Chocolate Chip Zucchini Bread will make you say “Mmmmmm!” It’s a terrific breakfast or dessert bread.
This Chocolate Chip Zucchini Bread is super good. People who love chocolate really love it for breakfast, or anytime. Sweet breads like this are called “quick breads” because they don’t use yeast and do not have to rise before baking. When you use baking powder and/or baking soda, the ingredients interact and rise in the oven. Since the bread is dense, however, it takes about an hour to bake. Make one for tomorrow and enjoy it on National Zucchini Bread Day.
Did you know that when zucchini grows really large in the summer and early fall, you can still use it? Yup. When zucchini grow past the foot-long stage, I use them in casseroles or baked goods. But right now, the zucchini you find will be the normal, cucumber size squash. That’s okay, too. You will probably need 2-3 zucchini for the recipe.
What You Need
You will need measuring cups and spoons, mixing bowls, an electric mixer, a box grater or a food processor. And of course, bread pans. Whatever you get, get the best you can afford.
Chocolate Chip Zucchini Bread Recipe
Chocolate Chip Zucchini Bread
- 3 eggs
- 1 cup canola oil
- 1 1/2 cups sugar
- 2 teaspoons vanilla
- 1 small can crushed pineapple drained
- 1 teaspoon salt
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 1/2 teaspoon cinnamon
- 3/4 teaspoon nutmeg
- 3 cups shredded zucchini
- 3 1/2 cups flour (use gluten free to make the bread GF)
- 1 cup chopped walnuts
- 1 cup chocolate chips
- Combine all ingredients in order listed.
- Bake at 350F degrees in 2 greased loaf pans (9 inches x 5 inches x 5 inches).
- Bake for one hour or until a toothpick inserted comes out clean.
Let cool 5 minutes and then remove from the pans. (Slice around the edge with a butter knife to make sure it doesn't stick.)
- When cool, slice and eat with butter, cream cheese or simply on its own.
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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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