This moist chocolate chip zucchini bread is a tasty twist on a classic! The hidden zucchini makes it soft and adds a boost of veggies, while the chocolate chips bring all the sweet joy.
Trust me, even picky eaters won’t notice the zucchini! I love serving it warm with a cup of coffee for a cozy treat. Enjoying this bread is the perfect reason to sneak in some greens! 😊
Key Ingredients & Substitutions
All-purpose flour: This is the base of your bread. If you need a gluten-free option, use a 1:1 gluten-free flour blend. I love using whole wheat flour for a healthy twist, though it may make the bread denser.
Granulated sugar & brown sugar: Both sugars add sweetness. If you want less sugar, try using coconut sugar or a sugar substitute. I often reduce the sugar slightly for a less sweet bread.
Vegetable oil: This keeps the bread moist. You can substitute with melted coconut oil or applesauce for a dairy-free version. Applesauce also adds a hint of flavor!
Grated zucchini: It really makes this bread moist! You can use yellow squash if zucchini isn’t available. Just make sure to squeeze out some excess moisture using a clean cloth.
Chocolate chips: Semi-sweet chocolate chips work great, but feel free to use dark chocolate or even white chocolate for a twist. I love adding a sprinkle of sea salt on top for an extra flavor kick!
What’s the Best Way to Grate Zucchini?
Getting the right texture from the zucchini is key for this recipe. Here’s how to grate it effectively:
- Wash the zucchini and cut off the ends. No need to peel it unless you want to!
- Use the large holes on a box grater or a food processor for quick grating.
- After grating, put the zucchini in a clean cloth and squeeze out as much liquid as possible. This prevents the bread from being too watery.
By following these steps, you’ll ensure that your zucchini bread is perfectly moist without being soggy! Enjoy baking!
Moist Chocolate Chip Zucchini Bread Recipe
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
- 1/2 teaspoon ground nutmeg (optional)
Wet Ingredients:
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Add-Ins:
- 1 1/2 cups grated zucchini (about 1 medium zucchini, unpeeled)
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This moist chocolate chip zucchini bread takes about 15 minutes of prep time and 55-65 minutes of baking. With cooling, plan on about 1 hour and 30 minutes before you can enjoy this delicious treat!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Take a 9×5-inch loaf pan and grease it with butter or cooking spray, then sprinkle some flour over it, or line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if using). This will ensure all the leavening agents are evenly distributed and helps your bread rise beautifully!
3. Combine the Wet Ingredients:
In a large bowl, use a hand mixer or a whisk to beat together the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, mixing well after each addition, and finish by stirring in the vanilla extract.
4. Combine Wet and Dry Mixtures:
Now, gradually add the dry ingredients to the wet ingredients. Mix until just combined—don’t overmix or your bread may become tough!
5. Fold in Zucchini and Chocolate Chips:
Gently fold in the grated zucchini, chocolate chips, and nuts (if using) with a spatula. The zucchini will add moisture and nutrition, while the chocolate will give you gooey goodness.
6. Pour and Spread the Batter:
Pour the batter into the prepared loaf pan. Use a spatula to spread the batter evenly throughout the pan.
7. Bake the Bread:
Place the pan in the oven and bake for 55 to 65 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Don’t forget to set a timer!
8. Cool and Slice:
Once baked, take the bread out of the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. Patience is key, but it will be worth the wait!
9. Enjoy!
Slice your moist zucchini bread and serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness. Perfect for breakfast, snacks, or dessert!
Enjoy this delicious blend of chocolate and zucchini goodness! 😊
FAQ: Moist Chocolate Chip Zucchini Bread
Can I Use Yellow Squash Instead of Zucchini?
Absolutely! Yellow squash can be used as a substitute for zucchini. Just ensure you grate it and squeeze out any excess moisture before adding it to the batter.
What If I Don’t Have Vegetable Oil?
No worries! You can substitute vegetable oil with melted coconut oil, applesauce, or even Greek yogurt for a healthier option. Each will change the flavor slightly, but they’ll still keep your bread moist.
Can I Freeze This Zucchini Bread?
Yes, you can! Once the bread has completely cooled, wrap it tightly in plastic wrap and aluminum foil, or place it in a freezer-safe bag. It will keep well in the freezer for up to 3 months. To enjoy, simply thaw it at room temperature or heat it in the oven.
How Do I Know When the Bread Is Done Baking?
The best way to check if your zucchini bread is done is to insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, it’s ready. If there’s wet batter on the toothpick, bake it for a few more minutes and check again.
