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Decadent Chocolate Chip Zucchini Bread
Treat yourself to a slice of decadence with this Chocolate Chip Zucchini Bread, where rich, velvety chocolate meets the moist, tender texture of garden-fresh zucchini. This delightful fusion not only satisfies your chocolate cravings but also packs in the goodness of zucchini, making it a perfect guilt-free indulgence for breakfast or an afternoon snack. The zucchini adds a subtle earthiness that balances the sweetness of the chocolate, resulting in a bread that is irresistibly soft and flavorful. This recipe has its roots in the tradition of using excess summer zucchini, transforming what could have been waste into a beloved treat that fills kitchens with warmth and inviting aromas. Serve it warm with a pat of butter or a dollop of cream cheese for an extra luxurious experience!
Servings: 10
Ingredients
- All-purpose flour
- 2 cups
- Baking powder
- 1 teaspoon
- Baking soda
- 1 teaspoon
- Salt
- 1/2 teaspoon
- Ground cinnamon
- 1 teaspoon
- Granulated sugar
- 1 cup
- Vegetable oil
- 1/2 cup
- Large eggs
- 2, beaten
- Vanilla extract
- 1 teaspoon
- Zucchini
- 1 1/2 cups, grated and drained
- Semi-sweet chocolate chips
- 1 cup
Instructions
- Preheat the oven to 350°F (175°C) and grease a standard loaf pan with non-stick spray or butter.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon until well combined.
- In a separate bowl, beat together the granulated sugar, vegetable oil, beaten eggs, and vanilla extract until the mixture is smooth and creamy.
- Gently fold the grated zucchini into the wet ingredients, ensuring it is evenly distributed throughout the mixture.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix to keep the bread light and fluffy.
- Fold in the semi-sweet chocolate chips, making sure they are evenly incorporated into the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula for an even bake.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean. If the top begins to brown too quickly, cover it loosely with aluminum foil.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before slicing.
Dietary Information
Servings: 10 • Dish Type: Dessert/Bread • Prep Time: 15 minutes • Cook Time: 60 minutes • Calories: 250 • Fat: 10g • Carbs: 36g • Protein: 4g • Sodium: 150mg • Sugar: 15g
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