Chocolate Chip Zucchini Bread
This Chocolate Chip Zucchini Bread is soft, moist, and made with einkorn flour for a simple twist on the classic loaf.
Ingredients
- 2 cups einkorn flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 eggs
- ¼ cup butter, melted
- ½ honey
- ½ cup milk
- 2 teaspoons vanilla extract
- 2 cups zucchini, shredded
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F. Grease a 9 x 5 inch loaf pan with butter or line it with parchment paper for easy removal.
- In a large mixing bowl, whisk together the eggs, melted butter, honey, milk, and vanilla extract until smooth and fully combined.
- Sprinkle the einkorn flour, baking powder, and baking soda over the wet ingredients. Gently stir just until no dry flour remains, being careful not to overmix.
- Fold in the shredded zucchini and chocolate chips until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and spread the top evenly.
- Bake for 55 to 65 minutes, until the loaf is set and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the bread cool in the pan for 10 to 15 minutes, then transfer to a wire rack to cool completely before slicing.
Nutrition
Notes
- Measure zucchini after shredding: Lightly pack the shredded zucchini when measuring so the bread stays moist without becoming dense.
- Do not squeeze the zucchini: The natural moisture from the zucchini is important for a soft, tender loaf.
- Mix gently: Stir just until the flour disappears to avoid overworking the batter, which can make the bread tough.
- Check doneness carefully: If the top browns too quickly, loosely tent the loaf with foil for the last 10 minutes of baking.
- Let it cool completely: Allowing the bread to cool before slicing helps it set and keeps the slices clean.
- Serving Suggestions: Enjoy slices on their own, spread with butter, or pair with recipes like Homemade Hot Chocolate, or Fig Chia Pudding for easy breakfasts and snacks.
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