1 3/4 flour (half white/half wheat)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup honey
1/2 cup vanilla yogurt
1/3 cup extra virgin olive oil
1 teaspoon vanilla extract
2 teaspoon cinnamon & 1 teaspoon nutmeg (optional
1 1/2 cups shredded zucchini (or 2)
1 cup chopped nuts (optional)
3 cups semisweet chocolate chips
The easy way to remember how to mix is you start by creaming and mixing the moist components. Zucchini, eggs, honey, oil and extract.
|Stir in dry|
flour, soda, powers and salt get mixed in next. I usually start with a cup of flour and the rest of the dry ingredients. Then I finish off the flour (one cup at a time for bigger recipes.)
|A little extra flavor.|
This part is optional but I added a couple teaspoons of cinnamon and a heavy dash on nutmeg.
|The messy workspace!|
I just wanted you to understand the way I cook. I pull everything out and it usually stays out until the food is in the oven. Then I put it away when the food is starting to cook.I don't like big chunks of nuts in my soft bread style food. But the added benefits of having nuts in the recipe and the flavor it adds is perfect. So I put it in my bullet and chopped it up. I put half of the chocolate chips in the batter. The other half will go on the top after baking. Bake at 350 degrees for about 30 minutes. Use the toothpick test to make sure that it is done. (Stick a toothpick in and if it comes out dry, then it is done.)
|Chocolate Chip Zucchini Cake|
|Miniature loaves zucchini nut bread|
|Chocolate chip zucchini nut bread|
I made the miniature loaves because I wanted to give some away. Although we do give away many whole zucchini's, I also love to give away treats after they have finished baking.