Receta Chocolate Chip Zucchini Bread
Chocolate Chip Zucchini Bread
Let me start by apologizing for having now recipe for you guys last week. As many of you know, my family and I recently moved back east and are not in our new house yet, so things are a little upside down right now (and probably will be for the rest of the Summer).
And while we have been pretty unstructured and in major transition mode we have been really enjoying the east coast summer. The heat, the swimming, the farmers markets, friends, family, bbq’s… it’s feeling really good to be back.
This recipe is an easy way to use up the abundance of zucchini we are seeing this time of the year (especially if you have a garden). And truth be told, any type of Summer Squash will work, so feel free to use whatever you have on hand.
The funny thing about zucchini bread is that, you don’r really taste the zuchhini at all. It’s more like a quick bread that just so happens to have zucchini in it, which definitely has it’s perks.
For starters, it’s an easy way to add more veggies into your diet (especially if you have kids – they would never know it had a veggie in it) and you can pretty much highlight any flavors you want. In this recipe, the cinnamon and chocolate take center stage but you could easily go for nuts, raisins, cranberries, orange zest, etc.
Enjoy this bread at room temperature or (if you really want to swoon) hot out of the oven. It’s perfect in the morning with some coffee or late afternoon with your second cup of coffee:). Enjoy!
Chocolate Chip Zucchini Bread
Yield: 8 Servings
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Ingredients:
- 2 cups white whole-wheat flour
- ½ tsp. kosher salt
- 1 tsp. baking powder
- ½ tsp. baking soda
- 2 tsp. cinnamon
- ¾ cup turbinado sugar (sugar in the raw)
- 2 eggs
- 1/3 cup melted coconut oil
- 1 tsp. vanilla
- 1.5 cups grated zucchini
- 1/2 cup chocolate chips
Directions:
Pre heat oven to 350
Coat a glass loaf pan with coconut oil or cooking spray.
In a large bowl combine flour salt baking powder, baking soda, cinnamon, and sugar. Set aside.
In a medium bowl, combine eggs, coconut oil, and vanilla. Gently stir in zucchini and chocolate chips.
Add wet mixture to dry mixture and stir until everything is just combined. Pour into loaf pan and pop in the oven (center rack) for 1 hour (or until a toothpick inserted in the center of the loaf comes out clean).
Cool and enjoy!
Makes 8 slices.
Nutritional Analysis
Nutrients per slice; Calories: 339; Total Fat: 15.1g; Saturated Fat: 10.8g; Cholesterol: 54mg; Carbohydrate: 49.2g; Dietary Fiber: 4.1g; Sugars: 27g; Protein: 6.4g