Description
A moist and forgiving zucchini bread filled with chocolate chips, perfect for using up garden zucchinis and satisfying sweet cravings.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp salt
- 2 large eggs
- 1 cup brown sugar
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 medium zucchini, grated
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C).
- In one bowl, mix flour, baking powder, cinnamon, and salt.
- In another bowl, combine eggs, brown sugar, oil, and vanilla.
- Grate the zucchini, squeeze out excess water, and add to the wet mixture.
- Combine the wet and dry ingredients gently, then fold in the chocolate chips.
- Pour the batter into a greased loaf pan.
- Bake for 45-55 minutes, or until a toothpick comes out clean.
- Let cool before slicing.
Notes
Press out excess liquid from the grated zucchini for best results. This bread can be stored at room temperature for up to 3 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 18g
- Sodium: 170mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg