teaspoon salt, ½ teaspoon baking soda, ½ teaspoon baking powder, 2 teaspoons ground cinnamon
Stir in the zucchini until mostly incorporated.
2 cups shredded zucchini
Add cinnamon chips, and mix until combined.
1 cup cinnamon chips
Pour the batter into the prepared pan.
Sprinkle with remaining cinnamon and sugar.
1 tablespoon granulated sugar, ½ teaspoon ground cinnamon
Bake for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in pan for 10 minutes, and then remove from pan and set on wire cooling rack to finish cooling.

Vegetable oil: A similar neutral oil, like olive oil or canola oil, will work.

Buttermilk: If you don't have buttermilk, you can make a homemade buttermilk substitute.