Chocolate Chip Zucchini Bread
This chocolate chip zucchini bread is moist, tender, and lightly sweet with just the right amount of spice and chocolate in every bite. Made with shredded zucchini, applesauce, and a touch of cinnamon, it’s a delicious way to use up summer squash. Mini chocolate chips add melty pockets throughout, and the loaf freezes beautifully for later. Perfect for breakfast, snacks, or a cozy homemade treat!
Equipment
- food processor or shredder
- 1.5 qt loaf pan
Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 cup butter melted
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs at room temperature
- 1/4 cup unsweetened applesauce
- 2 tsp pure vanilla extract
- 1 1/2 cups shredded zucchini
- 1 cup semi-sweet chocolate chips or raisins, chopped pecans, coconut flakes, etc
Instructions
- Preheat the oven to 350º and grease a 9x5 (or 1.5Q) loaf pan.
- Using a food processor or shredder, shred the zucchini and then let it sit in a strainer to get out any excess moisture. Squeeze extra water out of the zucchini.
- Measure the shredded zucchini and set aside.
- In a large mixing bowl, combine flour, baking powder, baking soda, salt, and ground cinnamon. Set it aside.
- In a medium bowl, combine butter, white sugar, and brown sugar. Add the applesauce, room temperature egg, and vanilla.
- Add the zucchini to the wet ingredients and stir until combined.
- Add the wet ingredients to the dry ingredients and stir until just combined. Don't over mix.
- Fold in your chocolate chips or other add-ins.
- Bake at 350°F for 50–60 minutes, or until a toothpick inserted comes out clean. You can cover with aluminum foil at any point if you feel like your bread is getting too dark on top.
- Cool the bread for about an hour and then serve with butter! Store on the counter for 3-4 days or in the fridge for about a week. Once cooled, you can freeze the entire loaf or sections of it for up to about 3 months.