Breakfast Series Part 2 is here! Welcome this delicious zucchini bread to the breakfast family, and oh what a delight this was today! I absolutely loved making this because my friend helped me and it took us about 10 minutes maximum to make before putting it into the oven. I honestly don't think it would take much longer when doing it alone either.
So far I have been sticking to my morning breakfast and it's helping with my energy levels. Even though I don't eat much and do get peckish within 2 hours after eating, this does stave away mad hunger pangs and binge eating which is what I am trying to avoid. So today I decided to make this light and fluffy zucchini bread because I had some left over in the fridge (and I hate wasting) and because it is baked I knew it would be an easy option to have to eat tomorrow morning. I hope you try this one, the chocolate chips do make it a bit sweeter, but in the best way!
Recipe: Zucchini bread
1/4 cup normal milk/dairy-free
1 tsp. vanilla extract
1/3 cup canola oil
2 tbsp. coconut sugar
2 1/2 cups shredded zucchini
1 1/2 cup all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. maldon salt
1/3 cup chopped Lindt chocolate
1 tsp. mixed spice
1 tsp. cinnamon
Sift the baking powder, baking soda, and flour together and set aside.
In a separate bowl, whisk the eggs, milk, oil, vanilla, sugar and zucchini, once combined fold in the dry ingredients with a wooden spoon.
Preheat your oven to 180C, and grease a bread/loaf tin. Cover the base of the tin with parchment paper, and cut a long enough piece so the paper sticks up over the edges of the tin, making it easier to remove the load once ready. Bake for 45 minutes.
Allow to cool on a cooling rack otherwise the inside will seem too mushy.