Chocolate Chip Zucchini Bread

A loaf of zucchini bread on a cutting board with a few slices made in the loaf.

Chocolate Chip Zucchini Bread

This moist zucchini bread is studded with chocolate chips. Comes out perfect every time and it's the best way to use up any excess zucchini you might have!

Course Bread

Cuisine American

Prep Time 10

Cook Time 1

Total Time 1 10

Servings slices

Calories 291kcal

Author Karly Campbell

Ingredients

1 ½ cups flour
2 teaspoons ground cinnamon
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder
¼ cup vegetable oil
¼ cup unsweetened applesauce
1 large egg
1 large egg yolk
½ cup brown sugar
¼ cup sugar
2 teaspoons vanilla
1 ½ cups grated zucchini
1 cup chocolate chips

Instructions

Preheat oven to 325 degrees. Spray a loaf pan with non-stick spray.
Add the flour, cinnamon, baking soda, baking powder, and salt to a small bowl and whisk to combine. Set aside.
Add the oil, applesauce, egg, and egg yolk to a mixing bowl and whisk to combine. Whisk in the brown sugar, sugar, and vanilla until well combined.
Add the dry ingredients to the wet and stir just until the flour has disappeared. Do not over mix.
Add the zucchini and chocolate chips to the bowl and stir to combine.
Spread the batter into the prepared baking dish and bake for 50-60 minutes or until a tester inserted in the center comes out clean.
Cool for 15 minutes before removing from the loaf pan and cooling on a wire rack.

Video

Notes

If you don't have applesauce, you may use oil in its place.

Store cooled bread tightly covered at room temperature for 2-3 days or refrigerated for up to 5 days. To freeze, cool completely and then wrap in foil and place in a freezer-safe bag for up to 3 months.

Nutrition