Spelt Chocolate Chip Zucchini Bread

Spelt Chocolate Chip Zucchini Bread

This is our family’s favorite zucchini bread. Made with sugar, cinnamon, vanilla, and healthy zucchini.

Dry Ingredients

1-1/2 cups whole grain freshly milled spelt flour (190 g)

¾ cup sugar

1 teaspoon baking soda

2 teaspoons ground cinnamon

½ teaspoon salt

2 tablespoons tapioca starch

Wet Ingredients

3 eggs

½ cup cooking oil

2 teaspoons vanilla

1-1/2 cups zucchini, grated (do not squeeze out the moisture)

¾ cup pecans, chopped

½ cup chocolate chips

Directions

Since I milled my spelt flour, I sifted out about 1 tablespoon of the bran. To the flour, add sugar, baking soda, cinnamon, salt, and tapioca starch. Whisk to blend.

In a separate bowl, beat eggs. Add cooking oil, vanilla, and zucchini. Stir to mix. Add to the dry mixture. Stir with a spoon to mix. Do not beat or overmix.

Add pecans and chocolate chips.

Pour into 3 mini greased and parchment lined pans or 1 regular size loaf pan that has been greased and lined with parchment paper.

Bake in preheated 350 degrees F oven for 20-25 minutes for mini loaves. Around 55 minutes for a regular loaf pan size.

To check for doneness, insert a toothpick into the center to test for doneness. If the toothpick comes out clean, the zucchini bread is done.

Cool and enjoy!

When the loaves are cool, you can wrap and freeze.

Makes: 1 loaf or 3 mini loaves.

Note: I used fresh milled spelt, but you can purchase spelt flour.

© Copyright 2023. Recipe Courtesy Shirleen Sando