Oat Bran Chocolate Zucchini Bread

zucchini bread slices

Recently, I decided to bake something that is good for my body and soul.   Zucchini bread sounded like a good choice.  I googled for a recipe and came across a photo of zucchini bread that got me drooling.   It’s a Smitten Kitchen recipe.  No wonder!

I adapted her recipe.  Added oat bran,  whole wheat flour, brown sugar (and used less sugar).   Don’t let the oat bran put you off so quickly.  It adds a good grainy texture and absorb most of the oil (usually baking with a cup of oil, leaves my quick bread oily).   Not to worry, the bread will not be dry or hard as a brick.  It has the right amount of moist and fluffiness.  I really like the result, and it remained about the same quality, for several days, as it did fresh out of the oven.   I hope you will enjoy baking this healthy treat too – oat bran, zucchini bread with hidden chocolate pleasure.

zucchini bread


  • 191 grams  all-purpose flour
  • 150 grams whole wheat flour
  • 40 grams oat bran
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 3 teaspoons cinnamon
  • 1/8 teaspoon nutmeg, fresh grated if possible
  • 1/8 teaspoon tartar
  • 150 grams brown sugar
  • 30 grams caster sugar
  • 3 eggs, whites and yolks separated
  • 2 teaspoons vanilla extract
  • 250 millimeters vegetable oil (or mild flavor oil)
  • 2 cups grated zucchini, drained
  • 150 grams chocolate chips (or chopped walnut, pecans, or dried fruit)


  1. Preheat oven to 350 °F or 177 °C
  2. Using butter or vegetable spray, grease two 8 x 4 inch loaf pans. Set aside.
  3. In a bowl, whisks together all the dry ingredients: flours, baking soda, powder, salt, cinnamon, nutmeg.  Set aside.
  4. In another large mixing bowl, whisks together, yolk, oil, vanilla extract until well blend.  Stir in grated zucchini. Set aside.
  5. In a standing mixing bowl, add in the egg whites.  Using a balloon whisk, beat the egg whites under low-speed until it starts to foam.  Slowly, add in the tartar and 3 tablespoons of caster sugar.  Increase the speed to medium-high (speed 6 -7) and continue to whisk the content until the egg white reach soft peak.
  6. Using spatula, gently fold in whisked egg white into the yolk mixture.  Work quickly and gently fold all the ingredients together.  Just enough for ingredients to come together;  Don’t worry if you see lumpy batter.  Smooth batter is over mixed and that means the result will be a tougher bread.
  7. Pour the folded batter into two prepared loaf pans.  Bake for 60 minutes or until the thin knife comes out clean.
  8. Remove from oven and let cool on cookie rack.

If you are like me, you would be making a cup of coffee as the bread finish baking!  Mmmm… a slice of this delicious oat bran zucchini bread with hidden melting chocolate.


6 comments on “Oat Bran Chocolate Zucchini Bread

    • This recipe was my first time using zucchini in dessert. I wouldn’t have guessed it was in the bread if I wasn’t the one baking it. 🙂 It actually kept the bread moist especially with oat bran and whole wheat in this quick bread recipe. When you do give it a go, let me know how you like it.

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