Chocolate Chip Zucchini Bread
User Reviews
5.0
15 reviews
Excellent
Chocolate Chip Zucchini Bread
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This chocolate chip zucchini bread is the perfect way to use all that zucchini from the garden or grocery store! It’s moist, healthier than regular zucchini bread, and delicious!
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Ingredients
- 3 eggs
- 2 cups sugar
- 1 cup applesauce
- 1 tsp vanilla extract
- 8 oz cream cheese softened
- 2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp salt
- ½ tsp ground nutmeg
- 2 cups semi-sweet chocolate chips
- 2 cups shredded zucchini
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Instructions
- Preheat oven to 350 degrees.
- Grease or flour two large loaf pans, seven small loaf pans, or one large + three small loaf pans.
- In a large bowl, beat eggs, sugar, applesauce, and vanilla until smooth, about 3 minutes.
- Add cream cheese and beat.
- In a separate bowl, whisk flour, baking powder, baking soda, cinnamon, salt, and nutmeg.
- On low speed, beat dry ingredients into the egg mixture.
- Toss chocolate chips lightly in flour then fold chocolate chips and zucchini into batter.
- Evenly divide batter between the prepared pans.
- Bake at 350 degrees for 60 minutes for large loaves or 40 minutes for small loaves. Test doneness with a knife.
- Allow to cool in pan for 10 minutes then remove from pan carefully and let cool completely on wire rack.
- Slice and enjoy with butter or your favorite spread.
Notes
- Add walnuts for a little extra crunch if you like nuts! They combine really nicely with the chocolate chips.
- Double the recipe and make enough bread to freeze some for later or share with friends. It’s super easy to double compared to some recipes.
- Slice the bread before freezing so you can thaw one piece at a time. We typically just put a slice in our toaster oven for a few minutes and it thaws and warms up great. You could do the same in a regular oven.
- Test the bread for doneness by putting a knife or toothpick in the center of the bread. This is typically the part that takes the longest to cook.
- Tap the bread pan on the counter before putting them into oven to help with even cooking and get out any bubbles.
- Make this into zucchini bread muffins by filling muffin tins 3/4 full with the batter and baking for 18-20 minutes instead.
Nutrition Information
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Calories
355kcal
(18%)
Carbohydrates
52g
(17%)
Protein
5g
(10%)
Fat
15g
(23%)
Saturated Fat
8g
(40%)
Cholesterol
48mg
(16%)
Sodium
276mg
(12%)
Potassium
259mg
(7%)
Fiber
3g
(12%)
Sugar
36g
(72%)
Vitamin A
282IU
(6%)
Vitamin C
3mg
(3%)
Calcium
52mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16large
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Calories | 355kcal | 18% |
| Carbohydrates | 52g | 17% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 48mg | 16% |
| Sodium | 276mg | 12% |
| Potassium | 259mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 36g | 72% |
| Vitamin A | 282IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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