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
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.
Photo by Chana Rivky Klein