I got a HUGE zucchini from Jack (my very sweet and generous neighbor) and decided to use it in a zucchini chocolate chip bread. I used whole wheat flour and the last of my Xagave (sugar substitute) to make it a bit healthier. I adapted this recipe from the Xagave cookbook called, Delicious Meets Nutritious. The bread turned out excellent, it was perfectly cooked, moist, and delicious. The chocolate chips and walnuts made the bread extra special. Both of my kids gobbled it up at snack time and wanted it for dessert after dinner.
Chocolate Chip and Walnut Zucchini Bread:
- 3 eggs, well beaten
- 1 1/3 cups of Xagave
- 2 cups raw, grated zucchini
- 3 tsp vanilla extract
- 1/2 cup of canola oil
- 3 cups of whole wheat flour
- 3 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp salt
- 1/4 tsp baking powder
- 1 tsp baking soda
- 3/4 cup of mini chocolate chips
- 3/4 cup of walnut pieces
How to Make Chocolate Chip and Walnut Zucchini Bread
Preheat the oven to 325 degrees. Coat two 8×4 bread pans with cooking spray.
Combine the eggs, oil, Xagave, zucchini, and vanilla in a large bowl then mix thoroughly. In a separate bowl, combine the flour, baking soda, salt, baking powder, cinnamon, and nutmeg together. Slowly add the dry ingredients to wet ingredients and mix well. Add the chocolate chips and walnut pieces and mix again.
Pour the batter evenly into the two prepared loaf pans.
Click here for a printable version of this recipe – For the Love of Cooking.net