It’s officially zucchini season so I’ll be sharing a couple of my favorite ways to use this delicious summer squash. First and perhaps the most delicious way, is to add it to your next loaf of quick bread.
Trust me when I tell you my chocolate chip zucchini bread recipe is not only simple to bake, it’s also so moist and delicious with little bites of dark chocolate, something you know I love.
Kids aren’t the only ones that need more veggies right? I grated two small zucchini (1 1/2 cups to be exact) and added it to the mix. Bake and serve warm with butter or cream cheese. Ha!! .. and your secret is safe with me ;)
The kiddos will ask for another piece and don’t feel guilty about enjoying a slice with breakfast.
Why we love it:
- It’s made with heart healthy olive oil (try it!!)
- Because we add dark chocolate (a healthier snack) – walnuts are also good. I didn’t have them so I added chocolate.
- Freezes well (slice and pull out of the freezer as needed)
- Includes 1 1/2 cups zucchini!
Chocolate Chip Zucchini Bread Recipe
Ingredients
- 1 3/4 cup all-purpose flour
- 1 tsp kosher salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tablespoon cinnamon
- 1/2 cup olive or vegetable oil of choice
- 3/4 cup whole milk yogurt
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 1/2 cups shredded zucchini
- 1/2 cup or more of chocolate chips or chopped walnuts optional
Instructions
Preheat the oven to 350°F
Grease a9×5-inch loaf pan and line center with parchment paper.
Whisk the flour, baking powder, baking soda, salt, cinnamon,
In a medium bowl, whisk oil, brown sugar, granulated sugar, eggs, and vanilla together until combined.
Add zucchini and whisk. Pour the wet ingredients into the dry ingredients. Gently stir or whisk until combined. Don't over-mix.
Fold in walnuts or chocolate chips.
Pour mixture in to cake pan.
Bake for about 55 to 60 minutes. Allow to cool about an hour prior to slicing.
Freezes well and can be stored for several days if covered and then refrigerated.