- Orange juice ½ cup fresh
- Canola oil ¼ cup
- Whole eggs 2 large
- Vanilla Extract 1½ tsps
- Orange zest 1 tbsp
- Flour ¾ cup
- Whole wheat flour ¾ cup
- White sugar ¾ cup powdered • 392 kcal
- Cinnamon powder 2 tsps
- Baking powder ¾ tsp • 156 kcal
- Baking soda ¼ tsp
- Salt ½ tsp • 1 kcal
- Zucchini 1½ cup, grated
- Dark chocolate chips 2 tbsps
Who would have thought that a bread loaf prepared with zucchini and fresh orange juice could taste so amazing? I so appreciate the creative geniuses of the super talented chefs of the world. They make even the simplest of the ingredients taste so wonderfully different in so many ways… just like in this recipe.
I strongly recommend you to try it once at least… of course you have to bake it yourself 😉
Preheat the oven to 175 degrees C and lightly grease a loaf pan. In a large bowl, add the orange juice, canola oil, vanilla extract, and orange zest. Crack open the eggs in to this bowl.
Use a hand blender to whisk the orange juice mixture for about 2 to 3 minutes or until it is slightly frothy and well combined. In another bowl large bowl, add the flour, whole wheat flour, powdered white sugar, cinnamon powder, baking powder, baking soda, salt, and mix all these dry ingredients well with a spoon or a ladle.
Make a small well in the center of the dry ingredients and pour the wet ingredients mixture in to it. Stir everything gently until well combined. Fold in the grated zucchini and stir the batter again for a minute or two.
Transfer the batter in to the greased loaf pan and sprinkle the chocolate chips randomly on top of the bread batter. Bake the bread loaf in the preheated oven for about 40 to 45 minutes or until the tooth pick comes clean when inserted at the center of the baked bread.
Remove the loaf pan from the oven, cool it down slightly, and then remove the bread from the loaf pan. Slice the cake loaf, serve, and enjoy the freshly baked chocolate chip orange zucchini bread!
Make sure you move your hands in only one direction while you whisk or blend the ingredients. In case you use hand blender/whisk, again make sure that the gadget moves in one circular direction only. Maintain the baking temperature and you might need to keep a watch on the bread in the final minutes of baking. Make sure that you carefully remove the egg shells while you break the egg. A wiser technique would be to break the egg in a separate bowl first and then use that broken egg for the recipe. Do not over mix the batter. You may use any vegetable oil other than canola for the recipe as well. Just, not use mustard oil to prepare it.
Nutritional information (per serving): 187 Calories, 7.6g Total fat (1.4g Saturated fat, 1.9g Polyunsaturated fat, 3.6g Monounsaturated fat), 37.2mg Cholesterol, 201mg Sodium, 138.8mg Potassium, 27.4g Total carbohydrates (2.1g Dietary fiber, 11.9g Sugars), 3.8g Protein