Chocolate Chip Zucchini Bread
On a recent summer day, I brought in what must have been the sixth giant zucchini from our garden. Having already made zucchini fritters, zucchini pakoras, Panzanella salad with tomatoes and zucchini, I was trying to figure out what to make with this one when I came across this wonderful recipe on Sally’s Baking Addiction. Super easy to make, it yields a moist chocolatey cinnamon-scented bread. Because you can’t taste the zucchini, I simply sold it to my kids as chocolate cake and they happily ate it for breakfast and dessert.
This recipe below has been adapted from Sally’s Baking Addiction.
Ingredients:
1 1/2 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 cup semi-sweet chocolate chips
1/2 cup vegetable oil or melted coconut oil
1 cup granulated sugar
1 egg
2 teaspoons vanilla extract
1 cup shredded zucchini
Directions:
Preheat oven to 350° F. Grease a 9x5 inch loaf pan and set aside.
Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and chocolate chips together in a large bowl until thoroughly combined. In a medium bowl, whisk the oil, sugar, egg, vanilla, and zucchini together until combined. Pour the wet ingredients into the dry ingredients. Gently whisk until just combined. Batter will be semi-thick.
Spread the batter into prepared loaf pan. Bake for 45 – 55 minutes. The bread is done once a toothpick inserted in the center comes out clean with just a few crumbs but no moist batter. Remove bread from oven and cool on a wire rack.