Eating Well Zucchini Bread

I'm trying this this morning.

Makes 1 loaf
Freeze up to 3 months

Add chocolate chips and this bread leans toward dessert. Or try it with toasted walnuts or raisins.

3/4 cup low-fat milk
2 large eggs
3/4 cup sugar
1/3 cup canola oil
1 tsp vanilla extract
2 cups shredded zucchini
2 cups white whole-wheat flour
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
1/2 chocolate chips (optional)

1. Preheat oven to 350. Coat a 9x5-inch loaf pan with cooking spray.

2. Whisk milk, eggs, sugar, oil and vanilla in a medium bowl. Stir in zucchini. Combine flour, baking powder, cinnamon and salt in a large bowl; stir in the wet ingredients and chocolate chips (if using) until just combined. Transfer the batter to the prepared pan.

3. Bake until golden brown and a wooden skewer inserted in the center comes out clean, 50 minutes to 1 hour. Cool in the pan for 10 minutes, then turn out onto a wire rack. Let cool for at least 1 hour before slicing.