Chocolate Chip Zucchini Bread
Chocolate Chip Zucchini Bread is breakfast and dessert packed into one loaf pan. Loaded with moisture and studded with dark chocolate chips, this quick bread gets an extra layer of flavor from chocolate ganache frosting.
Equipment
- 9 x 5 metal loaf pan
Ingredients
Zucchini Bread
- 1 1/2 cups all-purpose flour unbleached
- 1/2 tsp sea salt fine
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 cup olive oil
- 2 large eggs room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 2 tsp vanilla extract pure
- 1 1/4 cups grated zucchini
- 1/2 cup dark chocolate chips
Chocolate Frosting
- 1/2 cup dark chocolate chips
- 1/4 cup heavy whipping cream
Instructions
Zucchini Bread
- Preheat oven to 350 degrees. Coat a 9 x 5 metal loaf pan with nonstick spray then line with parchment paper. Set aside.
- In large mixing bowl, whisk together flour, salt, baking powder, baking soda and cinnamon. Set aside.
- In a separate bowl, whisk oil and eggs with both sugars and vanilla until well combined.
- Add grated zucchini to wet ingredients and stir with a wooden spoon until incorporated.
- Add wet ingredients to dry and stir with a spoon until just barely combined. Avoid overmixing.
- Gently stir in chocolate chips.
- Pour batter into prepared loaf pan and bake for 45 to 50 minutes. Bread is done when a toothpick inserted into the center comes out with a few moist crumbs. For best results, do not overbake.
- Place loaf pan on a wire rack to cool for 20 minutes then remove loaf from pan to cool completely before frosting.
Chocolate Frosting
- Place chocolate chips in a heat safe bowl. Set aside.
- In a small saucepan, bring heavy whipping cream to a simmer over medium heat.
- Pour hot cream over chocolate chips and allow the mixture to sit undisturbed for 5 minutes then stir until melted and evenly combined.
- Spread frosting over top of bread. Allow frosting set before slicing and serving.