Chocolate Chip Zucchini Bread
Super moist, tender, and loaded with fresh zucchini and melty chocolate chips, this is the BEST Chocolate Chip Zucchini Bread Ever!
Servings: 12 slices
Calories: 341kcal
Ingredients
- 1 1/2 cups all-purpose flour
- 1 /2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 large egg
- 1 large egg yolk
- 1 cup granulated sugar
- 3/4 cup vegetable oil
- 1 cup grated zucchini with as much liquid removed as possible
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven to 325 degrees. Prepare loaf pan with non-stick baking spray then add parchment paper with flaps to the side to easily remove loaf once baked.
- In a medium sized bowl, whisk together flour, ground cinnamon, salt, baking powder, and baking soda.
- In the bowl of your mixer, beat egg and egg yolk on high speed then add in granulated sugar and beat for 4 minutes.
- Next slow down the mixer to slow speed and add flour mixture then vegetable oil, very dry grated zucchini and chocolate chips. Mix until combined. The batter is super thick but this is ok.
- Add batter to loaf pan and bake for 40-50 minutes or until a toothpick inserted into the center of the loaf comes out clean.
- Cool for 10 minutes then remove from the pan. Cool completely and serve.
Notes
For easy removal from the pan, I like to use parchment paper with flaps on the sides to ensure it comes out clean once baked.
Homemade Chocolate Chip Zucchini Bread should be tightly wrapped in plastic wrap and kept at room temperature for up to 4 days. I love warming up leftover slices in the toaster oven or microwave and smothering them in salted butter!
Nutrition
Serving: 1slice | Calories: 341kcal | Carbohydrates: 37g | Protein: 3g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 169mg | Potassium: 137mg | Fiber: 2g | Sugar: 22g | Vitamin A: 70IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 2mg