What to do with all those mounds of zucchini? Make Whole Wheat Zucchini Bread! This recipe is lightly cinnamon flavored because of how you prepare the baking pans.
Here is how I prepare zucchini:
Wash the zucchini, cut off ends
Shred
Squeeze out as much water as possible
Place 2 or 3 cups zucchini shreds in freezer bags
Label and freeze for up to 3 months.
Later, I can pull out the zucchini shreds and make all kinds of delicious recipes with them. Having 2-3 cups in each bag lets me defrost just how much I need for a couples loaves of zucchini bread or a casserole.
Whole wheat berries and freshly ground flour
When you grind your wheat berries, select the “bread” setting. It takes approximately 2 cups of wheat berries to make 3 cups of ground whole wheat.
Whole Wheat Chocolate-Chip Zucchini Bread
Chocolate Chip Zucchini Bread ingredients
Ingredients
3 cups shredded zucchini
1 2/3 cups sugar
2/3 cup vegetable oil
2 teaspoons vanilla
4 eggs
3 cups whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
12 ounces semi-sweet, mini chocolate chips
Prepare the pans by either praying them with vegetable oil spray, shortening or butter then sprinkling with a mixture of 3 tablespoons sugar and 1/2 teaspoon ground cinnamon. Gently tap the pans to release the excess cinnamon-sugar mixture.
Preheat the oven to 350*F
Combine oil, vanilla, eggs and sugar in a mixing bowl, beat til light and pale yellow in color.
In another bowl combine flour, baking powder, baking soda and salt, stir with a whisk until combined.
Add Chocolate chips to the flour mixture, stir.
Add flour mixture to the oil mixture, stirring well.
Add shredded zucchini and stir in until well combined.
Liquid ingredients beaten til pale yellow
Spoon batter into prepared loaf pans. Bake at 350*F for 1 hour to 1 hour and 10 minutes. Start checking for done-ness at 1 hour by sticking a toothpick into the center of the loaves. If the toothpick comes out clean, the loaf is done.
Once done, place the loaves in the pans on a wire rack to cool for 10 minutes. After 10 minutes, loosen the side of the bread from the pans using a small, thin knife. Turn the bread out on the wire rack and cool.
this bread will freeze well for about 3 months if you wrap it up really well.
Whole Wheat Chocolate-Chip Zucchini Bread
