Chocolate Chip Zucchini Bread Recipe

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour adds fiber and nutrients while oat flour is often less expensive.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index and brown sugar is usually cheaper.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate chunks

Dark chocolate chips have less sugar and chocolate chunks can be more economical.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Pecans are a good alternative for flavor, while sunflower seeds are often less expensive.

Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven.

Butter, or spray with a nonstick vegetable spray, an 8 1/2 x 4 1/2 x 3 inch loaf pan. Line the bottom of the pan with parchment paper.

Grate the zucchini, using a medium sized grater. Set aside.

In a large bowl, whisk the flour with the unsweetened cocoa powder, baking soda, baking powder, and salt. Then fold in the chocolate chips.

In another large bowl, whisk the eggs. Then add the oil, sugars, and vanilla extract and whisk until well blended.

Fold in the grated zucchini. Then fold into the flour mixture, stirring just until combined.

Pour the batter into the prepared pan and bake until the bread has risen and a toothpick inserted into the center comes out clean, about 60 to 70 minutes.

Place on a wire rack to cool for about 10 minutes, then remove the bread from the pan and cool completely.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens