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Chocolate Chip Zucchini Bread

A delightful and moist bread combining the rich sweetness of chocolate chips with the subtle earthiness of zucchini.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Bread
  • 1 cup grated zucchini (squeeze out excess moisture)
  • 1 cup granulated sugar Can experiment with different sugars
  • 1/2 cup brown sugar Adds depth of flavor
  • 1/2 cup vegetable oil Can substitute with applesauce for a healthier option
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon Can add nutmeg or cloves for a seasonal twist
  • 1/4 teaspoon salt Consider sprinkling on top before baking
  • 1 cup chocolate chips (dark or milk) Use according to your preference

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  2. In a large mixing bowl, combine the grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until the mixture is smooth and well-combined.
  3. In another bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, and salt.
  4. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Take care not to overmix!
  5. Gently fold in the chocolate chips.
Baking
  1. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  2. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  3. Allow bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

Wrap tightly in plastic wrap for storage or freeze for up to three months. Experiment with nuts or dried fruit for variations.