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–+ servings
three chocolate chip mini loaves on a cooling rack

Chocolate Chip Mini Loaves

Morgan Peaceman
The famous chocolate chip muffin takes on a different form in these chocolate chip mini loaves. Delicious, easy to prep for breakfast, and store a batch in the freezer
5 from 3 votes
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Prep Time 10 minutes
Cook Time 21 minutes
Total Time 32 minutes
Course Breakfast
Cuisine American
Servings 8 loaves

Equipment

  • 1 mini loaf pan
  • 1 mixing bowl
  • measuring spoons and cups
  • kitchen scale optional
  • spatula
  • whisk

Ingredients
  

  • 150 grams sugar ¾ cup
  • 2 large eggs
  • ⅓ cup oil
  • ½ cup whole milk
  • 1 tablespoon vanilla extract
  • 256 grams all purpose flour 2 cups
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup chocolate chips

Instructions
 

  • Preheat the oven to 350º and grease a mini loaf pan with nonstick spray.
  • In a large bowl, crack the eggs and add in the sugar. Whisk well to combine.
  • Add in the vanilla extract, milk, and oil and whisk again to combine.
  • In the same bowl, pour in the flour, baking soda, and baking powder. Using a spatula, combine the ingredients together to begin to form a batter.
  • Pour in the chocolate chips, and continue to mix the ingredients until the chocolate chips are fully incorporated.
  • Taking a cookie scoop, scoop the batter and divide evenly among the baking pan. Place the pan in the oven for 23 minutes.
  • Let cool at least 15 minutes before taking out of the pan.
Keyword breakfast bread, breakfast recipes, chocolate chip bread, chocolate chip loaf, freezer friendly recipes, mini loaves
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