Traditional zucchini bread using some healthy alternatives but still moist and delicious. If loaves get too dark when cooking, cover the loaf pans with aluminum foil.
Preheat oven to 325 degrees F (165 degrees C). Grease two 8x4-inch loaf pans.
Whisk flour, flax, cinnamon, baking soda, baking powder, and salt together in a large bowl. Beat white sugar, vegetable oil, applesauce, brown sugar, eggs, and vanilla extract together in another bowl. Stir flour mixture into egg mixture until batter is well-mixed. Fold zucchini and chocolate chips into batter; pour batter into prepared loaf pans.
Bake in the preheated oven until a knife inserted into the center of a loaf comes out clean, about 60 minutes. Cool in the pans for 10 minutes before removing loaves from pans.
Per Serving: 289 calories; protein 4.8g; carbohydrates 43.8g; fat 11.2g; cholesterol 34.9mg; sodium 274.2mg.
The quality of the flour can make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal dough , which doesn’t always rise as well as white bread.
To made this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.
A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then finish it off the next day.