This Moist Chocolate Chip Zucchini Bread is a tasty treat that combines the sweetness of chocolate with the hidden goodness of zucchini. It’s soft and super yummy!
Who knew veggies could be so delicious? I can’t resist a slice (or two) with my morning coffee. Plus, it’s a great way to sneak in some veggies without anyone noticing! ☕️
Making this bread is easy! Just mix the ingredients, add the zucchini and chocolate chips, bake, and enjoy. It’s perfect for breakfast or a snack any time of the day!
Key Ingredients & Substitutions
Flour: All-purpose flour works best for this recipe. If you want a gluten-free version, you can substitute it with a 1:1 gluten-free flour blend. I’ve had good results with almond flour, but the texture may vary.
Sugars: I love using both granulated and brown sugar for a richer flavor. You can replace them with coconut sugar or a sugar substitute like monk fruit if you prefer lower sugar content.
Vegetable oil: While vegetable oil keeps the bread moist, you can use melted coconut oil or unsweetened applesauce for a healthier option. Applesauce can also reduce the fat in the recipe.
Zucchini: Grating zucchini helps keep the bread moist. Always squeeze out excess moisture with a cheesecloth or paper towel if it’s very watery. If zucchini is unavailable, shredded carrots can work too.
Chocolate Chips: Semisweet chips are my favorite, but you can use dark chocolate, milk chocolate, or even white chocolate for a different twist. For a healthier version, try using dark chocolate with a higher cocoa percentage.
What’s the Best Way to Prepare Zucchini for This Bread?
Grating zucchini is simple, but here are the key steps to ensure it’s ready for your batter:
- Wash the zucchini thoroughly and trim off the ends.
- Using a box grater or food processor, shred the zucchini to a fine consistency.
- If you notice it’s particularly watery, place the grated zucchini into a clean kitchen towel or cheesecloth and twist to squeeze out excess moisture. This helps prevent a soggy bread!
This preparation keeps your bread nice and moist without overwhelming it with water from the zucchini. Trust me, it’s worth the extra few minutes! 😊
Moist Chocolate Chip Zucchini Bread Recipe
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
- 1/2 teaspoon ground nutmeg (optional)
Wet Ingredients:
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Add-Ins:
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 3/4 cup semisweet 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 50-60 minutes to bake. Plus, you’ll need some time to let it cool before slicing. In total, set aside about 1 hour and 15 minutes before you can dig in!
Step-by-Step Instructions:
1. Preheat and Prepare:
First things first, preheat your oven to 350°F (175°C). While that’s heating up, grab a 9×5 inch loaf pan and grease and flour it, or you can line it with parchment paper for easy release later on. This ensures your bread comes out perfectly!
2. Mix the Dry Ingredients:
In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This helps to evenly distribute the leavening agents and spices for a well-risen and tasty bread.
3. Combine the Wet Ingredients:
In a large mixing bowl, beat the granulated sugar, brown sugar, and vegetable oil together until they’re well combined and smooth. Then, add the eggs one at a time, mixing well after each addition. Finally, stir in the vanilla extract until everything is nicely blended.
4. Combine Wet and Dry Mixtures:
Gradually add the dry mixture to the wet ingredients. Mix just until everything is combined—don’t worry about getting it perfectly smooth; a few lumps are okay! Overmixing can make the bread tough, so be gentle.
5. Add the Good Stuff:
Now for the fun part! Gently fold in the grated zucchini, chocolate chips, and nuts (if you’re using them). This adds moisture, flavor, and that delightful texture we love!
6. Pour and Smooth:
Pour the batter into your prepared loaf pan. Use a spatula to smooth the top so it bakes evenly. It should look nice and inviting!
7. Bake Away:
Place your pan in the preheated oven and bake for 50-60 minutes. Check for doneness by inserting a toothpick into the center—if it comes out clean or with a few moist crumbs, your bread is ready!
8. Cool and Enjoy:
Let the bread cool in the pan for about 15 minutes, then carefully transfer it to a wire rack to cool completely. Once it’s cool, slice it up and enjoy your moist chocolate chip zucchini bread. Perfect for breakfast, snacks, or dessert! 😋
FAQ for Moist Chocolate Chip Zucchini Bread
Can I Use Frozen Zucchini in This Recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it completely and squeeze out any excess moisture before adding it to the batter. This will help maintain the bread’s texture and avoid being too watery.
Can I Substitute the Oils in This Recipe?
Absolutely! You can replace vegetable oil with melted coconut oil or unsweetened applesauce for a lighter version. If using applesauce, reduce the sugar slightly since it adds sweetness.
How Should I Store Leftovers?
Store leftover zucchini bread in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Just thaw at room temperature when you’re ready to enjoy it!
Can I Make This Recipe Vegan?
Yes! To make this recipe vegan, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water for each egg), and use a plant-based oil. Make sure your chocolate chips are dairy-free as well!
