White Chocolate Zucchini Bread
Prep
20 mins
Cook
40 mins
Servings
8
Difficulty
Easy
This is my go to recipe when I want to bake something impressive without spending hours in the kitchen. White chocolate and zucchini are a match made in heaven, and the best part is that the zucchini keeps everything incredibly moist while sneaking in some extra vegetables. You can have this stunning loaf ready in just an hour from start to finish, making it perfect for weeknight baking. The white chocolate chips add that luxurious sweetness, while warm spices like cinnamon and nutmeg round out the flavor beautifully. Trust me, your family will be asking for seconds without even realizing they're eating zucchini.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 ggranulated sugar
- 150 gunsalted butter
- 2 nulleggs
- 250 gwhite chocolate chips
- 250 ggrated zucchini
- 5 gsalt
- 5 gbaking powder
- 2 gground cinnamon
- 1 gground nutmeg
- 150 mlunsweetened almond milk
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease two 8-inch loaf pans and set aside.
- 2
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg.
- 3
In a separate bowl, whisk together the butter, eggs, and unsweetened almond milk.
- 4
Add the grated zucchini to the wet ingredients and stir until combined.
- 5
Pour the wet ingredients into the dry ingredients and stir until just combined.
- 6
Fold in the white chocolate chips.
- 7
Divide the batter evenly between the prepared loaf pans.
- 8
Bake for 40 minutes or until a toothpick inserted into the center of each loaf comes out clean.
- 9
Remove from the oven and let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
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