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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

'Healthy' Chocolate Chip Zucchini Bread Recipe

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This recipe for 'Healthy' Chocolate Chip Zucchini Bread is from The Burden Family Cookbook Project, 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:  
1/3 cup apple sauce
1/2 cup honey or maple syrup
2 eggs
1/2 cup milk of choice or water
1 tsp baking soda
1 tsp ground cinnamon
2 tsp vanilla extract
1/2 tsp salt
1/4 tsp ground nutmeg
1 1/2 cup grated zucchini
1 3/4 cups whole wheat flour
1 cup semisweet chocolate chips
Directions:
Directions:
1. 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.
2. In a large mixing bowl, combine the apple sauce and honey. Beat them with a whisk until they are combined. Add the eggs and beat well.
3. 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 now.
4. Pour the batter into your greased loaf pan. 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.
5. 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.
Number Of Servings:
Number Of Servings:
1 loaf
Preparation Time:
Preparation Time:
1 hour 10 minutes

 

 

 

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