This moist chocolate chip zucchini bread is a treat you won’t forget! It combines sweet chocolate chips and fresh zucchini, making it both tasty and sneaky healthy. 🍞🍫
Trust me, you won’t even taste the zucchini! I love making this when I have extra zucchini lying around—it’s perfect for breakfast or a sweet snack. Everyone enjoys it, and I get my veggies in too!
Key Ingredients & Substitutions
All-Purpose Flour: This is essential for the structure of your bread. If you’re looking for a healthier option, try using whole wheat flour. Just keep in mind it may change the texture a bit.
Granulated Sugar: It sweetens the bread and helps keep it moist. If you want to lighten it up, consider using coconut sugar or a sugar substitute like Stevia, but this may alter the taste slightly.
Vegetable Oil: It adds moisture. I often swap it with melted coconut oil for an added flavor kick. Unsweetened applesauce can also be a good substitute for a lower fat option.
Zucchini: Freshly grated zucchini keeps the bread moist. If zucchini is out of season, grated carrots work well too—just adjust your spices if you want!
Chocolate Chips: I love semi-sweet chocolate chips, but feel free to use dark chocolate chunks or even white chocolate for a fun twist. If you’re cutting back on sugar, use sugar-free chocolate chips.
How Can I Get the Best Zucchini Grated for Baking?
Grating zucchini is key for your bread’s moisture and texture. Here are simple steps to get it just right:
- Choose medium-sized zucchinis, as they have a balanced amount of moisture.
- Wash and dry the zucchini, then trim the ends before grating.
- Use the large holes of a box grater for optimum shreds. No need to peel—most of the nutrients are in the skin!
- After grating, place the zucchini in a clean towel and squeeze out excess moisture. This helps prevent your bread from being too soggy.
- Finally, measure out the correct amount for your recipe. A good rule of thumb is 1 medium zucchini yields about 1 ½ cups when grated.
Give these tips a try, and you’ll bake up the best zucchini bread!
Moist Chocolate Chip Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
Wet Ingredients:
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil (or melted butter)
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
Add-Ins:
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delicious bread will take about 15 minutes to prepare and approximately 55-65 minutes to bake. Don’t forget to let it cool down for about 10 minutes before transferring it to a rack. In total, you should set aside about 1.5 hours for this scrumptious treat!
Step-by-Step Instructions:
1. Prepping Your Oven and Pan:
Start by preheating your oven to 350°F (175°C). Then, take a 9×5-inch loaf pan and lightly grease it with butter or cooking spray. You can also line it with parchment paper for easy removal later.
2. Mixing Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. This helps ensure that your bread rises well and has an even flavor throughout.
3. Preparing the Wet Mixture:
In a large bowl, combine the granulated sugar and eggs. Beat them together until the mixture is smooth and creamy. This is where the magic begins! Slowly add in the vegetable oil (or melted butter) and vanilla extract while stirring to combine.
4. Adding Zucchini:
Now it’s time to mix in the grated zucchini. Stir the zucchini into the wet ingredients until everything is well combined. This is what will keep your bread super moist!
5. Combining Wet and Dry Ingredients:
Gradually add the dry ingredients into the wet mixture. Stir gently just until combined—be careful not to overmix! A few lumps are perfectly fine!
6. Adding Chocolate Chips and Nuts:
Fold in the semi-sweet chocolate chips (and nuts if you’re using them) until they are evenly distributed in the batter. Yum! Your batter is looking delicious!
7. Baking Time!
Pour the batter into your prepared loaf pan and spread it out evenly. Place it in the preheated oven and bake it for 55-65 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean or with a few moist crumbs sticking to it.
8. Cooling Down:
Once it’s done baking, carefully remove the bread from the oven. Let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This prevents it from getting soggy on the bottom.
Enjoy your delicious moist chocolate chip zucchini bread fresh, or toast a slice with a pat of butter for a warm treat! Happy baking!
Frequently Asked Questions (FAQ)
Can I Use Frozen Zucchini for This Recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it completely and drain any excess moisture before grating. Squeezing it in a towel can help remove extra water to prevent your bread from being soggy.
Can I Substitute Whole Wheat Flour for All-Purpose Flour?
Absolutely! Whole wheat flour works well, but it may result in a denser bread. For the best texture, consider using a mix of whole wheat and all-purpose flour, about 50/50.
How to Store Leftover Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze slices wrapped in plastic wrap and then placed in a freezer bag for up to 3 months. Just thaw at room temperature when you’re ready to enjoy!
Can I Add Other Mix-ins?
Definitely! Feel free to get creative. You can add nuts, dried fruits, or even spices like ginger or cloves for extra flavor. Just ensure that if you’re adding a lot of mix-ins, you may need to slightly adjust the flour quantity to maintain the right batter consistency.
