Chocolate Chip Zucchini Bread

Name: Chocolate Chip Zucchini Bread
Total time: 80 min
Yield: 12 servings
Cuisine: Indonesian
Ingredients: 2 cups grated zucchini, packed; 2 large eggs; 2/3 cup vegetable oil; 2/3 cup granulated sugar; 1/2 cup light brown sugar, packed; 2 teaspoons vanilla extract; 1 teaspoon cinnamon + 1/4 teaspoon nutmeg; 1/2 teaspoon salt; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 2 1/4 cups all-purpose flour; 2 cups chocolate chips, or as desired; 2 tablespoons granulated sugar + 1/4 teaspoon cinnamon

Adapted from Smitten Kitchen

⏱️ 80 min 🔪 Prep: 20 min 🔥 Cook: 60 min 📊 Medium 👁️ 25 views

👨‍🍳 Start Cooking

Foto: Host The Toast — Morgan

Ingredients

12 servings

2 cups grated zucchini, packed
2 large eggs
2/3 cup vegetable oil
2/3 cup granulated sugar
1/2 cup light brown sugar, packed
2 teaspoons vanilla extract
1 teaspoon cinnamon + 1/4 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
2 1/4 cups all-purpose flour
2 cups chocolate chips, or as desired
2 tablespoons granulated sugar + 1/4 teaspoon cinnamon

Steps

Preheat oven to 350°F. Generously grease a 9x5" loaf pan.
In a large bowl, combine the grated zucchini, eggs, vegetable oil, sugars, extract, spices, and salt. Mix well.
Mix in the baking soda and baking powder until well distributed. Then, sprinkle over the all-purpose flour and stir until no streaks of flour remain, being careful not to overmix.
Fold in 1 1/2 cups of the chocolate chips, reserving the rest for topping.
Mix the 2 tablespoons of granulated sugar with 1 teaspoon of cinnamon. Sprinkle this mixture evenly over the top of the batter. Top with the remaining chocolate chips.
Bake for 50-60 minutes until a toothpick inserted in the center comes out clean. Allow bread to cool completely before removing from pan.

Source: Host The Toast by Morgan