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Lisa Dishes

Chocolate Chip Zucchini Bread Fresh and Tasty Treat

by
- 1 cup grated zucchini - 1 cup all-purpose flour - 1/2 cup whole wheat flour - 3/4 cup granulated sugar - 1/2 cup brown sugar, packed - 1/2 cup unsweetened cocoa powder - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon vanilla extract - 2 large eggs - 1/3 cup vegetable oil - 1/2 cup semi-sweet chocolate chips - Extra chocolate chips for topping - Powdered sugar for dusting Each slice has about 220 calories. It contains 30 grams of carbs, 10 grams of fat, and 4 grams of protein. Grated zucchini adds moisture without a strong taste. It helps keep the bread soft. You get sweetness from the sugars and rich flavor from cocoa. The chocolate chips give a sweet surprise in every bite. Using both all-purpose and whole wheat flour adds fiber. The cinnamon gives warmth and depth. Each ingredient plays a role in creating this tasty treat. You can also add extra chocolate chips on top for a fun twist. A light dusting of powdered sugar can make this bread look special. This recipe is simple and perfect for sharing with friends or family. {{ingredient_image_1}} - Preheat your oven to 350°F (175°C). - Grease and flour a 9x5-inch loaf pan. You can also use parchment paper for easy removal. - To grate zucchini, first wash it well. Use a box grater or a food processor. Grate it until you have 1 cup. You don’t need to peel it. - In a medium bowl, mix the dry ingredients. Combine all-purpose flour, whole wheat flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon. Whisk until blended. - In a large bowl, mix the sugars and oil. Use a whisk to blend them well. Next, add the eggs one by one. Mix after each egg. Then stir in the vanilla extract. - Add the grated zucchini to the wet mixture. Stir until just combined. - Gradually fold the dry mix into the wet mix. Do this carefully to avoid overmixing. The batter should be thick but smooth. - Gently fold in the chocolate chips until they are evenly spread through the batter. - Pour the batter into the prepared loaf pan. Spread it out evenly. Add a few extra chocolate chips on top if you like. - Bake for 50-60 minutes. To check if it’s done, insert a toothpick into the center. It should come out clean or with a few moist crumbs. To get the best texture in your chocolate chip zucchini bread, avoid overmixing the batter. When you mix too much, the bread can become tough. Instead, stir gently until the dry and wet ingredients are just combined. Another tip is to use room temperature ingredients, like eggs and oil. They mix better and help create a smoother batter. After baking, let your leftover zucchini bread cool completely. Wrap it in plastic wrap or foil to keep it fresh. Store it at room temperature for up to three days. If you want to keep it longer, freezing works well too. Slice the loaf first, then wrap each slice tightly. Place them in a freezer bag and store them for up to three months. When serving your chocolate chip zucchini bread, presentation matters. Slice it and place it on a wooden board. Dust the top with powdered sugar for a nice touch. You can also add a dollop of whipped cream or a scoop of vanilla ice cream on the side. For drinks, try pairing it with a glass of cold milk or a warm cup of coffee. These combinations enhance the rich flavors of the bread. Pro Tips Grating Zucchini: Make sure to squeeze out excess moisture from the grated zucchini using a clean kitchen towel. This helps prevent the bread from becoming too wet. Mixing Technique: When combining the dry and wet ingredients, fold gently to keep the bread light and fluffy. Overmixing can lead to a dense loaf. Chocolate Chip Variations: Feel free to experiment with different types of chocolate