This moist chocolate chip zucchini bread is a delicious way to sneak in some veggies! The rich chocolate and sweet zucchini blend perfectly for a treat that’s hard to resist.
Don’t be surprised if this becomes a favorite! I love enjoying a slice warm with a bit of butter, but honestly, it’s sweet enough to go solo. Yum! 😋
Key Ingredients & Substitutions
All-Purpose Flour: This provides the base for your bread. If you’re looking for a healthier option, try whole wheat flour or a gluten-free blend. Just keep in mind that this may slightly change the texture.
Granulated Sugar & Brown Sugar: The mix of both sugars helps create a great balance of sweetness and moisture. You can use coconut sugar or a sugar substitute like stevia if you’re cutting back on sugar.
Vegetable Oil: This keeps the bread moist. You can substitute with applesauce for a healthier option, or melted coconut oil for a richer flavor.
Zucchini: Fresh, grated zucchini is key to keeping the bread moist. If you don’t have zucchini, shredded carrots or applesauce can also work. Just adjust the sweetness accordingly!
Chocolate Chips: I use semisweet chocolate chips, but you could opt for dark chocolate for a richer taste or even white chocolate for a sweeter profile. You can also skip the chips for a less sweet bread.
How Do I Ensure My Zucchini Bread is Moist and Flavorful?
The secret to moist zucchini bread lies in handling the zucchini properly. Make sure to grate it finely and, if it’s particularly watery, gently squeeze out some excess moisture using a clean kitchen towel. This will prevent your batter from becoming too runny.
- Mix the dry and wet ingredients separately before combining to keep the right texture.
- Avoid overmixing once you add the zucchini. This can lead to a dense bread.
- Let the bread cool completely after baking, as this helps it set and maintain moisture.
Enjoy your baking adventure! This chocolate chip zucchini bread is sure to be a family favorite. 😊
Moist Chocolate Chip Zucchini Bread
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (about 1 medium zucchini)
- 1 cup semisweet chocolate chips
- Optional: 1/2 cup chopped walnuts or pecans
How Much Time Will You Need?
This delicious zucchini bread takes about 15 minutes to prepare and around 55-65 minutes to bake. Altogether, set aside about 1 hour and 20 minutes, including cooling time, before slicing into your moist treat!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating, grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, salt, and ground cinnamon. This will ensure that the baking soda is evenly distributed throughout the batter. Set this mixture aside for later.
3. Combine the Wet Ingredients:
In a large mixing bowl, take the granulated sugar, brown sugar, and vegetable oil and whisk them together until well combined. This mixture will be the base of your wet ingredients.
4. Add Eggs and Vanilla:
Next, crack in the eggs one at a time, making sure to beat well after each addition. Then stir in the vanilla extract for that lovely flavor.
5. Combine Wet and Dry Ingredients:
Now it’s time to bring the two mixtures together! Gradually add the dry mixture to the wet mixture. Mix gently until just combined. Be careful not to overmix—this keeps your bread light and fluffy!
6. Fold in Zucchini and Chocolate Chips:
Gently fold in the grated zucchini and chocolate chips (and nuts, if you’re using them) until everything is evenly mixed throughout the batter.
7. Pour and Smooth:
Pour the batter into your prepared loaf pan, and use a spatula to smooth out the top. This helps it bake evenly.
8. Bake the Bread:
Place the loaf pan in the oven and bake for 55-65 minutes. Keep an eye on it! You’ll know it’s ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
9. Cool Down:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely.
10. Serve and Enjoy:
Once your bread is cool, slice it up and enjoy! This chocolate chip zucchini bread is perfect on its own or spread with a little butter.
FAQ for Moist Chocolate Chip Zucchini Bread
Can I Use Frozen Zucchini in This Recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it completely and drain off any excess moisture before grating it. Pat it dry with a paper towel for the best results.
How Long Does This Zucchini Bread Last?
This zucchini bread stays fresh for about 3-4 days when stored in an airtight container at room temperature. If you want to keep it longer, you can refrigerate it for up to a week or freeze slices for up to 3 months.
Can I Substitute Applesauce for Oil?
Absolutely! You can substitute half of the vegetable oil with unsweetened applesauce for a healthier option. Just note that it might make the bread a little less rich, but it will still be moist and delicious.
What Can I Serve with Zucchini Bread?
This bread is delicious on its own, but you can also serve it with a dollop of cream cheese or butter. It pairs nicely with a cup of coffee or tea for a cozy breakfast or snack!
