Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Chocolate Chip Zucchini Bread
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- Level: Easy
- Total: 2 hr 30 min (includes cooling time)
- Active: 1 hr 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 452
- Total Fat
- 25 g
- Saturated Fat
- 9 g
- Carbohydrates
- 55 g
- Dietary Fiber
- 2 g
- Sugar
- 35 g
- Protein
- 5 g
- Cholesterol
- 67 mg
- Sodium
- 246 mg
Moist zucchini bread gets a simple makeover with chocolate chips.
- Level: Easy
- Total: 2 hr 30 min (includes cooling time)
- Active: 1 hr 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 452
- Total Fat
- 25 g
- Saturated Fat
- 9 g
- Carbohydrates
- 55 g
- Dietary Fiber
- 2 g
- Sugar
- 35 g
- Protein
- 5 g
- Cholesterol
- 67 mg
- Sodium
- 246 mg
Ingredients
Directions
- Adjust rack to the middle position and preheat the oven to 325 degrees F.
- Whisk together the butter, oil, vanilla and eggs in a medium bowl. Fold in the zucchini.
- Whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda and salt in a large bowl. Gently stir the zucchini mixture in to the flour mixture until just combined. Fold in the chocolate chips. Coat an 8 1/2-inch-by-4 1/2-inch loaf pan with cooking spray then spoon the batter into the pan, smoothing out the top with the back of a spoon.
- Bake, rotating about halfway through, until puffed and golden brown on top and a toothpick inserted into the center comes out clean, 1 hour to 1 hour 20 minutes.
- Cool completely in the pan on a cooling rack.
Cook’s Note
When measuring flour, we spoon into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