chips, such as dark or white chocolate, for a unique flavor twist. Storage Tips: Store the bread in an airtight container at room temperature for up to three days, or refrigerate for up to a week to maintain freshness. {{image_2}} You can easily make this bread gluten-free. Use a gluten-free all-purpose flour blend instead of regular flour. This blend works well in most recipes. You can also add a teaspoon of xanthan gum for better texture. This keeps the bread soft and moist. To make zucchini bread vegan, replace the eggs. Try using flaxseed or chia seeds mixed with water. For every egg, mix one tablespoon of ground flaxseed or chia seeds with three tablespoons of water. Let it sit until it thickens. For dairy, use almond milk or oat milk instead of regular milk. This keeps the bread rich and moist without using animal products. Add nuts or spices to bring in new flavors. Walnuts or pecans add a nice crunch. Chopped nuts can enhance the bread's texture. You can also add spices like nutmeg or ginger for warmth. They complement the cinnamon well. If you're feeling adventurous, try adding orange zest for a citrusy twist! Yes, you can use frozen zucchini. Here are some best practices: - Thaw the zucchini before use. - Squeeze out excess water with a paper towel. - Measure after draining. Using frozen zucchini can save time and reduce waste. Look for these signs of doneness beyond the toothpick test: - The top should be golden brown. - The edges pull away from the pan slightly. - The bread feels firm to the touch. If you see these signs, your zucchini bread is ready. You can get creative with leftover zucchini bread: - Make French toast by dipping slices in egg and milk. - Toast slices and top with cream cheese or jam. - Crumble it over yogurt or ice cream for dessert. These ideas help avoid waste and make tasty treats! - Prep time: 15 minutes - Cook time: 50-60 minutes - Servings: 10 slices - 1 cup grated zucchini (about 1 medium zucchini) - 1 cup all-purpose flour - 1/2 cup whole wheat flour - 3/4 cup granulated sugar - 1/2 cup brown sugar, packed - 1/2 cup unsweetened cocoa powder - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon vanilla extract - 2 large eggs - 1/3 cup vegetable oil - 1/2 cup semi-sweet chocolate chips 1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper for easy removal. 2. In a medium bowl, whisk together the all-purpose flour, whole wheat flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon. 3. In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until well-blended. 4. Beat in the eggs one at a time, mixing thoroughly after each addition. Then stir in the vanilla extract. 5. Add the grated zucchini to the wet mixture and stir until just combined. 6. Gradually fold the dry mixture into the wet ingredients, being careful not to overmix. The batter should be slightly thick. 7. Gently fold in the semi-sweet chocolate chips until they are evenly distributed throughout the batter. 8. Pour the batter into the prepared loaf pan, spreading it evenly. Sprinkle a few extra chocolate chips on top if desired. 9. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs. 10. Once baked, remove from the oven and let it cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. This metadata helps you understand the key details of making chocolate chip zucchini bread. You can always refer to this for timing and ingredient lists! This blog post covered how to make delicious zucchini bread. We explored key ingredients, mixing steps, and baking tips. I shared storage advice and serving suggestions to enhance your experience. With gluten-free and vegan options, there's something for everyone. Remember to check your bread's doneness and get creative with leftovers. Baking can be fun and easy, so try this recipe today!

