Olive Oil Zucchini Bread
Soft and moist zucchini bread, studded with sweet and melty chocolate chips.
Ingredients
- 2 cups grated zucchini (about 1 large or 2 mid-size zucchini)
- 1 tsp kosher salt split into two ½ tsp. portions
- 8 oz unsweetened applesauce
- 2 large eggs
- ½ cup extra virgin olive oil
- ½ cup 100% natural maple syrup
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- 1 tbsp vanilla extract
- ½ tsp cinnamon
- ¾ cup chocolate chips (I prefer dark or semi-sweet in this recipe)
Instructions
- Preheat the oven to 350 °F. Coat a standard loaf pan with a thin layer of butter or line with parchment paper.
- Mix ½ tsp. salt into the grated zucchini and place it into a colander. Press down the grated zucchini by placing a small plate on top, with a can or other heavy object on the plate. Allow the zucchini to press for 10-20 minutes to remove excess water.
- While the zucchini is pressing, stir together the olive oil, maple syrup, vanilla extract, eggs, and applesauce until well combined. Gently fold in the flour, baking powder, the other ½ tsp. salt, and cinnamon. Lastly, mix in the chocolate chips and pressed zucchini until they are just incorporated.
- Pour the batter into the buttered loaf pan. Bake for 45-50 minutes, or until a knife inserted into the center comes out mostly clean. If your loaf pan is glass, a few minutes extra of baking may be needed.
- Serve with salted butter and a sprinkle of brown sugar or a drizzle of maple syrup if you prefer your zucchini bread sweeter.