Ingredients
Scale
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup chocolate chips
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C).
- Grate the zucchini and squeeze out excess moisture using a kitchen towel.
- In a large bowl, mix the sugars and vegetable oil, then beat in the eggs and vanilla extract.
- In another bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and cinnamon.
- Fold the dry ingredients into the wet ingredients, then add the zucchini and chocolate chips, folding until just combined.
- Pour the batter into a greased 9×5 inch loaf pan.
- Bake for 50 to 60 minutes, until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Make sure to squeeze out as much moisture from the zucchini as possible for the best texture.
- This bread can be stored in an airtight container for up to a week.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg