Has anyone else had a bumper crop of zucchini this summer? My tiny backyard garden has been producing zucchini which are the size of clubs. I’ve shredded and frozen more zucchini this summer than I’ve seen in my life. And of course as I’ve been shredding my zucchini, I’ve had to make my Chocolate Chip Zucchini Bread. Strangely, even though this quick bread really can’t be qualified as “healthy”, in my book it is because…well, ZUCCHINI!
I seem to have unlocked the key to getting kids to eat zucchini and it is as easy as adding chocolate chips! My nephew (who has recently starting trying new foods) was initially adamant “I’m not eating zucchini!”. (Said in typical 5 year old language with the emphasis on the “NOT”.)
But when I brought out a piece of Chocolate Chip Zucchini Bread for my son, my nephew spotted the chocolate chips and decided that maybe, just maybe, it would be worth trying. (He had a back up plan in place, after all, he is no dummy-his dad agreed to eat it if he didn’t like it). That little cutie ate not one but THREE pieces, zucchini and all. And my brother and sister toted a loaf home to give him for snack this week after school. Turns out zucchini bread is delicious, especially Chocolate Chip Zucchini Bread. Just ask my nephew!
Moist, hearty, and chocolatey, with just a hint of cinnamon, this Chocolate Chip Zucchini Bread will be sure to please even your harshest critic (or my 5 year old nephew)!
Chocolate Chip Zucchini Bread
This is an easy quick bread that will make even your harshest critics ask for more!
- 4 cups all-purpose flour
- 1 ½ cups sugar
- 1 Tablespoon cinnamon
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ cup greek yogurt (I use 2% Fage)
- 8 Tablespoons butter melted
- 2 eggs
- 2 teaspoons vanilla
- 1 cup buttermilk
- 4 cups zucchini shredded
- 1 cup chocolate chips
Preheat oven to 350 °F.
In a large mixing bowl, combine flour, sugar, cinnamon, baking soda, baking powder, and salt.
In a medium mixing bowl, combine yogurt, butter, eggs, vanilla, and buttermilk.
Add the wet ingredients to the dry ingredients and mix until all of the flour is incorporated.
Fold in the zucchini and then the chocolate chips, reserving a few chocolate chips to sprinkle on the top.
Scoop mixture into prepared loaf pans. Sprinkle remaining chocolate chips on top. Place into the oven. Begin checking for doneness at 55 minutes for 9 inch loaf pans, 50 minutes for foil disposable loaf pans, or 40 minutes for disposable foil mini loaf pans.
Remove from oven and allow to cool for 10 minutes.
Slice and enjoy!
This recipe will make 2 loaves if using 9 inch loaf pans (I use ceramic), 3 loaves if using foil disposable loaf pans, and 5 loaves if using foil disposable mini loaf pans.
The batter will be dry. Don't worry, the zucchini in the recipe adds moisture as it cooks.
You can prepare your loaf pans by spraying with olive oil, rubbing with melted butter or spraying with cooking spray.
Place the filled loaf pans onto a baking sheet before putting into the oven. The batter rises and may drip. It will also make the loaf pans easier to take out of the oven when they are done!
Check for doneness by inserting a toothpick into the middle of the loaf. If it comes out clean, the bread is done.
Get what we’re using!
Reusable Loaf Pans (9 inch)-this recipe makes 2 loaves
Disposable Foil Loaf Pans (8 inch)-this recipe makes 3 loaves.
Disposable Foil Mini Loaf Pans (5 3/4 inch)-this recipe makes 5 loaves.
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