This moist chocolate chip zucchini bread is a delightful treat! Soft and fluffy, it sneaks in some healthy veggies while still being oh-so-chocolatey. Yum!
Who knew zucchini could be so sweet, right? I love having this for breakfast or a snack. It’s perfect with a cup of tea, and I can never resist a second slice! 🍞🍫
Key Ingredients & Substitutions
Zucchini: The star of the dish! Make sure to grate it finely for even texture. You can use yellow squash if you don’t have zucchini available.
Sugars: Using both granulated and brown sugar adds depth to the flavor. If you’re watching sugar intake, try using coconut sugar or a sugar substitute like stevia or erythritol.
Oil: Vegetable oil keeps the bread moist. If you’d like, swap it out for applesauce or melted coconut oil for a healthier twist.
Chocolate Chips: Semi-sweet chocolate chips are perfect here, but feel free to use dark chocolate or even white chocolate for a different flavor. You can also reduce the amount or leave them out for plain zucchini bread!
How Do I Get the Perfect Texture for My Bread?
To ensure your zucchini bread is moist and fluffy, pay attention to how you mix your batter. Here’s how:
- Combine wet and dry ingredients gently. Overmixing can lead to tough bread.
- Don’t forget to squeeze out excess moisture from grated zucchini. This helps prevent a soggy bread.
- Check for doneness by inserting a toothpick into the center. If it comes out clean, your bread is done!
Let it cool properly before slicing to maintain its shape. Enjoy your freshly baked bread!
How to Make Moist Chocolate Chip Zucchini Bread
Ingredients You’ll Need:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- 1 cup semi-sweet chocolate chips
- Optional: ½ cup chopped nuts (walnuts or pecans)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 50-60 minutes to bake. Allow for an additional 15 minutes of cooling time in the pan, then transfer to a wire rack for complete cooling. All in all, you’ll be enjoying your delicious zucchini bread in about 1.5 hours!
Step-by-Step Instructions:
1. Preheat and Prepare Baking Pan:
Start by preheating your oven to 350°F (175°C). While it’s heating up, take a 9×5-inch loaf pan and grease it with butter or spray it with cooking spray. Then dust it lightly with flour to prevent sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon until well combined. This will ensure that your bread rises evenly.
3. Combine Wet Ingredients:
In a large bowl, crack the eggs and beat them lightly. Add the granulated sugar, brown sugar, vegetable oil, and vanilla extract. Mix these ingredients together until they are smooth and well blended.
4. Bring It All Together:
Add the dry ingredient mixture to the wet ingredients. Stir gently until just combined—be careful not to overmix, as this can make the bread dense!
5. Fold in Zucchini and Chocolate:
Gently fold the grated zucchini into the batter, followed by the semi-sweet chocolate chips. If you’re adding nuts, fold them in at this stage too.
6. Pour and Smooth:
Pour the batter into your prepared loaf pan. Use a spatula to smooth the top, ensuring an even shape while baking.
7. Bake the Bread:
Place the loaf pan in the preheated oven and bake for 50-60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. If it’s not quite done after the initial time, give it an extra 5 minutes and check again.
8. Cool and Serve:
Once baked, let the zucchini bread cool in the pan for about 15 minutes. After that, transfer it to a wire rack to cool completely. Once cool, slice and enjoy your moist chocolate chip zucchini bread!
This sweet and delicious bread is a fantastic way to use up zucchini and satisfy your sweet tooth at the same time!
FAQ About Moist Chocolate Chip Zucchini Bread
Can I Use Frozen Zucchini for This Recipe?
Yes, you can use frozen zucchini, but be sure to thaw it completely and drain any excess moisture before adding it to the batter. Squeeze out as much water as possible to avoid a soggy bread!
Can I Substitute Whole Wheat Flour?
Absolutely! Whole wheat flour can add a nuttier flavor and more nutrients. However, start with half whole wheat and half all-purpose flour to maintain the texture, as whole wheat can make the bread denser.
How Should I Store Leftover Zucchini Bread?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Just thaw at room temperature before enjoying!
Can I Adjust the Amount of Sugar in the Recipe?
Yes, you can reduce the sugar by up to 1/4 cup without significantly affecting the texture. Alternatively, consider using a sugar substitute that measures cup-for-cup if you’re aiming for a lower-sugar option, but be sure to check the packaging for specific instructions.
