Description
This Chocolate Chip Zucchini Bread recipe is a delightful way to use up your garden zucchini. It’s surprisingly moist and packed with chocolate chips, offering a comforting treat that feels indulgent yet is a bit healthier.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 1/2 cups granulated sugar
- 3/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups grated zucchini, excess moisture squeezed out
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, beat the eggs, granulated sugar, vegetable oil, and vanilla extract until well combined.
- Stir the grated zucchini into the wet ingredients.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the chocolate chips.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Squeezing the excess moisture from the grated zucchini is important for a good texture.
- You can add nuts like walnuts or pecans along with the chocolate chips for extra crunch.
- For a richer flavor, use dark or semi-sweet chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: Approx. 300-350
- Sugar: Approx. 30-35g
- Sodium: Approx. 200-250mg
- Fat: Approx. 18-22g
- Saturated Fat: Approx. 4-6g
- Unsaturated Fat: Approx. 14-16g
- Trans Fat: 0g
- Carbohydrates: Approx. 40-45g
- Fiber: Approx. 2-3g
- Protein: Approx. 3-4g
- Cholesterol: Approx. 30-35mg