Chocolate Chip Zucchini Bread
Chocolate Chip Zucchini Bread that is sweet, spiced, moist, and chocolatey.
Ingredients
- 1 ½ cups flour all-purpose
- ½ tsp baking soda
- ½ tsp baking powder
- 1½ tsp cinnamon ground
- ½ tsp nutmeg ground
- ¾ cup chocolate chips semi-sweet
- ⅓ cup coconut oil melted
- ½ tsp salt
- 2 eggs room temperature
- 1½ tsp vanilla extract
- ½ cup sugar granulated
- ½ cup brown sugar packed
- 1 zucchini medium
Instructions
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Preheat your oven to 350 F and grease a loaf pan. You can cut a piece of parchment paper to fit on the bottom of the pan after spraying with non-stick spray to ensure your loaf does not stick.
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Whisk together 1 and 1/2 cups of all-purpose flour, 1/2 teaspoon each of baking soda and baking powder, 1 and 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon of salt, and 3/4 cups of chocolate chips. Set aside.
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In a medium bowl, whisk 1/3 cup of melted coconut oil, 1/2 cup of packed brown sugar, 1/2 cup of granulated sugar, 2 eggs, 1 and 1/2 teaspoon of vanilla and 1 medium grated zucchini. Lightly blot the zucchini before mixing in.
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Pour the wet ingredients into the dry ingredients and lightly whisk until just combined being careful not to overmix.
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Spread the batter into your prepared pan. Bake for 45-55 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow to cool completely before slicing.
Recipe Notes
For muffins: make the batter as instructed but instead of pouring it into a loaf pan, spoon the batter into a greased or lined muffin pan filling each well about 3/4 full. For sky-high muffin tops bake at 425° F for 5 minutes then reduce the temperature to 350° F and bake for an additional 10-15 minutes or until a toothpick inserted in the centre comes out clean. Allow the muffins to cool for about 10 minutes in the pan, then transfer to a wire rack to finish cooling completely.