Ingredients
Units
Scale
- 188 grams (1 1/2 Cups) All-Purpose/ Plain Flour
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 100 grams (1/2 Cup) Granulated Sugar
- 100 grams (1/2 Cup) Light Brown Sugar
- 4oz (1/2 Cup) Unsalted Butter, melted
- 2 Large Eggs, at room temperature
- 2 Teaspoons Pure Vanilla Extract
- 1 1/2 cups Shredded Zucchni, Packed
- 1 cup Chocolate Chips or Chunks
Instructions
- Preheat oven to 350F/180C and grease a 9X5 loaf pan.
- In a medium bowl whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl mix together the butter and sugars. Then add the eggs and vanilla extract. Fold in shredded zucchini. Gently fold in flour mixture and chocolate chunks
- Pour the batter into the prepared pan. Bake for approximately 43-50 minutes, or until a toothpick inserted comes out clean with no wet batter. Let cool on a wire rack for at least 30 minutes before inverting to cool completely. Store in an air-tight container.
Notes
Freezing: Let the chocolate chunk zucchini bread cool completely and slice before freezing. I wrap each piece individually in plastic wrap, twice. To thaw, set bread at room temperature for an hour or two. Or take out of the freezer and bake at cook at 300F for 5-10 minutes.
- Prep Time: 10
- Cook Time: 50
- Category: Snack
- Method: Bake
- Cuisine: American
