This Moist Chocolate Chip Zucchini Bread is a sweet treat that hides some healthy veggies. Imagine soft bread filled with gooey chocolate chips—yummy!
I love making this bread when I have some zucchini to use up. It’s like sneaking in a veg while enjoying a dessert. Plus, it makes the house smell amazing! 🍞🍫
Key Ingredients & Substitutions
All-purpose flour: This gives the bread its structure. If you’re gluten-free, you can use a 1-to-1 gluten-free flour blend instead.
Zucchini: Zucchini keeps the bread moist. Grate it finely and squeeze out excess moisture. For a twist, you could try using yellow summer squash.
Butter: Unsalted butter adds richness. If you’re looking for a lighter option, you might replace it with applesauce or a vegetable oil.
Sugars: The mix of granulated and brown sugars creates a nice depth of flavor. You can use coconut sugar for a more natural version, but it might change the color slightly.
Chocolate chips: Semi-sweet chocolate chips are classic, but you can use dark chocolate or even milk chocolate. For a healthier option, try dark chocolate chips with a higher cocoa percentage.
How Do I Make Sure My Zucchini Bread is Moist and Delicious?
The secret to moist zucchini bread lies in how you prepare the zucchini and the baking time. Here are some tips:
- Use fresh, firm zucchini, and squeeze out as much moisture as you can. Wrap it in a paper towel or cheesecloth for a few minutes.
- Don’t overmix the batter once you add the dry ingredients. Mix just until combined, which helps keep the bread light.
- Check the bread for doneness a few minutes early. Every oven is different, and you want it just cooked without drying out.
Allow the bread to cool a bit before slicing. This helps it set and keeps it moist inside. Enjoy your baking!
Moist Chocolate Chip Zucchini Bread
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 1/2 cup unsalted butter, melted and cooled
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus 60 to 70 minutes of baking. Be sure to give it some additional time to cool before slicing, around 15 minutes. Altogether, you can expect to dedicate around 1 hour and 45 minutes to this delicious project!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). This is the perfect temperature for baking your zucchini bread. While it’s heating, grease and flour a 9×5-inch loaf pan, or you can line it with parchment paper for easier removal later.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if you’re using it). This combination will give your bread great flavor and texture.
3. Combine Wet Ingredients:
In a large bowl, mix the melted butter, granulated sugar, and brown sugar until everything is well blended. Then, one at a time, beat in the eggs. After that, stir in the vanilla extract for a touch of sweetness.
4. Combine Wet and Dry Ingredients:
Now, it’s time to fold the dry ingredients into the wet mixture. Mix gently until just combined—this step is crucial because you don’t want to overmix and make the bread tough!
5. Add Zucchini and Chocolate:
Next, carefully fold in the grated zucchini and chocolate chips (and nuts if you’re using them). This is where your bread gets its delightful chunks of chocolate and healthy veggie goodness. Again, mix gently.
6. Bake:
Pour your batter into the prepared loaf pan and smooth out the top. Place it in the oven and bake for about 60 to 70 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
7. Cool and Serve:
Once it’s baked, let the bread cool in the pan for around 15 minutes. Then transfer it to a wire rack to cool completely. Slice it up and enjoy your moist, chocolatey zucchini bread as a delightful snack or dessert!
FAQ – Moist Chocolate Chip Zucchini Bread
Can I Substitute Whole Wheat Flour for All-Purpose Flour?
Yes, you can! Using whole wheat flour will give the bread a nuttier flavor and add more fiber. Just keep in mind that it might make the bread a little denser, so you may want to start with half whole wheat and half all-purpose to find your preferred texture.
How Should I Store Leftover Zucchini Bread?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap it tightly and freeze it for up to 3 months. Just let it thaw at room temperature when you’re ready to enjoy it again!
Can I Make This Recipe Vegan?
Absolutely! To make it vegan, substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with water, set to thicken for 5 minutes per egg). Use a plant-based butter or oil instead of dairy butter, and ensure your chocolate chips are dairy-free.
What Can I Use Instead of Zucchini?
If you don’t have zucchini on hand, you can replace it with grated carrots, which will give you a similar moist texture. Alternatively, applesauce can also work, reducing the sugar slightly for a sweeter flavor.
