Chocolate Chip Zucchini Bread
Servings: 10 slices
- ⅓ cup (80 grams) milk any
- ¼ cup (55 grams) canola oil or sunflower oil
- ½ cup (100 grams) sugar
- 2 teaspoons vanilla extract
- 1½ cup (7 oz) (200 grams) zucchini grated
- 1½ cups (230 grams) all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ⅓ cup (50 grams) dark chocolate chips
- ½ cup (60 grams) crushed walnuts
- Preheat the oven to 350°F or 180°C. Line your loaf pan with parchment paper. To a large bowl, add ⅓ cup milk, ¼ cup canola oil, ½ cup sugar, 2 teaspoons vanilla extract, and stir well.Grate 1½ cup (7 oz) zucchini with the large holes of a box grater, add them to the bowl, and stir until combined.There is no need to peel, squeeze, or drain the zucchini.Add 1½ cups all-purpose flour, ¼ teaspoon salt, 1 teaspoon baking powder, ½ teaspoon baking soda, and 1 teaspoon cinnamon. Mix with a spoon until well combined without overmixing. You should get a dense, thick batter, almost like a loose dough.
- Mix in ⅓ cup dark chocolate chips and ½ cup crushed walnuts.You can reserve a tablespoon of dark chocolate chips to sprinkle on the batter.
- Transfer to the loaf pan and bake at 350°F or 180°C for 40 minutes on the middle rack of the oven. To ensure the zucchini bread is fully cooked, poke it diagonally with a skewer or toothpick. If the skewer comes out dry, the bread is ready. If not, keep baking in increments of 3 minutes.
- Take the bread out of the loaf pan, put it on a cooling rack, and let it cool down for at least 30 minutes before slicing.
Nutrition information is an estimate for one slice of zucchini bread out of 10 slices.
SUBSTITUTIONS
Milk: you can use any non-dairy or dairy milk.
Flour: sub 50% whole-wheat flour for 50% all-purpose flour.
Sugar: you can use white, brown, or coconut sugar.
Oil: sub sunflower or coconut oil for canola oil. You can also use light olive oil.
Spices: you can add allspice, grated nutmeg, ginger, cardamom, and black sesame seeds.
MAKE AHEAD & STORAGE
Make Ahead: this zucchini bread is an excellent recipe to make ahead. As it cools down, the crumb becomes soft and easy to slice, and the flavors have time to meld.
Room temperature: store it at room temperature, wrapped in plastic wrap, or in a plastic bag for 3 days. Wrapping the bread is essential to prevent the first slice and the outer part from drying.
Refrigerator: to extend storage time, you can store it in the fridge, well-wrapped, for up to 4 - 5 days. Reheat it in the microwave for a few seconds if you don't like it cold.
Freezer: let the bread cool down completely, wrap it in plastic or foil, then put it in an airtight container or a zip-lock bag and freeze for up to 3 months. Thaw overnight in the refrigerator. Warm up in the microwave if desired.
