HARVEST TO KITCHEN | Chocolate Chip Zucchini Bread

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour adds fiber and nutrients while oat flour is often less expensive.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index and brown sugar is usually cheaper.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate chunks

Dark chocolate chips have less sugar and chocolate chunks can be more economical.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Pecans are a good alternative for flavor, while sunflower seeds are often less expensive.

Preheat the oven to 350°F.

Shred zucchini on the finest setting and add a little salt. Twist it in cheesecloth to drain excess water.

In a bowl, combine 3 cups of flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of salt, 2 teaspoons of ground cinnamon, and 1/2 teaspoon of ground nutmeg.

Add chocolate chips to the dry ingredients and whisk together.

In another bowl, mix together 1 cup of avocado oil, 1 cup of packed light brown sugar, 1 cup of granulated sugar, 2 room temperature eggs, and 1 1/2 tablespoons of vanilla extract.

Gently combine the wet ingredients with the dry ingredients, being careful not to overmix.

Pre-grease two loaf pans with cooking spray.

Evenly split the batter between the two loaf pans, putting a little more in the larger pan.

Bake in the preheated oven for 45 minutes, then check for doneness with a toothpick.

If the toothpick does not come out clean, bake for an additional 10 minutes.

Let the zucchini bread cool for a little bit before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens