Zucchini Chocolate Chip Bread
Looking for a delicious and easy treat? Zucchini chocolate chip bread is the perfect choice! This recipe combines the moist, mild flavor of zucchini with sweet chocolate chips to create a delightful bread that everyone will love. Perfect for breakfast, a snack, or dessert, this simple and tasty bread is sure to become a new favorite.
Equipment
- Mixing bowls
- Grater
- Measuring Spoons and Measuring Cups
- Whisk
- Spatula
- 2 Loaf Pans 8"x 4"
- Toothpick or Cake Tester
- Cooling Racks
Ingredients
- 3 cups All-purpose flour
- 1 ½ cups Granulated sugar
- 1 tsp Cinnamon
- 1 tsp Salt
- 1 tsp Baking powder
- ¾ tsp Baking soda
- 2 cups Unpeeled, shredded zucchini (squeeze out excess moisture)
- 3 Eggs
- 1 cup Oil (I use coconut oil)
- 1 cup Chocolate Chips
Instructions
- Preheat the oven to 350°F (175°C)
- Grease or line two 8x4-inch loaf pans with parchment paper
- Shred 2 cups of zucchini and squeeze out any excess moisture
- In a large bowl, whisk together 3 cups of flour, 1 ½ cups of sugar, 1 tsp of cinnamon, 1 tsp of salt, 1 tsp of baking powder, and ¾ tsp of baking soda.
- In a separate bowl, beat together 3 eggs and 1 cup of oil
- Add the egg mixture to the dry ingredients and stir until just moistened. Be careful not to overmix
- Gently fold in the shredded zucchini and 1 cup of chocolate chips until evenly distributed
- Divide the batter evenly between the prepared loaf pans
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean
- Allow the bread to cool in the pans for a few minutes before transferring to a wire rack to cool completely
Notes
Storage
To keep your zucchini chocolate chip bread fresh, follow these storage tips:
- Room Temperature: Store the cooled bread in an airtight container or wrap it tightly in plastic wrap. It can stay fresh at room temperature for up to 4 days.
- Refrigeration: For longer storage, wrap the bread well in plastic wrap or aluminum foil and place it in the refrigerator. It will last for up to a week.
- Freezing: If you want to keep the bread for a longer period, freeze it. Wrap the cooled bread tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe bag. It can be frozen for up to 3 months. To thaw, leave it at room temperature for a few hours or overnight in the refrigerator.