Description
Mom’s Chocolate Chip Zucchini Bread makes two moist, cinnamon-spiced loaves filled with chocolate chips. It comes together quickly and uses fresh grated zucchini without draining.
Ingredients
Scale
- 3 large eggs
- 1 cup vegetable oil
- 2 cups granulated sugar
- 2 cups freshly grated zucchini, not drained
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 teaspoons ground cinnamon
- 1/4 teaspoon baking powder
- 1 cup semisweet chocolate chips
- 1 tablespoon all-purpose flour, for coating the chocolate chips
- Nonstick cooking spray, for the loaf pans
Instructions
- Preheat the oven to 325°F. Generously coat two 9-by-5-inch loaf pans with nonstick cooking spray.
- Wash, trim, and grate the zucchini. Measure 2 cups after grating, and do not squeeze out the moisture.
- Add the eggs, vegetable oil, sugar, grated zucchini, and vanilla to a large mixing bowl. Mix until evenly combined.
- In a separate bowl, whisk together 3 cups flour, baking soda, salt, cinnamon, and baking powder.
- Add the dry ingredients to the wet ingredients in three additions. Stir gently after each addition and stop as soon as the flour disappears.
- Toss the chocolate chips with 1 tablespoon flour until lightly coated.
- Fold the coated chocolate chips into the batter by hand.
- Divide the batter evenly between the prepared loaf pans. Smooth the tops and add extra chocolate chips when desired.
- Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the loaves in the pans for 10 to 15 minutes. Remove them from the pans and cool completely on a wire rack before slicing.
Notes
- Measure the zucchini after grating it.
- Do not drain or squeeze the grated zucchini.
- Avoid overmixing the batter after adding the flour.
- Coating the chocolate chips with flour helps keep them from sinking.
- Omit the chocolate chips for plain cinnamon zucchini bread.
- Wrap cooled loaves tightly before freezing.
- Freeze whole loaves or individual slices for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 254
- Sugar: 20
- Sodium: 187
- Fat: 12
- Saturated Fat: 9
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 1
- Protein: 3
- Cholesterol: 25