This is the time of year when people start to make despairing comments like “What am I going to do with all this zucchini?!” (I’ve got a few ideas) and “Will someone please take this off my hands?” (always glad to help) and “We’ll never be able to eat all of this!” (oh, sigh, first world problems).
Here we’ve got vegetables and chocolate working together once more. It’s a great zucchini bread recipe that might be a little healthier than the one you’re used to. I’ve replaced half of the white flour with whole wheat and substituted yogurt for a lot of the oil. The result is a delicious dessert-y bread that is almost like cake. (And you’d never guess there were vegetables inside.)
Chocolate Chip Zucchini Bread
Yield: 1 loaf and 6 muffins
- 1-1/2 cups whole-wheat flour
- 1-1/2 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 eggs, room temperature
- 1/3 cup canola oil
- 3/4 cup plain yogurt
- 1/3 cup buttermilk
- 1 cup brown sugar, packed
- 2 teaspoons pure vanilla extract
- 2-1/2 cups finely grated zucchini
- 1 cup walnuts, chopped
- 4 ounces dark chocolate chips
Preheat oven to 350 °F.
Oil a 9×4 inch loaf pan and line with parchment paper. Line a 6-cup muffin tin with papers.
In a bowl, sift together the first seven ingredients and set aside.
In another large bowl, beat eggs until foamy; beat in yogurt, buttermilk, oil, sugar, and vanilla. Combine well. Stir in grated zucchini, walnuts, and chocolate.
Fold flour mixture into the wet ingredients and stir until combined.
Spoon batter into 6 muffin cups and pour the rest into the 9×4 loaf pan. Bake until a toothpick comes out clean, about 25 minutes for the muffins and an hour for the loaf. (This will vary from oven to oven so just keep an eye on them near the end of baking.)
Remove from pans to allow the bread to cool, and enjoy warm with a glass of cold milk.
Adapted from Simple Bites.