Chocolate Chip Zucchini Bread

• porcje: 12 servings
• czas aktywny: 15 minutes
• całkowity czas: 45 minutes

Składniki

1/4 cup olive oil (extra virgin)

1/4 cup butter (unsalted, room temperature)

1/2 cup vanilla greek yogurt

2 eggs

1 tsp vanilla

1½ cups zucchini (shredded, water removed)

1 cup all purpose flour

1/2 cup sugar

1/2 cup coca powder (unsweetened)

1 tsp baking soda

1/4 tsp baking powder

1/2 tsp cinnamon

1/2 tsp salt

1 cup mini chocolate chips (semi sweet, or to taste)

Wskazówki

Begin by preheating your oven to 350 °F.Grease a bundt cake pan.Sammy's tip: gently dust a little flour overtop the cooking spray in the bundt pan to ensure the cake doesn't stick.

Prepare the zucchini by using a box grater to shred. (About 1 large or 1½ smaller zucchini).

Once you've shredded the zucchini, using both hands begin squeezing out the excess water from the zucchini. Set the zucchini aside until ready to use.

To a large bowl, or stand mixer bowl, begin by creaming together the butter and sugar on medium speed.

Once smooth and combined, add the eggs, one at a time until combined.

Add the olive oil and vanilla, and gently mix to combine.

Once combined, add the vanilla greek yogurt and mix until incorporated.

Mixing on low speed, slowly add the flour, cocoa powder, baking soda, baking powder, cinnamon and salt.

Using a spatula, fold in the shredded zucchini and chocolate chips.

Add the mixture to your prepared baking dish, and bake for 30-40 minutes, or until a toothpick comes out clean.

Top each piece with a spread of butter and enjoy!

Wartości Odżywcze

• Kalorie: 249 kcal
• Tłuszcz Całkowity: 13 g
• Tłuszcz Nasycony: 6 g
• Tłuszcz Nienasycony: 6 g
• Tłuszcz Trans: 0.2 g
• Cholesterol: 40 mg
• Sód: 253 mg
• Węglowodany Całkowite: 30 g
• Błonnik Pokarmowy: 2 g
• Cukry Całkowite: 19 g
• Białko: 4 g