This Cinnamon Swirl Chocolate Chip Zucchini Bread is a great recipe for the end of the summer. This time of year the nights are getting cooler, I'm starting to crave warmer spices and cozy comfort food but there is still zucchini coming out of the garden! This zucchini bread gives you the warm spices that fall brings, the moisture of a zucchini bread and the decadence of cinnamon swirl and chocolate chips all in one!
Ingredients:
1 3/4 cups all-purpose flour (somestimes I will use 1/2 cup whole wheat flour and it also works great)
2 tsp baking powder
1/2 tsp baking soda
1 tsp plus 1tbsp cinnamon divided
1 tsp allspice
1/2 tsp salt
1/2 chocolate chips
1 cup grated zucchini
1/2 vegetable oil
1/2 maple syrup
2 large eggs
1 tbsp vanilla
1/2 cup granulated sugar
Directions:
Preheat oven to 350 degrees. Grease a loaf pan.
In a small bowl mix together 1 tbsp of cinnamon and granulated sugar, set aside.
In a medium bowl whisk together flour, baking powder, baking soda, 1 tsp cinnamon, allspice, salt.
In a large bowl mix together vegetable oil, maple syrup, eggs and vanilla until well combined.
Add grated zucchini and mix until combined.
Add dry ingredients to wet ingredients and mix until just combined.
Add chocolate chips and gently fold in.
Pour half the batter into the prepared loaf pan. Sprinkle most of the cinnamon sugar over the batter, reserve about 3 tbsp for the top.
Pour in the rest of the batter on top of the sugar mixture.
Using a butter knife, insert it into the loaf and run it along the loaf 2 or 3 times.
Sprinkle remaining cinnamon sugar on top of the loaf. Use the knife to spread the sugar topping across the top of the loaf. This helps it stick better so it doesn’t all fall off when you cut the loaf later.
Bake for 50-60 minutes, until a cake tester inserted into the center comes out clean. Let cool on a wire rack for about 30 minutes before removing from the pan.
Enjoy!
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