Friday, June 21, 2013

Yum-a-liscious: Chocolate Chip Zucchini Bread

I have long loved zucchini bread, and had a few bags of frozen zucchini in my freezer that I wanted to use up before they got touched by freezer burn.  I found this amazing recipe on Pinterest and thought I would give it a whirl.  Turned out really good!  It wasn't so heavy on the chocolate chips to make it overly sweet (I mean really, zucchini bread is sweet enough on its own).  The chocolate chips were the perfect addition.



Here is the recipe:


  • 3/4 cup(s) low-fat milk
  • 2 large eggs
  • 3/4 cup(s) sugar
  • 1/3 cup(s) canola oil
  • 1 teaspoon(s) vanilla extract
  • 2 cup(s) (about 2 small) shredded zucchini
  • 2 cup(s) white whole-wheat flour (see Note)
  • 2 teaspoon(s) baking powder
  • 1 teaspoon(s) ground cinnamon
  • 1/2 teaspoon(s) salt
  • 1/2 cup(s) chocolate chips

Directions
  1. Preheat oven to 350 degrees F. Coat a 9- by 5-inch loaf pan with cooking spray.
  2. Whisk milk, eggs, sugar, oil, and vanilla in a medium bowl. Stir in zucchini. Combine flour, baking powder, cinnamon, and salt in a large bowl. Add the wet ingredients and chocolate chips to the dry ingredients; stir until just combined. Transfer the batter to the prepared pan.
  3. Bake until golden brown and a wooden skewer inserted in the center comes out clean, 50 minutes to 1 hour. Cool in the pan for 10 minutes, then turn out onto a wire rack. Let cool for at least 1 hour before slicing. 

** I used regular all purpose flour instead of the white whole-wheat, but really, any flour preference would be ok I think.

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