This is an easy one-bowl whole wheat zucchini quickbread that is moist, delicious, and healthier and a great way to incorporate your zucchini surplus into your baking.
85g60% dark chocolate chipsor semi-sweet or milk chocolate if you prefer
85gtoasted almondschopped
Topping (optional):
raw turbinado sugaradds a great coarse texture
Instructions
I cut the zucchini in half lengthwise and then scrape off the seeds before I grate them. The seed portions have too much moisture
You can also blend the zucchini (with the seeds removed) in a blender or food processor with the rest of the wet ingredients if you prefer not to "see" any zucchini in the bread
Grease the loaf pan and line with parchment paper for easy removal
Prepare the batter:
Preheat the oven to 350 F (180 C) for conventional oven and 330 F (165 C) for convection oven
Whisk the wet ingredients in a bowl until combine. Sift in the dry ingredients in and stir to combine. Then fold in the zucchini, chocolate chips, and chopped nuts until just combine
Pour the batter into a prepared pan and smooth the top with a rubber spatula. Sprinkle with some raw turbinado sugar if you choose to. It adds an extra crunch that we really like
Baking:
Bake in a preheat oven in middle rack for 55-60 minutes or until a toothpick inserted into the center comes out clean with some smear of chocolate is fine. This is not a very tall loaf
Let the bread cool in the pan for 10 minutes and then grab the parchment paper to lift the bread out and let it cool completely on the cooling rack
Age the bread if you are patient enough:
I HIGHLY recommend to wait for at least 8-12 hours before you slice and serve the bread. The bread feels dry in texture when I serve it on the same day but the next day, oh my, it is so moist the next day
Storing:
Let the bread cool down completely and then keep in an air-tight container for 3-4 days at room temperature