Extra Moist Chocolate Chip Zucchini Bread Recipe Is Farm-Fresh Deliciousness by Elisa Schmitz
This has been the summer of zucchini bread. Thanks to my local farmers market keeping me stocked with farm-fresh zucchini, I've made more zucchini bread and zucchini muffins over the last few months than maybe I've ever made before! It's been fun to experiment with different recipes, so when my husband asked me for a chocolate chip zucchini bread, how could I say no?
This rich and chocolatey zucchini bread recipe includes loads of fresh zucchini plus flour, baking soda, baking powder, salt, sugar, cinnamon, eggs, ripe bananas (that make the bread extra moist!), canola oil, vanilla extract and, of course, chocolate chips. The walnuts are optional, but highly recommended.
You bake up all the yummy ingredients and the result is a super moist and luscious loaf of sweet bread that's like having dessert for breakfast, or a sumptuous snack anytime of day!
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Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes to 1 hour (ovens vary)
Total Time: 1 hour and 15 minutes
Servings: 8
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 2 large eggs
- 1 cup ripe bananas, mashed
- 1/2 cup canola oil
- 2 teaspoons vanilla extract
- 1 1/2 cups zucchini, shredded
- 1 cup chocolate chips
- 1 cup chopped walnuts (optional)
Helpful Products
- Measuring Cups
- Measuring Spoons
- Whisk
- Rubber Spatula
- Mixing Bowl
- Loaf Pans
- Grater
- Nonstick Cooking Spray
Recipe Notes
- After I grated my zucchini, I squeezed out the excess water using paper towels.
- You could use pecans instead of walnuts, if you prefer, or omit the nuts altogether.
- If you find your loaf browning too quickly during baking, you can cover the top loosely with aluminum foil.
- This recipe works well with all-purpose flour or gluten-free flour, if you want a gluten-free version.
- For best results, don't slice the loaf until it is completely cool.
- Store leftovers in an airtight container in the refrigerator and reheat in the microwave. This loaf also can be frozen for up to three months.
Here's how to make it:
- In a large mixing bowl, add the flour, baking soda, baking powder, salt, cinnamon and sugar. Whisk until blended. In another mixing bowl, add the eggs, oil, bananas and vanilla. Stir until blended. Combine the wet and dry ingredients and stir gently with a spoon or rubber spatula until everything is incorporated. Fold in the grated zucchini and stir to incorporate.
- Add the chocolate chips and the walnuts, if using, and stir to blend.
- Pour the batter into a 9x5-inch loaf pan that's been sprayed with cooking spray.
- Bake in the middle rack of an oven that's been preheated to 350 degrees F for between 45 minutes to 1 hour, depending on your oven. Watch it carefully; the loaf should be golden brown and a toothpick should come out clean.
- Allow loaf to cool in the pan for 10 to 15 minutes before removing it from the pan. For best results, don't slice the loaf until it is completely cool.
Nutrition Facts Per Serving
Calories: 402
Total Fat: 25.6g
Saturated Fat: 2.7g
Cholesterol: 47mg
Sodium: 327mg
Total Carbohydrate: 39.6g
Dietary Fiber 2.7g
Total Sugars: 16.9g
Protein: 6.9g
Vitamin D: 4mcg
Calcium: 61mg
Iron: 2mg
Potassium: 298mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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