This moist chocolate chip zucchini bread is a delicious way to use up extra zucchini. It’s soft, sweet, and packed with rich chocolate chips that melt in your mouth!
Trust me, no one will guess there’s zucchini in here! I love slicing it warm from the oven with a pat of butter—heavenly! Plus, it’s a great way to sneak in some veggies! 🥒🍫
Key Ingredients & Substitutions
Flour: All-purpose flour gives structure to the bread. If you’re looking for a healthier option, you can use whole wheat flour, though it may make the bread denser.
Vegetable Oil: This keeps the bread moist. You can substitute with melted coconut oil or unsweetened applesauce for a lighter option. Butter works too for extra richness!
Zucchini: Freshly grated zucchini adds moisture and a subtle flavor. You can use yellow squash as a substitute. Just make sure to drain any excess liquid if it’s too watery.
Chocolate Chips: Semi-sweet chocolate chips are the classic choice, but you can use dark chocolate or even white chocolate for a sweeter taste. Or try carob chips for a unique twist!
Nuts: I love adding walnuts for crunch, but feel free to skip them or use pecans instead. If you want to keep it nut-free, just omit them altogether!
How Do I Ensure My Zucchini Bread Is Moist and Delicious?
Getting that perfect, moist texture is key! Here are some tips for success:
- Grate the zucchini finely and squeeze out excess moisture using a clean kitchen towel. This helps prevent sogginess.
- Don’t overmix the batter. Folding gently leaves air pockets, which keeps the bread light.
- Check for doneness around the 55-minute mark. Ovens vary, so keep an eye on it!
- Let the bread cool in the pan for a bit, as this helps it firm up for easier slicing.
Moist Chocolate Chip Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 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)
Wet Ingredients:
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 cup vegetable oil (or melted butter)
- 2 large eggs
- 2 teaspoons vanilla extract
Main Components:
- 2 cups grated zucchini (about 1 medium zucchini)
- 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 preparation time and 55-65 minutes of baking time. To cool before slicing, allow an additional 10 minutes in the pan and then transfer to a wire rack. In total, you’ll have a delicious loaf ready in about 1.5 hours!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or you can line it with parchment paper for easier removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This helps to evenly distribute the leavening agents and spices throughout the bread.
3. Combine the Wet Ingredients:
In a large bowl, mix the granulated sugar, brown sugar, and vegetable oil together until well combined. Add the eggs one at a time, mixing well after each addition. Finally, stir in the vanilla extract.
4. Combine Wet and Dry Mixtures:
Gently add the dry ingredients to the wet ingredients. Fold the two mixtures together until they are just combined, being careful not to overmix, as this can make the bread tough.
5. Add Zucchini and Chocolate Chips:
Fold in the grated zucchini, chocolate chips, and nuts (if you’re using them). Make sure everything is well mixed, but again, don’t overdo it!
6. Pour and Smooth:
Pour the batter into the prepared loaf pan and use a spatula to smooth the top, ensuring it’s even.
7. Bake the Bread:
Place the loaf pan in the preheated oven and bake for 55 to 65 minutes. Keep an eye on it! The bread is done when a toothpick inserted into the center comes out clean or with only a few moist crumbs.
8. Cool Before Slicing:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then carefully transfer the bread to a wire rack to cool completely.
9. Serve and Enjoy!
Slice your delicious zucchini bread and serve it plain, or add a little butter on top for extra flavor. Enjoy every bite!
FAQ: Moist Chocolate Chip Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can use whole wheat flour for a healthier option. Just keep in mind that it may create a denser loaf. You might also consider mixing half whole wheat and half all-purpose flour for a lighter texture.
Can I Substitute Unsweetened Applesauce for Oil?
Absolutely! Substituting half or all of the oil with unsweetened applesauce is a great way to reduce fat while keeping the bread moist. Just note that it may alter the flavor slightly.
How Should I Store Leftover Zucchini Bread?
Store the leftover bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, slice and freeze it in individual portions for up to 3 months!
Can I Add Other Mix-Ins?
Definitely! Feel free to get creative! You could add dried fruits, shredded coconut, or even a mix of nuts and seeds to change up the flavor and texture. Just keep the total amount of mix-ins to about 1.5 cups to ensure the bread bakes properly.
