My hubby’s favorite cookie is chocolate chip. He is a purest when it comes to chocolate chip cookies and prefers (more like it politely demands) that they are made from the recipe on the Nestle’s Toll House chocolate chip package. No, I cannot add extra ingredients or change the recipe in any way to suit him. He just likes the Nestle’s Toll House Chocolate Chip recipe and that’s it.
I have tested other variations of chocolate chip cookies, like Oat Nut Chocolate Chip Zucchini Cookies, but that didn’t satisfy him. I wasn’t too sad because there were more cookies for me which I thought were wonderful. And then I tried making Breakfast Cookies with chocolate chips. Well, who wouldn’t want to start their day with a cookie AND chocolate? I can’t be the only one in that category. Anyway, the breakfast cookie is good and easy to make and satisfies my want/need for a cookie and chocolate at the same time.
Meanwhile… a frustrated me (who likes to experiment with recipes, duh!) was trying to think of a way to make something that tastes like a chocolate chip cookie and use some zucchini at the same time. What do you think that would be? Well, creating a chocolate chip zucchini bread of course!
There’s no fooling hubby that this is purely a chocolate chip bread, but he did try it and put his stamp of approval on it miraculously enough, and has requested I make it again, so he must like it. Yay!
Recipe makes two nice sized loaves.
Baked and fresh out of the oven.
I saved some chocolate pieces to melt on top of the bread. It doesn’t have to fully over the top, just enough so each piece has a nice slather of chocolate on top. I made one loaf without the chocolate topping and it was still good! The flavor is on the inside, of course!
Sliced and ready to eat.
Very moist bread…it is almost cake-like in texture.
Yields Approximately 10 per loaf
Save RecipeIngredients
- 2?½ cups zucchini, coarsely shredded, unpeeled and squeezed dry
- 2 eggs
- 2 cups sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla
- 3 cups flour, all-purpose
- 1 tablespoon baking powder
- 1?½ teaspoons cinnamon
- 1 teaspoon salt
- 1 cup chopped walnuts
- 1 cup dark chocolate pieces
Instructions
- PREP: Preheat oven to 350°F. Spray two 8x4x2-inch loaf pans with cooking oil. Lay parchment paper into pans to fit up both long sides of the pans. This is important because it is hard to get the bread out of the loaf pan without parchment paper support.
- MIX: In a large bowl combine eggs, zucchini, sugar, oil, and vanilla.
- In a medium bowl stir together flour, baking powder, cinnamon, and salt.
- Add flour mixture cup by cup to the egg/zucchini mixture. Stir just until moistened (batter should be lumpy).
- Fold in nuts and most of the chocolate pieces (save a dozen or so to melt on top of the finished bread if you desire).
- Pour the batter into the prepared loaf pans, spreading evenly.
- BAKE: 60 minutes or until a toothpick inserted near the centers comes out clean. Time may vary depending on your oven. (My breads took 65 minutes.)
- Cool in pans on a wire rack for 10 minutes, then remove from pans, cooling completely on rack.
NOTE: Using parchment paper to line the bread pans is essential to remove the bread easily. I tried just greasing the loaf pans and the bread didn’t come out intact. It left the bottom half of the bread stuck in the pan. I’ve made many loaves of zucchini bread over the years, and this is the only version that is so stubborn lifting out of the pan.