WANT TO SAVE THIS RECIPE?

Are you ready to whip up a delicious treat that combines chocolate and zucchini? This Chocolate Chip Zucchini Bread is simple to make and incredibly tasty. With just a handful of fresh ingredients, you can create a moist loaf that delights every bite. Whether you’re using up summer zucchini or just craving something sweet, this recipe delivers. Let’s dive into the ingredients and steps to bake your new favorite snack!

Why I Love This Recipe

  1. Deliciously Moist: The grated zucchini keeps this bread incredibly moist and tender, making each slice a delightful treat.
  2. Rich Chocolate Flavor: The unsweetened cocoa powder and semi-sweet chocolate chips create a rich chocolate experience that satisfies any sweet tooth.
  3. Healthy Twist: With the addition of whole wheat flour and zucchini, this recipe offers a healthier alternative to traditional chocolate bread.
  4. Easy to Make: This quick and simple recipe requires minimal prep time, making it perfect for busy bakers looking for a delicious dessert.

Ingredients

List of Required Ingredients

– 1 cup grated zucchini

– 1 cup all-purpose flour

– 1/2 cup whole wheat flour

– 3/4 cup granulated sugar

– 1/2 cup brown sugar, packed

– 1/2 cup unsweetened cocoa powder

– 1 teaspoon baking soda

– 1/2 teaspoon baking powder

– 1/2 teaspoon salt

– 1 teaspoon ground cinnamon

– 1/2 teaspoon vanilla extract

– 2 large eggs

– 1/3 cup vegetable oil

– 1/2 cup semi-sweet chocolate chips

Optional Ingredients

– Extra chocolate chips for topping

– Powdered sugar for dusting

Nutritional Information

Each slice has about 220 calories. It contains 30 grams of carbs, 10 grams of fat, and 4 grams of protein.

Grated zucchini adds moisture without a strong taste. It helps keep the bread soft. You get sweetness from the sugars and rich flavor from cocoa. The chocolate chips give a sweet surprise in every bite.

Using both all-purpose and whole wheat flour adds fiber. The cinnamon gives warmth and depth. Each ingredient plays a role in creating this tasty treat. You can also add extra chocolate chips on top for a fun twist. A light dusting of powdered sugar can make this bread look special.

This recipe is simple and perfect for sharing with friends or family.

Step-by-Step Instructions

Preparation Steps

– Preheat your oven to 350°F (175°C).

– Grease and flour a 9×5-inch loaf pan. You can also use parchment paper for easy removal.

– To grate zucchini, first wash it well. Use a box grater or a food processor. Grate it until you have 1 cup. You don’t need to peel it.

Mixing Ingredients

– In a medium bowl, mix the dry ingredients. Combine all-purpose flour, whole wheat flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon. Whisk until blended.

– In a large bowl, mix the sugars and oil. Use a whisk to blend them well. Next, add the eggs one by one. Mix after each egg. Then stir in the vanilla extract.

Baking Instructions

– Add the grated zucchini to the wet mixture. Stir until just combined.

– Gradually fold the dry mix into the wet mix. Do this carefully to avoid overmixing. The batter should be thick but smooth.

– Gently fold in the chocolate chips until they are evenly spread through the batter.

– Pour the batter into the prepared loaf pan. Spread it out evenly. Add a few extra chocolate chips on top if you like.

– Bake for 50-60 minutes. To check if it’s done, insert a toothpick into the center. It should come out clean or with a few moist crumbs.

Tips & Tricks

Achieving the Perfect Texture

To get the best texture in your chocolate chip zucchini bread, avoid overmixing the batter. When you mix too much, the bread can become tough. Instead, stir gently until the dry and wet ingredients are just combined. Another tip is to use room temperature ingredients, like eggs and oil. They mix better and help create a smoother batter.

Storage Tips

After baking, let your leftover zucchini bread cool completely. Wrap it in plastic wrap or foil to keep it fresh. Store it at room temperature for up to three days. If you want to keep it longer, freezing works well too. Slice the loaf first, then wrap each slice tightly. Place them in a freezer bag and store them for up to three months.

Serving Suggestions

When serving your chocolate chip zucchini bread, presentation matters. Slice it and place it on a wooden board. Dust the top with powdered sugar for a nice touch. You can also add a dollop of whipped cream or a scoop of vanilla ice cream on the side. For drinks, try pairing it with a glass of cold milk or a warm cup of coffee. These combinations enhance the rich flavors of the bread.

Pro Tips

  1. Grating Zucchini: Make sure to squeeze out excess moisture from the grated zucchini using a clean kitchen towel. This helps prevent the bread from becoming too wet.
  2. Mixing Technique: When combining the dry and wet ingredients, fold gently to keep the bread light and fluffy. Overmixing can lead to a dense loaf.
  3. Chocolate Chip Variations: Feel free to experiment with different types of chocolate chips, such as dark or white chocolate, for a unique flavor twist.
  4. Storage Tips: Store the bread in an airtight container at room temperature for up to three days, or refrigerate for up to a week to maintain freshness.

