Whole Wheat Zucchini Bread with Walnuts and Chocolate Chips
A delicious recipe uses up some of your troublesome zucchinis and makes you take a second look at these summer produce.
or olive oil, or any vegetable oil
shredded, 2 zucchini
chocolate chips (semi-sweet)
Preheat the oven to 350℉ (180℃) F and grease and flour a loaf pan or a 6-cup mini loaf pan. Set aside.
In a medium bowl, whisk the eggs until foamy; add the oil and sugar gradually, continuing to beat.
Stir in the zucchini.
In a large bowl, whisk together the cinnamon, baking soda and powder, salt and flour until well combined.
Add the flour mixture into the zucchini mixture, and stir with a wooden spoon until just incorporated and moistened.
Stir in the walnuts and chocolate chips until evenly distributed.
Spoon into prepared loaf pan or mini loaf pan evenly and bake in oven for about 40 to 50 minutes or until wooden skewer inserted into center comes out clean. (If you use regular loaf pan, the baking time should be around 50 minutes; if you use mini loaf pan, the baking time should be around 40 minutes.)
Cool on rack for 10 minutes, turn cake out of pan and cool completely.
Slice into slices and serve.
Note: The bread can be kept in an air-tight container or a zip-log bag in the fridge for up to 1 week, or in the freezer for up to at least 1 month.