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.