EatingWell Zucchini Bread

Made it,
Loved it.

Serving size 12

Prep Time 15MIN

Total Time 2HR15MIN

Ingredients

¾ cup low-fat milk
2 large egg
¾ cup sugar
⅓ cup canola oil
1 tsp vanilla extract
2 cup shredded zucchini
2 cup white whole-wheat flour (see Note)
2 tsp baking powder
1 tsp ground cinnamon
½ tsp salt
½ cup chocolate chips (optional)

Directions

1. Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray.

2. Whisk milk, eggs, sugar, oil and vanilla in a medium bowl. Stir in zucchini. Combine flour, baking powder, cinnamon and salt in a large bowl; stir in the wet ingredients and chocolate chips (if using) until just combined. Transfer the batter to the prepared pan.

3. Bake until golden brown and a wooden skewer inserted in the center comes out clean, 50 minutes to 1 hour. Cool in the pan for 10 minutes, then turn out onto a wire rack. Let cool for at least 1 hour before slicing.

Note: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.

To Make Ahead: Wrap and store at room temperature for up to 2 days or freeze for up to 3 months. | Equipment: 9-by-5-inch loaf pan