This moist chocolate chip zucchini bread is a tasty treat that uses sneaky zucchini to keep it fluffy and soft. With sweet chocolate chips, it’s perfect for breakfast or a snack!
Who would have thought veggies could be this delicious? Every bite feels like dessert, and I love loading it up with extra chocolate chips. It’s a win-win for me and my sweet tooth! 😄
Key Ingredients & Substitutions
Zucchini: Fresh zucchini adds moisture and nutrition. If you’re short on zucchini, you can substitute with grated carrots for a similar texture and sweetness.
Flour: All-purpose flour is the go-to here, but if you’re gluten-free, try a 1:1 gluten-free flour blend. It works surprisingly well!
Oils: Vegetable oil keeps the bread moist. You can use melted coconut oil for a different flavor, or even applesauce to make it lighter and reduce fat.
Sugars: The combination of granulated and brown sugar gives a lovely depth of sweetness. If you want to cut down on sugar, you can reduce both types by a quarter without much change in texture.
Chocolate Chips: Semi-sweet chips are classic, but dark chocolate or even white chocolate would add a fun twist. For a healthier option, use dark chocolate chips or carob chips.
How Do I Ensure My Zucchini Bread Is Moist and Delicious?
The key to a moist zucchini bread lies in the preparation and baking time. Here’s how to get it just right:
- Grate the zucchini and squeeze out excess moisture using a clean kitchen towel. This prevents a soggy bread.
- Be careful not to overmix the batter. Just combine until you see no dry flour; lumps are okay!
- Check your bread a few minutes before the end of the baking time. Every oven is different, so an early check helps prevent overbaking.
- Allow the bread to cool properly in the pan first. This helps it maintain moisture and keeps it from falling apart.
Moist Chocolate Chip Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 2 cups grated zucchini (about 1 medium zucchini)
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup chocolate chips (semi-sweet or milk chocolate)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 50 to 60 minutes to bake, plus a little cooling time. So you’re looking at about 1 hour and 15 minutes from start to finish before you can enjoy your delicious zucchini bread!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
First, preheat your oven to 350°F (175°C). Take a 9×5 inch loaf pan and lightly grease it with butter or cooking spray, or you can line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, combine the flour, baking soda, baking powder, salt, and cinnamon. Whisk these ingredients together to make sure they’re evenly mixed. This helps everything rise properly when baked.
3. Combine Wet Ingredients:
In a large bowl, start with the vegetable oil and add in the granulated and brown sugars. Mix these together until smooth. Next, add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
4. Add Zucchini:
Fold in the grated zucchini into the wet mixture gently until everything is incorporated. You want the zucchini to be evenly distributed throughout for the best flavor!
5. Combine Dry and Wet Ingredients:
Carefully add the dry ingredients to the wet ingredients, folding gently until just combined. Be careful not to overmix; it’s okay if there are a few lumps!
6. Add Chocolate Chips:
Now it’s time to fold in those delicious chocolate chips. Make sure they’re spread throughout the batter for yummy chocolatey goodness in every slice.
7. Pour and Bake:
Pour the batter into your prepared loaf pan, spreading it out evenly. Bake in the preheated oven for about 50 to 60 minutes. To check if it’s done, insert a toothpick into the center of the loaf—if it comes out clean or with a few moist crumbs, it’s ready!
8. Cool and Serve:
Let the bread cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing. Enjoy your moist chocolate chip zucchini bread as a delightful snack or dessert!
FAQ About Moist Chocolate Chip Zucchini Bread
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. This will help maintain the texture of the bread.
What Should I Do If My Batter Looks Too Thick?
If your batter seems too thick, you can add a tablespoon or two of milk or water to loosen it up. This will help create a more uniform batter without compromising the recipe!
How Do I Store Leftover Zucchini Bread?
Store leftover zucchini bread 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 in foil for up to 3 months. Just thaw them overnight in the fridge when you’re ready to enjoy!
Can I Make This Recipe Healthier?
Absolutely! You can substitute half the oil with applesauce, replace some flour with whole wheat flour, or reduce the sugar by a quarter. Adding nuts or seeds can also increase the nutritional value!
