Zucchini Bread Recipe With Chocolate Chips

I was busy in the kitchen Sunday making my zucchini bread recipe with chocolate chips. Sometimes it’s fun to change up a recipe, since I normally make zucchini bread with pecans or walnuts. This time inspiration hit after reading a recipe for chocolate chip pumpkin bread.

Classic Recipe Variation

Of course chocolate chip zucchini bread isn’t new, I’m just late to the party. Well, you know me and chocolate, we’re inseparable, so I had to give it a try.

This zucchini bread is super moist, full of flavor and I love the addition of the chocolate chips. I have to admit though my husband is not a fan which is fine, except now he’s requesting a loaf just for him with pecans instead.

Zucchini Bread Recipe With Chocolate Chips

• 1 cup unsweetened apple sauce
• 1/3 cup vegetable or canola oil
• 1 teaspoon pure vanilla extract
• 1/2 cup granulated sugar
• 1 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)

1. Pre-heat oven to 350° F. Prepare loaf pan by lining with parchment paper or use baking spray.
2. Grate zucchini, then squeeze out liquid.
3. In a large bowl stir together apple sauce and vegetable oil. Then add the vanilla, sugar and egg.
4. Stir in baking soda, cinnamon, salt and flour until just combined.
5. Fold in grated zucchini and chocolate chips, reserving a few chocolate chips to sprinkle on top.
6. Spoon into a prepared loaf pan and bake for about 1 hour.
7. 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.
8. Let cool completely on a rack before slicing.
9. Cover with plastic wrap or store in a large resealable plastic bag. Can be stored in the refrigerator for up to a week, or in the freezer for several months.

Recipe 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.

A mixer is not necessary for this recipe. I like using a big wooden spoon to stir and fold in the ingredients, so I don’t over mix.

Your zucchini bread will retain its moisture, and allow flavors to meld, if you allow it cool completely before slicing.

You can substitute butter for oil if you wish. Melt butter, and add to apple sauce, then continue with recipe above. I’m currently trying to stick with a dairy free diet, so I opted for canola oil this time.

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Thank you for stopping by and I hope you will enjoy this zucchini bread recipe with chocolate chips or without. I always say, make it like you like it!

Cheers!

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