Whole-Wheat Zucchini Bread with Cinnamon & Dark Chocolate Chunks

By KodiakDavis

Ingredients

• Dry ingredients:
• 1 1/2 cups whole-wheat flour
• 1 1/2 cups cake flour (or all-purpose)
• 2 teaspoons freshly ground cinnamon (or 1 Tablespoon pre-ground)
• 1/4 teaspoon freshly grated nutmeg
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• Wet ingredients:
• 2 eggs, room temperature
• 1/3 cup canola oil (or peanut)
• 3/4 cup plain yogurt
• 1/3 cup buttermilk (or regular milk with a splash of vinegar)
• 1 cup organic Turbinado sugar (or brown sugar, firmly packed)
• 2 teaspoons pure vanilla extract
• 2 1/2 cups finely grated zucchini
• 4 oz dark chocolate, chunked

Details

Preparation time 20mins
Cooking time 70mins
Adapted from simplebites.net

Preparation

Step 1

Preheat oven to 350°F.
Oil a 9x4 inch loaf pan and line with parchment paper.
Line a 6-cup muffin tin with papers OR oil a mini loaf pan.
In a bowl, sift together dry ingredients and set aside.
In a large bowl, beat eggs until foamy; beat in yogurt, buttermilk, oil, sugar, and vanilla.
Combine well.
Stir in grated zucchini and chopped chocolate.
Fold flour mixture into the wet ingredients and stir until combined.
Spoon batter into 6 muffin cups (or mini loaf pan) and pour the rest into the 9x4 loaf pan.
Bake for approximately 50 minutes.
Remove from oven and cool 10 minutes in the pan.
Loosen the sides and remove from pan.
Cool loaf completely before cutting.