Blender Chocolate Chip Zucchini Bread

Blender Chocolate Chip Zucchini Bread

Super moist zucchini bread made in the blender, with plenty of chocolate chips and a crisp, crackly turbinado sugar topping. No grating or squeezing zucchini required!

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Prep Time:10

Cook Time:1

Total Time:1 10

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: blender zucchini bread, chocolate chip, chocolate chip zucchini bread, easy zucchini bread, moist zucchini bread, quick bread, Zucchini

Servings: slices

Calories: 397kcal

Author: Claudia Genschow

Video

Equipment

blender
9 x 5-inch loaf pan
Parchment paper
Cooling rack

Ingredients

300 g zucchini about 1½ medium zucchini, not peeled or grated
2 large eggs
150 g vegetable oil ⅔ cup
100 g granulated sugar ½ cup
100 g brown sugar packed (½ cup)
1 teaspoon vanilla extract
1 teaspoon table salt
1½ teaspoon ground cinnamon
¾ teaspoon baking soda
½ teaspoon baking powder
250 g all-purpose flour 2 cups
¾ cup chocolate chips
2 Tablespoons turbinado sugar or another coarse-grain sugar

Instructions

Preheat the oven to 350°F (175°C). Grease and line a 9 x 5-inch loaf pan with parchment paper, or simply grease and flour the pan.
Wash the zucchini, trim the ends, and cut it into chunks. Do not peel or grate. Weigh out 300 g and add it to a blender along with the eggs, oil, granulated sugar, brown sugar, and vanilla. Blend until smooth.
300 g zucchini, 2 large eggs, 150 g vegetable oil, 100 g granulated sugar, 100 g brown sugar, 1 teaspoon vanilla extract
In a large bowl, whisk together the flour, cinnamon, sea salt, baking soda, and baking powder.
1 teaspoon table salt, 1½ teaspoon ground cinnamon, ¾ teaspoon baking soda, ½ teaspoon baking powder, 250 g all-purpose flour, ¾ cup chocolate chips
Pour the blended zucchini mixture into the dry ingredients and gently stir until just combined. Fold in the chocolate chips, being careful not to overmix.
Pour the batter into the prepared loaf pan and sprinkle the turbinado sugar evenly over the top.
2 Tablespoons turbinado sugar
Bake for 50–60 minutes, or until golden and a toothpick inserted into the centre comes out without wet batter.
Let the bread cool in the pan for a few minutes, then carefully transfer it to a cooling rack. Allow it to cool completely before slicing—ideally for several hours (about 6 hours). Once completely cool, the crumb will have set and the bread will slice cleanly without a gummy centre.
Once completely cool, slice and enjoy!

Notes

Weigh the zucchini: I strongly recommend weighing it rather than relying on the size of the zucchini. Zucchini varies in size and moisture, and it provides much of the moisture in this recipe. Too much or too little can affect the final texture.
No grating needed: Cut the zucchini into chunks and blend it with the wet ingredients. There is no need to peel, grate or squeeze it. Don't skip the cooling time: Even when fully baked and passing the toothpick test, the centre is very soft when hot. Letting it cool allows the crumb to fully set. Slicing too early can make the centre appear gummy.
Turbinado sugar: The topping is optional, but it creates a crisp, crackly crust that contrasts beautifully with the soft loaf. urbinado sugar works beautifully, but you can use other coarse-grain sugars such as demerara or coarse sparkling sugar. The larger crystals create that crisp, crunchy topping. Avoid regular granulated sugar, which dissolves more readily into the surface.
Storage: Once completely cooled, return the loaf to the pan and leave it uncovered. For longer storage, cover it or place it in an airtight container, but the crisp sugar topping will soften.

Please note calories provided are simply an estimate.

Nutrition