After I made those Blueberry Zucchini Muffins, I still had some zucchini left, so here’s another zucchini recipe for you! This Chocolate Chip Zucchini Bread is so moist and has some yummy ingredients like brown sugar, a little honey, and best of all, a whole cup of mini semi-sweet chocolate chips! That’s a pretty good amount of chocolate. The grated zucchini is probably the healthiest ingredient in this (well, there’s also some canola or olive oil in there, too).
This bread is very chocolatey and has a hint of cinnamon flavor. Have a slice for breakfast if you like having chocolate in the morning, or have it as a snack or dessert later in the day!
CHOCOLATE CHIP ZUCCHINI BREAD by NancyC
Makes one 9×5″ loaf
- 1 1/2 cups unbleached all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground nutmeg
- 1 cup packed light brown sugar
- 2 Tablespoons honey
- 1/2 cup canola or light olive oil
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 1/2 cups grated zucchini
- 1 cup semi-sweet mini chocolate chips
Preheat oven to 350˚F. Grease and flour a 9×5″ loaf pan; set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.
In a large bowl, blend light brown sugar, honey, oil, eggs, and vanilla extract. Mix until everything is blended.
Add the flour mixture to the wet ingredients and mix just until everything is combined. Fold in the grated zucchini, then the mini semi-sweet chocolate chips, mixing until these ingredients are evenly distributed in the batter.
Pour or spoon batter into your prepared loaf pan. Bake at 350˚F for 50 to 54 minutes, or until a toothpick inserted in center of loaf comes out clean. Let cool in pan for 10 minutes, then remove loaf from pan. Serve warm or let loaf cool completely, refrigerating any leftovers.
I think there still may be one more zucchini recipe I’m going to make before summer is over. What kinds of things do you like making with zucchini?