Erika Wassall, the Jersey Farm Scribe here. I’m continuing my trend of the insanely easy. With a newborn on board, keeping things simple is key. And having food I can GRAB, and eat with no plate, one hand, (and perhaps occasionally even while driving around in circles since it may be the only time I have a free hand to shove something in my face), makes my life a little easier. This Chocolate Chip Zucchini Bread recipe is perfect and you can easily make muffins if you prefer.
We have zucchini coming out of our ears in the garden. My poor garden is quite overlooked this year, but we’re still producing some yummy veggies! So I grated some up.
TIP: Cut zucchini in half lengthwise and scrape the seeds out before grating. And then squeeze out the grated zucchini with your hands before using. This way it won’t be so wet!
And this recipe takes about as long to put together as the oven takes to preheat, and you can turn it into bread, muffins or mini muffins.
Chocolate Chip Zucchini Bread- with a slightly healthy twist!
What makes this recipe special? Well first off, zucchini, of course, and lots of it. Plus, I substitute ½ cup of the all purpose flour with oat flour (just toss some oats in the blender!), include a handful of old fashioned oats for texture, and I use coconut oil instead of vegetable oil.
Bam. Still sweet, still satisfying, but with a twist that makes me feel better about eating the whole tray in two days.
And the process is incredibly simple:
Mix sugars and wet ingredients (oil, vanilla and eggs) in one bowl
Mix dry in another (flour, oat flour, oats, baking soda, baking powder, cinnamon, salt)
Mix dry into wet (not too much!) and toss in your add-ins (zucchini, chocolate and oats)
And as far as cooking time, it depends on what you’re in the mood for. A loaf? 55 minutes. Muffins, 30 was perfect for me. Mini muffins, those suckers are done in 15.
Give this Chocolate Chip Zucchini Bread, (with a healthy twist) a try. You won’t be disappointed!
Chocolate Chip Zucchini Bread Recipe
Chocolate Chip Zucchini Bread Ingredients:
- ¾ cup brown sugar
- ½ cup coconut oil
- 2 eggs
- 2 teaspoons vanilla
- 1 ½ cup flour
- ½ cup oat flour (just throw some oats in the blender.. measure AFTER blending!)
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoon cinnamon
- 2 cups shredded zucchini
- 1 ½ cup chocolate chips
- ¼ cup old fashioned oats
1) Preheat to 350 degrees F
2) Mix sugars and wet ingredients (oil, vanilla and eggs) in one bowl
3) Mix dry in another bowl (flour, oat flour, oats, baking soda, baking powder, cinnamon, salt)
4) Mix dry into wet (not too much, you’ll be mixing more when you add in the extras!)
5) Add in add-ins, zucchini, oats and chocolate (Again, don’t over-mix. When you can’t SEE the four anymore, you’re good!)
6) Pop into pan and cook! Loaf: 55 min Muffins: 30 min Mini muffins: 15 minutes
Wanna try something fun? Try 1 cup of carrots and one cup of zucchini or mix in some walnuts with the chocolate chips. This chocolate chop zucchini bread recipe is a great balance of delish and healthy too! I’ll be making it again and again for sure, even when the little peanut isn’t balanced on my shoulder!