Chocolate Chip Zucchini Bread
Chocolate chip zucchini bread is a deliciously moist and indulgent treat that combines the sweetness of zucchini with rich chocolate chips and warm spices. Perfect for breakfast, a snack, or dessert, it’s a great way to sneak veggies into a comforting baked good.
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes
- Total Time: 1 hour 25 minutes
- Yield: 1 loaf, about 10-12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
½ cup of neutral-tasting oil (such as avocado or sunflower)
2 large eggs (or flax eggs for a vegan option)
¾ cup light brown sugar (or ¼ less for less sweetness)
1 cup granulated sugar
1 teaspoon vanilla extract
4 cups shredded zucchini (see Note 2)
2 cups of whole wheat pastry flour, white whole wheat flour, or all-purpose flour
2 ½ teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground cardamom
1 teaspoon baking soda
¾ teaspoon baking powder
½ cup chopped walnuts
1 cup chocolate chips (70% cocoa recommended)
3 tablespoons sparkling sugar or coarse sugar (optional)
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- Mix the wet ingredients: In a large bowl, whisk together the oil, eggs (or flax eggs), brown sugar, granulated sugar, and vanilla extract until smooth and well combined.
- Prepare the zucchini: Shred the zucchini using a box grater or food processor. Do not peel the zucchini, but squeeze out any excess moisture using a clean kitchen towel or paper towels. Set aside.
- Combine the dry ingredients: In a separate bowl, whisk together the flour, cinnamon, ginger, cardamom, baking soda, and baking powder.
- Fold the zucchini and dry ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Add the shredded zucchini and fold it into the batter. Gently fold in the walnuts and chocolate chips.
- Bake the bread: Pour the batter into the prepared loaf pan and smooth the top with a spatula. If using sparkling sugar, sprinkle it on top for a crunchy finish. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the bread to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. Slice and serve once fully cooled.
Notes
If you prefer a lighter texture, you can substitute all-purpose flour for whole wheat flour.
For a nut-free option, omit the walnuts or replace them with sunflower seeds.
If you want a dairy-free version, ensure your chocolate chips are dairy-free.
Make sure to squeeze out the moisture from the zucchini before adding it to avoid soggy bread.
If you’re using flax eggs, combine 2 tablespoons of ground flax seeds with 5 tablespoons of water.
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 27 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 25 mg
Find it online: https://familydinnercooking.com/chocolate-chip-zucchini-bread/
