Description
The end of summer calls for all of the best zucchini recipes! One of the most classic things you can make is this Chocolate Chip Zucchini Bread. This recipe uses loads of seasonal zucchini and the perfect blend of flavors to create a rich, moist, and spiced loaf that you’ll want to make again and again.
Ingredients
Units
Scale
- 1/2 cup of neutral-tasting oil (such as avocado or sunflower)
- 2 large eggs ( try using flax eggs, if vegan)
- 3/4 cup light brown sugar ( you can use 1/4 less if you want it less sweet)
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 4 cups of shredded zucchini ( See Note 2)
- 2 cups of whole wheat pastry flour, white whole wheat flour or all-purpose flour
- 2 1/2 tsp ground cinnamon
- 1/2 tsp ginger
- 1/2 tsp cardamom
- 1 tsp baking soda
- 3/4 tsp baking powder
- 1/2 cup chopped walnuts
- 1 cup chocolate chips we use 70% cocoa
- 3 tbsp sparkling sugar or coarse sugar (optional, but highly recommended, use regular sugar if sparkling sugar is not available)
Instructions
- Preheat the oven to 350F. Spray a 10 x 4 loaf pan with cooking spray and line it with parchment paper (See Notes 1 & 3 for other baking pan options)
- Squeeze the water out of the zucchini if it has any.
- Whisk the oil, egg, sugar and vanilla in a large bowl. Add the shredded zucchini
- In a separate large bowl, combine the flour, cinnamon, ginger, cardamom, baking soda, baking powder, walnut and chocolate chips
- Pour the zucchini mixture over the flour mixture and stir until combined
- Bake for 60-70 minutes OR until a toothpick or sharp knife comes out clean from any batter (melted chocolate chips are OK). Make sure the zucchini bread is completely cool before you slice it (you may even want to wait until the next day)
Notes
- This recipe makes a large loaf. If you want to reduce the cooking time, divide the batter into two smaller loaf pans and bake for 30-40 minutes or until a knife inserted in the loaf comes out clean of batter. You can also make zucchini muffins. The full recipe makes 24 muffins, you can cut the recipe in half for 12 muffins. Bake muffins for 25 minutes.
- Skip the box grater! If you have a food processor with a shredding attachment, that’s the way to go. The zucchini comes out a little drier this way, so you don’t have to squeeze as much of the moisture out. Give your food processor a quick rinse and you’re done shredding! If you must shred the zucchini by hand make sure you squeeze the excess water
- We highly recommend that you line your loaf pan with parchment paper. This way you can easily lift the zucchini bread out of the pan for easy slicing.
- Bake it until it's done! Depending on the amount of moisture in the zucchini, this zucchini bread may take longer to bake. Bake until a knife or toothpick comes out clean of batter, you will see melted chocolate chips, but that's OK.
This recipe was originally published on September 21, 2020
- Prep Time: 10
- Cook Time: 60-70
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 361 - 1 muffin 170 cal
- Sugar: 25.4
- Sodium: 25
- Fat: 19.3
- Saturated Fat: 4.9
- Unsaturated Fat: 13.2
- Trans Fat: 0
- Carbohydrates: 43.3
- Fiber: 4.7
- Protein: 6.6
- Cholesterol: 0