DARK CHOCOLATE CHIP ZUCCHINI BREAD

By Nanadi-2

Ingredients

• 2 2 2 cups all-purpose flour
• 1 1 1 cup whole wheat flour
• 2 2 2 cups sugar
• 3 3 3 tablespoons baking cocoa
• 2 2 2 teaspoons ground cinnamon
• 1 1 1 teaspoon baking soda
• 1 1 1 teaspoon salt
• 1/2 1/2 1/2 teaspoon baking powder
• 2 2 2 large eggs
• 2 2 2 large egg whites
• 1/2 1/2 1/2 cup buttermilk
• 1/3 1/3 1/3 cup canola oil
• 2 2 2 teaspoons vanilla extract
• 2 2 2 cups shredded zucchini
• 2/3 2/3 2/3 cup dark chocolate chips
• 1/2 1/2 1/2 cup chopped walnuts, toasted

Details

Servings 24

Preparation

Step 1

Preheat oven to 350°. Coat two 8x4-in. loaf pans with cooking spray; dust with flour, tapping out extra.
In a large bowl, whisk the first eight ingredients. In another bowl, whisk eggs, egg whites, buttermilk, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in zucchini, chocolate chips and walnuts.
Transfer to prepared pans. Bake 55-65 minutes or until a toothpick inserted in center comes out clean. Loosen sides from pans with a knife. Cool in pans 10 minutes before removing to a wire rack to cool. Yield: 2 loaves (12 slices each).

Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.