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Chocolate Chip Zucchini Bread

Chocolate Chip Zucchini Quick Bread

Annette Economides
If you or someone you know has a garden and grows zucchini, you might need a recipe to use up the abundance that you’ll have. This is our absolutely favorite quick bread recipe, so moist and easy, not a crumb will be left. Watch it come hot and steamy out of the oven . . . it’s hard to resist!
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Prep Time 30 minutes
Cook Time 25 minutes
Course Bread
Servings 6 people

Ingredients
  

  • 2 Eggs
  • 2 Cups Sugar
  • 1 Cup Oil
  • 3 Cups White Flour
  • 2 Cups Shredded Zucchini
  • 1 ⁄2 Cup Sour Cream or Plain Yogurt
  • 1 tsp Vanilla
  • 1 tsp Cinnamon
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 ⁄4 Cup Water
  • 1 Cup Chocolate Chips don’t mix too long or chips will get crushed

Instructions
 

  • Mix ingredients in the order written above.
  • Pour into large, greased loaf pan or muffin tins.
  • Preheat oven to 350º.
  • Cook for 25 minutes for muffins or 45 minutes for bread.
  • Poke toothpick into the bread to check if it is fully cooked. It’s done when the toothpick comes out clean.
  • Yield: Makes one large loaf or 2 dozen muffins. The muffins are great for lunch boxes or healthy snacks. This recipe can easily be doubled.

Video

Notes

Makes one large loaf or 2 dozen muffins. The muffins are great for lunch boxes or healthy snacks. This recipe can easily be doubled.
Small loaf of chocolate chip zucchini bread being sliced
This is a reject loaf made with the dregs of the batter — it only made a mini loaf – so we had to eat it right away.
 
Keyword bread, Quick bread