Chocolate Chip Zucchini Bread
A delightful blend of earthy zucchini and sweet chocolate chips creates a moist and flavorful dessert that’s easy to make.
Ingredients
Wet Ingredients
- ½ cup honey Can substitute with maple syrup or agave nectar.
- ¼ cup vegetable oil Can substitute with melted coconut oil or applesauce.
- 2 large eggs For a vegan option, use flax eggs.
- 1 teaspoon vanilla extract Adds flavor.
Dry Ingredients
- 1 cup whole wheat flour Can be substituted with gluten-free all-purpose flour.
- 1 teaspoon baking powder Leavening agent.
- ½ teaspoon baking soda Leavening agent.
- ½ teaspoon salt Enhances flavor.
- 1 teaspoon cinnamon Adds warmth to the flavor.
Main Ingredients
- 1 cup grated zucchini Make sure to squeeze out excess water.
- ½ cup chocolate chips Feel free to use dark or white chocolate.
Instructions
Preparation
- Gather all your ingredients and pre-grate the zucchini.
- Preheat your oven to 350°F (175°C).
- Grease a loaf pan with vegetable oil or cooking spray.
Mixing
- In a large bowl, whisk together honey, vegetable oil, eggs, and vanilla extract.
- Incorporate grated zucchini, stirring well.
- In another bowl, whisk together whole wheat flour, baking powder, baking soda, salt, and cinnamon.
- Gradually add dry ingredients to the wet mixture, stirring gently.
- Fold in chocolate chips.
Baking
- Pour the batter into the greased loaf pan.
- Bake for 50-60 minutes until a toothpick inserted in the center comes out clean.
- Let cool for about 10 minutes in the pan before transferring to a wire rack.
Notes
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freeze individual slices for up to 3 months.