Holiday Maple Chocolate Chip Zucchini Bread

With so many guests around during the holidays, I always make this delicious maple zucchini bread.  It's great for snacking, and for breakfast.

Maple Chocolate Chip Zucchini Bread


3/4 cup brown sugar (or maple sugar)

2 Tbsp milk

1/2 cup vegetable oil

2 large eggs

1 tsp vanilla extract

1/4 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1 1/2 tsp ground cinnamon

1 3/4 cups all-purpose flour

2 cups grated zucchini

3/4 cup chopped walnuts, toasted

3/4 cup golden raisins

1 package chocolate chips

2 Tbs maple flakes for sprinkling on top


- preheat oven to 350 degrees F

- lightly grease an 8 1/2" x 4 1/2" loaf pan

- in a medium bowl, beat together brown (or maple) sugar, milk, vegetable oil, eggs, and vanilla until smooth

- whisk baking powder, baking soda, salt, and cinnamon into the flour, then add the dry ingredients to the liquid ingredients in a bowl, stirring gently until smooth

- stir in zucchini, walnuts, raisins and chocolate chips

- scoop the batter into the prepared pan, smoothing if necessary

- sprinkle with maple flakes

- bake the bread for 55 to 65 minutes, until a toothpick inserted into the centre comes out clean

- remove the bread from the oven, and cool it in the pan for 10 minutes

- turn it out of the pan onto a rack to cool completely

- store the bread at cool room temperature, well wrapped, for several days






Dori Ross