Zucchini Bread with Chocolate Chips
Zucchini squash adds a healthful touch to this quick bread with a dash of chocolate chips and a streusel topping just for fun.
Servings Prep Time
1loaf 20minutes
Cook Time
50minutes
Servings Prep Time
1loaf 20minutes
Cook Time
50minutes
Ingredients
Streusel Topping
Bread
Instructions
Streusel Topping
  1. Preheat oven to 350 degrees F. Spray a 9×5 inch loaf pan with non-stick vegetable spray. Set prepared pan aside. In a medium bowl combine the oats, brown sugar, ground cinnamon and flour. Cut the cold butter in pieces and toss with the oats and flour mixture to lightly coat.
  2. With a pastry cutter, continue to cut in the butter until the resulting mixture resembles coarse crumbs. In the event you do not have a pastry cutter you may use two knives or your clean fingertips using a light touch insofar as to not melt the butter. Stir in the Tablespoon of semi-sweet chocolate chips. Set this bowl aside.
Bread
  1. In a large bowl stir together the flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg and chocolate chips. Set this bowl aside.
  2. In a medium bowl whisk the egg until beaten. To the beaten egg, add the sugars, oil and vanilla and continue mixing until combined. Add the grated zucchini and stir until evenly distributed.
  3. Pour the wet ingredients into the bowl of dry ingredients and using a large spoon, mix until just combined. Do not over-mix. Pour the batter into the prepared loaf pan and spread evenly into all corners.
  4. Allow the bread to bake for 20 minutes then remove and cover with the streusel mixture, lightly pressing down into the batter. Return the pan to the oven and continue baking approximately 25-30 minutes more until a toothpick inserted near the middle comes out clean.
  5. Remove the pan to a wire rack for cooling. Remove the bread after one hour and serve or cover tightly for storage.
Recipe Notes

To modify this recipe for muffins, pre-heat your oven to 425 degrees F and grease 10 muffin cups or use paper liners.  Prepare recipe the same as for bread, filling each muffin cup or liner 3/4 full.  Divide the topping between the muffins and press down lightly.  Bake for five minutes then lower the temperature to 350 degrees and continue baking for 13-14 additional minutes.  Test with a toothpick for doneness. This bread keeps well for up to five days tightly wrapped at room temperature or in the fridge.