Ingredients
Units Scale
Dry ingredients
- 1 1/2 cups whole-wheat flour
- 1 1/2 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet ingredients:
- 2 eggs (room temperature)
- 1/3 cup canola oil (or peanut)
- 3/4 cup plain yogurt
- 1/3 cup buttermilk (or regular milk with a splash of vinegar)
- 1 cup organic sugar (or brown sugar, firmly packed)
- 2 teaspoons pure vanilla extract
- 2 1/2 cups finely grated zucchini
For Chocolate Glaze:
- 1/2 cup miniature semisweet chocolate chips
- 1 tablespoon butter
- 2 - 3 tablespoons half-and-half cream
- 1/2 cup confectioners sugar
- 1/4 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Grease a 9×4 inch loaf pan and line with parchment paper. Line a 6-cup muffin tin with papers OR oil a mini loaf pan.
- In a bowl, sift together dry ingredients and set aside.
- In a large bowl, beat eggs; beat in yogurt, buttermilk, oil, sugar, and vanilla. Combine well. Stir in grated zucchini.
- Carefully blend flour mixture into the wet ingredients and stir until combined.
- Scoop batter into 6 muffin cups (or mini loaf pan) and pour the rest into the 9×4 loaf pan. Bake for approximately 50 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and cool 10 minutes in the pan. Remove from pan and cool on wire rack. Cool loaf completely before cutting.
For Glaze:
- For glaze, melt chocolate chips and butter in a small heavy saucepan; stir in cream. Remove from the heat; stir in confectioners’ sugar, vanilla and salt. Drizzle over warm bread and muffins.