This moist chocolate chip zucchini bread is a delicious way to sneak in some veggies! With soft, rich chocolate chips mixed in, it’s a treat for anyone who loves chocolate.
You won’t believe there’s zucchini in it! I love having a slice with my morning coffee or as a sneaky snack. Plus, it makes your kitchen smell heavenly when it bakes! 🍞
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your bread. If you’re looking for a healthier option, you can substitute half or all with whole wheat flour. Just remember that whole wheat adds a heartier texture!
Zucchini: Fresh, firm zucchini works best here. If you don’t have zucchini, shredded carrots can also work as a substitute, keeping the moisture while giving a different flavor twist.
Granulated & Brown Sugar: The mix of these two sugars gives a great depth of flavor. If you’re cutting sugar, try using a sugar substitute or reducing the amount slightly — the bread will still be moist thanks to the zucchini!
Vegetable Oil: I personally prefer using melted coconut oil for its light flavor. If you want to keep it light, stick to vegetable oil or even use applesauce for a healthier take.
Chocolate Chips: While semi-sweet is classic, you can experiment with dark chocolate chips for a richer taste. If you’re looking for a healthier option, try using dark chocolate chips with a higher cocoa percentage for added benefits.
How Can I Ensure My Zucchini Bread is Extra Moist?
The key to making sure your zucchini bread is moist lies in properly preparing your zucchini and balancing your dry ingredients. Here’s how you can do that:
- Grate the zucchini and then squeeze out excess moisture using a clean kitchen towel. This prevents the bread from becoming too wet.
- Don’t overmix your batter. Gently folding in the ingredients helps keep the structure light and fluffy.
- Check doneness by inserting a toothpick in the center. Aim for moist crumbs, not completely dry!
With these pointers, you’ll have delicious, moist zucchini bread every time. Enjoy making it!
How to Make 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
- 1/4 teaspoon ground nutmeg (optional)
Wet Ingredients:
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 teaspoon vanilla extract
Additional Ingredients:
- 1 1/2 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 delicious zucchini bread will take about 20 minutes to prepare and approximately 60 minutes to bake. After that, allow a little time for cooling. In total, you’ll spend about an hour and 30 minutes from start to finish! Perfect for a weekend baking project.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that your bread bakes evenly throughout. Grease a 9×5-inch loaf pan with butter or non-stick spray, or line it with parchment paper for easier removal.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This step is important as it ensures the leavening agents are evenly distributed in your batter.
3. Prepare Wet Ingredients:
In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat the mixture with a mixer or whisk until well blended. Adding the sugars first allows for a smooth consistency.
4. Add Eggs and Vanilla:
Crack the eggs into the sugar mixture one at a time, mixing well after each addition. Then, stir in the vanilla extract. You should have a nice, smooth mixture now!
5. Combine Dry and Wet Ingredients:
Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Avoid over-mixing; you want to keep that beautiful texture light and fluffy!
6. Fold in Zucchini and Chocolate Chips:
Gently fold in the grated zucchini, semi-sweet chocolate chips, and chopped nuts if you’re using them. The zucchini gives moisture, and the chocolate chips provide sweetness with every bite!
7. Pour the Batter:
Pour the batter into your prepared loaf pan and use a spatula to smooth the top. Make sure the batter is evenly distributed.
8. Bake:
Pop the loaf pan into the preheated oven and bake for 55 to 65 minutes. Check for doneness by inserting a toothpick into the center. It should come out clean or with a few moist crumbs attached.
9. Cool:
Once baked, let the bread cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing. This helps it firm up a bit more for cleaner slices.
10. Enjoy!
Slice yourself a piece of this delightful chocolate chip zucchini bread. It’s perfect for breakfast, snacks, or dessert! If you have leftovers, you can wrap them up and keep them at room temperature for up to 3 days, or refrigerate to keep them fresh longer. Happy baking!
Frequently Asked Questions (FAQ)
Can I Substitute Whole Wheat Flour for All-Purpose Flour?
Yes, you can! If you use whole wheat flour, it may make the bread a bit denser, so consider starting with half whole wheat and half all-purpose for a lighter texture.
What Can I Use Instead of Eggs?
If you’re looking for an egg substitute, you can use 1/4 cup unsweetened applesauce or 1/2 ripe banana for each egg. This works well to maintain moisture in the bread!
How Should I Store Leftover Zucchini Bread?
Store leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it or freeze it wrapped tightly in plastic wrap and foil for up to 3 months.
Can I Add Other Mix-Ins?
Definitely! Feel free to add chopped dried fruit, such as cranberries, or even swap the chocolate chips for white chocolate for a different flavor. Just keep the total mix-ins to about 1 to 1.5 cups.
