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Lilly’s Table

 
 
Herb Stuffed Peaches
© Lillys-Table.com Photo of Zucchini Chocolate Chip Bread
 

Tags: Dairy Free Nut Free vegetarian nuts

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Medium

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
No

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Zucchini Chocolate Chip Bread

from Herb Stuffed Peaches with Chocolate Coconut Zucchini Bread, the Week of August 11, 2013.
View the previous recipe for this meal.

With a bit of coconut & chocolate chips this is an excellent way to gobble up lots of zucchini. Make this ahead and enjoy it throughout the week. We call for it made in a casserole pan, but loaf pans can work as well. You can even place it in muffin cups, wrap up to freeze for another date. The coconut, chocolate chips and nuts are each optional. And these ingredients are the one place I would suggest playing around with the flavors by either omitting them or adding a touch more of one of them instead. Your favorite all-purpose gluten-free flour mix has the potential to make this easily GF.

Ingredients

  • 3 eggs
  • 1 cup honey
  • ½ cup butter, unsalted, or vegetable oil (if dairy free)
  • ½ cup applesauce
  • 1 tablespoon vanilla, extract or almond extract
  • 1½ cup flour, white
  • 1½ cup flour, whole wheat
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger, ground powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3 cups zucchini, grated
  • 1 cup coconut, shredded, optional
  • ¾ cup chocolate chips, semi-sweet
  • 1 cup walnuts, or pecans, optional

Serving Size: 10 People

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Preparation Instructions

Preheat the oven to 350.

Beat the eggs and honey together. Slowly beat in the butter/oil and applesauce until just combined. Stir in the vanilla or almond extract.

In a separate bowl, sift together the flours, cinnamon, ginger, baking soda, baking powder and salt. Sprinkle in 1/2 cup of the dry ingredients and 1/2 cup zucchini into the egg-honey mixture. Fold together. Repeat adding the dry ingredients and zucchini until they are thoroughly combined.

Fold in the grated coconut, nuts, and chocolate chips. Don’t over-mix as it will toughen the batter.

Spread batter into a 9×13 pan. Bake for 35-45 minutes or more depending on your oven. Check the center with a toothpick. When it comes out clean your Zucchini Bread is done.

Cool. Cut into big squares. Enjoy.

Alternatively bake in muffin cups or loaf pans. Scoop in about a third of a cup into each muffin cup or fill the loaf pans 2/3 full. Bake for 18-25 minutes until a toothpick inserted comes out clean.

Cut pieces or muffins can be frozen and defrosted at later date.