Zucchini Chocolate Chip Bread

Yield: one 2-pound loaf (16 servings)

          nonstick cooking spray
1¾    cups unbleached, all-purpose flour
1½    teaspoons ground cinnamon
¾      teaspoon ground allspice
¼      teaspoon ground nutmeg
1       teaspoon fine sea salt
1½   teaspoons baking powder
½     cup walnuts, lightly toasted
1      large zucchini, approximately
8      to 10 ounces
½     cup vegetable oil
1      cup granulated sugar
2      large eggs
½     cup chocolate chips (or use dried
        cranberries or cherries for a
        less-sweet flavor)

Nutritional information per serving:
Calories 194 (37% from fat) • carb. 28g • pro. 3g • fat 8g • sat. fat 1g • chol. 23mg • sod. 183mg • calc. 14mg • fiber 1g

1. Preheat oven to 350ºF. Coat a 9 x 5 x 3-inch loaf pan with cooking spray.
2. Insert the chopping blade into the work bowl of the food processor. Add the flour, spices, salt, and baking powder and process on Low for 10 seconds to sift. Transfer ingredients to a large bowl; reserve. Add the walnuts to the work bowl and chop, 2 to 3 pulses. Leaving the nuts in the work bowl, remove the chopping blade and insert the medium shredding disc. Trim the zucchini to fit the feed tube and shred. Transfer the walnuts, additional nuts if using, and zucchini to the bowl and zucchini to the bowl with the dry ingredients. Stir to mix.
3. Reinsert the chopping blade and add the vegetable oil, sugar, and eggs. Process on Low for 5 to 10 seconds until combined. Add wet ingredients to the mixing bowl with the dry ingredients, along with the chocolate chips, and stir until just combined.
4. Pour the batter into the prepared pan and bake in the middle of the oven for 1 hour
and 15 minutes, or until a toothpick or cake tester comes out clean.
5. Cool on a wire rack for 5 minutes, and then turn the loaf out onto a wire rack to
cool completely.