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Before you start jumping to conclusions, you must give this bread a shot. The name sounds healthy. I personally thought it could be on the healthier side, but my boyfriend is absolutely in love with it. Meaning, it is far from the “clean” spectrum. I was searching for a recipe to make for dinner this week, when I happen to notice Sally’s Baking Addiction. She had the appetizer I was looking for, which was amazing, and more. Somehow this Award-Winning Zucchini Bread popped up and I had to replicate it. It turned out to be one moist, semi-want-to-be healthy, delicious bread. I wish I could call it “guilt-free”, but I would be lying. Chocolate chips, cinnamon, zucchini, topped with a buttery, chocolate oat streusel… Who wouldn’t want to try something different?

I followed Sally’s recipe to the T.

Ingredients:

Buttery Oat Streusel

2/3 cups old-fashioned or quick oats
1/2 cup dark brown sugar
2 T all-purpose flour
1/2 t ground cinnamon
1/4 cup unsalted butter, cold, cut into cubes
1 T semi-sweet chocolate chips

Zucchini Bread

1 large egg, beaten
1/2 cup dark brown sugar
1/2 cup granulated sugar
1/2 cup vegetable oil
1 cup grated zucchini (about 1 large)
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1/2 t baking powder
1/2 t baking soda
1/2 t salt
2 t ground cinnamon
1/4 t ground nutmeg
3/4 cup semi-sweet chocolate chips

Directions:

1. Preheat oven to 350 degrees and lightly spray or butter a 9X5 loaf pan.
2. Streusel- Combine all of the streusel ingredients listed and mix with hands until it begins to crumble. Set aside.
3. In a medium bowl, whisk together the first six ingredients (egg to vanilla).
4. In a large bowl, mix the remaining dry ingredients together (flour to chocolate chips).
5. Pour the wet ingredients into the dry ingredients and mix. Avoid over mixing.
6. Pour batter into loaf pan.
7. Bake for 20 minutes.
8. Remove from oven and top with streusel.
9. Return to oven and bake for 15 minutes.
10. Remove from oven and cover with aluminum foil to avoid the top getting too brown.
11. Bake for an additional 15 minutes.
12. Remove from oven. Settle and cool on a wired rack for an hour before slicing.

Enjoy!

 

For additional details on the recipe, please visit Sally’s Baking Addiction site.