Chocolate Chip Zucchini Bread
A moist, tender quick bread with grated zucchini, warm cinnamon and plenty of semisweet chocolate chips. The zucchini disappears into the crumb and keeps the loaf soft for days.
- Prep
- 20 min
- Cook
- 60 min
- Total
- 1 hr 20
- Serves
- 10
Squeeze the grated zucchini in a clean towel so the loaf is moist but not gummy. Toss the chips in a spoonful of the flour mixture if you want them to stay suspended instead of sinking. The bread keeps well wrapped at room temperature for 3 days and freezes beautifully.
Method
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Heat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment, leaving an overhang on the long sides.
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Whisk the flour, baking soda, baking powder, cinnamon and salt in a medium bowl.
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In a large bowl, whisk the eggs, brown sugar, oil, yogurt and vanilla until smooth. Stir in the zucchini.
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Fold the dry ingredients into the wet until just combined, then fold in 3/4 cup of the chocolate chips. Do not overmix.
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Scrape the batter into the pan and scatter the remaining chips on top.
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Bake for , until a toothpick in the center comes out clean or with a few moist crumbs.
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Cool in the pan for , then lift out and cool completely on a rack before slicing.
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