Zucchini and White Chocolate Loaf

What are the benefits of bringing more zucchini into your diet? Zucchini is nutrient dense, with antioxidants vitamins, vitamin A and vitamin C. Thanks to the healthy benefits of Crystal margarine, this zucchini loaf is as healthy as it is delicious. If you have zucchini growing in your backyard this summer, even better! You can make it for the whole family tonight.

Prep time: 20 minutes
Cook time: 60 minutes
Yield: 1 9 x 5 in (23 x 13 cm) loaf

Ingredients

For the loaf:

• 237 g / 1 3/4 cups all-purpose flour
• 69 g / 1/2 cup whole wheat flour
• 7.5 g / 1 1/2 tsp baking powder
• 2.5 g / 1/2 tsp baking soda
• 3 g / 1/2 tsp salt
• 2 g / 3/4 tsp ground nutmeg
• 2 large eggs
• 152 g / 2/3 cup Crystal margarine, melted and cooled
• 168 g / 1/2 cup honey
• 109 g / 1/2 cup brown sugar, packed
• 60 g / 1/4 cup plain yogurt
• 10 ml / 2 tsp vanilla extract
• 240 g / 1 1/2 cup grated zucchini, packed (green and/or yellow)
• 88 g / 1/2 cup white chocolate chips

For the glaze:

• 88 g / 1/2 cup white chocolate chips
• 45 ml / 3 tbsp heavy cream
• 30 g / 1/4 cup icing sugar
• 5 ml / 1 tsp lemon juice

Directions

For the loaf:

1. Preheat oven to 350°F (180°C). Grease a 9 x 5 inch (23 x 13 centimetre) loaf pan and line with parchment paper.
2. In a large bowl sift together the flours, baking powder, baking soda, salt, and nutmeg. Set aside.
3. In a separate large bowl whisk together the eggs, Crystal margarine, honey, brown sugar, yogurt, and vanilla until well combined; stir in the zucchini.





4. Add the liquid ingredients to the dry ingredients and fold with a rubber spatula until ingredients are just combined. It’s fine if the batter is not completely smooth.



5. Fold in the chocolate chips.



6. Pour the batter into the prepared pan and bake until golden brown and a cake tester inserted in the centre of the loaf emerges clean and 55 – 60 minutes. If the top of the loaf begins to brown too quickly, loosely tent with a piece of aluminum foil.



7. Remove from oven and allow to cool in the pan for 15 minutes, then turn out loaf on a cooling rack to cool completely.

For the glaze:

1. Place the white chocolate chips in a small bowl.
2. Microwave the heavy cream in a small bowl until hot. Pour the hot cream over the chocolate chips and allow to rest 1 minute. Gently stir the chocolate chips until smooth.
3. Whisk the icing sugar and lemon juice into the melted chocolate.
4. Using a small spoon, drizzle the glaze over the cooled loaf.

Chef Notes

• Substitute dark or milk chocolate chips for the white chocolate.
• When testing the loaf to see if it is done, be sure not to mistake melted white chocolate for uncooked batter. The melted chocolate will be completely smooth, whereas the batter will be slightly lumpy.