With the autumn season right around the corner and autumnal vibes already sneaking into our homes, I thought I would take a bit of a detour from my usual content to share one of my favorite autumn/winter recipes with you all. I mean, if Starbucks has already released their Pumpkin Spice Latte, then I think it’s fair to say that cozy vibes are not far behind. Baking is one of my favorite ways to celebrate and lean into the change of the seasons and this Chocolate Chip Zucchini Bread is the perfect pairing with your cup of afternoon coffee or tea or a sweet treat to enjoy cozied up at home on a cool autumn evening.

Ingredients:

• 2 1/3 cups of flour (You can substitute a 1-to-1 measure gluten free flour if you want to make this recipe gluten free. My personal favorite is King Arthur Gluten Free Measure for Measure Flour.)
• 1 teaspoon of baking soda
• 1 teaspoon of baking powder
• 1 teaspoon of salt
• 1/2 teaspoon of ground cinnamon
• 1/2 teaspoon of ground all-spice
• 2 large eggs
• 1 cup of white sugar
• 5 tablespoons of butter (melted)
• 1 zucchini shredded (about 7 ounces)
• 2 teaspoons of vanilla extract (you can use a bourbon vanilla extract for a little extra flavor)
• 1/2 cup of buttermilk (You can also use yogurt or even a dairy-free yogurt if you prefer.)
• 1/2 cup of chopped 70% dark chocolate
• 1/2 cup of chopped milk chocolate

Recipe:

Preheat the oven to 350 degrees F.

Coat a loaf pan with parchment paper.

In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and all-spice.

In a medium bowl, whisk the eggs with the sugar until creamy.

Add your melted butter, shredded zucchini and vanilla to your egg and sugar mixture.

Add the wet ingredients to the dry ingredients and stir gently with a spatula until the flour mixture is just incorporated. (Do not over mix!)

Stir in the buttermilk (or yogurt) until just combined and then add your chopped dark and milk chocolate.

Pour the batter into your parchment paper lined loaf pan.

Bake in the middle of the oven for 1 hour or until a cake tester inserted into the center of the loaf comes out clean.

Allow your loaf to cool in the pan for a few minutes.

Use the parchment paper to help you remove the loaf from the pan and put it onto a rack to cool completely. (Please be careful when handling the hot pan and bread!)

When you are ready, cut yourself a slice and enjoy as is or with a bit of salted butter. This Chocolate Chip Zucchini Bread is the perfect pairing with your cup of afternoon coffee or tea or a sweet treat to enjoy cozied up at home on a cool autumn evening. I hope this recipe brings all of the cozy, autumnal vibes into your home and I hope you love it as much as I do.

Be sure to let me know what you think if you try this recipe out and feel free to share your favorite autumn recipe in the comments!

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All my love and have a happy week,

Amanda