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Zucchini Bread with Chocolate Chips

March 15, 2015 By Lori Leave a Comment

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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!

Zucchini Bread with Chocolate Chips_3 Zucchini Bread with Chocolate Chips_4 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.


Layout 1 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.

Zucchini Bread with Chocolate Chips_6 Zucchini Bread with Chocolate Chips_7 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.

Zucchini Bread with Chocolate Chips_8 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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Filed Under: Baked, Loaves

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