Zucchini Bread with Chocolate Chips
Great snack, this bread is a little "fluffier" and not as dense as the persimmon bread. Zucchini also makes this moist. The cake is less sweet and sweetness comes from chocolate chips.
Equipment
- 1 Large mixing bowl
- 1 Medium mixing bowl
- 1 9 inch cake pan (square or round) lined with parchment paper
Ingredients
Dry Ingredients (mix in medium bowl)
- 1 cup all purpose flour
- 1/2 cup almond flour
- 1/2 cup sugar (I use just under half a cup)
- 1 tsp baking soda
- 1 tsp cinnamon
- 2 tsp cocoa powder (optional)
- 1/2 tsp salt
Wet Ingredients (mix in large bowl)
- 1 egg
- 1/2 cup oil (canola, vegetable or avocado)
- 1/4 cup milk (any kind)
- 2 tsp vanilla extract
- 1 cup shredded zucchini (about 1 medium or 2 small zucchinis)
- 1/3 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- Mix all the dry ingredients in the medium mixing bowl.
- Mix all the wet ingredients in the large mixing bowl.
- Add the dry ingredients into the wet ingredients. Stir until mixed and pour into the baking pan lined with parchment paper.
- Bake for about 20-25 minutes until light golden brown.
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