Description
Moist and delicious chocolate chip zucchini bread.
Ingredients
Scale
- 2 cups grated zucchini
- 3 large eggs
- 1 cup vegetable oil
- 1 3/4 cups granulated sugar
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat oven to 325°F (160°C). Grease and flour two 9×5 inch loaf pans.
- In a large bowl, combine grated zucchini, eggs, oil, sugar, and vanilla extract. Mix well.
- In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the chocolate chips.
- Divide the batter evenly between the prepared loaf pans.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Squeeze excess moisture from the grated zucchini before adding to the batter.
- You can substitute mini chocolate chips for regular ones.
- Store cooled bread tightly wrapped at room temperature for up to 3 days or in the refrigerator for up to a week.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: zucchini bread, chocolate chip bread, quick bread, dessert bread