Don’t you agree zucchini is one of the most underrated vegetables? It has a mild flavor that works well for slicing it up to enjoy with your favorite dip. It’s flavor could be amped by sautéing with garlic and other seasonings. It could be grated into pasta sauces and quick breads as a way to increase the nutritional value without altering the taste.
Although my kids will eat pretty much any veggie, there are few veggies that I need to be creative with so I don’t have to listen to too much whining. 🙂 Zucchini is one of them! However, this quick bread with grated zucchini and chocolate chips was a winner! Yes, tiny specks of green did give away the hidden secret, they still continued to bite into the bread! This to me means a winning recipe.
The original recipe is from King Arthur Flour website. I modified it only slightly by replacing some of the flour with ground flax. I did not add any nuts in this attempt, but I would love to throw in some chopped walnuts or pecans in my next batch.
Give it a try! I think you will enjoy it!
Whole Wheat Zucchini Chocolate Chip Quick Bread
Ingredients
2 large eggs
1/3 cup honey
1/2 cup vegetable oil
1/3 cup brown sugar
1 teaspoon vanilla
1 3/4 cups white whole wheat flour
1/4 cup ground flax
1 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
2 cups shredded, unpeeled zucchini
1/2 cup semi-sweet chocolate chips
Preparation
1. Preheat oven to 350F.
2. Thoroughly whisk eggs, honey, oil, brown sugar and vanilla.
3. Sift together, salt, baking soda, baking powder and cinnamon. Stir in ground flax.
4. Add the dry mix to the wet ingredients, stirring till well combined.
5. Fold in zucchini and chocolate chips.
6. Transfer batter into a 9″ x 5″ lightly greased and floured loaf pan.
7. Bake for 50-55 minutes till top the bread is baked through.
8. Let cool in the pan for about 10 minutes. Then, remove from pan and let cool completely on a wire rack. Slice and serve or store well covered.
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