Easy Chocolate Chip Zucchini Bread
with coconut sugar
12 portions
65mI don't know if I'd go so far as to call this healthy, but it's one of the best ways I know to eat zucchini, and it's not difficult at all.
What you will need
1 pound (500 g) zucchini
1 tsp (6 g) salt
3 cups (375 g) ap flour
1/4 tsp (2 g) baking soda
2 tsp (10 g) baking powder
1 1/2 cups (225 g) coconut sugar
2 tsp (5 g) cinnamon
Pinch of nutmeg
2 eggs
3/4 cup (180 ml) olive oil
1 cup (170 g) chocolate chips
(Nutritional facts 291 calories, 15.47 g fat, 33.18 g carbohydrates, 5.82 g protein, 120 mg cholesterol, 501 mg sodium)How to cook
1
2
Remove the tips and grate the zucchini. The standard side of a box grater works well. Toss zucchini with salt. Set aside for 10-15 minutes to give the salt some time to draw some of the moisture from the zucchini.
3
Dump the grated zucchini into a clean kitchen towel. Twist the bundle over a bowl to squeeze away as much moisture as possible.
4
In a mixing bowl, combine the baking soda, salt, baking powder, coconut sugar, cinnamon, and nutmeg.
5
Crack the eggs right into the dry ingredients.
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Add the oil in a stream. Start whisking. I found this to be a thicker batter than expected, almost a dough. Some photos of other recipes online show something more like a banana bread batter. While my batter was thicker, it turned out great.
7
Fold in the zucchini. Mix until well incorporated.
8
Fold in the chocolate chips. You can easily skip the chocolate chips, but why would you wanna do that?
9
A standard loaf pan works great. I only had a smaller silicon mold, so I divided the batter in 2 portions.
10
Preheat oven to 350ºF
11
Like most cakes and quick breads, you know it's done when you can insert a knife or a skewer into the center and it's dry when you pull it out.
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