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    Eat Love Eat » Baking

    Chocolate Chip Zucchini Bread

    Published: Oct 3, 2018, Last Modified: October 2, 2021, By Sasha Hooper · This post may contain affiliate links.

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    zucchini bread sliced up on a board

    This Chocolate Chip Zucchini Bread is quick and simple to put together for the perfect afternoon snack.

    Slices taken off the end of the bread on a board

    Well, hi there! It's been a little bit, hasn't it? What was intended to be a short break turned out a little longer than expected! The past few months have been interesting to say the least! Quick recap: my husband and I went on a gorgeous camping holiday to Cornwall; we had the most incredible hot summer here in the UK (read: all I wanted to do was sit and read a million books in the sunshine); going back to work after about a month off (we like to take a LOT of our annual leave in the summer) was an immense shock to the system. And then! We both got hit by a bout of food poisoning which completely knocked me for six and was promptly followed by a cold as I was so rundown. And that brings us roughly here!

    The latest is that we've been running and surprisingly I don't hate it. That, my friends, is the biggest shock of my life. Ha, well, not quite, but almost. However, I'm relieved to find I've not lost my appetite for cake in the process which brings us nicely to this Chocolate Chip Zucchini Bread. AKA - the perfect snack to eat in the afternoon with a hot drink. Or spread liberally with Nutella in the evening when you've had the longest day imaginable and you want to eat your feelings.

    Finished baked bread on a board with two slices cut off

    I'm acutely aware that I am in fact British and that we call those wonderful green summer squashes courgettes but for some reason, the phrase "chocolate chip courgette cake" is just far less alluring. At least in my mind it is. You can, however, call it what you please.

    I'm also acutely aware that there are approximately 1.3 zillion zucchini bread recipes already in existence on the internet and I still felt it necessary to post my version here. This is the version I most like to eat and what more is there to say than that, really? I like to use wholemeal spelt flour, which is nutty and wholesome, and I choose to use just a hint of ground cinnamon instead of using both cinnamon and nutmeg. If you like the spices to be more pronounced, feel free to add them as you please.

    Process steps of making zucchini bread

    This Chocolate Chip Zucchini Bread is almost too easy to make. All you need is one bowl, a spoon and a grater (and the relevant ingredients, of course) and you're a mere one hour away from having this sat proudly in your kitchen; warm, cosy smells permeating throughout your home. And let's face it, that's kinda the best thing ever. I think it's almost a necessity now that we've reached autumn. No, it's definitely a necessity. You should definitely go and bake this now, in the name of autumnal cosiness. Happy baking!

    Baked zucchini bread on a board Slices of zucchini bread on plates with a fork and a mug of tea a slice of zucchini bread on a plate with a fork and a mug of tea nearby Chocolate Chip Zucchini Bread sliced up

    Chocolate Chip Zucchini Bread

    Chocolate Chip Zucchini Bread

    An easy moist zucchini bread made with spelt flour and packed with chocolate chips. No need to squeeze the zucchini!
    5 from 1 vote
    Print Recipe Pin Recipe ⭐️ Rate Recipe
    Prep Time: 10 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour
    Servings: 12 slices
    Author: Sasha Hooper

    Equipment

    • 8 ½ x 4 ½ loaf pan

    Ingredients 

    • 80 ml (⅓ cup) rapeseed or vegetable oil
    • 2 large eggs
    • 230 g (1 ½ cups) courgette/zucchini, coarsely grated
    • 130 g (¾ cup) soft light brown sugar
    • 2 teaspoons vanilla extract
    • 200 g (1 ½ cups) wholemeal spelt flour
    • ½ teaspoon ground cinnamon, use more or less according to preference
    • ½ teaspoon baking powder
    • ½ teaspoon bicarbonate of soda, (baking soda)
    • ½ teaspoon fine sea salt
    • 120 g (¾ cup) dark chocolate chips, plus extra for sprinkling

    Instructions

    • Preheat oven to 180°C/350°F (fan). Line a 900g/2lb loaf pan with greaseproof paper.
    • In a large mixing bowl, stir together the oil, eggs, grated courgette/zucchini, sugar and vanilla extract until well combined.
      80 ml (⅓ cup) rapeseed or vegetable oil, 2 large eggs, 230 g (1 ½ cups) courgette/zucchini, 130 g (¾ cup) soft light brown sugar, 2 teaspoons vanilla extract
    • Gently stir in the spelt flour, cinnamon baking powder, bicarb and salt until just combined.
      200 g (1 ½ cups) wholemeal spelt flour, ½ teaspoon ground cinnamon, ½ teaspoon baking powder, ½ teaspoon bicarbonate of soda, ½ teaspoon fine sea salt
    • Gently fold in the chocolate chips. 
      120 g (¾ cup) dark chocolate chips
    • Pour the mixture into the prepared pan. Sprinkle a few extra chocolate chips over the top. 
    • Bake for about 50 minutes until risen and golden and an inserted skewer comes out clean. I tend to turn the pan around after about 35 minutes to ensure it bakes evenly. 
    • Leave to cool in the pan for 10 minutes before transferring to a cooling rack to cool completely before slicing. 
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    Nutrition

    Serving: 1slice | Calories: 230kcal | Carbohydrates: 29.1g | Protein: 5g | Fat: 11g | Saturated Fat: 7.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2.1g | Cholesterol: 31.6mg | Sodium: 166.2mg | Potassium: 214.2mg | Fiber: 3.3g | Sugar: 14.3g | Vitamin A: 18.4IU | Vitamin C: 6.5mg | Calcium: 47.4mg | Iron: 1.7mg
    Course Snack
    Cuisine American
    Did you make this recipe?Leave a comment below with how you got on and don't forget to give the recipe a rating ⭐️⭐️⭐️⭐️⭐️. You can also tag @eatloveeats on Instagram - we love to see your creations!

     

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    Comments

    1. Harriet says

      September 26, 2021 at 3:52 pm

      5 stars
      This is delicious - beautiful and moist. If you not cooked with zucchinis (well, courgettes) before, here is the perfect opprtunity.

      Reply
    2. Katerina says

      June 16, 2019 at 1:31 am

      Hi Sasha, this looks wonderful! I love using zucchini in cakes, it makes it so lovely and fluffy!

      Reply
      • Sasha says

        June 17, 2019 at 5:18 pm

        Thanks Katerina! I agree, zucchini in cake is delicious! 🙂

        Reply

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    Hi, I'm Sasha, the photographer and creative behind Eat Love Eat. I've always loved food and the memories created as you share it with others. I'm also a freelance food photographer and stylist, working with bloggers and brands!

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