Yesterday, my friend – and a supermom – (check out their site here) gave me a huge zucchini from their garden. So, naturally, I decided that I was going to bake with it, well, actually just half of it.
Since it is so big, I will use half of it for my zucchini bread recipe and the other half for something else, I’m thinking a sliced zucchini and cheese panini? You will have to stay tuned to see what I use it for!
I got my inspiration for my zucchini bread from this site. However, I almost never find a recipe and follow it step by step, or ingredient by ingredient! I always have to change something to make it personal, unique, or healthier. Often times I will change a recipe based on what I actually have in my fridge or pantry at the time.
This healthy version of zucchini bread was tremendous! It was very moist, and has a unique bite/zest to it. Try it out, especially if you have an extra massive zucchini lying around!
3/4 cup 2% milk
1/2 cup sugar (we used Truvia Baking blend)
1/3 cup vegetable oil
1 tsp vanilla extract (we used Taste of Haiti because it is all natural and straight from hardworking people in Haiti)
2 cups grated zucchini, squeeze excess water from the grated zucchini
2 cups whole wheat flour
1 tsp cinnamon
2 tsp baking powder
1/2 tsp salt
1 cup chocolate chips (we used ones from Trader Joes)
1. Pre-heat your oven to 350 degrees and line a 9×5 baking pan with parchment paper or grease the pan.
2. In a medium size mixing bowl, whisk together your milk, sugar, eggs, vanilla, and oil. Once well mixed, add in your grated zucchini and stir. (We used the middle-sized side of our cheese grater so we wouldn’t be getting big bites of zucchini).
3. In a separate large mixing bowl, whisk together the whole wheat flour, cinnamon, baking powder, and salt.
4. Now, slowly combine the wet ingredients to the dry ingredients. I would recommend switching from a whisk to a wooden spoon now, or you will have yourself a batter-filled whisk!
5. Once all combined together, add your chocolate chips (you could also use raisins or walnuts).
6. Pour into your pan (lined with parchment paper, or greased).
7. Stick in the oven for about 45 minutes, or until the top begins to turn golden.
8. Let cool for a bit, then, enjoy!