This moist chocolate chip zucchini bread is a tasty way to sneak in some veggies! The tender texture and gooey chocolate make it a perfect treat for any time of day.
Honestly, who knew zucchini could taste this good in bread? I love enjoying a warm slice with my morning coffee or as a sweet snack. It’s a great way to impress friends too! 😄
Key Ingredients & Substitutions
Zucchini: Fresh zucchini is essential here. You can use yellow squash if you have it on hand. Just make sure to grate it and squeeze out the excess moisture for the best texture!
Sugars: Granulated sugar gives sweetness, but you could use all brown sugar for a richer flavor. If you’re cutting sugar, try using a sugar substitute like stevia or monk fruit sweetener to taste.
Flour: All-purpose flour is standard, but I often mix in whole wheat flour for extra nutrition. If you’re gluten-free, almond flour works well, but you may need to adjust the amounts.
Oil: Vegetable oil makes the bread moist. You can also use melted coconut oil for a subtle coconut flavor or applesauce for a healthier option. Just be aware it might change the final texture slightly.
Chocolate Chips: Semi-sweet chocolate chips are perfect for balancing the flavors. If you prefer darker chocolate, use bittersweet chips. You can even swap in white chocolate or milk chocolate for a different take!
How Do I Get the Zucchini Bread to Be Moist and Not Overbaked?
Keeping your chocolate chip zucchini bread moist requires careful attention to baking time and technique. Here are some tips:
- Start by preheating your oven fully to ensure even baking.
- Grate the zucchini, then squeeze out any excess moisture. This helps prevent the bread from becoming soggy.
- Avoid overmixing. Mix just until incorporated – it’s okay if a few flour spots remain.
- Check the bread for doneness a few minutes early to avoid drying it out. A toothpick should come out clean or with a few moist crumbs.
Let it cool for the first 10 minutes in the pan, which helps retain moisture before slicing!
Moist Chocolate Chip Zucchini Bread Recipe
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 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
Add-Ins:
- 1 1/2 cups grated zucchini (about 1 medium zucchini, shredded and drained)
- 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 will bake for 55 to 65 minutes. Be sure to let it cool for about 10 minutes in the pan after baking. Altogether, plan for about 1.5 hours before you can enjoy a warm slice!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). Lightly grease and flour a standard 9×5 inch loaf pan to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg (if using). This helps to evenly distribute the leavening agents and spices. Set this mixture aside for later.
3. Combine the Sugars and Wet Ingredients:
In a large bowl, beat together the granulated sugar, brown sugar, and vegetable oil until they’re well blended. Next, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract to give it a lovely flavor.
4. Combine the Dry and Wet Mixtures:
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix; you want the batter to stay tender and light.
5. Fold in Zucchini and Chocolate Chips:
Gently fold in the grated zucchini, chocolate chips, and nuts if you’re using them. Make sure everything is evenly distributed throughout the batter.
6. Pour and Smooth:
Transfer the batter into your prepared loaf pan. Use a spatula to smooth the top for an even bake.
7. Bake the Bread:
Place the pan in 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 just a few moist crumbs.
8. Cool the Bread:
Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely.
9. Slice and Serve:
Once cooled, slice the zucchini bread and enjoy it plain or with a smear of butter. This bread is perfect as a snack or a breakfast treat!
Your moist chocolate chip zucchini bread stays fresh for several days when tightly wrapped, and it also freezes well. Happy baking!
FAQ for Moist Chocolate Chip Zucchini Bread
Can I Use Frozen Zucchini for This Recipe?
Yes! If you have frozen zucchini, make sure to thaw it completely and drain any excess moisture before using it in the recipe. This will help maintain the bread’s texture and prevent it from getting soggy.
How Do I Store Leftover Zucchini Bread?
To store leftovers, wrap the bread tightly in plastic wrap or aluminum foil, and keep it at room temperature for up to 3 days. For longer storage, place it in an airtight container in the fridge or freeze slices individually for up to 3 months.
Can I Make This Bread Vegan?
Absolutely! To make the bread vegan, substitute the eggs with 1/2 cup unsweetened applesauce or 1/4 cup of ground flaxseed mixed with 3/4 cup water. You can also use a plant-based oil for the vegetable oil and ensure your chocolate chips are dairy-free.
What Can I Substitute for Sugar?
If you’re looking to reduce sugar, you can substitute half of the sugars with a sugar alternative like monk fruit sweetener or stevia, adjusting to your taste. Keep in mind that some substitutes may affect the final texture slightly, so you might need to experiment with the ratios!
