Luckily this easy Chocolate Chip Zucchini Bread recipe makes two loaves – you’ll have plenty to share, or maybe not if you’re like me…
It’s been an expensive week around here. First, I mailed a large check for my taxes, which wasn’t fun. Then, I listed a watch on eBay for my cousin, but I haven’t used eBay in quite awhile and I somehow allowed for international buyers. Now I have to figure out how to ship to Brazil. Then today, we had what we thought was a $200 plumbing issue at our rental house turn into a $1,300 issue. One of those weeks where being a grown up just isn’t that fun. But, Thursday is my birthday so yay 😉
These type of weeks call for baked goods. I first published this recipe in 2011 but I’ve made it many times since and the pictures deserved a revamp. I realize it’s not zucchini season, but I keep it in my fridge just about year round so any day is a good day for zucchini around here.
So, this recipe makes two loaves. I sliced one, for these pictures, and ate a piece (or two) while shooting (look at that melty chocolate – can you blame me?!), then I wrapped up the other half to take to my mom’s. The other loaf, I immediately wrapped up to send to work with Bob. By the next morning, I realized I had already eaten all the slices I left for myself and snuck into the wrapped loaf. Bob’s coworkers were slightly shorted.
- 3 cups flour
- ½ teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon baking soda
- 3 eggs, at room temp
- 2 cups white sugar
- ½ cup vegetable oil
- ½ cup apple sauce
- 2 teaspoons vanilla extract
- 2 cups grated zucchini (skin & all)
- 1 cup chocolate chips
- ~1 Tablespoon cocoa powder (optional - see notes)
- Preheat the oven at 350 degrees. Grease two 9 x 5-inch loaf pans and set aside.
- In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and baking soda.
- In another large bowl, beat eggs until light and fluffy.
- Add the sugar and continue beating until well blended.
- Stir in the oil, apple sauce, vanilla, grated zucchini, and chocolate chips.
- Stir in the whisked ingredients until just combined.
- Pour evenly into your prepared loaf pans.
- Bake for 50 minutes, or until a toothpick inserted in the middle comes out clean.
- Remove loaves from pans and cool.
To prevent all your chocolate chips from settling to the bottom of your bread, pour your chocolate chips into a small bowl & sprinkle on cocoa powder, toss gently to coat.
Original notes from 10/10/11:
Last week I noticed that I had some unused zucchini in the fridge and needed to do something with it. This is realllllly good. It was moist but slightly crunchy on the top. Perfect. I made it Friday, it’s nearly gone (on Monday) and I’m already planning on making another batch.