this little goat went to india spiced chocolate chip zucchini bread

Chocolate Chip Zucchini Bread

yield: 1 loaf (6-8 servings)

time: 2 hours (includes cooling time)

active time: 10 minutes


1 large egg, beaten

1/2 cup packed dark brown sugar

1/2 cup granulated sugar

1/2 cup vegetable or canola oil

1 cup grated zucchini (about 1 medium zucchini), drained of any excess liquid

2 tsp vanilla extract

1 1/2 cups all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1 1/2 tsp this little goat went to india

1 tsp kosher salt 

1 tsp ground cinnamon

1/2 cup semi-sweet chocolate chips (optional)


Preheat the oven to 350 degrees. Grease a 9x5-inch loaf pan with butter or non-stick cooking spray and set aside.

In a medium bowl, whisk together the egg, sugars, oil, zucchini and vanilla until combined.

In a large bowl, combine the flour, baking powder, baking soda, India spice, salt and cinnamon.

Pour the wet ingredients into the dry ingredients and mix with a large wooden spoon or rubber spatula until combined. Gently fold in the chocolate chips, if using. 

Spread batter into the prepared loaf pan and bake until golden brown and a toothpick inserted into the center comes out clean, about 45-50 minutes.

Remove from the oven and set onto a wire rack to cool completely. Let cool for at least 1 hour before removing from loaf pan.

Back to blog