Chocolate Chip Zucchini Bread
User Reviews
4.6
Chocolate Chip Zucchini Bread
Description
Chocolate Chip Zucchini Bread melds grated zucchini with a spiced batter containing cinnamon, nutmeg, ginger, and vanilla. The zucchini imparts moisture which keeps the bread soft and tender. The baking powder and baking soda provide rise, while the melted butter and brown sugar add richness and sweetness. Chopped chocolate chips mixed into the batter and sprinkled on top introduce chocolate flavor pockets throughout the bread.
After baking for about an hour at 350°F, the loaf develops a golden crust with a slightly crunchy turbinado sugar topping which adds textural contrast. The interior remains moist due to the zucchini and butter. This bread slices well once cooled and can be served plain or with butter.
The recipe does not include additional notes, but typical care involves ensuring the bread cools completely before slicing to maintain structure. The flavor is balanced between sweet, spicy, and chocolate notes making it good for breakfast, snacks, or dessert.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 3/4 cup brown sugar packed
- 2 egg at room temperature, large
- 1/2 cup unsalted butter melted and slightly cooled
- 2 cups zucchini shredded
- 1 1/2 teaspoons vanilla extract pure
- 1 1/4 cups chocolate chips divided
- 1 tablespoon turbinado sugar for sprinkling on bread
Instructions
- Preheat oven to 350 degrees Grease a 9x5-inch loaf pan with nonstick cooking spray and set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
- In a large bowl, stir together the brown sugar, eggs, and melted butter until smooth. Add the shredded zucchini and vanilla extract and mix until well combined.
- Add the dry ingredients and mix until just combined, don’t over mix. Gently fold in 1 cup of the chocolate chips.
- Pour the batter into the prepared loaf pan and sprinkle turbinado sugar over the top. Top with the remaining ¼ cup of chocolate chips. Bake until golden brown and a toothpick or cake tester comes out clean, about 50 to 65 minutes.
- Remove the bread from the oven and let sit in pan for 10 minutes. Loosen with a bread knife around the edges and carefully remove the bread from the pan. Cool completely on a cooling rack before slicing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 301 kcal
% Daily Value*
| Calories | 301kcal | 15% |
| Carbohydrates | 42g | 14% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 50mg | 17% |
| Sodium | 241mg | 10% |
| Potassium | 201mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 26g | 52% |
| Vitamin A | 395IU | 8% |
| Vitamin C | 7.2mg | 8% |
| Calcium | 73mg | 7% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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