Chocolate Chip Zucchini Bread
A simple but crazy delicious recipe for chocolate chip zucchini bread - the perfect way to use up extra zucchini at the end of summer. Inspired by my friend and chef, Michelle Kresch.
Ingredients
1/4 cup melted butter plus more for greasing the pan
1 and 1/4 cup AP flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup vegetable oil
1 teaspoon vanilla extract
3/4 cup sugar
1 egg + 1 egg yolk
1/4 cup milk (optional)
1 and 1/2 - 2 cups grated zucchini (about 1 large zucchini)
3/4 cup semisweet chocolate chips
Preparation
Preheat oven to 325 F. Grease a loaf pan.
In a medium bowl whisk together flour, baking soda, salt, and cinnamon.
In a large bowl whisk together melted butter, oil, vanilla and sugar until pale and fluffy. Add eggs and whisk until fully combined. If the batter is too thick, add milk 1 tablespoon at a time until desired consistency - it should be looser than cookie dough, but will still loosen more after adding zucchini in the next step.
Add dry ingredients to egg mixture in 3 batches, stirring gently to fully incorporate. Fold in zucchini and chocolate chips.
Spoon batter into prepared pan and bake until golden brown on top and just cooked through, 45-55 minutes.
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