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Recipe: Chocolate Chip Zucchini Bread


 
 
Shared from Qvc's In the Kitchen With David Blog

Chocolate Chip Zucchini Bread  
This recipe is prepared with the KitchenAid Pro Bowl Lift Stand Mixer (K39833).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

Ingredients:

  • 1-3/4 cups all-purpose flour  
  • 1/2 tsp salt
  • 1/2 tsp baking soda  
  • 1/2 tsp baking powder
  • 1-1/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/2 cup vegetable oil  
  • 1 cup white sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 2-1/4 cups zucchini, grated
  • 3/4 cup semi-sweet chocolate chips

Directions:

  1. Preheat oven to 325°F. Place the rack in the middle of the oven. Lightly grease an 8" x 4" nonstick loaf pan. Combine the flour, salt, baking soda, baking powder, cinnamon, and nutmeg in a medium-size bowl. Set aside.
  2. Fit a stand mixer with a paddle attachment, and then mix (on medium speed) the oil, sugar, eggs, and vanilla until well-combined. Add the dry ingredients into the bowl and mix, on low speed, until well-combined.
  3. Fold the grated zucchini and chocolate chips into the mixture using a rubber spatula. Pour the batter into the prepared pan.
  4. Bake for 55–65 minutes, or until a toothpick inserted in the middle comes out clean. Allow the loaf to cool in the pan over a cooling rack for about 20 minutes, then remove the loaf.
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