all-purpose flour 3/4 cup White whole wheat King Arthur flour
baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1 1/2 cups shredded zucchini 1/2 cup brown sugar 1/4 cup granulated sugar 1/4 cup coconut oil, melted 1/2 cup plain Greek yogurt 1 large egg 1 teaspoon vanilla extract 1/2 cup mini chocolate chips (optional)
loaf pan with cooking spray and set aside. 2. In a large bowl, whisk together flours, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside. 3. In a separate large bowl, combine shredded zucchini, sugars, coconut oil, yogurt, egg, and vanilla extract. 4. Add the wet ingredients to the dry ingredients and stir until moistened. DO NOT OVER MIX. Stir in the chocolate chips if desired. 5. Pour the batter into prepared pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let zucchini bread cool in pan for 10 minutes. Carefully remove the bread from the pan and cool completely before slicing. Set your timer for 45 minutes and then add on time to avoid over browning or burning.