Variations

Gluten-Free Options

You can easily make this bread gluten-free. Use a gluten-free all-purpose flour blend instead of regular flour. This blend works well in most recipes. You can also add a teaspoon of xanthan gum for better texture. This keeps the bread soft and moist.

Vegan Alternatives

To make zucchini bread vegan, replace the eggs. Try using flaxseed or chia seeds mixed with water. For every egg, mix one tablespoon of ground flaxseed or chia seeds with three tablespoons of water. Let it sit until it thickens. For dairy, use almond milk or oat milk instead of regular milk. This keeps the bread rich and moist without using animal products.

Flavor Additions

Add nuts or spices to bring in new flavors. Walnuts or pecans add a nice crunch. Chopped nuts can enhance the bread’s texture. You can also add spices like nutmeg or ginger for warmth. They complement the cinnamon well. If you’re feeling adventurous, try adding orange zest for a citrusy twist!

FAQs

Can I use frozen zucchini?

Yes, you can use frozen zucchini. Here are some best practices:

– Thaw the zucchini before use.

– Squeeze out excess water with a paper towel.

– Measure after draining.

Using frozen zucchini can save time and reduce waste.

How do I know when my zucchini bread is done?

Look for these signs of doneness beyond the toothpick test:

– The top should be golden brown.

– The edges pull away from the pan slightly.

– The bread feels firm to the touch.

If you see these signs, your zucchini bread is ready.

What can I do with leftover zucchini bread?

You can get creative with leftover zucchini bread:

– Make French toast by dipping slices in egg and milk.

– Toast slices and top with cream cheese or jam.

– Crumble it over yogurt or ice cream for dessert.

These ideas help avoid waste and make tasty treats!

Schema Information

Recipe Metadata

– Prep time: 15 minutes

– Cook time: 50-60 minutes

– Servings: 10 slices

Ingredients

– 1 cup grated zucchini (about 1 medium zucchini)

– 1 cup all-purpose flour

– 1/2 cup whole wheat flour

– 3/4 cup granulated sugar

– 1/2 cup brown sugar, packed

– 1/2 cup unsweetened cocoa powder

– 1 teaspoon baking soda

– 1/2 teaspoon baking powder

– 1/2 teaspoon salt

– 1 teaspoon ground cinnamon

– 1/2 teaspoon vanilla extract

– 2 large eggs

– 1/3 cup vegetable oil

– 1/2 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.

2. In a medium bowl, whisk together the all-purpose flour, whole wheat flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon.

3. In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until well-blended.

4. Beat in the eggs one at a time, mixing thoroughly after each addition. Then stir in the vanilla extract.

5. Add the grated zucchini to the wet mixture and stir until just combined.

6. Gradually fold the dry mixture into the wet ingredients, being careful not to overmix. The batter should be slightly thick.

7. Gently fold in the semi-sweet chocolate chips until they are evenly distributed throughout the batter.

8. Pour the batter into the prepared loaf pan, spreading it evenly. Sprinkle a few extra chocolate chips on top if desired.

9. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.

10. Once baked, remove from the oven and let it cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

This metadata helps you understand the key details of making chocolate chip zucchini bread. You can always refer to this for timing and ingredient lists!

This blog post covered how to make delicious zucchini bread. We explored key ingredients, mixing steps, and baking tips. I shared storage advice and serving suggestions to enhance your experience. With gluten-free and vegan options, there’s something for everyone. Remember to check your bread’s doneness and get creative with leftovers. Baking can be fun and easy, so try this recipe toda

