Easy Chocolate Chip Zucchini Bread
with coconut sugar
I 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.
viewed by 116
What you will need
1 pound zucchini
1 tsp salt
3 cups ap flour
1/4 tsp baking soda
2 tsp baking powder
1 1/2 cups coconut sugar
2 tsp cinnamon
1/4 tsp nutmeg
3/4 cup olive oil
1 cup chocolate chips
How to cook
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.
Dump the grated zucchini into a clean kitchen towel. Twist the bundle over a bowl to squeeze away as much moisture as possible.
Combine dry ingredients
In a mixing bowl, combine the baking soda, salt, baking powder, coconut sugar, cinnamon, and nutmeg.
Add the eggs
Crack the eggs right into the dry ingredients.
Whisk in the oil
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.
Add the zucchini
Fold in the zucchini. Mix until well incorporated.
and the chocolate chips
Fold in the chocolate chips. You can easily skip the chocolate chips, but why would you wanna do that?
Press into a greased bread pan
A standard loaf pan works great. I only had a smaller silicon mold, so I divided the batter in 2 portions.
Preheat oven to 350ºF
Bake for 50 minutes
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.