Zucchini Bread with Chocolate Chips
Soft, moist, and delicious bread loaded with chocolate chips and warming cinnamon.
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Servings: 16 slices
Equipment
- 2 loaf pans
- vegetable grater
- large bowl
- medium bowl
- whisk
Ingredients
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp cinnamon
- 1 tsp salt
- 3 eggs
- 1 cup oil I used avocado oil
- ½ cup sugar
- ½ cup brown sugar
- 2 tsp vanilla extract
- 2 cups zucchini grated
- 1½ cups semi-sweet chocolate chips divided
Instructions
- Preheat oven to 350°F. Spray 2 loaf pans with nonstick cooking spray.
- In a medium mixing bowl, mix together flour, baking soda, baking powder, cinnamon, and salt.In a large bowl, whisk oil, eggs, sugar, and vanilla until light and fluffy. Stir the dry ingredients into the wet ingredients until just combined. Don't overmix.Fold in zucchini and 1 cup of chocolate chips and reserve the rest for the top. Pour batter into the 2 loaf pans and sprinkle the remaining chocolate chips on top of each loaf.
- Bake for 45-50 minutes or until a toothpick comes out clean when poked into the middle.Let cool completely before slicing or taking out of the loaf pan.
- Store wrapped in plastic or in an airtight container for 3-4 days.