Zucchini Bread always the perfect anytime of year. Add in some chocolate and you have a perfectly moist and delicious bread.
Full Recipe ➡️
Ingredients
☑️1 cup olive
☑️3 eggs
☑️1 ¾ cups granulated sugar you can substitute with cane sugar
☑️2 cups grated organic zucchini
☑️2 teaspoons vanilla extract
☑️3 cups all-purpose flour use gluten free 1 to 1 flour if you want to make gluten free bread
☑️3 teaspoons ground cinnamon
☑️1 teaspoon ground nutmeg
☑️1 teaspoon baking soda
☑️½ teaspoon baking powder
☑️1 teaspoon kosher salt
☑️1 cup bittersweet chocolate chips 60%
☑️½ cup chopped walnuts or pecans optional
Instructions
1️⃣Preheat oven to 325 degrees F. Set oven rack to the center of the oven.
2️⃣Grease and flour two 8 x 4 inch loaf pans, or spray with baking spray.
3️⃣Alternately, line 24 muffin cups with paper liners.
4️⃣In a medium bowl combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips and stir to combine.
5️⃣In a large bowl add oil and whisk in eggs. Add sugar and vanilla, stir to blend.
6️⃣Once oil mix is evenly blended add in shredded zucchini. Stir to coat zucchini pieces and evenly mix.
7️⃣Stir flour mixture into the oil mixture.
8️⃣Divide the batter into prepared pans.
9️⃣Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean.
🔟Muffins will bake far more quickly, approximately 20 to 25 minutes.
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