This year I have a ton of zucchini in my garden, not to mention peaches, tomatoes, spaghetti squash, onions and cucumbers. So, I decided to make some healthier zucchini bread. I came up with the following recipe, and it was delish. This is just six of the 18 loaves I baked. Nummy!
Zucchini Bread Recipe
Ingredients
· 3/4 cup low-fat almond milk· 2 large eggs
· 3/4 cup Turbinado sugar
· 1/3 cup coconut oil
· 1 teaspoon vanilla extract
· 2 cups shredded zucchini (about 2 small zucchini)
· 2 cups whole-wheat flour
· 2 teaspoons baking powder
· 1 teaspoon ground cinnamon
· 1/2 teaspoon salt
· 1/2 cup chocolate chips
Preparation
1.
Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray.2. Whisk milk, eggs, sugar, oil and vanilla in a medium bowl. Stir in zucchini. Combine flour, baking powder, cinnamon and salt in a large bowl. Add the wet ingredients and chocolate chips to the dry ingredients; stir until just combined. Transfer the batter to the prepared pan.
3. Bake until golden brown and a wooden skewer inserted in the center comes out clean, 50 minutes to 1 hour. Cool in the pan for 10 minutes, then turn out onto a wire rack. Let cool for at least 1 hour before slicing.
9 g Fat; 30 g Carbohydrates; 5 g Protein; 3 g Fiber
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