Chocolate Chip Zucchini Bread
User Reviews
5
Chocolate Chip Zucchini Bread
Description
Chocolate Chip Zucchini Bread mixes grated zucchini into a buttery batter of sugar, eggs, flour, baking soda, cinnamon, and vanilla. The zucchini is left undrained to maintain moisture, resulting in a soft and moist bread texture. Mini chocolate chips add pockets of sweet flavor throughout. Baking in prepared loaf pans at 350°F produces golden loaves with a tender crumb and slight crust. This bread offers a balance of sweetness and mild spice, ideal for breakfast, snacks, or a light dessert.
The bread should be cooled briefly in the pans before transferring to racks for finishing. Stirring in zucchini can be easier if the thick batter rests for a few minutes. Using properly measured flour avoids a dense loaf. Tent with foil near the end of baking if the top browns too quickly.
This zucchini bread is suitable for sharing at gatherings or enjoying as a wholesome treat at home, leveraging the natural moisture of fresh zucchini without added water removal steps.
Ingredients
- 3 cups zucchini about 3-4 medium zucchini, grated, fresh
- 1 ½ cup granulated sugar
- 2 egg large
- 2 teaspoons vanilla extract
- 1/4 teaspoon kosher salt
- 3/4 cup butter melted¹
- 3 cups all-purpose flour properly measured
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 ½ cups semisweet chocolate chips mini
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
- Let the thick batter sit for 5 minutes if stirring in the zucchini is difficult; it softens the mixture.
- Melt the butter gently until just melted and not hot to preserve texture in the batter.
- Measure flour by stirring and lightly spooning into the cup; do not pack it, to prevent dryness.
- If using regular-sized chocolate chips instead of mini, toss them with a tablespoon of flour to prevent sinking.
- Do not squeeze moisture from the zucchini; letting it sit in the colander preserves the bread's moisture.
- To prevent over-browning, tent the bread loosely with foil during the last 10 minutes of baking.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
