Chocolate Chip Zucchini Bread
This Chocolate Chip Zucchini Bread is full of flavor and a delightful twist of Mayo incorporated into the batter, making it SUPER moist. This will quickly become your favorite zucchini bread because of the softness and rich flavor.
Ingredients
- 2 medium sized zucchinis grated
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- Pinch of salt
- ½ cup butter melted
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ cup mayo
- ¾ cup semisweet chocolate chips + more for on top of the loaf optional
Instructions
- Preheat the oven to 350 degrees F. Grease a bread pan with shortening or butter and sprinkle flour around in the pan to coat the edges. Once all edges are coated, set the pan aside.
- In a large bowl, combine the granulated sugar, brown sugar, egg, vanilla, salt, and melted butter. Whisk together until combined.
- In a separate, small bowl, combine the dry ingredients: flour, baking soda and cinnamon. Add into the wet ingredients and mix until a grainy substance has formed.
- Add Zucchini into the bowl and stir until it slightly softens. The mix will be very thick and not quite batter-like yet. Once you have stirred in the zucchini for 2 minutes, add in the mayo.
- Stir the mayo in and mix until completely combined and the mixture has a batter-like substance.
- Fold in the chocolate chips, and sprinkle more on top if you would like. Pour into the greased bread pan and bake for 50 minutes (depending on your oven it could be anywhere from 45 to 70 minutes — my oven’s sweet spot is 50 minutes for this recipe).
- Once the time is up, check the bread with a toothpick or knife and if it comes out clean it’s ready. Let cool in the pan for 10 minutes. Remove, slice and enjoy!