The idea of vegetables in your baked goods tends to kind of freak people out, but zucchini bread has been around for a while, and anyone who's had it knows that it's pretty darn delicious in spite of those green specks.
This zucchini bread recipe, adapted from recipe.com, includes oats and a little whole wheat flour to give it an extra healthy kick. And for extra deliciousness, this Examiner tossed in some dark chocolate chips.
- 1 cup sugar
- 1/2 cup Stevia in the Raw
- 2 cups all purpose flour
- 1/2 cup whole wheat flour
- 1 cup rolled oats
- 1 tsp baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 3 eggs
- 1 cup applesauce
- 1/4 cup butter, melted
- 1 tsp vanilla extract
- 1 large zucchini, shredded (not peeled)
- 3/4 cup dark chocolate chips*
Preheat oven to 350 degrees Fahrenheit. Spray a large loaf pan** with nonstrick spray and set aside.
Combine 1 tsp of the sugar and 1/4 tsp cinnamon in a small bowl, and set aside (you'll sprinkle this over the top later).
In a large bowl, combine both types of flour, oats, baking powder, baking soda, and salt. In a separate bowl, beat eggs for 2 minutes (either by hand or with mixer), until foamy.
Add the beaten eggs, both types of sugar, applesauce, butter, and vanilla to the dry ingredients. Stir just until combined, then fold in the shredded zucchini and chocolate chips.
Spread batter into prepared pan and sprinkle with the cinnamon sugar mixture, pop into the oven, and bake for about 1 hour and 20 minutes. Let it cool if you can, and then slice and enjoy!
*for a more traditional taste, you can sub in raisins.
**This recipe makes a LOT of batter, and ended up making 5 muffins in addition to the loaf pan. If your pan is smaller you may have a little extra batter to play with.