Zucchini bread is a great marriage between summer and fall.
Great for breakfast, snacking or even dessert!
Zucchini bread is one of my favorite fall treats. Its a great marriage of summer and fall, and this recipe, studded with chocolate chips, makes a great breakfast, snack or even dessert.
Zucchini bread is a great way to use up late-summer zucchini harvests. I’ve tried freezing shredded zucchini, but because zucchini has so much water, you lose quite a bit during the thawing process. Instead, I found that fully-baked zucchini bread freezes much better! So if you’re an over-achiever and have extra freezer space, I recommend using up your zucchini and stockpiling loaves in your freezer!
This year I have almost more zucchini than we can eat and have given away a few zucchinis to neighbor friends and family nearby.
Shout out to my friends who refuse to accept actual zucchinis, but gladly accepted zucchini bread, especially when there’s chocolate involved!
This recipe makes 2 large loaves, leaving one for you to enjoy at home and another to give away or freeze.
Chocolate Chip Zucchini Bread
Perfectly dense zucchini bread, studded with chocolate chips, is the perfect way to use up a late-summer zucchini harvest. Great for breakfast or a snack! Makes 2 loaves.
Ingredients
- 3 cups zucchini, shredded
- 1 2/3 cups sugar
- 4 ea eggs, large
- 2/3 cup oil, vegetable
- 2 teaspoons vanilla extract
- 3 cups flour, all purpose
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon, ground
- 1/2 teaspoon allspice, ground
- 1 cup chocolate chips
Instructions
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Place oven racks in bottom third of oven so the tops of baking pans are positioned in center of oven. Preheat oven to 350F and prepare two 8 1/2" x 4 1/2" loaf pans (Pam for Baking or cooking spray/grease then dusted with flour).
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To a large mixing bowl, add shredded zucchini, sugar, eggs, oil and vanilla. Stir until combined.
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Add flour, baking soda, baking powder, salt, ground cinnamon and ground allspice. Stir until combined.
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Add in chocolate chips until just incorporated.
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Divide batter into the two baking pans and bake for 60-65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans on wire rack.
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After cooling 10 minutes, remove from pans and place on wire rack to cool completely (about 2 hours). Slice and serve or wrap tightly and store at room temp for 4 days or refrigerate up to 10 days.
Recipe Notes
- Careful not to overmix batter. Stir until ingredients are just incorporated.
- Raisins could be substituted for chocolate chips but I honestly have no idea why someone would do such a thing! Chocolate chips < raisins, obviously!
- To freeze a loaf, wrap tightly in aluminum foil, then drop into a ziplock bag. Use within 3 months for optimal quality.
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