This is my all time favorite recipe for zucchini bread. I have baked this bread many times and each time it has been welcomed with the same expectations. This is low in fat as I use just 1/3 cup of oil. You must definitely try this if you have kids who don’t prefer to eat zucchini. Deceptively you can make them eat this bread.
Ingredients
- Raw zucchini – 1 ½ cups (peeled and grated)
- Whole wheat flour – 1 cup
- All purpose flour- 1 cup
- Sugar – 1 ½ cups
- Apple sauce – 2/3 cup
- Canola oil- 1/3 cup
- Flax seed (ground) – 2 tablespoons (simmered in 6 tablespoons of water)
- Vanilla extract – 1 teaspoon
- Baking powder – 1 ½ teaspoon
- Baking soda- ½ teaspoon
- Salt – ½ teaspoon
- Ground cinnamon- ¼ teaspoon
- Nutmeg powder – ¼ teaspoon
- Clove powder – ¼ teaspoon
- Chocolate chips – ¼ cup
Directions
1. Pre heat oven to 350° F. grease an 9 inch loaf pan and set aside.
2. In a bowl mix whole wheat flour, all purpose flour, baking soda, baking powder, salt, ground cinnamon, nutmeg powder, clove powder.
3. In another bowl, mix simmered flaxseed and apple sauce. Beat well. Stir in oil and vanilla extract. Beat well. Add sugar and beat to mix everything together.
4. Using a clean kitchen towel squeeze out the excess water from zucchini. Stir in zucchini and mix well. Gradually add the dry ingredients and chocolate chips and mix well.
5. Stir in the mixed cake batter into the loaf pan and bake at 350° F for 55 to 60 minutes until a cake tester inserted comes in clean.
6. Place on a wire rack to cool completely, and then remove from pan. Now slice your bread.
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