Chocolate Chip Zucchini Bread
Add extra veggies to your dessert with this delicious zucchini bread with chocolate chips!
Servings 12 slices
Calories 319kcal
Ingredients
- 1 medium zucchini
- 3 eggs
- ¾ cup neutral tasting vegetable oil
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 1.5 cups all purpose flour
- 2 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp kosher salt
- ¾ cup chocolate chips
Instructions
- Preheat oven to 350F and line a loaf pan with parchment paper or grease with oil
- Trim the ends off the zucchini and shred using a cheese grater. Place the zucchini shreds in a tea towel and squeeze out any excess moisture. Set zucchini shreds aside.
- In a large mixing bowl whisk together eggs, oil, sugar and vanilla, Whisk until smooth then mix in the shredded zucchini.
- In a separate bowl combine flour, baking soda, cinnamon, and salt. Fold dry ingredients into wet with a flat spatula. Stir in the chocolate chips.
- Pour batter into a loaf pan and bake at 350F for 60-65 minutes or until it is cooked through and golden brown on the outside. Insert a toothpick into the middle of the loaf and check that it comes out clean.
- Allow the loaf to cool completely before removing from the pan. Cut into slices and enjoy!
Notes
- You can substitute gluten free flour to make this gluten free.
- You can use dairy free chocolate chips to make it dairy free.
- You can mix in chopped nuts in addition to the chocolate chips.
- Store the bread in the fridge to make it last longer.
- You can freeze the bread for up to three months.
- Make this bread into muffins instead. Use a muffin tin and lower the bake time.
Nutrition
Serving: 1g | Calories: 319kcal | Carbohydrates: 37g | Protein: 3g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 297mg | Potassium: 109mg | Fiber: 1g | Sugar: 24g | Vitamin A: 93IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 1mg
