Zucchini bread
(from jenda’s recipe box)
Source: http://www.simplebites.net/how-to-make-the-best-zucchini-bread-ever/
Cook time: 50 minutesCategories: breakfast, muffins
Ingredients
- Dry ingredients:
- * 1 1/2 cups whole-wheat flour
- * 1 1/2 cups cake flour (or all-purpose)
- * 2 teaspoons freshly ground cinnamon (or 1 Tablespoon pre-ground)
- * 1/4 teaspoon freshly grated nutmeg
- * 1 teaspoon baking soda
- * 1 teaspoon baking powder
- * 1/2 teaspoon salt
- Wet ingredients:
- * 2 eggs, room temperature
- * 1/3 cup canola oil (or peanut)
- * 3/4 cup plain yogurt
- * 1/3 cup buttermilk (or regular milk with a splash of vinegar)
- * 1 cup organic Turbinado sugar (or brown sugar, firmly packed)
- * 2 teaspoons pure vanilla extract
- * 2 1/2 cups finely grated zucchini
- * 4 oz dark chocolate, chunked
Directions
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1. Preheat oven to 350°F. Oil a 9×4 inch loaf pan and line with parchment paper. Line a 6-cup muffin tin with papers OR oil a mini loaf pan.
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2. In a bowl, sift together dry ingredients and set aside.
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3. In a large bowl, beat eggs until foamy; beat in eggs, yogurt, buttermilk, oil, sugar, and vanilla. Combine well. Stir in grated zucchini and chopped chocolate.
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4. Fold flour mixture into the wet ingredients and stir until combined.
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5. Spoon batter into 6 muffin cups (or mini loaf pan) and pour the rest into the 9×4 loaf pan. Bake for approximately 50 minutes.
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6. Remove from oven and cool 10 minutes in the pan. Loosen the sides and remove from pan. Cool loaf completely before cutting.