This moist chocolate chip zucchini bread is a sweet treat that hides a healthy twist! With soft, fluffy layers and gooey chocolate chips, it’s hard to resist.
Let’s be real, who knew veggies could taste this good? I love sneaking in some zucchini for extra moisture and a bit of nutrition. Perfect for breakfast or as a cozy snack!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your bread, giving it structure. For a gluten-free option, you can substitute with a gluten-free flour blend.
Zucchini: Grated zucchini keeps the bread moist. You can use yellow squash if you can’t find zucchini or if you want a different color. Just make sure to squeeze out excess moisture before adding it to the batter.
Chocolate Chips: Semi-sweet chips are great, but you can swap them for dark chocolate, milk chocolate, or even white chocolate for a different flavor. If you’re looking for reduced sugar, use sugar-free chocolate chips.
Nuts: While walnuts or pecans add a nice crunch, you can skip them for a nut-free version or substitute with seeds like sunflower or pumpkin for some texture.
How Do I Keep My Zucchini Bread Moist?
To make sure your zucchini bread stays moist, focus on not overmixing your batter. Overmixing can lead to tough bread. Here’s how to do it right:
- Mix the wet and dry ingredients just until combined; some lumps are okay!
- Be sure to squeeze out some of the moisture from the grated zucchini to prevent excess water in your batter.
- If you want extra moisture, consider adding a few tablespoons of unsweetened applesauce or a bit more oil.
Keep an eye on your bread while it bakes. If it starts browning too quickly, you can cover it with foil. Happy baking!
Moist Chocolate Chip Zucchini Bread
Ingredients You’ll Need:
- 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)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 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 delicious zucchini bread takes about 15 minutes to prepare and 55-65 minutes to bake, plus a little time for cooling. In total, you should allocate around 1 hour and 30 minutes for the whole process, from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This is an important step to ensure your zucchini bread bakes evenly. While the oven is heating up, grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This will help to evenly distribute the leavening agents and spices throughout the flour.
3. Prepare the Wet Ingredients:
In a large bowl, mix the granulated sugar, brown sugar, and vegetable oil until combined. Then, beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until everything is smooth and well incorporated.
4. Combine the Mixtures:
Gradually add the dry ingredients to the wet ingredients. Mix just until combined—don’t worry if some lumps remain; overmixing can make the bread tough!
5. Add Zucchini and Chocolate Chips:
Gently fold in the grated zucchini, chocolate chips, and nuts if you’re using them. Your batter will be thick and moist, which is exactly what we want!
6. Fill the Pan:
Pour the batter into your prepared loaf pan, smoothing the top with a spatula to ensure it’s even. This allows for even baking.
7. Bake the Bread:
Now it’s time to bake! Place the loaf pan in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top starts browning too quickly, you can cover it with foil midway through baking.
8. Cool the Bread:
Once baked, remove the bread from the oven and let it cool in the pan for about 15 minutes. Then, transfer the loaf to a wire rack to cool completely.
9. Slice and Enjoy:
Once your moist chocolate chip zucchini bread has cooled, slice it up and indulge! It’s perfect for breakfast, a snack, or even dessert. Enjoy every bite!
FAQ for Moist Chocolate Chip Zucchini Bread
Can I Use Different Types of Flour?
Absolutely! If you want a gluten-free version, opt for a gluten-free flour blend. Just keep in mind that you might need to adjust the amount slightly, as different flours can absorb moisture differently.
How Do I Store Leftover Zucchini Bread?
Store leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to 3 months. Just wrap it tightly in plastic wrap and then place it in a freezer bag!
Can I Make This Recipe Vegan?
Yes, you can make this zucchini bread vegan! Replace the eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg, let it sit until gelatinous) and use a plant-based oil. You can also substitute the granulated sugar with coconut sugar or another vegan-friendly sugar.
What Can I Add for Extra Flavor?
Feel free to get creative! Adding a teaspoon of almond extract can elevate the flavor. Other options include adding raisins, shredded coconut, or even a handful of chopped dried fruit to the batter for more texture and taste!
