I made chocolate chip bread last night adapted from a zucchini chocolate chip bread recipe. I could have actually added the zucchini had I thawed my stash from the freezer. This recipe calls for half wheat flour and half white flour and was a great way to use up some of the chocolate chips I had left over from holiday baking.
Preparation Time: 20 mins
Cooking Time: 1 hr
Cooling Time: 30 mins cooling
Servings: 20 slices (10 slices per loaf)
1 1/4 cups all-purpose flour
1 1/4 cups whole-wheat flour
2 teaspoons baking soda
1/2 teaspoon salt
1/4 cup (1/2 stick) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
4 large eggs
3/4 cup vegetable oil
1 teaspoon vanilla extract
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
PREHEAT oven to 350º F. Grease and flour two 8 x 4-inch loaf pans.
COMBINE all-purpose flour, whole-wheat flour, baking soda and salt in medium bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until well combined. Add eggs one at a time, beating well after each addition. Beat in oil and vanilla extract. Stir in flour mixture just until moistened. Fold in morsels. Divide mixture between loaf pans.
BAKE for 60 to 70 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes. Run knife around the edges of pans. Remove from pans; cool completely on wire racks.
Overall the bread didn’t turn out too bad. The outside crust has the consistency of a chocolate chip cookie with a soft chocolaty inside. I can taste the wheat flour over the white flour and even though the bread has a lot of chocolate chips in it, I think it could be a touch sweeter.