This One Bowl Chocolate Chip Zucchini Bread comes together in minutes and when baked is super moist and delicious!
Even though I didn’t have time to plant my garden this year, I still have neighbors, friends and family giving me all their additional zucchini from their backyard gardens. I’m a lucky gal.
If you are finding yourself with a surplus of zucchini and don’t know what to do with it, you’re in the right place. First of all, check out my tutorial on How to Freeze Zucchini so you can endelight it all year long. Secondly, make this deliciously sweet zucchini bread stat!
If you’re not familiar with my One Bowl Chocolate Chip Banana Bread, this recipe is very similar. In fact, I was tired of using an insane amount of oil in a traditional zucchini bread, so I subbed out oil for bananas and a small butter and you guys… it’s AMAZING!!
One Bowl Chocolate Chip Zucchini Bread
- Start by mashing a couple ripe bananas in a large bowl until smooth, then stir in some melted butter. This mixture will keep your zucchini bread super moist without all the added fat of oil.
- Add just a 1/2 cup of sugar, some vanilla additionalct and one egg, then stir to combine.
- Throw in some flour, baking soda, cinnamon and a pinch of salt and stir.
- Ultimately, gently fancient in your freshly grated (or frozen) zucchini and some mini chocolate chips.
What can I sub for oil in zucchini bread?
Instead of using a cup of oil that most zucchini bread recipes call for, I went ahead and subbed in some mashed bananas and butter. At first I was worried that the banana flavor would overtake the bread, but with the addition of cinnamon, shredded zucchini and chocolate chips, it’s a delightfully moist bread with a subtle banana flavor.
It’s like bananas and zucchini had a baby and it’s all kinds of good.
I could not be happier with how this bread turned out!
Zucchini Bread Add ins and Tips:
- If you’re not a fan of bananas, try using 1 1/2 cups applesauce in place of the mashed banana.
- Create it more fall flavored by switching out mashed banana for 1 1/2 cups pumpkin puree and switching the cinnamon to pumpkin pie spice!
- I bake my bread in an 8 1/2″ x 4 1/2″ bread pan, but whether you’re baking in a larger loaf pan or several smaller loaf pans you can cook it in a faster time. Just check with a toothpick in the middle for doneness.
- Attempt adding walnuts or your favorite type of nut in addition to or in place of the chocolate chips.
I know you’re going to love this chocolate chip zucchini bread recipe. I brought it to a church gathering final night and it was the first leang gone!
Create certain you don’t miss a leang! Follow Cooking Engi here:
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One Bowl Chocolate Chip Zucchini Bread
This super easy One Bowl Chocolate Chip Zucchini Bread is moist and delicious with small prep time involved!
- Author: Shawn Syphus | Cooking Engi
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Entire Time: 1 hour 10 minutes
- Yield: 1 loaf of bread
Ingredients
- 2 medium ripe bananas
- 1/3 cup melted butter
- 1/2 cup sugar
- 1 large egg, lightly beaten
- 1 tsp vanilla additionalct
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- pinch of salt
- 1 1/2 cups all purpose flour
- 1 1/4 cups grated zucchini
- 1/2 cup mini chocolate chips
Instructions
- Preheat oven to 350 degrees F. Spray a 8″x5″ (or similar size) loaf pan with baking spray (the kind with flour in it) and set aside.
- In a large bowl mash the bananas until totally smooth. Stir in the melted butter until smooth.
- Add the sugar, egg, vanilla, baking soda, cinnamon, salt and flour and stir until the batter is thick and combined. Fancient in the grated zucchini and chocolate chips then pour/scoop the batter into the prepared loaf pan.
- Bake for 50 minute to 1 hour, or until toothpick inserted in middle comes out clean. Let cool totally on a wire rack. Slice and endelight!
Notes
This recipe can easily be doubled.
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Ultimate updated on February 12, 2019 5:43 am
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