Chocolate Chip Zucchini Bread
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5.0
321 reviews
Excellent
Chocolate Chip Zucchini Bread
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This easy recipe makes 2 loaves of moist chocolate chip zucchini bread. Includes step-by-step photos and tips to help you make perfect chocolate chip zucchini bread.
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Ingredients
- 3 cups grated fresh zucchini about 3-4 medium zucchini
- 1 ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 teaspoon kosher salt
- 3/4 cup butter melted¹
- 3 cups all-purpose flour² properly measured
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 ½ cups mini semisweet chocolate chips3
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Instructions
- Preheat the oven to 350F. Grease two 8x4-inch loaf pans. I like to use nonstick spray with flour. Set aside.
- Place the grated zucchini in colander in the sink while you continue. Don't wring or squeeze the zucchini.4
- Whisk together sugar, eggs, vanilla, salt, and butter in a large bowl.
- Add flour, baking soda, and cinnamon. Whisk in until just combined. Batter will be very thick at this point.
- Stir in grated zucchini until just incorporated.5
- Add chocolate chips, and stir in until just combined.
- Divide batter between prepared loaf pans.
- Bake for 40-60 minutes, or until a wooden toothpick inserted into the center comes out clean.6
- Cool in pans for 10 minutes.
- Run a thin knife around the edges, and remove zucchini bread out onto wire cooling racks to finish cooling.
Notes
- Stirring: If you're having trouble stirring in the zucchini because the batter is so thick, let it sit for about 5 minutes to soften and then stir it.
- Butter: The butter should be just melted but not hot. It takes about 35 or so seconds for me to melt it in the microwave.
- Flour: To properly measure the flour, sift or stir the flour. Then, lightly spoon into the measuring cup and level. Avoid packing in the flour as it will give you a dry, heavy loaf.
- Chocolate chips: If using regular chocolate chips, toss the chocolate chips with 1 tablespoon of flour to help keep them from sinking into the batter.
- Zucchini: You won't squeeze or wring any moisture from the zucchini. This helps to make the zucchini bread moist. Simply place it in the colander, and let it sit.
- Stirring: If you're having trouble stirring in the zucchini because the batter is so thick, let it sit for about 5 minutes to soften and then stir it.
- Baking: I loosely tent the bread with foil during the last 10 or so minutes to prevent the top from over-browning.
- Nutrition values are estimates.
Nutrition Information
Show Details
Serving
1serving
Calories
188kcal
(9%)
Carbohydrates
25g
(8%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Cholesterol
22mg
(7%)
Sodium
131mg
(5%)
Potassium
111mg
(3%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
177IU
(4%)
Vitamin C
2mg
(2%)
Calcium
14mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 32servings
Amount Per Serving
Calories 188 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 188kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 22mg | 7% |
| Sodium | 131mg | 5% |
| Potassium | 111mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 177IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
321 reviews
Excellent
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