Best Lemon Chocolate Chip Bread Recipes

Chocolate Chip Lemon Muffins image

Provided by looneytunesfan

Time 30m

Yield 12 muffins

Number Of Ingredients 9

2 cups all-purpose flour
1 1/4 cups granulated sugar, divided
2 teaspoons baking powder
2 eggs
3/4 cup milk
1/2 cup butter, melted
2 teaspoons grated lemon zest
1/4 cup fresh lemon juice
1/2 cup semi-sweet chocolate chips

Steps:

Preheat oven to 375*. Grease muffin pan or line with paper liners.
In a medium bowl, combine flour, 1 cup of the sugar and baking powder.
In a large bowl, whisk together eggs, milk, butter, lemon zest and lemon juice. Stir in flour mixture, mixing just until combined. Fold in the chocolate chips. Do not overmix.
Scoop batter into prepared muffin cups. Sprinkle remaining sugar evenly over tops.
Bake in preheated oven for 20 to 24 minutes or until puffed, light golden and a skewer inserted into center comes out clean. Let cool in pan on rack for 5 minutes. Remove from pan and let cool completely on rack.

Lemon Chocolate Chip Bread image

Provided by Nancy Allen @mawmawnan

Number Of Ingredients 10

3/4 cup(s) butter, softened
1 1/2 cup(s) granulated sugar
4 - eggs
2 cup(s) milk
1 teaspoon(s) salt
4 teaspoon(s) baking powder
3 cup(s) flour
2-3.4 ounce(s) packages instant lemon pudding and pie filling
1 3/4 cup(s) ghirardeli semi-sweet chocolate chips, coarsely chopped
1/4 cup(s) confectioners sugar

Steps:

Preheat the oven to 350F. Lightly grease two 9 x 5 inch loaf pans. In a large bowl, cream the butter and granulated sugar. Add the eggs and milk, and blend well. In another bowl, whisk the salt, baking powder, flour and pie filling mix.
Add the dry ingredients to the liquid ingredients. Beat on medium for 2 minutes. (the batter will be thick.) Allow the batter to stand 5 minutes.
Add the chocolate chips and gently stir. pour the batter into the prepared loaf pans. Bake 1 hour, or until golden brown and center tests done with toothpick. Let the pans cool on a rack for 15 minutes before turning the loaves out of the pans and transfering them to the rack to cool completely. Dust with confectioners sugar. To store, wrap tightly in aluminum foil and keep at room temperature for up to 3 days or you can freeze them for up to 3 months.

Blueberry, Lemon & White Chocolate Quick Bread image

Provided by Tinkerbell

Categories < 4 Hours

Time 1h20m

Yield 1 loaf

Number Of Ingredients 11

1 lemon, juice and zest of
1 cup sugar
1/3 cup butter, melted
2 eggs
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup buttermilk
1/2 cup blueberries (fresh or frozen)
1/2 cup white chocolate chips
1/4-1/2 cup powdered sugar

Steps:

Preheat oven to 350°F and grease one 9x5 loaf pan.
Zest the lemon, then squeeze the juice from it. (You should have approximately 4 Tablespoons of juice, which will be divided.) Set zest and juice aside.
In large mixer bowl, beat together the sugar, melted butter, 3 Tablespoons of the lemon juice, lemon zest and the eggs.
In smaller bowl, sift together the flour, baking powder and salt. Add half to the egg mixture and beat to combine.
Add the buttermilk, combine and then add the rest of the flour mixture. Beat until smooth.
Fold in white chocolate & blueberries.
Pour batter into prepared pan and bake for 60 minutes or until a toothpick inserted in the center comes out clean.
Cool for 20 minutes in the pan, then gently turn out onto a platter or baking rack.
While warm, combine the remaining lemon juice with enough powdered sugar to create a semi-thin glaze.
Pour evenly over the bread.
Serve warm or cool.