Ingredients

The following ingredients have 10 Servings
  • 1 3/4 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp cinnamon
  • 1/2 tsp salt
  • 2 cups grated zucchini
  • 3/4 cup sugar
  • 1/4 cup coconut oil, melted and slightly cooled
  • 1/2 cup low-fat buttermilk, at room temperature
  • 1 large egg, at room temperature
  • 1 1/2 tsp vanilla extract
  • 1/2 cup semisweet chocolate chips
  • 1 Tbsp sugar
  • 1/4 tsp cinnamon
  • 2 Tbsp semisweet chocolate chips

Instruction

  • Preheat oven to 350°F and spray a 9 x 5-inch loaf pan with nonstick spray. For the bread, whisk together flour, baking powder, baking soda, cinnamon, and salt in a large bowl. Make a well in the center of the mixture. Combine zucchini, sugar, coconut oil, buttermilk, egg, and vanilla in a medium bowl; add to flour mixture and fold in until almost combined. Fold in chocolate chips.
  • Spoon batter into prepared pan and smooth top with an offset spatula. Combine sugar and cinnamon in a small bowl and sprinkle over batter; top with chocolate chips. Bake for 55 minutes, until bread is golden and springs back to the touch. Bread is done when a toothpick inserted in the center comes out clean or with a few crumbs attached. Cool in pan on a wire rack for 15 minutes; carefully remove bread from pan and cool completely.