Chocolate Chip Zucchini Bread

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.

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Chocolate Chip Zucchini Bread

Luckily this Chocolate Chip Zucchini Bread recipe makes two loaves - plenty to share, or maybe not...

Cook Time 50 minutes

Total Time 50 minutes

Servings 2 loaves

Author Melissa | Persnickety Plates

Ingredients

• 3 cups flour
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 3 eggs at room temp
• 2 cups white sugar
• 1/2 cup vegetable oil
• 1/2 cup apple sauce
• 2 teaspoons vanilla extract
• 2 cups grated zucchini skin & all
• 1 cup chocolate chips
• ~1 Tablespoon cocoa powder optional - see notes

Instructions

1. Preheat the oven at 350 degrees. Grease two 9 x 5-inch loaf pans and set aside.
2. In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and baking soda.
3. In another large bowl, beat eggs until light and fluffy.
4. Add the sugar and continue beating until well blended.
5. Stir in the oil, apple sauce, vanilla, grated zucchini, and chocolate chips.
6. Stir in the whisked ingredients until just combined.
7. Pour evenly into your prepared loaf pans.
8. Bake for 50 minutes, or until a toothpick inserted in the middle comes out clean.
9. Remove loaves from pans and cool.

Recipe Notes

Adapted from Paula Deen

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.

Nutrition Facts

Chocolate Chip Zucchini Bread

Amount Per Serving (0 g)

Calories 0

% Daily Value*

Total Fat 0g 0%

Saturated Fat 0g 0%

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 0g

Cholesterol 0mg 0%

Sodium 0mg 0%

Potassium 0mg 0%

Total Carbohydrates 0g 0%

Dietary Fiber 0g 0%

Sugars 0g

Protein 0g 0%

Vitamin A 0%

Vitamin C 0%

Calcium 0%

Iron 0%

* Percent Daily Values are based on a 2000 calorie diet.

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.

Things you might need…
Loaf pans
Whisk
Hand mixer I have my eye on
Box Grater

Or maybe you’ll like…
Chocolate Marble Zucchini Bread

Oatmeal Chocolate Chip Quick Bread

Apple Cinnamon Zucchini Muffins