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Zucchini Bread with Chocolate Chips

Great snack, this bread is a little "fluffier" and not as dense as the persimmon bread. Zucchini also makes this moist. The cake is less sweet and sweetness comes from chocolate chips.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Course Breakfast, Snack
Cuisine American

Equipment

  • 1 Large mixing bowl
  • 1 Medium mixing bowl
  • 1 9 inch cake pan (square or round) lined with parchment paper

Ingredients
  

Dry Ingredients (mix in medium bowl)

  • 1 cup all purpose flour
  • 1/2 cup almond flour
  • 1/2 cup sugar (I use just under half a cup)
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 2 tsp cocoa powder (optional)
  • 1/2 tsp salt

Wet Ingredients (mix in large bowl)

  • 1 egg
  • 1/2 cup oil (canola, vegetable or avocado)
  • 1/4 cup milk (any kind)
  • 2 tsp vanilla extract
  • 1 cup shredded zucchini (about 1 medium or 2 small zucchinis)
  • 1/3 cup semi-sweet chocolate chips

Instructions
 

  • Preheat oven to 350 degrees F.
  • Mix all the dry ingredients in the medium mixing bowl.
  • Mix all the wet ingredients in the large mixing bowl.
  • Add the dry ingredients into the wet ingredients. Stir until mixed and pour into the baking pan lined with parchment paper.
  • Bake for about 20-25 minutes until light golden brown.
Keyword bread, chocolate, chocolate chips, zucchini