This moist chocolate chip zucchini bread is a tasty treat that combines the sweetness of chocolate with hidden veggies! It’s perfect for breakfast or a snack.
Who knew zucchini could be so delicious? I love how the chocolate chips make each bite feel like a special dessert. It’s a great way to sneak in some veggies without anyone noticing! 😊
Key Ingredients & Substitutions
All-Purpose Flour: This is the backbone of your zucchini bread. If you need a gluten-free option, try a 1:1 gluten-free flour blend. I’ve had great success with it!
Zucchini: Fresh grated zucchini keeps the bread moist. If you don’t have zucchini, you can use shredded carrots as a tasty alternative.
Butter: Unsalted butter gives great flavor. You can substitute with vegetable oil for a lighter texture, or use coconut oil for a hint of tropical flavor!
Chocolate Chips: Semi-sweet chocolate chips are delicious, but dark chocolate or milk chocolate works too. You can even try using white chocolate for a different twist!
How Do I Ensure My Zucchini Bread Is Moist and Flavorful?
The secret to a moist zucchini bread lies in a few careful steps, especially with how you handle the zucchini and mixing the batter.
- Grating the Zucchini: Make sure to grate it finely. You don’t need to peel it, as the skin adds nutrients. Just squeeze out excess moisture with a paper towel if it’s super wet.
- Mixing: When you combine wet and dry ingredients, mix until just combined. Overmixing can lead to dense bread.
- Testing for Doneness: Baking times may vary by oven, so check it with a toothpick to avoid overbaking, which can dry it out.
These tips have always helped me create the best, moist zucchini bread. Have fun baking! 🍞
How to Make Moist Chocolate Chip Zucchini Bread
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini, unpeeled)
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delicious zucchini bread takes about 15 minutes to prepare and 55-65 minutes to bake, plus some cooling time. In total, roughly 1.5 hours from start to finish, and it’s absolutely worth it!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg (if you’re using it). This combination will add great flavor and help your bread rise. Set the bowl aside for now.
3. Cream the Butters and Sugars:
In a larger bowl, cream together the softened butter, granulated sugar, and brown sugar. Use a hand mixer or a wooden spoon to mix until the mixture is light and fluffy—this usually takes a couple of minutes.
4. Add Eggs and Vanilla:
Beat in the eggs one at a time. Make sure each egg is fully blended before adding the next one. Then stir in the vanilla extract for a lovely aroma.
5. Incorporate the Zucchini:
Now it’s time to fold in the grated zucchini. Mix until it’s evenly distributed throughout the batter. You won’t even notice it’s there, but it makes the bread super moist!
6. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to your wet zucchini mixture. Mix gently until just combined—be careful not to overmix, as this can lead to a denser bread.
7. Add Chocolate Chips and Nuts:
Finally, fold in the chocolate chips and walnuts or pecans if you’re using them. These add a nice crunch and extra flavor to the bread.
8. Pour and Smooth the Batter:
Pour your batter into the prepared loaf pan and smooth the top with a spatula to make it look nice and even.
9. Bake:
Pop the loaf pan into the preheated oven and bake for 55-65 minutes. A toothpick inserted into the center should come out clean or with just a few moist crumbs.
10. Cool Down:
Once baked, remove the bread from the oven and let it cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely before slicing.
11. Slice, Serve, and Enjoy!
Cut into slices and enjoy your homemade moist chocolate chip zucchini bread! It’s a perfect treat any time of the day!
This bread stays wonderfully moist for several days when wrapped and stored at room temperature. You can also freeze it for later enjoyment!
What Type of Zucchini Should I Use?
Use medium-sized zucchini for this recipe. Look for firm, shiny zucchini without blemishes. You don’t need to peel it; the skin adds nutrients and color to the bread!
Can I Substitute Whole Wheat Flour for All-Purpose Flour?
Yes, you can! You may want to use a mix of half whole wheat flour and half all-purpose flour for a healthier option. Just note that the texture might be slightly denser.
How Do I Store Leftover Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap or foil and freeze for up to 3 months. Just thaw it at room temperature when you’re ready to enjoy it!
Can I Add Other Mix-ins?
Absolutely! Feel free to customize your bread by adding in nuts, dried fruits, or even a swirl of peanut butter or Nutella for extra flavor. Just keep the total mix-ins to about 1-1.5 cups so the texture stays balanced.
