Nut-Free Chocolate Chip Zucchini Bread
Satisfy your sweet tooth with this tender and moist Nut-Free Chocolate Chip Zucchini Bread, the perfect blend of indulgent flavors and wholesome ingredients. Packed with freshly grated zucchini and studded with rich semisweet chocolate chips, this quick bread delivers a delightful balance of sweetness and warmth, thanks to the touch of cinnamon. Made without nuts, it’s an allergen-friendly option that’s ideal for family gatherings or lunchbox treats. The recipe comes together in just 20 minutes of prep time, using pantry staples like unsweetened applesauce to ensure a soft texture with less oil. Whether enjoyed as a snack or a dessert, this easy zucchini bread is sure to please every chocolate lover while sneaking in a serving of vegetables. Bake it, slice it, and savor the harmony of flavors in every bite!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.75 cup granulated sugar
- 0.25 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup vegetable oil
- 0.25 cup unsweetened applesauce
- 1.5 cups zucchini, grated and squeezed of excess moisture
- 1 cup semisweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan or line it with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a separate medium bowl, beat together the granulated sugar, brown sugar, and eggs until well combined.
Add in the vanilla extract, vegetable oil, and applesauce to the sugar and egg mixture. Mix until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.
Fold in the grated zucchini and chocolate chips until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Once baked, allow the bread to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Slice and serve the zucchini bread as a warm, nut-free treat.
Nutrition Facts
Calories |
3904 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.1 g | 233% | |
| Saturated Fat | 58.7 g | 294% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2448 mg | 106% | |
| Total Carbohydrate | 551.5 g | 201% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 341.2 g | ||
| Protein | 57.6 g | 115% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 379 mg | 29% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 2306 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
