I’ve been making this zucchini bread recipe for years because it really is the best chocolate chip zucchini bread! Based off of Paula Deen's recipe, It’s easy to prepare and it makes two loaves so you have plenty to share.
Preheat the oven at 350°F. Line two 9 x 5-inch loaf pans with parchment paper (or grease them) and set aside.
In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and baking soda.
3 cups all purpose flour, ½ teaspoon baking powder, 1 teaspoon salt, ½ teaspoon ground cinnamon, ½ teaspoon ground nutmeg, 1 teaspoon baking soda
In another large bowl, beat eggs until light and fluffy.
3 large eggs
Add the sugar and continue beating until well blended.
2 cups granulated white sugar
Stir in the oil, apple sauce, vanilla, grated zucchini, and chocolate chips.
½ cup vegetable oil, ½ cup unsweetened applesauce, 2 teaspoons vanilla extract, 2 cups grated zucchini, 1 cup chocolate chips
Stir in the whisked dry ingredients until just combined.
Pour evenly into the prepared loaf pans.
Bake for 50 minutes, or until a toothpick inserted in the middle comes out clean.
Remove loaves from pans and cool.
Notes
Makes 2 loaves which I slice into 12 pieces each. Store leftover bread wrapped tightly at room temperature for up to a week.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.