Chocolate Chip Zucchini Bread
Have you jumped on board the vegetables-in-baked-goods-wagon yet? Hopefully you tried my chocolate chip zucchini brownies a few weeks ago and can trust me on this. No, the bread does not taste like a vegetable. I would actually argue that it tastes more like cake. Wonderful, wonderful cake. Cake with green freckles, but still, cake.
I adore the fact that this recipe makes two loaves. Obviously, if I’m making a quick bread, one loaf is not going to be enough. For your family perhaps it is, and in that case I would recommend slicing the extra loaf, wrapping it tightly in plastic wrap, and placing it in a zip top freezer bag. Pop it in the freezer and any time you feel the need for a slice of bread (which will be every time you’re hungry until the bread is gone) just pull out one slice and microwave it for a minute or so.
In an effort to be healthy I made the recipe below with half the chocolate chips and added them to only half the batter. This left me with one chocolate-free loaf (sad face). Still! The bread was sweet and flavorful without my mandatory addition of chocolate. I also used half whole wheat flour and half coconut oil in this recipe. These are healthy additions to any baked good, adding fiber and removing saturated fat. If you don’t have any on hand you could definitely use entirely all-purpose flour and butter.
I urge you to try this bread. Then take a loaf to a neighbor or friend because you will eat the entire thing. In one day. And want to make more.
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
3/4 teaspoon salt
1 1/2 cups sugar
1 1/2 teaspoons ground cinnamon
1 cup chopped walnuts
1 cup semi-sweet chocolate chips
2 cups shredded zucchini
1/2 cup water
2 teaspoons vanilla
3 eggs, beaten
1/2 cup coconut oil, melted and slightly cooled
1/2 cup butter, melted and slightly cooled
Preheat the oven to 350ºF. Grease two loaf pans with butter or cooking spray.
In a large bowl, mix flours, salt, baking soda, sugar, cinnamon, nuts, and chocolate. In another bowl mix zucchini, water, vanilla, eggs, oil, and butter. Add the wet ingredients to the dry and mix well.
Divide the batter between the two prepared pans and bake for 45 minutes to 1 hour, or until a toothpick inserted in the center comes out clean.
Cool in the pans for 10 minutes before removing to a cooling rack to cool completely.
Adapted from My Blessed Life