Chocolate Chip Zucchini Bread

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This zucchini bread is super moist, just the right amount of sweet, and has chocolate chips scattered throughout to make each bite extra tasty

INGREDIENTS

  • 1 ½ cups flour
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ cup vegetable oil
  • ¼ cup unsweetened applesauce
  • 1 large egg
  • 1 large egg yolk
  • ½ cup brown sugar
  • ¼ cup sugar
  • 2 teaspoons vanilla
  • 1 ½ cups grated zucchini
  • 1 cup chocolate chips

INSTRUCTIONS

  • Preheat oven to 325 degrees. Spray a loaf pan with non-stick spray.
  • Add the flour, cinnamon, baking soda, baking powder, and salt to a small bowl and whisk to combine. Set aside.
  • Add the oil, applesauce, egg, and egg yolk to a mixing bowl and whisk to combine. Whisk in the brown sugar, sugar, and vanilla until well combined.
  • Add the dry ingredients to the wet and stir just until the flour has disappeared. Do not over mix.
  • Add the zucchini and chocolate chips to the bowl and stir to combine.
  • Spread the batter into the prepared baking dish and bake for 50-60 minutes or until a tester inserted in the center comes out clean.
  • Cool for 15 minutes before removing from the loaf pan and cooling on a wire rack.

TIPS & NOTES:

If you don’t have applesauce, you may use oil in its place.

Store cooled bread tightly covered at room temperature for 2-3 days or refrigerated for up to 5 days. To freeze, cool completely and then wrap in foil and place in a freezer-safe bag for up to 3 months.

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