Taking a second look at my famous, super-moist zucchini bread with chocolate chips.
Zucchini bread… more please! It’s big, puffy, moist and deliciously sweet. Perfect for a fast breakfast on-the-go or when you need to take a break from your busy afternoon. I recommend making a double batch, why? 1) they freeze really, really well, 2) zucchinis are easy to find and are good for ya, 3) the first loaf will get gobbled up in a flash!
I’ve made this recipe about ten million times because it’s easy, and it turns out perfectly every time. I first published it back in 2012 on the old website, but I thought it was so good it deserved to be revisited with new updated photos.
It’s sort of fun but scary at the same time to look back and see how much your skills have grown in just three years. I thought that photo was pretty good back then, funny how things can change.
The base recipe for Zucchini Bread is super-moist and totally awesome on it’s own. I’ll leave it up to you whether you choose to kick it up a notch by adding one third cup of chocolate chips or walnuts or raisins… whatever you like! I decided to use regular chocolate chips, but I’ve been told by my niece (hey Jul) that the mini-chips are even better. You don’t want to miss this one, it’s really delicious.
Just a heads up, it’s only two weeks until the next issue of EatInEatOut Magazine… yeh! The new spring issue will have some seriously delicious recipes for healthy take-out, an in-depth look at the new ‘fermented foods’ trend as well as plate proportions.
Zucchini Bread with Chocolate Chips
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Ingredients
- 1 egg
- ½ cup light mayonnaise
- 1-1/2 cups zucchini, grated
- 1-1/2 cups flour
- 1 cup sugar
- 1-1/2 tsp cinnamon
- 1 tsp baking soda
- 1 tsp salt
- 1/3 cup add-ins, mini chocolate chips, chopped pecans, raisins or chopped pistachios optional
Instructions
- Preheat oven to 350ºF. Grease a 4” x 8” loaf pan.
- In a large bowl, beat eggs and mayo until blended well. Add zucchini.
- In another bowl, mix all remaining ingredients. Add to zucchini mixture just until moistened.
- Pour into prepared pan and bake 50 -55 minutes. Cool on wire rack.
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