Zucchini Bread with Chocolate Chips (Chantal Fontaine, À la di Stasio)
  • Cooking Time: 35 min + 5-10 min to cool
  • Servings: 1 zucchini bread (9x9 pan) or 12 muffins
  • Preparation Time: 20 min
  • 2 eggs (FOR VEGANS, replace eggs with either: 2 Tbsp of flax seeds blended with 6 Tbsp of water OR 2 Tbsp of cornstarch mixed 4 Tbsp of cold water)
  • 1/2 cup (125 mL) of sunflower oil
  • 1/2 cup (125 mL) sugar
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon or other spice
  • 1 1/2 cup flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1 1/2 to 2 cups grated zucchinis (and/or pattypan squash or other summer squash), not drained
  • 1/2 cup semi-sweet chocolate chips (optional)
  • 1/4-1/2 cup of walnuts (optional)
  1. Preheat the oven to 180 ° C (350 ° F). Lightly oil a bread pan.
  2. In a bowl, mix eggs (or flaxseeds blended with water), add sugar, oil, vanilla, cinnamon and mix until consistency is smooth. Add the grated zucchinis.
  3. In another bowl, mix flour, baking powder, salt, baking soda. Stir in the first mixture, reserving some of the flour to coat the chocolate chips. NOTE: If the mix is too dry, you can add a little bit of water.
  4. Add the chocolate chips and walnuts (if using), and mix. Pour the mixture into the pan and bake for 35 minutes or until a toothpick stuck in the center of the bread comes out clean.
  5. Unmold the zucchini bread on a wire rack and let cool 5-10 minutes before unfolding.
FEATURING: Zucchini (and/or pattypan). A tasty recipe with less sugar that one of our awesome CSA members, Marie-Josée, shared with us! It is from Quebec's famous À la di Stasio show. I added notes on how to veganize it, if needed (or if you happen to be out of eggs).