YIELDS:8
- 10 servings
PREP TIME:0 hours 15 mins
TOTAL TIME:1 hour 15 mins
Ingredients
Butter or cooking spray, for greasing pan
1 3/4 c. all-purpose flour
3/4 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
3/4 c. dark or semi-sweet chocolate chips, optional
2 large eggs
1/3 c. vegetable oil
1/2 c. light brown sugar, packed
2/3 c. granulated sugar
2 tsp. vanilla extract
1 1/2 c. shredded zucchini, packed
Directions
1. Preheat
the oven to 350˚. Butter or spray the inside of a 9-by-5-inch inch loaf
pan.
2. In a
medium bowl, whisk together the flour, baking powder, baking soda, salt, and
cinnamon. Stir in the chocolate chips (if using).
3. In
another medium bowl, whisk together the eggs, oil, brown and granulated sugars,
and vanilla. Stir in the zucchini. Add the wet ingredients into the dry
ingredients and mix just until combined.
4. Transfer
the mixture to the prepared loaf pan. Sprinkle the top all over with the coarse
sugar. Bake 55-60 minutes, until slight crumbs remain on a toothpick when stuck
into the middle of the loaf. Let cool for 10 minutes in the pan, then remove
and let cool completely on a wire rack before slicing. Cover and store
leftover the bread at room temperature for up to 3-4 days or in the
refrigerator for up to 1 week.
You can substitute 3/4 cup of chopped, toasted walnuts for
the chocolate chips and ½ cup whole wheat flour for some of the all-purpose
flour. This version makes a fulfilling breakfast bread!
