Zucchini Bread With Pine Nuts And White Chocolate C

Name: Zucchini Bread With Pine Nuts And White Chocolate Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup vegetable oil; 1 cup sugar; 2 teaspoons vanilla extract; 1/2 tablespoons baking soda; 1/2 teaspoon cinnamon; 1/2 teaspoon kosher salt; 1/4 teaspoon baking powder; 1 cup all-purpose flour; 1/2 cup whole wheat flour; 1/2 cup toasted pine nuts; 1/2 cup white chocolate chips; 1 cup freshly grated, squeezed-dry zucchini; 2 large eggs

Servings: persons

1/2 cup vegetable oil
1 cup sugar
2 teaspoons vanilla extract
1/2 tablespoons baking soda
1/2 teaspoon cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon baking powder
1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup toasted pine nuts
1/2 cup white chocolate chips
1 cup freshly grated, squeezed-dry zucchini
2 large eggs

1
Preheat oven to 350 and place a rack in the middle of the oven. Spray a loaf pan with cooking spray, then place a strip of parchment paper across the middle to give a sling with which to remove the baked loaf. Give the parchment a little cooking spray for good measure.
2
In a large bowl with a wooden spoon, mix the oil, sugar, eggs, and vanilla until well blended. Add the two flours, baking soda, cinnamon, salt, and baking powder. Mix well. Stir in the shredded zucchini, and then the nuts and chocolate chips, and mix till well combined.
3
Using a rubber spatula, pour the batter into prepared loaf pan and smooth the top. Bake until a toothpick stuck in the middle comes out clean, about 70-80 minutes. Let cool in the pan on a rack for at least 15 minutes, then gently remove from the loaf pan using the parchment as a sling. Let continue to cool on rack until fully cooled before slicing.

1028

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup vegetable oil, 1 cup sugar, 2 teaspoons vanilla extract, 1/2 tablespoons baking soda, and more.

Yes, Zucchini Bread With Pine Nuts And White Chocolate Chips falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Zucchini Bread With Pine Nuts And White Chocolate Chips

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions