This moist chocolate chip zucchini bread is a perfect blend of chocolatey goodness and sneaky veggies! The zucchini keeps it soft, while the chocolate chips add yummy bursts of sweetness.
Honestly, it’s hard to believe there’s zucchini in there! I bake it for breakfast or a tasty snack, and it always disappears quickly. Plus, it’s a fun way to use up extra zucchini! 🍞
Key Ingredients & Substitutions
Zucchini: This is the star ingredient! It adds moisture without a lot of flavor. You can use yellow squash if you don’t have zucchini. Just remember to squeeze out excess water to keep the bread from getting soggy.
Flour: All-purpose flour works perfectly here. If you’re looking for a gluten-free option, consider using a 1:1 gluten-free flour mix for similar results.
Vegetable Oil: For a richer taste, you can substitute melted butter for vegetable oil. This adds a lovely buttery flavor, but the oil keeps the bread moist, so it’s up to you!
Chocolate Chips: Semi-sweet chocolate is my favorite, but feel free to swap in dark chocolate or even milk chocolate, depending on your sweet preferences. If you want it healthier, try using dark chocolate chunks.
Nuts: Adding nuts like walnuts or pecans gives a nice crunch, but they are optional. You can omit them if you prefer a nut-free bread, or substitute with seeds for a crunchier texture.
How Do I Return to Perfectly Moist Bread?
The key to keeping your zucchini bread moist is all about managing the moisture from the zucchini itself. Here are some tips:
- Grate the zucchini and then place it in a clean dish towel or cheesecloth to squeeze out excess liquid. This step is crucial for the right texture.
- Avoid overmixing the batter. Mix until just combined to keep the bread light and fluffier.
- Check the bread at 50 minutes. Oven times can vary; if the toothpick comes out with a few crumbs, it’s done!
Letting the bread cool in the pan for 10 minutes helps set it, and transferring it to a cooling rack is vital for avoiding a soggy bottom.
How to Make Moist Chocolate Chip Zucchini Bread
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1 cup granulated sugar
- 1/2 cup vegetable oil (or melted butter)
- 2 large eggs
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1 cup semi-sweet chocolate chips
- Optional: 1/2 cup chopped nuts (such as walnuts or pecans)
How Much Time Will You Need?
You’ll need about 15 minutes for preparation and 50-60 minutes for baking. Plus, make sure to let the bread cool for a little while before slicing—about 10 minutes in the pan and then move it to a rack. So, plan for about 1 hour and 15 minutes total time!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
First, preheat your oven to 350°F (175°C). While that’s heating up, grease a 9×5-inch loaf pan or line it with parchment paper to make it easier to remove the bread later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. This helps to make sure the baking soda and powder are evenly distributed, which is super important for good rising!
3. Combine the Wet Ingredients:
In a large bowl, beat the sugar and oil together until they’re nicely mixed. Then add in the eggs, one at a time, mixing well after each addition. Finally, stir in the vanilla extract, and your wet mixture is ready.
4. Combine Wet and Dry Ingredients:
Now, it’s time to mix it all! Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix—this helps keep your bread nice and fluffy!
5. Fold in Zucchini and Chocolate Chips:
Gently fold in the grated zucchini and chocolate chips (and nuts if you’re using them). Make sure they’re evenly spread throughout the batter for the best flavor in every slice.
6. Pour and Prepare for Baking:
Pour the batter into the prepared loaf pan and spread it out evenly with a spatula so it bakes evenly.
7. Bake:
Place the loaf pan in the preheated oven and bake for 50-60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs attached when it’s ready.
8. Cool and Enjoy:
Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once it’s cool, slice it up and enjoy your delicious, moist chocolate chip zucchini bread!
Happy baking!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Flour?
Absolutely! You can use whole wheat flour for a healthier option, or a gluten-free 1:1 flour blend if you need a gluten-free version. Just keep in mind that using different flours can slightly change the texture.
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 fresh longer, you can refrigerate it or wrap it in plastic wrap and freeze it for up to 3 months.
Can I Make This Bread Vegan?
Yes! To make this recipe vegan, you can substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use a plant-based oil. Make sure your chocolate chips are dairy-free as well!
What Are Some Variations I Can Try?
You can customize your bread by adding different spices like nutmeg or allspice, mixing in nuts, or swapping out chocolate chips for dried fruit like cranberries or raisins. The options are endless!
