Whole wheat zucchini bread

Csuvetmed

Hi all! If you're like me, you're eating zucchini for breakfast, lunch and dinner this time of year. Have you seen this recipe from King Arthur flour? It's super tasty, but the main reason I'm sharing is that it's absolutely the first thing I've ever baked with entirely whole wheat flour that still tastes awesome! I'm not a big fan of "healthified" baked goods, so this bread is still pretty hefty calorie-wise (nutrition info is listed in the database), but it's also not noxiously sweet and oozing fat like many zucchini bread recipes I've tried. Enjoy!

100% whole wheat zucchini chocolate chip bread


2 large eggs
1/3 cup molasses
1/2 cup vegetable oil
1/3 cup brown sugar
1 teaspoon vanilla extract
2 cups King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
2 cups shredded, unpeeled zucchini (about 1 small/medium zucchini)
1 cup chocolate chips
3/4 cup chopped walnuts, optional (I replaced with 1/2 c of slivered almonds due to my hubby having a minor walnut allergy)

1) Preheat the oven to 350°F; lightly grease a 9" x 5" loaf pan.

2) In a large mixing bowl, beat the eggs, molasses or honey, oil, sugar, and vanilla until smooth.

3) Add the flour, salt, baking soda, baking powder, and cinnamon, mixing until well combined.

4) Stir in the zucchini, chocolate chips, and nuts.

5) Pour the batter into the prepared pan.

6) Bake the bread for 55 to 60 minutes, until the loaf tests done (a toothpick or cake tester inserted into the center will come out clean, save for perhaps a smear of chocolate).

7) Remove the bread from the oven, and let it cool for 10 to 15 minutes before turning it out of the pan onto a rack.

8) Cool completely before slicing; store well-wrapped, at room temperature.

Yield: one 9" x 5" loaf.