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ZUCCHINI BREAD RECIPE WITH CHOCOLATE CHIPS

This zucchini bread is super moist and full of flavor with the addition of the chocolate chips.
Print Recipe
Prep Time 25 minutes
Cook Time 1 hour
2 hours
Course Breakfast, Snack
Servings 1 loaf

Ingredients
  

  • 1 cup unsweetened apple sauce
  • 1/3 cup vegetable or canola oil
  • 1 teaspoon pure vanilla extract
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • a pinch of salt
  • 1-1/2 cups flour
  • 1 cup grated zucchini well drained and packed
  • 1/2 cup semi-sweet chocolate chips mini

Instructions
 

  • Pre-heat oven to 350° F. Prepare pan by lining with parchment paper or use baking spray.
  • Grate zucchini, then squeeze out liquid.
  • In a large bowl stir together apple sauce and vegetable oil. Then add the vanilla, sugar and egg.
  • Stir in baking soda, cinnamon, salt and flour until just combined.
  • Fold in grated zucchini and chocolate chips, reserving a few chocolate chips to sprinkle on top.
  • Spoon into a prepared loaf pan and bake for about 1 hour.
  • Remove from oven and allow to rest on a cooling rack for 5 to10 minutes before removing from the pan. Note: using parchment paper to line the pan makes removing the loaf much easier.
  • Let cool completely before slicing.
  • Cover with plastic wrap or store in a large resealable plastic bag. Can be stored in the refrigerator for about a week or in the freezer for several months.

Notes

For this recipe I'm using 8.5″ x 4.5″ loaf pan. When using a 9" x 5" loaf pan I usually decrease the baking time by 5 to 10 minutes.
When grating zucchini, I prefer using the small size on my box grater. Rinse zucchini well, but do not peel. Cut only one the end of zucchini leaving the steam end as a handle to save the knuckles.
Use a clean kitchen towel or paper towels to squeeze out the excess zucchini juices.