Decadent Chocolate Chip Zucchini Bread

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

  1. Preheat the oven to 350°F (175°C) and grease a standard loaf pan with non-stick spray or butter.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon until well combined.
  3. In a separate bowl, beat together the granulated sugar, vegetable oil, beaten eggs, and vanilla extract until the mixture is smooth and creamy.
  4. Gently fold the grated zucchini into the wet ingredients, ensuring it is evenly distributed throughout the mixture.
  5. 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.
  6. Fold in the semi-sweet chocolate chips, making sure they are evenly incorporated into the batter.
  7. Pour the batter into the prepared loaf pan and smooth the top with a spatula for an even bake.
  8. 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.
  9. 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