Zucchini Chocolate Chip Bread
- Cook Time: 75 minutes
- Total Time: 1 hour 15 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 egg, beaten
- ½ cup vegetable oil
- ½ cup semi-sweet chocolate chips
- 1 ½ cups grated zucchini (not peeled)
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or non-stick cooking spray to ensure the bread releases easily after baking.
- Grate the zucchini using a box grater. There is no need to peel it, as the skin adds color and nutrients. If the zucchini is exceptionally watery, lightly pat it with a paper towel, but do not squeeze it completely dry.
- In a large mixing bowl, whisk together the beaten egg, vegetable oil, sugar, and vanilla extract until the mixture is smooth and well combined.
- In a separate medium bowl, sift together the flour, baking soda, baking powder, cinnamon, and salt. Mixing the dry ingredients separately ensures the leavening agents are evenly distributed.
- Gradually add the dry ingredients into the wet ingredient mixture. Stir gently until just combined. Fold in the grated zucchini and the chocolate chips. Be careful not to overmix, as this can make the bread tough.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Find it online: https://www.yucolor.com/breakfast/zucchini-chocolate-chip-bread/