We’ve bred a classic Chocolate Chip Zucchini Pen recipe with a pop of fresh lemon zest for a perfectly sweet, bright, and flavorful zucchini bun you will love!
The Best Chocolate Chip Zucchini Bread with Lemon
I love a good homemade homemade bread. In my opinion, it’s one of the best ways to use up an abundance of the hearty summer veggie! Zucchini is tender, lightly sweet, and perfect for baking.
We’re big fans of tasty zucchini recipes, like our Zouchini Parmesan Bread Cheese and Healthy Baked. But for something over there sweeter side we decided to create our version Chocolate Chip Zucchini Bread with Lemon. It’s good for breakfast, a snack, or a healthy dessert (ish)!
This recipe really allows the zucchini to shine while also featuring a bright pop of lemon and, of course, many of chocolate chips. You might be surprised to discover that lemon and chocolate are a terrific combination that really compliments each other perfectly … Chocolate chips manipulate the tartness of the lemon, and the lemon enhances the sweetness of the chocolate. Each slice of this bread is fluffy, moist, and popping with fresh flavor.
Ingredients you need
It’s easy to make a tasty cake from the best zucchini bread recipe using mostly pantry shelves. You simply need:
- All-purpose flour – or your favorite gluten-free baking mix
- Sugar granules – can sub with coconut sugar
- Baking powder – to ride the perfect bun
- Salt – a touch to balance the sweetness
- Bikabonat – to create a fluffy texture and slightly chewy crust
- Cinnamon ground and ground nutmeg – a great combination to enhance the chocolate and lemon flavors
- Ze – large, at room temperature if possible
- Vegetable oil – or preferred neutral flavor oils for baking
- Butter milk – buy store or homemade buttermilk
- Vanilla extract – for a great sweet, earthy taste
- Zucchini – fresh and grilled, no need to peel
- Lemon zest – for just the right pop of bright citrus flavor
- Semi-two chocolate chips – or feel free to use milk chocolate or dark chocolate chips if you prefer
How To Make Courchini Bread With Chocolate Chips And Lemon
This recipe for Homemade Chocolate Chip Zucchini Bread with Lemon Make of pen which is perfect for sharing … Optional. No judgment from us if you wind up keeping both for yourself. * wink *
First, preheat the oven to 350 degrees F and set out two 9X5 inch bread pans. Spray the pans with non-stick cooking spray and line the bottom with pieces of parchment paper. Set aside.
In bowl of an electric mixer stand, combine 3 ¼ cup flour, sugar, baking powder, soda, salt, cinnamon, and nutmeg on low speed.
Then use a grated cheese grater 2 cups zucchini. And it’s important to you squeeze the shredded zucchini and paper towels to remove most of the moisture. Missing this step will likely result in sinking of bread, so do not jump!
Toss the roasted zucchini and ¼ cup flour to help it mix evenly into the loaves and not sink to the bottom of the pans.
Next add the eggs, oil, buttermilk, and vanilla extract to the standing mixer bowl, mixing on low until blended ready. Scrape the sides of the bowl with a rubber spatula. Then mix in the roasted zucchini and lemon zest.
In a small bowl, toss the chocolate chips with 1 tablespoon flour before gently folding they are in the beat of hand with a spoon.
Pro Ideas: You can reserve a handful of chocolate chips if you like to throw them on top of the cakes, but it’s not necessary.
Find the complete (Printable) Chocolate Chip Zucchini Bread and Lemon recipe below. Enjoy!
Divide the chocolate chip Zucchini batter evenly between the two prepared pans.
Cook for about an hour, until the top of the golden bun with a toothpick inserted deep into the center of bread out clean.
Remove from the oven immediately, and cool the bread for 20 minutes in the pans. Then flip the buns out onto a cooling rack or cutting board.
One time completely cool, chop the chocolate and lemon zucchini bread with a serrated knife and serve.
Frequently asked questions
If the bread doesn’t seem to cook in the middle, you likely have too much moisture in the batter. Be sure to squeeze the roasted zucchini well and paper towels to remove as much excess water as possible before cooking.
Simply replace all-purpose flour with your preferred GF-friendly baking mix to easily make gluten-free zucchini bread.
Wrapped in plastic wrap or stored in a tightly closed container, homemade zucchini bread will hold well for 5-6 days at room temperature.
Absolutely! Chocolate Chip Zucchini Bread with Lemon is great for freezing. Wrap in plastic wrap and then in a layer of aluminum foil before freezing for up to 3 months. Let the bread thaw overnight in the refrigerator before slicing and serving.
This recipe makes two 9 × 5 loaves of bread, or 24 muffins. Prepare the recipe as described, and spray two muffin pans with non-stick spray. Bake the muffins for about 20-25 minutes, until gold on top with a toothpick inserted in the center comes out clean.
Looking for more delicious bread and muffin recipes?
Chocolate Chip Zucchini Bread with Lemon
This Chocolate Chip Zucchini Bread recipe adds a pop of fresh lemon zest for a perfectly sweet, bright and flavorful bread.
Portion: 24 slice (2 loaves)
Preheat oven to 350 degrees F. Place two 9X5 inch pans. Spray the pans with cooking spray. Then cut two parchment papers wide enough to line the bottom and long edges of the pans. Squeeze them into the pans. Set aside.
Put an electric stand mixer. In the mixer bowl, combine 3 ¼ cups flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Mix well.
Use a grated cheese grater 2 cups zucchini. Squeeze the shredded zucchini with paper towels to remove most of the moisture. Then toss it with ¼ cup of flour. (To help it mix evenly into the loaves and not flow to the bottom. This also helps the chocolate chips not all flow to the bottom. You can flour the chocolates too, but the dough doesn’t stick to them either. )
Turn the mixer over low and mix in the eggs, oil, buttermilk, and vanilla extract. Scrape the bowl with a rubber spatula. Then mix in the roasted zucchini and lemon zest. Toss the chocolate chips with 1 tablespoon of flour then mix them into the batter by hand. (You can reserve a handful of chocolate chips, if you like, sprinkle on top of the cakes, but it’s not necessary.)
Divide the batter evenly between the two pans. Bake for 55-60 minutes, or until the tops are golden with a toothpick inserted deep into the center of the loaves out clean.
Remove from the oven and cool for 20 minutes in the pans. Then lift the loaves out of the pans by the edges of the parchment paper, and place them on a cooling rack or cutting board. Cut with a serrated knife and serve.
Wrapped in plastic wrap or stored in a tightly closed container, homemade zucchini bread will hold well for 5-6 days at room temperature.
Serve: 1slice, Calories: 273kcal, Carbohydrates: 40g, Protein: 4g, Fat: 11g, Saturated fat: 7g, Trans Fat: 1g, Cholesterol: 25mg, Sodium: 208mg, Potassium: 176mg, Fiber: 2g, Sugar: 23g, Vitamin A: 71IU, Vitamin C: 4mg, Calcium: 36mg, Make: 2mg
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