Eating Pegan | Chocolate Chip Zucchini Bread

Chocolate Chip Zucchini Bread

1 cup white whole-wheat flour
1/3 cup all-purpose flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
2 eggs
½ cup avocado oil or organic canola oil
½ cup honey

  • Preheat oven to 350ºF. Generously coat a 8 ½ by 4 ½-inch loaf pan with cooking spray.
  • Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, nutmeg and salt in a medium bowl. Whisk eggs, oil, honey and vanilla in a large bowl. Stir zucchini into the wet mixture with a silicone spatula. Add the dry ingredients into the wet ingredients and stir with the silicone spatula until moistened. Add chocolate chips and stir until just combined.
  • Spread the batter out into the prepared loaf pan. Bake until the bread has risen and the center springs back when lightly touched, 50 to 54 minutes. Let cool in the pan 15 minutes. Turn out of pan and let cool completely on a wire rack before slicing.
  • etc
  • etc

  • For Full Instruction:

    Rated 4/5 based on 607 Reviews