I got a HUGE zucchini from Jack (my very sweet and generous neighbor) and decided to use it in a zucchini chocolate chip bread. I used whole wheat flour and the last of my Xagave (sugar substitute) to make it a bit healthier. I adapted this recipe from the Xagave cookbook called, Delicious Meets Nutritious. The bread turned out excellent, it was perfectly cooked, moist and delicious. The chocolate chips and walnuts made the bread extra special. Both of my kids gobbled it up at snack time and wanted it for dessert after dinner. Chocolate Chip and Walnut Zucchini Bread:
Recipe and photos by For the Love of Cooking.net
Recipe adapted from Delicious Meets Nutritious Cookbook
- 3 eggs, well beaten
- 1 1/3 cups of Xagave (vs. 2 cups of sugar)
- 2 cups raw, grated zucchini
- 3 tsp vanilla extract
- 1/2 cup of canola oil
- 3 cups of whole wheat flour
- 3 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp salt
- 1/4 tsp baking powder
- 1 tsp baking soda
- 3/4 cup of mini chocolate chips
- 3/4 cup of walnut pieces
Preheat the oven to 325 degrees. Coat two 8x4 bread pans with cooking spray. Combine the eggs, oil, Xagave, zucchini and vanilla in a large bowl then mix thoroughly. In a separate bowl, combine the flour, baking soda, salt, baking powder, cinnamon, and nutmeg together. Slowly add the dry ingredients to wet ingredients and mix well. Add the chocolate chips and walnut pieces and mix again.
Pour the batter evenly into the two prepared loaf pans.
Place in the oven and bake for 45-50 minutes or until a tester inserted in the center comes out clean. Let cool for a few minutes before slicing. Slather with butter and enjoy!
Giveaway:
Jon from Xagave would like to give away a bottle of Xagave and the Delicious Meets Nutritious cookbook to two lucky winners. All you have to do is leave a comment by Sunday at 5:00 p.m. to enter. If you have any questions about Xagave you can check out their website at www.xagave.com or contact Jon directly at jon@xagave.com.
Good luck!
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