Chocolate Chip Zucchini Bread with Lemon
User Reviews
5
Chocolate Chip Zucchini Bread with Lemon
Description
This loaf begins with dry ingredients including flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg mixed together. Grated zucchini is pressed to remove excess moisture, then tossed with flour to maintain even mixing and prevent settling. Eggs, vegetable oil, buttermilk, and vanilla are mixed in, followed by folding in zucchini, lemon zest, and chocolate chips coated with flour to keep them suspended throughout the batter. The batter is poured into parchment-lined loaf pans and baked at 350°F until cooked through and golden on top. The resulting bread is moist and tender with pockets of melted chocolate and a citrus note that brightens the flavor. This bread can be stored wrapped airtight at room temperature for several days.
Ingredients
- 3 2/3 cups all-purpose flour divided
- 2 cups granulated sugar
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 3 large egg
- ½ cup vegetable oil
- ½ cup buttermilk
- 1 tablespoon vanilla extract
- 2 cups zucchini from 2 large or 3 small zucchini, grated
- 1 lemon zested
- 12 ounces chocolate chips semi-sweet
Instructions
- Preheat the oven to 350 degrees F. Set out two 9X5 inch loaf pans. Spray the pans with nonstick baking spray. Then cut two parchment paper stripswide enough to line the bottoms and long edges of the pans. Press them into the pans. Set aside.
- Set out an electric stand mixer. In the mixer bowl, combine 3 ¼ cups flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Mix well.
- Use a cheese grater to grate 2 cups of zucchini. Press the shredded zucchini with paper towels to remove most of the moisture. Then toss it with ¼ cup flour. (To help it mix evenly into the loaves and not sink to the bottom. This also helps the chocolate chips not all sink to the bottom. You can flour the chocolate chips too, but the flour doesn’t stick to them as well.)
- Turn the mixer on low and mix in the eggs, oil, buttermilk, and vanilla extract. Scrape the bowl with a rubber spatula. Then mix in the grated zucchini and lemon zest. Toss the chocolate chips with 1 tablespoon flour then mix them into the batter by hand. (You can reserve a handful of chocolate chips, if you like, to sprinkle on top of the loaves, but it’s not necessary.)
- Divide the batter evenly between the two loaf pans. Bake for 55-60 minutes, or until the tops are golden and a toothpick inserted deep into the center of the loaves comes out clean.
- Remove from the oven and cool for 20 minutes in the pans. Then lift them bread out of the pans by the edges of the parchment paper, and place on a cooling rack or cutting board. Cut with a serrated knife and serve.
Notes
- Store the wrapped zucchini bread in plastic wrap or an airtight container at room temperature for up to 5-6 days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24slices (2 loaves)
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 273kcal | 14% |
| Carbohydrates | 40g | 13% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 25mg | 8% |
| Sodium | 208mg | 9% |
| Potassium | 176mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 71IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 36mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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