Chocolate Chip Zucchini Bread
This Chocolate Chip Zucchini Bread is a delightful twist on traditional zucchini bread, combining the goodness of grated zucchini with the sweetness of chocolate chips. Moist, flavorful, and utterly delicious, it's perfect for breakfast or as a snack any time of day.
Equipment
- Loaf Pan
- Mixing Bowl
- Whisk
Ingredients
- 1 ½ cups all-purpose flour
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ cup vegetable oil
- ¼ cup unsweetened applesauce
- 1 large egg
- 1 large egg yolk
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 ½ cups grated zucchini
- 1 cup chocolate chips
Instructions
- Preheat the oven to 325°F (165°C). Grease a loaf pan with non-stick spray.
- In a small bowl, whisk together the all-purpose flour, ground cinnamon, salt, baking soda, and baking powder. Set aside.
- In a mixing bowl, whisk together the vegetable oil, unsweetened applesauce, egg, and egg yolk until well combined. Add the brown sugar, granulated sugar, and vanilla extract, and whisk until thoroughly mixed.
- Gradually add the dry ingredients to the wet ingredients, stirring just until the flour is incorporated. Be careful not to overmix.
- Fold in the grated zucchini and chocolate chips until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, spreading it out evenly.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the loaf pan for 15 minutes, then transfer it to a wire rack to cool completely before slicing. Enjoy!
Notes
This Chocolate Chip Zucchini Bread is best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days. It can also be frozen for longer storage.