a {very yummy} healthier chocolate chip zucchini bread


This is the time of the year when many of us find ourselves with an over-abundance of zucchini and summer squash and well, what better way to use them up than to bake yummy treats with them? Especially since my kids claim not to like zucchini. But if I bake it into breads or muffins, they eat it up like no tomorrow.

When my kids came home with these “fudge brownies” and I tossed them, I decided to treat them to some yummy chocolate chip zucchini bread. I grabbed an old recipe I had on an index card and tweaked it to make it a bit more healthy and we were all pleasantly pleased with the results. Except for my husband…who prefers not to have chocolate chips in his breads. Crazy man.
chocolate chip zucchini bread
3/4 c. milk
2 eggs
3/4 c. coconut sugar
1/3 c. coconut oil
1 tsp. vanilla
2 zucchini, shredded
2 c. whole wheat pastry flour
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
a lot of chocolate chips 😉

Preheat oven to 350. Butter and flour a loaf pan or a bundt pan. Whisk together the milk, eggs, sugar, oil, and vanilla. Add the dry ingredients + chocolate chips and stir until everything is combined. Pour into pan. Bake until a toothpick comes out clean, about 50-60 mins. Remove from oven and let cool for 10 min and then turn onto a wire rack to cool completely.

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