I had a large zucchini from my CSA last week and still had that banana bread on my mind……SO I proceeded to whip together some Zucchini Bread using EatingWell.com’s recipe but I adapted it to fit our preferences.
Zucchini Bread with Chocolate Chips (and Peanut Butter Chips)
- 3/4 cup low-fat milk
- 2 large eggs
- 1/4 c. brown sugar, 4 packets of Truvia
- 1/3 cup canola oil
- 1 teaspoon vanilla extract
- 2 cups shredded zucchini (about 2 small zucchini)
- 1 cup whole-wheat flour
- 1 cup All-Purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 cup chocolate chips
- 1/4 cup peanut butter chips
- 1/2 cup walnuts
Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray.
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 and peanut butter chips to the dry ingredients, add in the walnuts; stir until just combined. Transfer the batter to the prepared pan.
Bake until golden brown and a wooden skewer inserted in the center comes out clean, at least 60 minutes, mine took 80 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack. Let cool for at least 1 hour before slicing.
I didn’t take a photo of mine because it fell apart – probably because I didn’t read the recipe that well and didn’t let it sit for 60 minutes prior to slicing. So I’m going to let you picture it yourself – moist, chocolatey, peanut butter chunks, cinnamon giving it a wonderful smell and crunchy from the walnuts.
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