Chocolate Chip Zucchini Bread

Another zucchini bread recipe! This chocolate chip zucchini bread recipe is indulgent. It's lighter and sweeter than my whole wheat zucchini bread and makes for a great sweet treat with breakfast or as a snack. This recipe makes 2 loaves and freezes well. If you like, you can add a cup of walnuts, which I did for one of the loaves.

Do note that this recipe makes 2 loaves so if you don't want that much, just cut the recipe in half. (use 2 small eggs or 1 large for one loaf)

Gather up your ingredients.

Preheat the oven to 350 degrees and spray the loaf pans with non-stick spray.

In a large bowl, whisk together flour, baking powder, ground cinnamon, ground nutmeg, baking soda, and salt.  Set aside.

In a mixer bowl fitted with a paddle attachment, mix eggs and white sugar until smooth.  Slowly add vegetable oil, vanilla extract, orange zest and grated zucchini.  Mix until well combined.

Slowly add the dry ingredients to the wet, then fold in chocolate chips (and nuts if using). 

Divide the batter evenly between the 2 greased bread pans.

Bake at 350 degrees for 50 minutes or until a cake tester comes out clean.

Let cool in the pans for 10-15 minutes before removing to finish cooling on a wire rack.

If you love zucchini recipes, try my zucchini muffins with cream cheese frosting or whole wheat zucchini nut bread.

Hint:  This chocolate chip zucchini bread recipe makes 2 loaves.  If you would like only 1 loaf, split the recipe in half.  Since the recipe calls for 3 eggs, if halving the recipe, use 2 small eggs or 1 large egg.

Hint:  Once fully cooled, you can wrap the bread in aluminum foil, then put it in a freezer bag and it will stay fresh for up to 3 months.  Simply defrost on the counter prior to eating.  

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