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EatingWell Zucchini Bread with Chocolate Chips
2 h 15 m
EatingWell Test Kitchen
“Here's a super-simple zucchini bread recipe. The addition of chocolate chips makes it more like a dessert than a breakfast, but you can enjoy it anytime. Skip the chocolate and try it with toasted walnuts or raisins if you prefer. Freeze 2-cup portions of shredded zucchini so you can make zucchini bread all year long.”
¾ cup low-fat milk
2 large eggs
¾ cup sugar
⅓ cup canola oil
1 teaspoon vanilla extract
2 cups shredded zucchini (about 2 small zucchini)
2 cups white whole-wheat flour (see Note)
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
½ cup chocolate chips
1Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray.
2Whisk 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.
3Bake 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.
Make Ahead Tip: Wrap and store at room temperature for up to 2 days or freeze for up to 3 months.
Equipment: 9-by-5-inch loaf pan
Note: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.
Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.