Chocolate Chip Zucchini Bread (one bowl)
This chocolate chip zucchini bread is made with shredded zucchini which creates a soft and moist bread that is filled with pockets of melted chocolate.
Ingredients
- 115 g Butter melted and cooled
- 3 Eggs
- 3 tablespoon Vegetable oil
- ⅓ cup Brown sugar
- ⅔ cup Granulated sugar
- ¼ cup Greek yogurt
- ½ teaspoon Kosher salt
- 1 teaspoon Vanilla extract
- 1 teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- 1 ½ cups Zucchini shredded and squeezed
- 2 ½ cups Flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1 ½ cups Chocolate chips
Instructions
- Preheat an oven to 180c (350f) and prep a 9x5 inch loaf pan with parchment paper.
- In a box grater, on the smaller holes (to get finely grated zucchini) great the zucchini with the peel on. Take a handful at a time and squeeze out excess liquids.
- In a large mixing bowl, add the eggs, brown sugar, sugar, oil, vanilla extract, melted and cooled butter, yogurt, kosher salt, cinnamon, and nutmeg, and, mix with a whisk until well combined.
- Add the shredded zucchini and mix with a whisk until combined.
- Add the flour, baking powder, and baking soda, and mix until almost combined.
- Add the chocolate chips and fold the mixture using a spatula until the mixture is just combined. Do not overmix the batter, so it won't develop gluten and turn dry.
- Pour the batter into a parchment paper-lined loaf pan and top the batter with extra chocolate chips.
- Bake in a 180c (350f) preheated oven for 50-60 minutes or until a toothpick inserted into the bread comes out clean.
- Let the bread cool for at least 30 minutes before serving.
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist bread and not dense and dry bread.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your bread will release easily from the pan.
- Be patient! I know it’s extremely tempting to eat these as they are pulled out of the oven, but let them cool for at least 30 minutes so they will be more firm and won’t crumble up. This bread is extra moist and melt-in-your-mouth delicious, so it will be worth it to wait these 30 minutes.
- Add some of your favorite add-ins! Make this recipe your own and add your favorite bread add-ins: chopped walnuts, chopped pecans, chocolate chunks, banana slices, chopped fruit, and more! Be creative!
Nutrition
Calories: 474kcalCarbohydrates: 63gProtein: 6gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 74mgSodium: 367mgPotassium: 199mgFiber: 1gSugar: 37gVitamin A: 397IUVitamin C: 3mgCalcium: 75mgIron: 2mg
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