- 1 cup grated zucchini - 1 cup all-purpose flour - 1/2 cup whole wheat flour - 3/4 cup granulated sugar - 1/2 cup brown sugar, packed - 1/2 cup unsweetened cocoa powder - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon vanilla extract - 2 large eggs - 1/3 cup vegetable oil - 1/2 cup semi-sweet chocolate chips - Extra chocolate chips for topping - Powdered sugar for dusting Each slice has about 220 calories. It contains 30 grams of carbs, 10 grams of fat, and 4 grams of protein. Grated zucchini adds moisture without a strong taste. It helps keep the bread soft. You get sweetness from the sugars and rich flavor from cocoa. The chocolate chips give a sweet surprise in every bite. Using both all-purpose and whole wheat flour adds fiber. The cinnamon gives warmth and depth. Each ingredient plays a role in creating this tasty treat. You can also add extra chocolate chips on top for a fun twist. A light dusting of powdered sugar can make this bread look special. This recipe is simple and perfect for sharing with friends or family. {{ingredient_image_1}} - Preheat your oven to 350°F (175°C). - Grease and flour a 9x5-inch loaf pan. You can also use parchment paper for easy removal. - To grate zucchini, first wash it well. Use a box grater or a food processor. Grate it until you have 1 cup. You don’t need to peel it. - In a medium bowl, mix the dry ingredients. Combine all-purpose flour, whole wheat flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon. Whisk until blended. - In a large bowl, mix the sugars and oil. Use a whisk to blend them well. Next, add the eggs one by one. Mix after each egg. Then stir in the vanilla extract. - Add the grated zucchini to the wet mixture. Stir until just combined. - Gradually fold the dry mix into the wet mix. Do this carefully to avoid overmixing. The batter should be thick but smooth. - Gently fold in the chocolate chips until they are evenly spread through the batter. - Pour the batter into the prepared loaf pan. Spread it out evenly. Add a few extra chocolate chips on top if you like. - Bake for 50-60 minutes. To check if it’s done, insert a toothpick into the center. It should come out clean or with a few moist crumbs. To get the best texture in your chocolate chip zucchini bread, avoid overmixing the batter. When you mix too much, the bread can become tough. Instead, stir gently until the dry and wet ingredients are just combined. Another tip is to use room temperature ingredients, like eggs and oil. They mix better and help create a smoother batter. After baking, let your leftover zucchini bread cool completely. Wrap it in plastic wrap or foil to keep it fresh. Store it at room temperature for up to three days. If you want to keep it longer, freezing works well too. Slice the loaf first, then wrap each slice tightly. Place them in a freezer bag and store them for up to three months. When serving your chocolate chip zucchini bread, presentation matters. Slice it and place it on a wooden board. Dust the top with powdered sugar for a nice touch. You can also add a dollop of whipped cream or a scoop of vanilla ice cream on the side. For drinks, try pairing it with a glass of cold milk or a warm cup of coffee. These combinations enhance the rich flavors of the bread. Pro Tips Grating Zucchini: Make sure to squeeze out excess moisture from the grated zucchini using a clean kitchen towel. This helps prevent the bread from becoming too wet. Mixing Technique: When combining the dry and wet ingredients, fold gently to keep the bread light and fluffy. Overmixing can lead to a dense loaf. Chocolate Chip Variations: Feel free to experiment with different types of chocolate chips, such as dark or white chocolate, for a unique flavor twist. Storage Tips: Store the bread in an airtight container at room temperature for up to three days, or refrigerate for up to a week to maintain freshness. {{image_2}} You can easily make this bread gluten-free. Use a gluten-free all-purpose flour blend instead of regular flour. This blend works well in most recipes. You can also add a teaspoon of xanthan gum for better texture. This keeps the bread soft and moist. To make zucchini bread vegan, replace the eggs. Try using flaxseed or chia seeds mixed with water. For every egg, mix one tablespoon of ground flaxseed or chia seeds with three tablespoons of water. Let it sit until it thickens. For dairy, use almond milk or oat milk instead of regular milk. This keeps the bread rich and moist without using animal products. Add nuts or spices to bring in new flavors. Walnuts or pecans add a nice crunch. Chopped nuts can enhance the bread's texture. You can also add spices like nutmeg or ginger for warmth. They complement the cinnamon well. If you're feeling adventurous, try adding orange zest for a citrusy twist! Yes, you can use frozen zucchini. Here are some best practices: - Thaw the zucchini before use. - Squeeze out excess water with a paper towel. - Measure after draining. Using frozen zucchini can save time and reduce waste. Look for these signs of doneness beyond the toothpick test: - The top should be golden brown. - The edges pull away from the pan slightly. - The bread feels firm to the touch. If you see these signs, your zucchini bread is ready. You can get creative with leftover zucchini bread: - Make French toast by dipping slices in egg and milk. - Toast slices and top with cream cheese or jam. - Crumble it over yogurt or ice cream for dessert. These ideas help avoid waste and make tasty treats! - Prep time: 15 minutes - Cook time: 50-60 minutes - Servings: 10 slices - 1 cup grated zucchini (about 1 medium zucchini) - 1 cup all-purpose flour - 1/2 cup whole wheat flour - 3/4 cup granulated sugar - 1/2 cup brown sugar, packed - 1/2 cup unsweetened cocoa powder - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon vanilla extract - 2 large eggs - 1/3 cup vegetable oil - 1/2 cup semi-sweet chocolate chips 1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper for easy removal. 2. In a medium bowl, whisk together the all-purpose flour, whole wheat flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon. 3. In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until well-blended. 4. Beat in the eggs one at a time, mixing thoroughly after each addition. Then stir in the vanilla extract. 5. Add the grated zucchini to the wet mixture and stir until just combined. 6. Gradually fold the dry mixture into the wet ingredients, being careful not to overmix. The batter should be slightly thick. 7. Gently fold in the semi-sweet chocolate chips until they are evenly distributed throughout the batter. 8. Pour the batter into the prepared loaf pan, spreading it evenly. Sprinkle a few extra chocolate chips on top if desired. 9. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs. 10. Once baked, remove from the oven and let it cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. This metadata helps you understand the key details of making chocolate chip zucchini bread. You can always refer to this for timing and ingredient lists! This blog post covered how to make delicious zucchini bread. We explored key ingredients, mixing steps, and baking tips. I shared storage advice and serving suggestions to enhance your experience. With gluten-free and vegan options, there's something for everyone. Remember to check your bread's doneness and get creative with leftovers. Baking can be fun and easy, so try this recipe today!

Chocolate Chip Zucchini Bread

A deliciously moist zucchini bread with chocolate chips, perfect for dessert or a snack.
Print Recipe Save Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 10
Calories 200 kcal

Ingredients
  

  • 1 cup grated zucchini
  • 1 cup all-purpose flour
  • 1 2 whole wheat flour
  • 3 4 granulated sugar
  • 1 2 brown sugar, packed
  • 1 2 unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 2 baking powder
  • 1 2 salt
  • 1 teaspoon ground cinnamon
  • 1 2 vanilla extract
  • 2 large eggs
  • 1 3 vegetable oil
  • 1 2 semi-sweet chocolate chips

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper for easy removal.
  • In a medium bowl, whisk together the all-purpose flour, whole wheat flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon.
  • In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until well-blended.
  • Beat in the eggs one at a time, mixing thoroughly after each addition. Then stir in the vanilla extract.
  • Add the grated zucchini to the wet mixture and stir until just combined.
  • Gradually fold the dry mixture into the wet ingredients, being careful not to overmix. The batter should be slightly thick.
  • Gently fold in the semi-sweet chocolate chips until they are evenly distributed throughout the batter.
  • Pour the batter into the prepared loaf pan, spreading it evenly. Sprinkle a few extra chocolate chips on top if desired.
  • Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
  • Once baked, remove from the oven and let it cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Notes

Slice and serve on a wooden board or platter with a dusting of powdered sugar on top for an appealing finish. You can also serve with a dollop of whipped cream or a scoop of vanilla ice cream on the side for an extra treat!
Keyword baking, chocolate chip, zucchini bread

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