Chocolate Chip Zucchini Bread – a delicious recipe with Flour, Ground Cinnamon, Baking Soda, Baking Powder, Salt, Eggs. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Preheat oven to 350 degrees. Grease and flour three 8 by 4 loaf pans (I use metal).
2
Sift together the dry ingredients. In a separate bowl, beat eggs, oil, sugars, vanilla and honey together. Add sifted ingredients. Stir in zucchini and chocolate chips. Pour into prepared pans.
3
Bake for 50-55 minutes until tester comes out clean. Cool in pan on rack for 30 minutes.
4
Note: Do not drain the liquid out of the zucchini. The moisture from the zucchini makes this bread moist and delicious. If you want to make this healthier, you can substitute white whole wheat flour instead of regular flour, you can use 1/2 cup of applesauce and 1/2 cup of oil instead of a full cup of oil, and you can cut the sugar back to 3/4 cups of each white and brown.
5
Enjoy! This freezes really well.
1670
kcal
Calories
82
g
Fat
212
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 3 cups Flour, 2 teaspoons Ground Cinnamon, 1 teaspoon Baking Soda, 1 teaspoon Baking Powder, and more.
Yes, Chocolate Chip Zucchini Bread falls under the Vegetarian category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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