Chocolate Chip Zucchini Bread with KAMUT

This Chocolate Chip Zucchini Bread, made with KAMUT flour, home grown zucchini, and chocolate chips, makes a delicious treat.

I thought I had used the last of my zucchini with the creamy curried zucchini soup, but wouldn’t you know it, they started growing again.  So I decided to continue my zucchini bread experiment using ancient grains.   So far, I’ve made zucchini bread using Einkorn, Spelt, and KAMUT flours.  I’m still perfecting the spelt version, but the Einkorn Zucchini Bread turned out really well.

I’ve made this KAMUT version four times already.  In addition to the using whole grain KAMUT instead of white flour, I used coconut oil, instead of olive oil or vegetable oil, and added some chocolate chips for good measure.

The original recipe is from one of those community cookbooks you can purchase as a fund raiser for your local civic group, church or library. This particular one is from a medical association. Someone gave the book to me years ago.

The original recipe provided a good base for a zucchini bread but it included a bit too much sugar for my palate (and health) so I reduced the amount of sugar.  In addition, since KAMUT soaks up more liquid, I added some almond milk.  You could also use sour cream or regular milk if you prefer.

This bread has a really good flavor. The chocolate chips and spices blend really well together. It tastes great with morning or afternoon coffee or tea.

Chocolate Chip Zucchini Bread with KAMUT

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• Author: Bread Experience
• Total Time: 1 hour 20 mins
• Yield: 2 Loaves 1x

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Description

This Chocolate Chip Zucchini Bread, made with KAMUT flour, home grown zucchini, and chocolate chips, makes a delicious treat.

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Ingredients

Units USM Scale 1x2x3x

• 3 eggs
• 1 cup coconut oil
• 1 cup almond milk
• 1 1/2 cups sugar (I used raw sugar)
• 2 cups grated zucchini
• 2 teaspoons vanilla
• 1/4 teaspoon baking powder
• 1 tablespoon cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda
• 3 cups KAMUT flour
• 1 teaspoon nutmeg
• 1 teaspoon pumpkin pie spice
• 1 cup chocolate chips

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Instructions

1. Preheat the oven to 325 degrees F.
2. Grease two 8 1/2 x 4 1/2-inch loaf pans and set aside.
3. Beat the eggs in a large bowl. Add in the oil, milk, sugar, grated zucchini, and vanilla and mix until combined.
4. Sift together the dry ingredients (the rest of the ingredients except the chocolate chips) and combine with the wet ingredients.
5. Gently fold in the chocolate chips.
6. Pour the batter into the pans and immediately place in the oven.
7. Bake the loaves at 325 degrees for 1 hour.
8. Remove the pans from the oven and place on a wire rack to cool.

Notes

Adapted from Zucchini Bread from Recipes from our MDA Family

• Prep Time: 20 mins
• Cook Time: 1 hour
• Category: Quick Bread

These loaves taste great slightly warm, but even better the next day.

Since this recipe makes two loaves, you can enjoy one loaf now and save one for later. I froze the other loaf so I can enjoy it when all of my zucchini is gone.

Happy Baking!

Cathy