Zucchini bread is rich and decadent, especially when you add chocolate chips!

Can zucchini be peeled to make bread? There is no need to do this-the zucchini skin is very thin and you won't notice any taste or texture after baking. In fact, the bright green rind adds a beautiful color to this dish (unless you want to hide it for picky eaters!).

How do you grind zucchini to make zucchini bread? For example, use a cassette grinder to grind cheese. The largest or second largest hole in the box grater should give you good zucchini slices (which will not turn into liquid after being grated). You can also use the grater attachment on a food processor, but cleaning the equipment may be more laborious than manually grinding a small amount of such equipment. Spiralization is also a good way to cut zucchini.

What is the point of zucchini bread? This is a delicious and simple way to use zucchini and add some vegetables and nutrients to other candies. This kind of bread can also be used to make muffins (adjust the baking time to about 20-22 minutes). In addition, it is a complement to a delicious breakfast, snack or lunch box.

raw material

Ø Butter or cooking spray to lubricate the pan 1 3/4 c.

Ø 3/4 teaspoon all-purpose flour.

Ø Baking powder 3/4 teaspoon.

Ø 1/2 teaspoon of baking soda.

Ø 1 teaspoon of kosher salt.

Ø Cinnamon powder 3/4 c.

Ø Dark or semi-sweet chocolate chips 2 Large egg 1/3 c.

Ø Vegetable oil 1/2 c.

Ø Light brown sugar, packed 2/3 c.

Ø 2 teaspoons of granulated sugar.

Ø Vanilla extract 1 1/2 c.

Ø Shredded zucchini, packed 2 tablespoons.

Ø Raw sugar

route

1. Preheat the oven to 360˚. Butter or spray the inside of a 9 x 5 inch loaf pan.

2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Add chocolate chips or walnuts (if using).

3. In another medium bowl, whisk together the eggs, oil, brown sugar, granulated sugar, and vanilla. Stir in the zucchini. Add the wet ingredients to the dry ingredients and stir until combined.

4. Transfer the mixture to the prepared bread pan. Sprinkle jaggery on top. Bake for 40-55 minutes, until a toothpick is inserted in the middle of the bread, leaving a light crumb. Cover the remaining bread with a lid and store it at room temperature for up to 3-4 days or in the refrigerator for up to 1 week.