Serves 10
85 min
Chocolate Chip Zucchini Bread
Recipe GLPRd20baf1356617b
A moist and tender quick bread studded with chocolate chips and shredded zucchini, spiced with warm cinnamon and finished with a simple powdered sugar glaze. Perfect for breakfast, brunch, or dessert.
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Ingredients
2 cups All-purpose flour
½ cup Brown sugar
2 teaspoons Granulated sugar
1 cup Powdered sugar
2 teaspoons Baking powder
½ teaspoon Baking soda
½ teaspoon Salt
2 teaspoons Ground cinnamon
1 Large egg
½ cup Buttermilk
¼ cup Vegetable oil
1 teaspoon Vanilla extract
1½ cups Shredded zucchini
½ cup Mini chocolate chips
1 cup Shredded coconut (optional)
1½ tablespoons Water
Directions
Preheat oven to 350°F. Spray a 9x5-inch loaf pan with non-stick cooking spray and sprinkle 2 teaspoons of granulated sugar evenly over the bottom and sides.
In a large bowl, combine the flour, brown sugar, baking powder, baking soda, salt, and cinnamon. Whisk together until evenly mixed.
In a separate bowl, whisk together the buttermilk, oil, egg, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
Gently squeeze excess moisture from the shredded zucchini. Fold the zucchini, chocolate chips, and coconut (if using) into the batter by hand until evenly distributed.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake for 65 to 75 minutes, until a toothpick inserted into the center comes out mostly clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Whisk together the powdered sugar and water until you achieve a smooth, pourable glaze.
Drizzle or spread the glaze over the top of the cooled bread and allow it to set.
Slice the bread into 10 pieces and store covered at room temperature.
