Chocolate Chip Zucchini Bread

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.

Prep Time15

Cook Time45

Cooling Time1

Total Time2

Servings:

Calories: 388kcal

Author: Karin and Ken

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.

Video

Notes

• The baking tin could be sprayed with a non-stick cooking spray instead of using parchment paper.

• It's important not to over-mix the batter, as this may result in a dense zucchini bread.

Storage Store this zucchini bread in an airtight container at room temperature for up to 3 days. This zucchini bread is suitable for freezing. Freeze in an airtight container for up to 3 months. Thaw at room temperature before enjoying.

Nutrition