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Zucchini Loaf

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Zucchini Loaf
Parve Parve
6 Servings Serving Icon
45 Minutes Preferences Icon
Easy Easy
Allergens info-icon
Contains
- Gluten - Egg
Diets info-icon
- Vegetarian - Pescatarian

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Ever since the “secret zucchini muffin” recipe that one bakery gave me totally flopped, I’ve been wanting to figure out my own delicious, moist zucchini loaf. I didn’t need it to be oil or sugar-free…just a bit better than a typical cake. After all, what’s the point of adding zucchini to a cake if it’s totally junky, right? So, enjoy a slice of loaf (we’re not calling it “cake”) and feel not-so-bad about it.

Yields: 1 loaf, 10 to 12 slices

Directions

1. Preheat oven to 350 degrees Fahrenheit. Grease a loaf pan.
2. In a bowl, combine all ingredients (reserve some chocolate chips for sprinkling on top).
3. Add batter to loaf pan. Sprinkle with remaining chocolate chips. Bake for 40 minutes.

Credits

Photo by Chana Rivky Klein

Recipe tags


Cakes Chocolate chips Loaf Moist Quick bread Spelt flour Squash Victoria Dwek Zucchini
Zucchini Loaf

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