Chocolate Chip Zucchini Bread

  Desserts

Every summer my mother and I try to bake as many loaves of this chocolate chip zucchini bread as possible. It’s hard—my five children eat them as soon as they’re cool enough.

Chocolate Chip Zucchini Bread

Average Rating: 4.727272

TOTAL TIME: Prep: 20 min. Bake: 1 hour + cooling
YIELD: 2 loaves (12 slices each).

Ingredients

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 3 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 3 large eggs
  • 1 cup canola oil
  • 3 teaspoons vanilla extract
  • 2 cups shredded zucchini
  • 1-1/2 cups semisweet chocolate chips
  • 1 can (8 ounces) unsweetened crushed pineapple, drained

Instructions

  • 1. In a large bowl, combine the flour, sugar, cinnamon, baking soda, salt and baking powder. In a small bowl, whisk the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the remaining ingredients.
  • 2. Transfer to two greased 8x4-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts

1 slice: 270 calories, 13g fat (3g saturated fat), 26mg cholesterol, 171mg sodium, 37g carbohydrate (24g sugars, 1g fiber), 3g protein.

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