Chocolate Chip Zucchini Bread
Take your zucchini bread to the next level by adding a delicious helping of chocolate chips! Filled with nutmeg, cinnamon and chocolate, this Chocolate Chip Zucchini Bread is a perfect way to sneak some veggies into a treat!
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Servings: 18
Calories: 184kcal
Equipment
- Grater or Food Processor: I like to use a grater attachment on my food processor to grate all the zucchini quickly and consistently, but zucchini is very easy to grate by hand as well. If you want to grate it by hand, you can use the small side of a cheese grater.
- 2 9x5 Bread Pans
Ingredients
- 1 ½ cups all purpose flour, + 2 Tbsp
- 1 cup granulated sugar
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
- ½ tsp nutmeg
- 2 large eggs
- 3 cups zucchini, finely grated, about 2 zucchini
- ½ cup vegetable oil
- ½ tsp lemon juice
- ¾ cup chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a large bowl, combine the 1 1/2 cups flour, 1 cup granulated sugar, 1 tsp baking soda, 1/2 tsp salt, 1/2 tsp cinnamon, and 1/2 tsp nutmeg.
- In a separate bowl, combine 2 eggs, 3 cups zucchini, 1/2 cup vegetable oil, and 1/2 tsp lemon juice.
- Use an electric hand mixer to combine the wet ingredients into the dry until well combined.
- Use a wooden spoon to add in 3/4 cup chocolate chips.
- Grease a (9”x5”x2”) glass loaf pan and pour the batter into the oaf pan.
- Bake in the preheated oven for 60-65 minutes or until a toothpick comes out clean.
- Cool on a cooling rack until room temperature, then turn the zucchini bread out of the pan. Serve and enjoy!
Notes
Recipe copyright The Domestic Spoon. For educational and personal use only.
- All Purpose Flour: If you need gluten free you can substitute 1:1 Gluten Free flour.
- Granulated Sugar
- Spices: Cinnamon, nutmeg, and salt
- Eggs: Allow your eggs to come to room temperature before using in your mixture.
- Grated Zucchini: You will need 2-4 zucchini depending on the size of the zucchini. I do recommend measuring your grated zucchini as the size of zucchini can vary greatly! Grate it finely to help it blend seamlessly into the batter. You do not need to squeeze the moisture out of your zucchini, but you may want to if the zucchini you are using is extra large and watery.
- Vegetable Oil
- Baking Soda
- Lemon Juice: Lemon juice helps balance out and enhance the flavors.
- Chocolate Chips: You can use whatever brand of chocolate chips you prefer. I don’t recommend using chunks of chocolate for this recipe.
- This recipe makes a zucchini bread that is perfectly moist, but if you prefer it a bit more dense try using 2 cups of zucchini with the water squeezed out and one cup of unsqueezed zucchini.
- The extra moisture creates a bread that is dense and delicious.
- Be careful not to over mix your batter. This may cause your bread to become hard and chewy, rather than moist.
- If you find that the top of your bread is cooking too quickly, you can cover the top loosely with foil to prevent it from burning while the interior continues to cook.
- This bread tastes best when it has had some time to cool. It smells amazing coming out of the oven, but be patient and wait until it cools completely to serve it. Cooling the bread also gives the chocolate time to solidify which makes it easier to slice.
Nutrition
Serving: 1serving | Calories: 184kcal | Carbohydrates: 25g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 21mg | Sodium: 135mg | Potassium: 95mg | Fiber: 1g | Sugar: 16g | Vitamin A: 72IU | Vitamin C: 4mg | Calcium: 14mg | Iron: 1mg
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