Zucchini Chocolate Chip Quick Bread

Name: Zucchini Chocolate Chip Quick Bread
Yield: 10 - 12
Ingredients: 2 eggs; 1/2 c. SPLENDA® Sugar Blend; 1/4 c. low-fat milk; 1 tsp. vanilla extract; 1/3 c. oil; 2 c. shredded zucchini (about 2 medium zucchinis); 1 c. all-purpose flour; 1/2 c. whole wheat flour; 1 tsp. baking powder; 1/2 tsp. baking soda; 1 tsp. cinnamon; 1/2 tsp. ground ginger; 1/4 tsp. Kosher salt; 1/3 c. semi-sweet chocolate chips

And it's so easy to make.

By Micah MortonPublished: Nov 16, 2016

Ted Cavanaugh; styled by Micah Morton and Chloe Daley

Yields:

10 - 12

Jump to recipe

It doesn't quite feel like winter until there's something comforting baking in the oven. Zucchini bread is the perfect seasonal treat — it's super-moist and with help from chocolate chips, it'll satisfy your sweet tooth.

We love this zucchini bread recipe from the SPLENDA® Brand because it can be easily thrown together in just two bowls (read: no clean up) and you can eat it within the hour.

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Ingredients

2 eggs
1/2 cup SPLENDA® Sugar Blend
1/4 cup low-fat milk
1 tsp. vanilla extract
1/3 cup oil
2 cups shredded zucchini (about 2 medium zucchinis)
1 cup all-purpose flour
1/2 cup whole wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. Kosher salt
1/3 cup semi-sweet chocolate chips

Directions

1. Step 1Preheat oven to 350º F. Spray a loaf pan with nonstick cooking spray.
2. Step 2In a large mixing bowl, whisk together the first 5 ingredients. Add in zucchini, mix and set aside. In a separate bowl, whisk to mix all dry ingredients. Fold the dry ingredients into the wet ingredients. Pour batter into prepared loaf pan and tap pan on counter to release any air bubbles.
3. Step 3Bake for 45 minutes. Add more time if necessary. Take out of oven and cool for 10 minutes before removing from pan to continue cooling on a wire rack
4. Step 4