EatingWell: EatingWell Zucchini Bread with Chocolate Chips
Published in Variety Menu
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.
EatingWell Zucchini Bread with Chocolate Chips
Yield: 1 loaf, 12 slices
Active Time: 15 minutes
Active Time: 15 minutes
Total Time: 2 1/4 hours
3/4 cup low-fat milk
2 large eggs
3/4 cup sugar
1/3 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
1/2 teaspoon salt
1/2 cup chocolate chips
Preheat oven to 350 F. Coat a 9-by-5-inch loaf pan with cooking spray.
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.
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.
To Make Ahead: Wrap and store at room temperature for up to 2 days or freeze for up to 3 months.
Recipe 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.
Recipe nutrition:
Per serving: 229 calories; 9 g fat (2 g sat, 5 g mono); 32 mg cholesterol; 34 g carbohydrate; 16 g added sugars; 5 g protein; 3 g fiber; 209 mg sodium; 134 mg potassium.
Nutrition Bonus: Iron (17 percent daily value)
2 Carbohydrate Serving(s)
Exchanges: 1 starch, 1 carbohydrate (other), 1 1/2 fat
(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)