This moist chocolate chip zucchini bread is a tasty way to sneak in some veggies! With sweet chocolate chips and soft zucchini, it’s like a dessert you can enjoy any time.
You’d never guess there’s zucchini in it, right? It’s perfect for breakfast or a snack. I love to have it fresh out of the oven with a cup of coffee—yum!
Key Ingredients & Substitutions
Zucchini: This is the star of the recipe! Use medium-sized zucchinis, and remember to squeeze out excess moisture before adding to the batter for the best texture. If you don’t have zucchini, grated carrots can serve as a great substitute.
Flour: All-purpose flour gives the bread structure. For a gluten-free option, you can use a 1:1 gluten-free flour blend, but this may affect the texture slightly.
Sugars: The mix of granulated and brown sugar adds moisture and flavor. If you’re looking to cut sugar, consider using coconut sugar or reduce the amount slightly as the zucchini adds some sweetness too.
Oil: Vegetable oil keeps the bread moist. You can substitute it with melted coconut oil or applesauce for a lighter version, though flavor will change slightly.
Chocolate Chips: Semi-sweet chocolate chips are tasty, but feel free to use dark chocolate or even white chocolate if you prefer! For a healthier option, try cacao nibs or sugar-free chocolate chips.
How Do I Get the Perfect Consistency in My Zucchini Bread?
Getting the right consistency is key to making this zucchini bread delicious. Start by making sure your grated zucchini is well-drained. Too much moisture can make the bread soggy.
- Grate the zucchini, then place it in a clean kitchen towel and squeeze out the excess water.
- Mix your wet and dry ingredients just until combined; overmixing can lead to dense bread.
- Check your oven temperature with an oven thermometer to ensure it’s accurate, as an incorrect temperature can impact baking time and texture.
Moist Chocolate Chip Zucchini Bread
Ingredients You’ll Need:
- For the Bread:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated zucchini (about 2 medium zucchinis), lightly packed
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
You’ll need about 15 minutes to prep ingredients and mix the batter. The baking time is around 55-65 minutes, so plan for about 1.5 hours total to make this delicious bread. Don’t forget to let it cool afterward to make slicing easier!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by greasing it with butter or non-stick spray and dusting it with flour, or 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, ground cinnamon, and nutmeg (if using). Set this mixture aside for later use.
3. Combine Sugars and Oil:
In a large mixing bowl, beat the granulated sugar and brown sugar together with the vegetable oil until everything is well combined and smooth.
4. Add the Eggs:
Crack the eggs in one at a time, mixing well after each addition until fully integrated. Stir in the vanilla extract for a lovely flavor boost!
5. Blend Dry with Wet Ingredients:
Gradually add your dry ingredient mixture into the large bowl with the wet ingredients. Mix gently until everything is just combined; don’t overmix!
6. Fold in Zucchini and Chocolate Chips:
Now it’s time to add the grated zucchini, chocolate chips, and nuts (if you’re using them). Carefully fold these into the batter to ensure even mixing without overworking it.
7. Pour into the Pan:
Pour your delicious batter into the prepared loaf pan. Use a spatula to smooth the top for an even bake.
8. Bake:
Place the loaf in the oven and bake for 55-65 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with only a few moist crumbs attached.
9. Cool and Serve:
After baking, remove the bread from the oven and let it cool in the pan for about 15 minutes. Then, gently transfer it to a wire rack to cool completely before slicing into it. Enjoy your moist, flavorful chocolate chip zucchini bread!
FAQs About Moist Chocolate Chip Zucchini Bread
Can I Use Grated Frozen Zucchini in This Recipe?
Yes, you can use frozen grated zucchini! Just make sure to thaw it completely and squeeze out the excess moisture before adding it to the batter to avoid making the bread soggy.
What If I Don’t Have Ground Nutmeg?
No worries! Nutmeg is optional and can be omitted without affecting the overall taste. If you want a bit of extra warmth, you can increase the cinnamon a little or simply leave it out entirely.
How Can I Make This Recipe Healthier?
To make a healthier version, you can substitute half of the all-purpose flour with whole wheat flour, reduce the amount of sugar slightly, or use unsweetened applesauce in place of some of the oil. Adjusting these ingredients will maintain moisture while making it lighter.
How Do I Store Leftovers?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week or freeze it for up to 3 months. If freezing, wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. Just thaw it in the fridge before enjoying!
