Zucchini Bread With Chocolate Chips
Eat your veggies, make Zucchini Bread! Then add chocolate chips. And you’re set, HAH! All kididng aside, the husband got some free Zucchinis from work and the first thing that came to mind when he asked if I wanted some to make Zucchini Bread. I don’t know why. I’ve been wanting to make it for a while but just never got to it. I figured it’s now or never. By the way, I have so much Zcchini right now since it’s in season. I used some on the Smoked Pork & Veggies Kabobs for our July 4th grub. The rest of the Zucchini will just be served as veggie side dish throughout the week.
By the way, you’ll just need 1 large Zucchini or 2 medium ones. Some recipes out there would suggest to squeeze out the juice once shredded but you don’t really have to. The moisture from the zucchini would help in cooking the bread.
I adapted the recipe from Jar of Lemons. The recipe calls for ground cardamom and ground nutmeg but I’m out of those two ingredients. As long as you have ground cinnamon it should be fine. Also, I suggest you cook it longer than 1 hour because the middle(just like banana bread) takes a little bit more time to cook. Make sure to loosely cover the pan with foil on the last 15minutes of cooking so it’s not too brown on the outside.
Zucchini Bread With Chocolate Chips
Ingredients
- 2 medium zucchini finely shredded
- 2 1/3 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1/2 tsp ground cinnamon
- 2 eggs
- 1 cup sugar
- 2 tsp vanilla extract
- 1 cup sour cream
- 1/3 cup apple sauce
- 1 cup chocolate chips
Instructions
- Lighly spray the loaf pan with oil spray then lighly dust with flour. Set it aside.
- In a bowl, combine flour, baking powder, baking soda, salt, and ground cinnamon.
- Wash and dry the zucchini thoroughly before shredding.
- In a mixer bowl, combine eggs, sugar, and apple sauce.
- Add the vanilla extract and shredded zucchini.
- Mix together until well-combined.
- Gradually add the flour mixture while continiuing to mix.
- Scrape the sides of the bowl. Add sour cream then mix again to blend well.
- Turn the mixer off. Reserve some of the chocolate chips then pour the rest into the bowl. Gently fold the whole thing together.
- Preheat the oven to 350°. Pour the batter into the prepared loaf pan. Sprinkle the reserved chocolate chips on top. Bake it in the oven for an hour. After the hour, loosely cover the pan with foil to cook for another 15 minutes.
- Cool in the pan for 10-15 minutes before lifting it out of the pan.
- Cool completely in a rack or serving board.
Serve with coffee or an afternoon tea or a refreshing summer drink. Eat it with breakfast, as a dessert or as a snack. Enjoy!
