This slightly sweet quick bread has a tender crumb. Cinnamon and nutmeg add spiciness, and lemon zest gives the bread a fresh zing. Mini chocolate chips melt through the batter during baking, filling each bite with chocolate goodness. Divide batter between 5 mini loaf pans or 2 standard pans. Extra loaves can be frozen for later use (although this bread is quite tasty, so you may not have any leftovers!).
Chocolate Chip Zucchini Bread
Adapted from Cooking Light
3 cups flour
1 tsp baking powder
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
1 tsp baking soda
3 large eggs, lightly beaten
1/3 cup canola oil
1 tsp grated lemon rind
2 tsp vanilla extract
1 1/2 cups sugar
3 cups shredded zucchini (12 ounces)
3/4 cup mini chocolate chips
Preheat oven to 350°F and spray 5 (5 3/4″ x 3 3/4″) loaf pans with nonstick spray.
Combine flour, baking powder, cinnamon, nutmeg, salt, and baking soda in a medium bowl. Combine eggs, oil, lemon rind, and vanilla extract in a large bowl. Add sugar, stirring until combined. Add zucchini, stirring until combined. Gradually add flour mixture to zucchini mixture and stir until just combined. Stir in mini chocolate chips.
Divide batter evenly between loaf pans and bake for 40 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and cool in pans on a wire rack for 10 minutes. Remove bread from pans, and cool completely.
If baking two larger loaves, divide batter evenly between 2 (8″ x 4″) loaf pans coated with cooking spray and bake for 1 hour.
Yield – 5 loaves, 6 servings per loaf (serving size: 1 slice)
Calories – 145
Carbs – 24
If baking 2 loaves:
Yield – 2 loaves, 12 servings per loaf (serving size: 1 slice)
Calories – 180
Carbs – 30
