Zucchini Bread
This tender zucchini bread recipe with cinnamon, earthy nutmeg, and semi-sweet chocolate chips is an easy way to sneak veggies into dessert.
Servings: 8 slices per loaf
Ingredients
- 1 cup olive oil
- 3 eggs
- 1 ¾ cups granulated sugar
- 2 cups grated organic zucchini
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour use gluten free 1-to-1 flour if you want to make gluten free bread
- 3 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup bittersweet chocolate chips
- ½ cup chopped pecans optional
Instructions
- Preheat oven to 325 degrees F. Set oven rack to the center of the oven.
- Grease and flour two 8 x 4 inch loaf pans, or spray with baking spray.
- In a medium bowl combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips and stir to combine.
- In a large bowl add oil and whisk in eggs. Add sugar and vanilla, stir to blend.
- Once oil mix is evenly blended add in shredded zucchini. Stir to coat zucchini pieces and evenly mix.
- Stir flour mixture into the oil mixture.
- Divide the batter into prepared pans.
- Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean.