We’ve always been fans of banana bread, so much so that we buy extra bananas to have some “accidentally” ripen too much and force our hand to bake more banana bread! Last summer, we had a bumper crop of zucchini – zucchini the side of your head week after week and we had no clue what to do with all of it. Then, we tasted our friend Alydn’s zucchini bread and we were blown away. Moist and pretty with flecks of green and globs of milk chocolate, it was the perfect use of our garden zucchini and a competitor to our ever favorite banana bread!
The recipe below is straight from our friend with ONE exception – we used our homemade chai spice blend to bring some additional warmth and spice to the bread. Now we’re not ones to tell you how to eat your food but for this one listen to us: 30 seconds in the microwave, a pat of butter and a drizzle of Mike’s Hot Honey is the way to go!
Tips & Tricks
- We usually make mini loaves but you can also bake this as one large loaf – it will take 55-60 minutes to bake versus the mini loaves
- If you don’t like chai spice, you can replace it with a combination of cinnamon and nutmeg or whatever other spices you like
- This recipe freezes great in plastic wrap for up to 2 months, just defrost overnight in the fridge
- Prep time: 15 minutes
- Cook time: 60 minutes
- Yield: 4 mini loaves
- 1 cup white sugar
- 1 cup brown sugar
- 3 eggs
- 1 cup vegetable oil
- 3 tsp vanilla extract
- 3 cups all-purpose flour
- 4 tsp chai spice
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp baking soda
- 2 cups grated zucchini
- 1 bag milk chocolate chips
- Grease 4 mini loaf pans. Preheat oven to 325 degrees F.
- Mix flour, salt, baking powder, baking soda, and chai spice together in a bowl.
- Beat eggs, oil, vanilla, and sugar in a large bowl.
- Add dry ingredients to the wet ingredients and mix well
- Add grated zucchini into mixture and stir in chocolate chips. Mix well until combined.
- Pour batter into prepared pans and bake for 40, or until a fork inserted in the center comes out clean.
- Cool in pan on rack for 20 minutes. Remove bread from pan and completely cool.