August 17, 2018
Truly the best
It’s zucchini season, and I’m taking full advantage of it.
This zucchini bread is moist, packed with flavor, and so soft all at the same time. Not to be dramatic, but it’s a miracle.
And when this post goes up, I’ll be on my way to Croatia. Ciao!
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
The Best Chocolate Chip Zucchini Bread.
- 2 large eggs
- 3/4 cup white, granulated sugar
- 2/3 cup maple syrup or light, packed brown sugar
- 2 teaspoons vanilla extract
- 1 cup canola or melted coconut oil
- 2 cups zucchini, shredded
- 3 cups all-purpose or whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3/4 cup semisweet chocolate chips
- Preheat oven to 350 degrees F. Line a loaf pan with parchment paper. Set aside.
- In a large bowl, whisk together eggs, sugar, maple syrup, vanilla, and oil until creamy. Whisk in shredded zucchini. Fold in flour, baking powder, baking soda, salt, cinnamon, and nutmegs until just combined. Do not overmix. Fold in chocolate chips.
- Pour batter into loaf pan, and top with additional chocolate chips. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Allow to cool slightly, slice, and enjoy warm with butter!
