Zucchini Chocolate Chip Bread {September Bakin Friends}

Hey guys! I hope you all had a great weekend. I had a super lazy weekend. One that was originally filled with lots of errands and apple baking plans at first but then the weather was so very nice (75 degrees!!) and all my plans went out of the window. I’m not complaining at all because those of us up here know fall lasts for only 3-4 weeks and soon white flurries will be visiting. Oh well! There is always next weekend to be efficient. For the meantime, I have to endure the looks of those apples on the counter.

On to more exciting business, it’s the last day of September and it’s Bakin Friends reveal day. This month our secret ingredient was zucchini. Perfect timing  because I had a ton of zucchini lying around and it was great to experiment with it in baking. My bakin’ friend this month was Aisha and she sent me the best zucchini chocolate chip bread. It was so moist, soft and full with lots of crunch!! So good. Thank you very much Aisha 🙂

I apologize these pictures don’t do it justice. I got the packet in the evening and rushed to take a few pictures on the porch before nightfall because I knew they wouldn’t survive the night. You just have to trust me that this zucchini chocolate chip bread is incredible and tastes a lot better than it looks. Hurry and whip up some before all the summer zucchini go away.

Print

Yield: 2 medium loaves

Zucchini Chocolate Chip Bread

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• ¼ cup brown sugar
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• ½ teaspoon cloves
• ½ teaspoon salt
• 1 egg
• ½ cup (1 stick) unsalted butter, cold
• ¼ cup unsweetened almond milk
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 1 teaspoon orange extract
• 1 cup shredded zucchini
• ½ cup semi-sweet chocolate chips
• ½ cup chopped walnuts

Instructions

Preheat oven to 350 degrees. Lightly grease two medium loaf or bread pans.

In a medium bowl, combine the flour, sugars, baking soda, spices and salt.

Cut the butter into tablespoons and beat in the bowl of an electric mixer until slightly softened. Add egg to butter and mix for about 2 minutes. Add almond milk, lemon juice and both extracts and beat until combine. The mixture will be lumpy…that is OK.

Add the dry ingredients and mix until just combined. You may still see pieces of butter. Add zucchini, chocolate chips and walnuts and stir until combined.

Evenly divide batter into loaf pans. Bake for about 35 minutes or until a toothpick inserted into the center comes out clean.

Let cool on a wire rack and enjoy!

Notes

Source: Aisha Dahava

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

For more zucchini ideas, check out these zucchini coconut chocolate chip cookies I sent to Aisha and what the rest of the club received.

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