White Chocolate Macadamia Nut Zucchini Bread

The zucchini has completely overtaken my kitchen. So, here is yet another zucchini bread recipe combination. The white chocolate and macadamia nuts in this bread wound up making it completely addictive for me. I kept going back for just a little bit more. It was definitely a good idea to send the rest of this batch off with some family members.

White Chocolate Macadamia Nut Zucchini Bread

2 small zucchini, approximately 2 cups shredded (the smaller the better for great flavor)
1 cup packed dark-brown sugar

2 tablespoons white sugar
2/3 cup melted butter
2 teaspoons vanilla extract
2 large eggs
1 cup all-purpose flour

1/2 cup whole wheat flour, I used freshly ground hard white wheat
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
3/4 teaspoon salt

1 cup macadamia nuts, chopped

1/2 - 3/4 cup white chocolate chips

Baker’s Joy spray

Preheat oven to 350 degrees. Grate zucchini, press water out on a towel and set aside. Whisk together sugar, butter, vanilla and eggs and set aside. Sift together flour, baking soda, baking powder and the spices. Add the dry ingredients to the wet ingredients and stir to combine well. Stir in the grated zucchini, then the nuts and the chocolate.

Scoop batter into greased muffin cups or small loaf pans. Bake at 350 degrees for approximately 18 minutes, or until toothpick inserted into muffin comes out clean.

This recipe makes 12 full size muffins or 6 mini loaf pans.