Saturday, September 13, 2014

Chocolate Chip Zucchini Bread with Oat Streusel

Makes 1 loaf or 6 mini loaves
Oat Streusel:
2/3 C rolled oats or quick oats
1/2 C light brown sugar
2 T flour
1/2 tsp. ground cinnamon
1/4 C unsalted butter, cold
2 Tbsp chocolate chips
Zucchini Bread:
1 large egg, beaten
1/2 C light brown sugar
1/2 C granulated sugar
1/2 C unsweetened applesauce
1 C grated zucchini
2 tsp. vanilla extract
1 1/2 C all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
3/4 C chocolate chips
Preheat oven to 350°. Spray pan(s) with cooking spray and set aside.
Make the streusel by adding the oats, brown sugar, cinnamon and flour in a medium bowl.
Cut in the butter using a pastry cutter or use your hands. Mix until the streusel resembles coarse crumbs.
Stir in the chocolate chips. Set aside.
In a medium size mixing bowl combine the beaten egg, sugars, applesauce, zucchini and vanilla; whisking until incorporated. In a large bowl, whisk the flour, baking soda, baking powder, salt, cinnamon and nutmeg together. Pour the wet ingredients into the dry and mix with a spatula until combined. Fold in chocolate chips. Do not over mix. Spread batter into the prepared pans.
For regular size loaf pan: Bake bread for 20 minutes. Remove from oven and top with the streusel, pressing it down into the top. Return to the oven for additional 30-40 minutes or until a toothpick inserted comes out clean. You are adding the streusel later to prevent it from sinking to the bottom as it bakes. Allow bread to cool in the pan on a wire rack for one hour before removing it from the pan.
For mini loafs: Fill each pan about half way. Bake for 8-10 minutes. Remove from the oven and add the streusel. I returned them to the oven for an additional 15-20 minutes.

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