How many zucchinis do I need for 1.5 cups grated?

You'll need about 1 larger zucchini or 2 small zucchinis

What does zucchini bread taste like?

I promise you zucchini bread does not taste like zucchini! In fact, the zucchini doesn't really add much flavour at all, but it does add some texture and moisture to the bread. Zucchini bread tastes mostly like what you flavour it with. In this case, cinnamon, vanilla and chocolate chips.

How can I tell if my zucchini bread is done?

Usually, loaf breads take somewhere around one hour to cook. You can take the bread out of the oven to check on it and insert a toothpick in the bread. If the toothpick comes out clean, the bread is done. If the toothpick comes out with some batter or covered in crumbs, it needs more time.

Healthy Chocolate Chip Zucchini Bread

Description

This zucchini bread is healthy, light and loaded with zucchini and delicious chocolate chips!

Ingredients

Units Scale

2 eggs
1/2 cup coconut oil, melted (can sub melted butter)
1/2 cup coconut sugar
1 tsp vanilla extract
1 1/2 cups white spelt flour or white whole wheat flour (can sub regular flour)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1 1/2 cups grated zucchini
1/2 cup chocolate chips, plus more for sprinkling on top.

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Instructions

Preheat the oven to 350 degrees and line an 8×4 inch loaf pan with parchment paper.
Mix the eggs, coconut oil, coconut sugar and vanilla extract together in a bowl until well combined. Set aside.
Mix the flour, baking powder, baking soda, salt, cinnamon and nutmeg together in a bowl.
Add the wet ingredients to the dry mixing until they start to incorporate (the mixture will be a bit dry, that’s okay.) , then add the zucchini and mix just until everything is combined.
Add the chocolate chips and give it another mix, then transfer the batter to a loaf pan.
Bake for 55-60 minutes or until a toothpick comes out clean.
Let cool on the coutertop for at least 30 minutes before cutting.

Notes

Use a box grater to grate the zucchini easily. No need to peel the zucchini first!

Mix the batter by hand to prevent overmixing. A few clumps in the batter are ok, don’t overmix the batter.

To make this recipe into muffins: Fill a muffin pan with liners and fill each mould 3/4 of the way full. bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean.

To make this recipe gluten-free, use a 1-1 gluten-free flour blend like this one.

Store this bread well covered on the counter for up to 5 days.

Nutrition

Serving Size: 1 slice
Calories: 230
Sugar: 11g
Sodium: 250mg
Fat: 11g
Saturated Fat: 7g
Carbohydrates: 27g
Fiber: 2g
Protein: 4g