Chocolate Chip Zucchini Bread

An easy moist zucchini bread made with spelt flour and packed with chocolate chips. No need to squeeze the zucchini!

Course Snack

Cuisine American

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings slices

Calories 230kcal

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.