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Zucchini Bread with Chocolate Chips
Nesting Lane Indulge
Zucchini Bread with Chocolate Chips Recipe. A favorite Fall breakfast, brunch, dessert, or snack recipe. This kid friendly treat is easy to make.
5
from
13
votes
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Prep Time
20
minutes
mins
Cook Time
1
hour
hr
Cooling Time
30
minutes
mins
Total Time
1
hour
hr
50
minutes
mins
Course
Dessert
Cuisine
American
Servings
16
Equipment
Loaf Pan
Large Mixing Bowl
Hand Mixer
Wire Whisk
Wire Rack
Toothpicks
Ingredients
1x
2x
3x
3
eggs
3
cup
grated zucchini
1
cup
vegetable oil
2
cup
sugar
1
tablespoon
vanilla extract
3
cups
all-purpose flour
3
tablespoon
unsweetened cocoa powder
1
teaspoon
salt
1
teaspoon
baking soda
¼
teaspoon
baking powder
½
cup
chocolate chips
½
cup
walnuts
chopped
Instructions
Preheat oven to 325° F
Prepare 2 - 4x8 inch loaf pans by greasing and flouring.
In a large mixing bowl, add eggs. Using a hand mixer, beat until foamy and light.
Add zucchini, vegetable oil, vanilla extract, sugar, and stir to mix well.
In a medium sized mixing bowl, whisk together salt, cocoa powder, baking powder, and baking soda.
Gradually mix the flour mix into the zucchini mix.
Stir in chocolate chips and walnuts.
In the prepared loaf pans, pour the batter evenly between the 2.
In preheated oven, bake approximately 1 hour or until a toothpick inserted into the center comes out clean.
Remove from oven and allow to cool for 10 minutes.
Remove bread from pan and place on a cooling rack to fully cool.
Notes
Yield: 2 4x8-inch loaves
Nutrition
Calories:
374.5
kcal
Carbohydrates:
48.2
g
Protein:
4.9
g
Fat:
19.1
g
Saturated Fat:
3.4
g
Cholesterol:
34.9
mg
Sodium:
248.5
mg
Fiber:
1.8
g
Sugar:
28.6
g
Calcium:
23.2
mg
Iron:
1.8
mg
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@nestinglaneindulge
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#nestinglaneindulge
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