Zucchini and choc-chip loaf
6
Points®
Total time: 1 hr • Prep: 15 min • Cook: 45 min • Serves: 12 • Difficulty: Easy
Ingredients
Wholemeal self-raising flour
¾ cup(s), (105g)
White self-raising flour
½ cup(s), (75g)
Sweetener, xylitol
½ cup(s), (110g)
Egg(s)
2 medium, lightly beaten
Olive oil
¼ cup(s), (extra-light)(60ml)
Skim milk
⅓ cup(s), (80ml)
Zucchini
1 cup(s), grated
Dark chocolate chips
65 g, (⅓ cup)
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 9cm x 20cm (base measurement) loaf tin with oil. Line base and 2 long sides with baking paper.
2
Combine flours and xylitol in a large bowl. Whisk eggs, oil and milk in a jug until combined. Fold egg mixture into flour mixture until just combined.
3
Fold zucchini and chocolate chips into cake mixture until just combined. Spread mixture into prepared tin. Bake for 45–50 minutes or until a skewer inserted in the centre comes out clean. Set loaf aside in tin for 5 minutes before turning onto a wire rack to cool. Serve warm or cold.
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