This Moist Chocolate Chip Zucchini Bread is a delicious blend of tender zucchini and rich chocolate chips. It’s so tasty, you won’t even notice the veggies! 🍞
Honestly, whenever I make this, my friends can’t believe it’s made with zucchini. It’s perfect for breakfast or as a snack. Just try not to eat it all in one sitting—good luck! 😄
Key Ingredients & Substitutions
Zucchini: Grated zucchini is essential for moisture. Any medium-sized zucchini works well. If you don’t have any, you could use shredded carrots as a fun alternative.
Flour: All-purpose flour is the go-to here, but for a healthier twist, you can use whole wheat flour or a gluten-free blend. Just note that the texture may vary slightly.
Eggs: Eggs help bind everything together. If you need to substitute, consider using 1/4 cup of unsweetened applesauce per egg.
Oils: I typically use vegetable oil for a neutral taste, but melted coconut oil adds a lovely flavor. Olive oil can work too, just keep in mind it might change the overall taste.
Chocolate Chips: Semi-sweet is my favorite choice, but feel free to use dark chocolate or milk chocolate. For a healthier version, you could opt for mini chocolate chips.
How Can I Make Sure My Zucchini Bread is Moist?
To achieve that perfect moist texture, the key is properly handling the zucchini. After grating, make sure to squeeze out any excess moisture using a clean kitchen towel or cheesecloth. Also, don’t skip the eggs, as they provide fluffiness and moisture.
- Prepping zucchini: Grate it, then squeeze out the water for the best texture.
- Don’t overmix your batter! This keeps the bread light and fluffy.
- Check doneness: A toothpick should come out with a few moist crumbs, not dry.
Moist Chocolate Chip Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 2 cups grated zucchini (about 2 medium zucchinis)
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg (optional)
- 3 large eggs
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 cup vegetable oil (or melted coconut oil)
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
- ½ cup chopped nuts (optional, walnuts or pecans)
How Much Time Will You Need?
This delicious zucchini bread takes about 20 minutes to prepare and approximately 50-60 minutes to bake. Altogether, you will be looking at about 1 hour 20 minutes until you can enjoy a warm slice of this yummy treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Once it’s warm, grease and flour two 8×4 inch loaf pans or line them with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisk these together until they are well incorporated; this helps distribute the leavening agents and spices throughout the flour.
3. Combine the Wet Ingredients:
In a large bowl, beat the eggs together with the granulated sugar and brown sugar until the mixture is smooth and well combined. Then, add the vegetable oil and vanilla extract. Mix again until everything is well blended.
4. Combine the Mixtures:
Now, pour the dry ingredient mixture into the wet ingredients. Stir gently until just combined. Make sure not to overmix; a few lumps are perfectly okay! Overmixing can lead to dense bread.
5. Fold in the Goodies:
Next, gently fold in the grated zucchini, chocolate chips, and nuts (if you’re using them). This will add moisture and flavor to your bread.
6. Pour into Pans:
Divide the batter evenly between the prepared loaf pans. Smooth the tops down gently with a spatula.
7. Bake:
Place the pans in the oven and bake for 50-60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
8. Cool and Enjoy:
Once baked, let the bread cool in the pans for 10-15 minutes. After that, remove the loaves from the pans and cool completely on a wire rack before slicing. Enjoy a slice warm from the oven or toasted with a bit of butter!
Enjoy this moist, chocolatey, and tender zucchini bread! It’s sure to be a hit with family and friends! 🍞💚
FAQ for Moist Chocolate Chip Zucchini Bread
Can I Use Frozen Zucchini in This Recipe?
Absolutely! If you’re using frozen zucchini, make sure to thaw it and squeeze out any excess moisture before adding it to the batter. This will help maintain the bread’s texture.
How Can I Make This Cake Gluten-Free?
You can substitute the all-purpose flour with a gluten-free flour blend. Make sure it contains xanthan gum or add 1/2 tsp per cup of flour for better binding.
Can I Reduce the Sugar in This Recipe?
Yes, you can reduce the grandulated and brown sugar by up to 1/2 cup without drastically affecting the texture. Alternatively, you could use a sugar substitute, but make sure it’s suitable for baking.
How Should I Store Leftover Zucchini Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze it by wrapping slices in plastic wrap and placing them in a freezer bag for up to 3 months. Just thaw at room temperature when you’re ready to enjoy!
