This summer I have seen a bounty of fresh vegetables and fruits make their way into my kitchen, either from a friend’s garden or one of our many farmers markets. That means I have my apron on when I get home at night or early in the morning to prepare a tasty treat or mouthwatering meal for friends and family.
This zucchini bread is one of them. I had to make a second loaf because the first one was so popular it didn’t last long at all!
The zucchini came from a friend’s family garden. It was huge. There was enough for both loaves, zucchini chips and a zucchini sauté.
Zucchini bread with chocolate chips
1 1/2 cups spelt (or whole wheat) flour
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 cup granulated (or turbinado) sugar
1/3 cup light olive oil
1/3 cup milk
2 teaspoons vanilla extract
3/4 cup Greek yogurt (I use orange or vanilla flavored)
1 tablespoon orange zest
2 1/2 cups grated zucchini
4 to 6 ounces chocolate chips
Preheat oven to 350 degrees. Sift together first five ingredients in a large mixing bowl. Stir in cinnamon, nutmeg and sugar. In a separate mixing bowl, lightly beat eggs, then stir in olive oil, milk and vanilla. Add in yogurt and orange zest, stirring often to get rid of lumps. When mixture is smooth, add in zucchini. Stir into flour mixture. Stir in chocolate chips. Pour into a greased loaf pan and bake for about an hour or until toothpick comes out clean (make sure to poke around in a few spots as it doesn’t seem to bake consistently). Let cool, then slice and serve. Refrigerate leftovers. (Adapted from a recipe on simplebites.net)