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EatingWell Zucchini Bread with Chocolate Chips Recipe

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This recipe for EatingWell Zucchini Bread with Chocolate Chips is from Braden's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
INGREDIENTS
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
Directions:
Directions:
PREPARATION
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.
Number Of Servings:
Number Of Servings:
1 loaf
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
TIPS & NOTES
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.

 

 

 

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