Chocolate Chip Zucchini Bread

I see your yummy comforting banana bread, and I challenge you with a classic Zucchini Bread, a chocolate chip one at that!! Don’t get me wrong I do enjoy a nice thick slice of banana bread, but there’s something a bit more subtle and simple about zucchini bread and cake that I savor just a bit more. Maybe it’s because once baked doesn’t have a distinct flavor as banana does, or perhaps it’s because it’s just another excuse to bake with vegetables and get into a cake!

Regardless how you feel about banana vs zucchini bread, one thing is certain, they’re loved by almost anyone because of their ease and simplicity! Yes, even those who say they can’t bake can stir all these wholesome ingredients into a bowl, set a timer and bake a delicious comforting loaf! It really couldn’t be simpler to make, and it’s a healthy-ish cake at that too! 

Whether it’s this Zucchini cake, or your cherished banana bread, this recipe is certainly a baking staple and go-to recipe to keep in your back pocket! Especially if you’re gearing up to plant your vegetable gardens, and farmer’s markets begin their seasons again, you’ll be thankful for a great use of all your summer zucchini that is more than just grilling or stewing. Plus, can anyone truly resist as delicious moist cake, even one baked with veggies? No, they can’t.

There are soooo many zucchini cake recipes out there, yes, it can get overwhelming and boring, it’s true. It had been years since I had made this simple summer classic, and ironically I had just saved Half Baked Harvest’s sneaky recipe and there was no debate especially since zucchini had been overflowing in our late summer garden. The amount of grilled recipes and salads was aplenty, and it never once occurred to me to bake zucchini bread. That was until the day I picked one gigantic 5 pound zucchini needing to be used up….well Chocolate Chip Zucchini bread it was!!!

And I’m serious this zucchini was a monster!! I don’t like to let my squashes grow that big, but somehow this sneaky guy hid itself underneath all its leaves, only be found when we were about to rip out the entire plant. Well there was enough zuchinni for a cake, some muffins, and you guessed it; some grilled zucchini “steaks”!

The warm spicy hints of ginger sweetened and delicately rich with melty bittersweet chocolate, bake perfectly soft and moist. Perfectly delicious in every sense!

And this is the kind of cake you can eat warm too. Although, I kindly ask you do resist the urge to eat it piping hot and right out of the oven. I mean you can, but the flavors and texture wouldn’t develop as lovely as a short rest would allow. Then you can devour every last bite your little heart desires! 

Smear on some salty sweet butter or a drizzle of honey if that’s your thing, but me, I much prefer things as natural as possible! As purely delicious as they are on their own!

Bake up this perfectly delicious Chocolate Chip Zucchini Bread today, tomorrow, save it for Summer or this Sunday because turns out April 26th is National Zucchini Bread Day! And then eat it as a sweet delightful breakfast, a lovely afternoon snack or whenever you darn please!

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Recipe Adapted from Half Baked Harvest

Makes 1 Loaf – Serves 4

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Ingredients 

2 medium – Zucchini, grated {about 2 cups grated before squeezing out water}

1/3 cup – Coconut Oil, melted

1/2 cup- Maple Syrup

2 large – Eggs

2 teaspoons – Pure Vanilla Extract

2 cups – Whole Wheat Flour {or can be replaced with All Purpose Flour}

1 1/2 teaspoons – Baking Soda

1 teaspoon – Ground Ginger

1/2 teaspoon – Salt {plus an additional 1/2 teaspoon to sprinkle over grated zucchini}

1 cup – Bittersweet Chocolate Chips

Recipe 

1. Preheat oven to 350*F. Butter a 9×5 inch loaf pan.
2. Place a thing cloth towel or cheesecloth in a large bowl, then spread the grated zucchini into in evenly. Sprinkle 1/2 teaspoon salt and let it sit for 10 minutes. Then squeeze out all the excess water.  
3. In another large mixing bowl, whisk together the coconut oil, maple syrup, eggs and vanilla extract until well combined.
4. Gently mix in the squeezed out zucchini with a rubber spatula, then add in the flour, baking soda, ground ginger and salt until just combined. Fold in the chocolate chips.
5. Pour the batter into your prepared pan. Bake until set and a toothpick inserted is clean once removed {about 50-60 minutes}. If the loaf is browning too quickly, loosely cover the top with foil.
6. Remove zucchini bread and allow cool on a cooling rack, at least 30 minutes before removing from pan. Or if you prefer to eat it warm, allow it too cool 5 to 10 minutes, before cutting into it. Enjoy!

Notes