So I’ve got this giant zucchini from my parent’s garden and I decide to make chocolate chip zucchini bread with it. I find a healthy good lookin’ recipe, print it off, mix all the ingredients together, and I’m about to put it in the oven and I realize there’s NO ZUCCHINI in it!! LOL I printed off the wrong recipe. Turns out I made choc chip pumpkin bread!
So finally I made what I originally set out to do….the zucchini bread! Recipe from www.cookieandkate.com.
This fluffy zucchini bread recipe is made healthier with whole grains, honey (or maple syrup) and olive oil (or coconut oil) instead of butter. But then of course I had to add chocolate chips to indulge a little!
- ¾ cup roughly chopped raw walnuts or pecans (optional)
- ⅓ cup extra-virgin olive oil (or melted coconut oil)
- ½ cup honey (or maple syrup)
- 2 eggs
- ½ cup milk of choice or water
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon + more to swirl on top
- 2 teaspoons vanilla extract
- ½ teaspoon fine-grain sea salt
- ¼ teaspoon ground nutmeg
- 1½ cups grated zucchini (you’ll need 1 small zucchini, about 7 ounces)
- 1¾ cups whole wheat flour or regular whole wheat flour
- 3/4 cup chocolate chips
- Preheat oven to 325°F. Line a small, rimmed baking sheet with parchment paper for easy cleanup, and grease a 9” x 5” loaf pan to prevent the bread from sticking..
- In a large mixing bowl, combine the olive oil and honey. Beat them with a whisk until they are combined. Add the eggs and beat well. (If you’re using coconut oil and it solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 20 seconds in the microwave.)
- Add the milk, baking soda, cinnamon, vanilla, salt and nutmeg, and whisk to blend. Switch to a big spoon and stir in the zucchini, then add the flour and stir just until combined. Some lumps are ok! Gently fold in the chocolate chips (and nuts if desired) now.
- Pour the batter into your greased loaf pan and sprinkle lightly with additional cinnamon. If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
- Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing it with a sharp, serrated knife.
- This bread is moist, so it will keep for just 2 to 3 days at room temperature. Store it in the refrigerator for 5 to 7 days, or in the freezer for up to 3 months or so. I like to slice the bread before freezing and defrost individual slices, either by lightly toasting them or defrosting them in the microwave.
The progression from going in the oven to freshly baked bread to half eaten already!!