Description
This moist and spiced zucchini bread is a nostalgic favorite, studded with chocolate chips and topped with coarse sugar. Perfect for breakfast, snacking, or sharing with family.
Ingredients
2 cups grated zucchini
2 cups all-purpose flour
1 cup packed brown sugar
1/2 cup vegetable oil (or softened vegan margarine)
2 large eggs
1 tsp vanilla extract
1 tsp baking powder
1 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp nutmeg
1/2 tsp salt
1/2 cup chocolate chips (vegan if preferred)
2 tbsp coarse sugar (for topping)
Instructions
Preheat oven to 350°F (180°C)
Grate zucchini and drain in a clean towel for 15 minutes
Mix dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, and salt
Blend wet ingredients: sugar, oil, eggs, and vanilla
Combine wet and dry ingredients
Fold in drained zucchini and chocolate chips
Pour batter into a greased 9×5-inch loaf pan
Sprinkle coarse sugar on top
Bake for 55-60 minutes until golden and a toothpick comes out clean
Cool completely before slicing
Notes
Drain zucchini well to prevent a gummy texture
Use a box grater for finer shreds
Substitute applesauce or dairy-free yogurt for vegetable oil (adjust as needed)
Store in an airtight container for up to 5 days
Freezes well for up to 3 months
- Prep Time: 15
- Cook Time: 60
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: American