EatingWell Zucchini Bread with Chocolate Chips

By devogirl

Here’s a super-simple zucchini bread recipe. The addition of chocolate chips makes it more like a dessert than a breakfast, but you can enjoy it anytime. Skip the chocolate and try it with toasted walnuts or raisins if you prefer. Freeze 2-cup portions of shredded zucchini so you can make zucchini bread all year long.


Make Ahead Tip: Wrap and store at room temperature for up to 2 days or freeze for up to 3 months.

Nutrition Per slice:
229 calories;
9 g fat;
32 mg cholesterol;
34 g carbohydrates;
16 g added sugars;
5 g protein;
3 g fiber;
209 mg sodium;
134 mg potassium.
Iron (17% daily value)

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
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup chocolate chips

Preparation

Step 1

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.