This chocolate chip zucchini bread is perfectly moist thanks to the addition of grated zucchini, and is dotted with chocolate chips for sweet pops of chocolate flavor.
This zucchini bread is incredibly easy to make without the need for a stand mixer. This is the best recipe for chocolate zucchini bread we have ever found! Well, I have to admit my friend Marcel introduced us to it and we're glad she did.
Ingredients
- All purpose flour - Standard all purpose flour is used in this recipe.
- Granulated sugar - The granulated sugar can be substituted with brown sugar, or a combination of ½ cup granulated sugar and ½ cup brown sugar.
- Baking powder - Not to be confused with baking soda.
- Salt - The amount of salt added can be increased or decreased to suit personal tastes, or alternatively omitted all together.
- Milk - For best results use whole fat milk, however other varieties of milk could be used. The milk can also be substituted with 1 cup of buttermilk.
- Oil - Use a mild flavored oil. The oil can be substituted with ½ cup melted unsalted butter.
- Eggs - 2 large sized eggs were used in this recipe.
- Vanilla extract - The vanilla extract can be substituted with 1 teaspoon of vanilla essence.
- Zucchini - You will need approximately 1 small zucchini for this recipe.
- Chocolate chips - Semi-sweet chocolate chips are used in this recipe, however any variety of chocolate chips could be used.
Instructions
Add the all purpose flour, granulated sugar, baking powder and salt to a large mixing bowl. Whisk until well combined and set aside.
Add the milk, oil, egg and vanilla extract to another large mixing bowl. Whisk until well combined.
Pour the wet ingredients into the bowl with the dry ingredients. Mix with a silicone spatula until just combined. Fold through the grated zucchini and chocolate chips.
Pour the batter into the prepared baking tin. Bake for 45 minutes, or until cooked through. Allow to cool in the baking tin for 10 minutes before turning out onto a wire cooling rack to cool completely.
Chocolate Chip Zucchini Bread
Equipment
- bread or loaf pan 8 ½ inch x 4 ½ inch or 9 x 5 inch baking tin
Ingredients
- 2 cups all purpose flour
- 1 cup granulated sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- ½ cup oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup grated zucchini
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F/180°c. Line an 8 ½ inch x 4 ½ inch baking tin with parchment paper and set aside.
- Add the all purpose flour, granulated sugar, baking powder and salt to a large mixing bowl. Whisk until well combined and set aside.
- Add the milk, oil, egg and vanilla extract to another large mixing bowl. Whisk until well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Mix with a silicone spatula until just combined. Fold through the grated zucchini and chocolate chips.
- Pour the batter into the prepared baking tin. Bake for 45 minutes, or until cooked through. Allow to cool in the baking tin for 10 minutes before turning out onto a wire cooling rack to cool completely.
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