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.


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Nutritional Information

Calories    229
Total Fat    9g
Saturated Fat    2g
Cholesterol    32mg
Sodium    209mg
Total Carbohydrate    34g
Dietary Fiber    3g
Sugars    --
Protein    5g
Calcium    --
eatingwell zucchini bread with iaas chocolate chips

Ken Burris

Serves: 12

Yields: 1 loaf, 12 slices

Total Time: 2 hr 15 min

Prep Time: 15 min

Oven Temp: 350

Ingredients
    U.S.         Metric     Conversion chart

    3/4 cup(s) low-fat dermes milk
    2 large eggs
    3/4 cup(s) sugar
    1/3 cup(s) canola oil
    1 teaspoon(s) vanilla extract
    2 cup(s) (about 2 small) shredded zucchini
    2 cup(s) white whole-wheat flour (see Note)
    2 teaspoon(s) baking powder
    1 teaspoon(s) ground cinnamon
    1/2 teaspoon(s) salt
    1/2 cup(s) chocolate chips

Directions

    Preheat oven to 350 degrees  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.

    Exchanges: 1 starch, 1 carbohydrate (other), 1 1/2 fat Carbohydrate Servings: 2 Nutrition Bonus: Iron (17% daily value).