Chocolate Chip Zucchini Bread
Perfectly spiced, perfectly sweetened, and a great way to use up your summer zucchini (or frozen zucchini any time of the year)! Recipe makes one loaf or 12 muffins.
Servings: 12 servings
Ingredients
- 1 and ½ cups (180g) all-purpose flour be sure to measure properly
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¾ teaspoon salt
- ¼ to ½ teaspoon ground cloves1
- ⅔ cup (112g) semi-sweet chocolate chips
- ½ cup (100g) granulated sugar
- ½ cup (100g) firmly packed brown sugar
- 2 large eggs
- 6 Tablespoons (85g) unsalted butter melted and allowed to cool
- 1 teaspoon vanilla extract
- 1 and ½ cups shredded zucchini2 about 1 medium zucchini
Need to keep track of your ingredients?Check out my Printable Ingredient List!
Instructions
- Preheat the oven to 350ºF (177ºC). Spray a loaf pan (9" x 5") with non-stick spray. Set aside.
- In a large bowl, whisk together the flour, ground cinnamon, baking soda, baking powder, salt, and ground cloves. Toss in the chocolate chips and whisk until evenly distributed. Set aside.1 and ½ cups (180g) all-purpose flour, 1 teaspoon ground cinnamon, 1 teaspoon baking soda, ¼ teaspoon baking powder, ¾ teaspoon salt, ¼ to ½ teaspoon ground cloves1, ⅔ cup (112g) semi-sweet chocolate chips
- In a medium size bowl, whisk the sugars and the eggs together until smooth. Add the vanilla extract and the butter and whisk again until completely combined.½ cup (100g) granulated sugar, ½ cup (100g) firmly packed brown sugar, 2 large eggs, 6 Tablespoons (85g) unsalted butter, 1 teaspoon vanilla extract
- Add the wet ingredients to the dry ingredients and stir gently just until combined. Fold in the zucchini with a spatula, and continue mixing gently until no flour pockets remain. Do not over mix.1 and ½ cups shredded zucchini2
- Pour batter into prepared loaf pan. Sprinkle additional chocolate chips on top, if desired. Bake for 45-50 minutes, covering the pan with foil after about 20 minutes to prevent the loaf from browning too much, if desired. Loaf is done when a toothpick inserted in the center comes out mostly clean. Remove from oven and allow to cool completely in the pan on a cooling rack. You may remove the loaf from the pan while it is still slightly warm. Slices stay fresh stored in an airtight container at room temperature up to 1 week or in the refrigerator up to 10 days. Loaf or slices freeze well, up to 2 months. Thaw in the refrigerator overnight.
Notes
- Ground cloves: clove is a very strong spice. I prefer ½ teaspoon cloves. If you're unsure of your preference, start with ¼ teaspoon or omit it completely.
- Zucchini: If using frozen zucchini, thaw completely and wring out as much water as possible.
- To make muffins: this recipe makes 12 standard size muffins. Bake time is 15-20 minutes.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Serving: 1slice | Calories: 247kcal | Carbohydrates: 35g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 262mg | Potassium: 140mg | Fiber: 1g | Sugar: 21g | Vitamin A: 251IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 2mg
