This moist chocolate chip zucchini bread is a delightful twist on a classic favorite! With sweet chocolate chips and hidden veggies, it’s a treat that feels good to eat.
I love how sneaky this recipe is; I get my chocolate fix while also adding some veggies! It makes a perfect snack or breakfast—just watch it disappear quickly!
Key Ingredients & Substitutions
Flour: All-purpose flour keeps this bread light and fluffy. If you want a healthier option, try whole wheat flour. Just note it will give a denser texture.
Zucchini: Fresh zucchini adds moisture. You can substitute it with shredded carrots or applesauce for a different flavor, but keep the moisture in mind.
Sugars: I love the combination of granulated and brown sugar for sweetness. If you want to cut sugar, you can reduce both types or replace them with a sugar substitute.
Oil: Vegetable oil makes the bread moist. You can use canola oil or melted coconut oil as alternatives. Just avoid olive oil, as it can change the flavor.
Chocolate Chips: Semi-sweet chips are my go-to, but feel free to use dark chocolate or even white chocolate for a fun twist!
How Do I Get the Best Texture for My Zucchini Bread?
The key to getting a moist texture starts with properly preparing your zucchini. Make sure to grate it finely and then squeeze out some of the excess moisture using a clean kitchen towel. This will help prevent your bread from being too soggy.
- Grate the zucchini, then place it in the towel, gather the ends, and twist to wring out excess liquid.
- Mix dry and wet ingredients gently; overmixing can make the bread tough.
- Check for doneness a bit earlier than the suggested time. Every oven varies! Look for a toothpick that comes out with just a few moist crumbs.
Moist Chocolate Chip Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 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 packed brown sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
Mid 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 recipe takes about 15 minutes to prepare and 55-65 minutes to bake, plus some cooling time. In total, plan for about 1 hour and 30 minutes before you can dig in.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it heats up, grease and flour a 9×5 inch loaf pan or line it with parchment paper. This will help prevent the bread from sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Mix well to ensure everything is evenly distributed. Then, set this bowl aside.
3. Prepare the Wet Ingredients:
In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until everything is well blended and smooth. This may take a minute or two!
4. Add Eggs and Vanilla:
Next, add the eggs one at a time, beating well after each addition. Stir in the vanilla extract to add a nice flavor to your batter.
5. Combine Wet and Dry Ingredients:
Carefully add the dry ingredient mixture to the wet mixture. Stir gently until all the ingredients are just combined. Be careful not to overmix, as this can make the bread tough.
6. Fold in Zucchini and Chocolate Chips:
Gently fold in the grated zucchini, chocolate chips, and nuts, if you’re using them. This step adds all the yummy bits to your bread!
7. Pour and Smooth:
Pour the batter into the prepared loaf pan and use a spatula to smooth the top. It should look nice and even.
8. Bake:
Pop the loaf pan into the preheated oven and bake for 55-65 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs when it’s ready.
9. Cool and Serve:
Let the bread cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely. Once cooled, slice and enjoy your deliciously moist chocolate chip zucchini bread!
Happy baking!
FAQ
Can I Use Different Types of Flour?
Yes! While all-purpose flour works great, you can substitute with whole wheat flour for a heartier bread. Just note that it may affect the texture, making it slightly denser. You might want to add a tablespoon or two of additional liquid if needed.
What Can I Use Instead of Vegetable Oil?
You can substitute vegetable oil with canola oil or melted coconut oil for a slightly different flavor. If you’re looking for a healthier option, unsweetened applesauce can also be used to replace half of the oil!
How Should I Store Leftovers?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, consider wrapping it tightly and freezing it for up to 3 months. Just thaw overnight in the fridge before serving!
Can I Add Other Mix-Ins?
Absolutely! Feel free to customize your bread with mix-ins like dried fruits, different types of nuts, or even peanut butter chips. Just keep the total amount of add-ins to about 1.5 cups so the bread maintains its structure.
