I made this delicious bread yesterday. I had actually never had zucchini bread before so I was a little nervous. I mean, I DO NOT like carrot cake at all! I DO NOT like rice pudding either! I tend to think that regular food items like vegetables or rice should not be a part of a dessert like dish.....HOWEVER.....this bread was absolutely delightful. It was sweet, but not too sweet. It was a nice treat that isn't too high in calories and it's clean. The bread is easy to make and so moist. Love it! Here is the recipe below. Leave your comments and tell me what you think!
Ingredients
1 1/2 cups whole wheat flour
1 tsp. baking soda
1/4 tsp. salt
2 tsp. cinnamon
Pinch of nutmeg
Pinch of ginger
Pinch of cloves
3/4 cup canned pumpkin
1 cup shredded zucchini, sqeezed of excess moisture
1/3 cup honey
1 Tbsp. coconut oil
1 egg
1 tsp. natural vanilla extract
1/2 cup unsweetened vanilla almond milk
1/2 cup chocolate chips
Directions
Preheat oven to 350 degrees F. Grease a 9 inch loaf pan with nonstick cooking spray. In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
In a separate large bowl combine pumpkin, zucchini, honey, oil, egg, and vanilla until well combined and smooth. Whisk in almond milk. Add wet ingredients to dry ingredients and mix until just combined. Gently fold in chocolate chips, reserving a few for sprinkling on top.
Bake for 50-60 minutes (mine baked faster...45 minutes) or until toothpick comes out clean. Cool on wire rack for 10-15 minutes, then remove bread from pan and transfer to wire rack to finish cooling.
You can also bake these into muffins, but you may need to adjust the baking time. I would check them around 20 minutes.
You can use different types of chocolate chips to make this bread your own.
NUTRITION INFORMATION
Serves: 12 slices
Serving size - 1 slice
Calories: 153
Fat: 4.5g
Carbohydrates: 26.1g
Sugar: 13g
Fiber: 2.3g
Protein: 3g
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