This is a classic summertime bread made healthier with a few substitutions. I also made it enticing with some dark chocolate chips! This recipe could be a great breakfast or snack bread.  I even  sliced small cubes of it as a sweet side dish for school lunch today.


3 eggs
½ cup vegetable oil
½ cup low fat vanilla yogurt
1½ cups light brown sugar
2 cups grated zucchini
2 teaspoons vanilla extract
1½ cups white whole wheat flour
1 cup all-purpose flour
¼ cup flax meal
¼ cup wheat germ
½ teaspoon ground cinnamon
1 teaspoon baking soda
¼ teaspoon baking powder
1 teaspoon salt
1/2 cup chocolate chips (can substitute raisins, other dried fruit, or chopped nuts)


Preheat oven to 325 degrees.  Spray 2 loaf pans with cooking spray. In medium bowl combine two types of flour, flax, wheat germ, cinnamon, baking soda, baking powder, and salt. In a larger bowl beat eggs, oil, and yogurt on medium until fluffy (about 2 minutes).  Add sugar, vanilla, and zucchini.  Add dry ingredients gradually, and mix, scraping down sides.  Stir in chocolate chips.  Bake for about 60 minutes (check after 50 minutes) until toothpick comes out clean and top is medium brown.


“Super Yum.  I like the zucchini and chocolate!” Anna, age 10

“Yum, but too much zucchini and not enough chocolate!”  Maria, age 11.  (She later admitted that you can’t actually taste the zucchini).

“Super Yum.  I like it!” Asa, age 4

“Yum! But there’s not enough chocolate!”  Zane, age 8

“Super Yum.”  Alexander, age 8

“Super Yum.” Pearl, age 10

“Super Yum!” Scott, age 6


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