Chocolate Chip Zucchini Bread

Chocolate Chip Zucchini Bread Recipe

I am a big supporter of the current culinary craze that is zucchini noodles. But there are times when summer’s most abundant bounty calls for something far more carbolicious. And cue the Chocolate Chip Zucchini Bread.

Step away from the spiralizer while you imagine this: Freshly grated zucchini folded into a flavor-packed quickbread batter studded with chocolate chips. The result is extra-moist zucchini bread perfect for slicing and serving for breakfast, dessert or any meal in between.

Best of all, this quick and easy recipe makes not one, but two super-moist loves of zucchini bread. So that means there’s one for you and one to give to the kind soul who baked them. What’s that? That person is also you? Oh. How convenient.

Chocolate Chip Zucchini Bread Recipe

Chocolate Chip Zucchini Bread Recipe

Chocolate Chip Zucchini Bread Recipe

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Chocolate Chip Zucchini Bread

Yield: 2 loaves

Prep Time: 15 min

Cook Time: 50 min

Ingredients:

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
3 large eggs
1 cup vegetable oil
2 cups sugar
1 Tablespoon vanilla extract
2 cups grated zucchini
1 1/4 cups semisweet chocolate chips

Directions:

Preheat the oven to 350ºF. Line two 9x5-inch loaf pans with parchment paper then grease the parchment paper with cooking spray.

In a large bowl, sift together the flour, salt, baking powder, baking soda, cinnamon and nutmeg.

In a separate large bowl, whisk together the eggs, vegetable oil, sugar and vanilla extract until light and fluffy, about 2 minutes. Fold the dry ingredients into the wet ingredients just until combined. (The batter will be very thick.) Fold in the grated zucchini and chocolate chips.

Divide the batter evenly between the two prepared pans and bake for 45 to 50 minutes until a toothpick inserted comes out clean. Remove the loaves from the oven and allow them to cool for 20 minutes in the pans then transfer them a cooling rack to cool completely. Slice and serve.

Recipe adapted from AllRecipes.com.

 

 

Comments

  1. 2
    #

    says

    Aw man-I just made zucchini bread last night, but I wish I would have waited until tonight so I could use your recipe! I love the fact it makes 2 loaves-because people are always willing to take the extra off your hands :-)

    • Kelly Senyei replied: — August 14th, 2014 @ 11:20 am

      So true about the extra loaf, Kelly :)

  2. 10
    #

    says

    I absolutely love how you can see the bright green pieces of zucchini on the top of your loaf. It’s like you didn’t try to hide, but chose to highlight the zucchini. I also love the tip about using parchment to release the bread loaves more easily. I pinned this to bake later!

  3. 11
    #

    says

    I love zucchini in savory dishes, but I love it in baked goods even more! This bread looks so moist and delicious, and I love all the pretty green flecks on top!

  4. 12
    #

    Vicky says

    It looks great, i have just one question. My 14 months old son is alergic on eggwhite. can i make this bread only with egg yolks or not? Thanks :)

    • Kelly Senyei replied: — August 17th, 2014 @ 7:30 am

      Hi Vicky! Thanks so much! I have never tried making this recipe with only egg yolks, so I can’t say with certainty if it would work. Let me know if you give it a go!

Trackbacks

  1. […] There are many different types of zucchini bread you can make to use it up, and Just a Taste‘s Chocolate Chip Zucchini Bread is a good option. The loaf is loaded with chocolate chips and zucchini, which adds a hint of green […]

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