- Prep time 20 minutes
- Total time 1 hour & 15 minutes
- Portion size 10 servings
- Credits : Canadian Living Magazine: November 2022
Ingredients
Method
Preheat oven to 350°F. Grease and line 9- x 5-inch loaf pan with parchment paper, leaving overhang on two opposite sides. Set aside. Place zucchini in cheese cloth or clean tea towel. Wring towel to remove excess liquid; set aside.
In bowl, combine flour, baking powder, baking soda and salt. In large bowl, whisk together maple syrup, oil, eggs and vanilla; add reserved zucchini. Stir in dry ingredients with wooden spoon just until combined. Stir in chocolate chips. Scrape batter into reserved pan.
Bake until cake tester inserted in centre of bread comes out clean, about 55 minutes. Transfer pan to wire rack and let cool for 30 minutes. Unmold bread directly onto rack and let cool completely. (Make-ahead: Can be stored in airtight container and refrigerated for up to 5 days or wrapped in plastic wrap and placed in resealable bag and frozen for up to 1 month.)
Nutritional facts PER EACH OF 10 SERVINGS
- Calories 315
- Total fat 15 g
- Saturated fat 10 g
- Cholesterol 40 mg
- Sodium 175 mg
- Total carbohydrate 40 g
- Fibre 2 g
- Sugars 17 g
- Protein 5 g
- Iron 2.5 mg
