Zucchini bread may sound healthy, but other than the nutritional
value of the veggie, it doesn’t have any fewer calories or fat content than any
other type of sweet bread. Still, it’s quite yummy – especially with the addition
of chocolate chips.
Zucchini Bread
3 cups flour
¼ teaspoon
baking powder
1 teaspoon
baking soda
½ teaspoon
salt
½ teaspoon
cinnamon
1 teaspoon
ground nutmeg
3 eggs
1 ¾ cups sugar
1 cup
vegetable oil
2 teaspoons
vanilla extract
2 cups peeled,
grated zucchini (about 1
large or 2 small)
1 cup chopped
walnuts or pecans
½ cup mini
chocolate chips (I used regular chocolate chips; you could certainly add
about 1 cup more if you’re
a chocolate lover)
1 tablespoon
freshly grated lemon zest (optional)
Preheat oven
to 350 degrees. Grease and lightly flour two 9 x 5 inch loaf pans.
In medium
bowl, mix together flour, baking powder, baking soda, salt, cinnamon, and
nutmeg. In another larger
bowl, beat eggs until light in color. Gradually add sugar and continue beating.
Stir in oil, vanilla, zucchini, nuts, chocolate chips, and lemon zest.*
Fold in dry
ingredients until combined and then pour batter into prepared pans.
Bake in
preheated oven at 350 degrees 50 to 55 minutes, or until toothpick inserted
into center comes out clean.
Remove bread
from pans to cool on wire rack.
*If you have a stand mixer, just mix all ingredients at
once, starting with the wet ingredients and adding the chocolate chips and nuts
after combining the rest of the recipe.
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