It’s late summer which means that you probably have zucchini the size of toddlers growing in your backyard or left on your doorstep in the night by a neighbor or delivered in your CSA box. This recipe is here to help you out. We made several variations, tweaking the recipe each time to maximize the amount of zucchini used, minimize refined sugar and retain deliciousness. I won’t claim this bread is healthy, but I also don’t think you should feel guilty eating it for breakfast. You are using up those zucchini after all.
Chocolate Chip Zucchini Bread
1 1/2 cup all-purpose flour
1 1/2 cup whole wheat flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2/3 cup coconut oil (or vegetable oil)
1 cup crushed pineapple
3/4 cup granulated sugar
2 1/2 cups zucchini, shredded
1 cup walnuts
1/2 cup chocolate chips
1/2 cup flaked coconut, toasted (optional – we did it once, but didn’t repeat for the next few batches)
Preheat your oven to 325° F. Grease two loaf pans with butter and dust with flour.
Combine flours, salt, baking powder, baking soda, cinnamon and nutmeg in a medium bowl. In a large bowl, whisk together eggs, oil, pineapple and sugar. Add grated zucchini into to the other wet ingredients. Add the dry ingredients to the wet and stir until just combined.
Stir in walnuts, chocolate chips and coconut if using. Divide batter into two loaf pans. Bake 30 – 40 minutes, until a tester inserted into the center comes out dry.
Enjoy! For breakfast, lunch and dessert!