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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
1 and 1/2 cups Shibolim White Whole Wheat Flour (or regular flour or spelt flour)
1/2 cup oats
3/4 cup Haddar Brown Sugar
1 and 1/2 teaspoons baking powder
1/2 teaspoon salt
2 heaping teaspoons cinnamon
1/2 teaspoon nutmeg
2 eggs
2 teaspoons vanilla
1/2 cup coconut oil, melted
1 medium zucchini (about 2 cups grated), grated on a box grater, liquid included
3/4 cup Glicks Chocolate Chips
Preheat oven to 350 degrees Fahrenheit. Grease a loaf pan.
In a bowl, combine all ingredients (reserve some chocolate chips for sprinkling on top).
Add batter to loaf pan. Sprinkle with remaining chocolate chips. Bake for 40 minutes.
Photo by Chana Rivky Klein
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