This moist chocolate chip zucchini bread is a charming treat! Made with fresh zucchini and chocolate chips, it’s a delightful way to sneak some veggies into your dessert.
Honestly, who can resist chocolate? This bread is great for breakfast or as a snack. I love to slather on some butter while it’s warm—it just makes it that much better!
Key Ingredients & Substitutions
Zucchini: Grated zucchini adds moisture to the bread. Use fresh zucchini and make sure to squeeze out excess water to prevent a soggy loaf. If zucchini isn’t available, grated carrots can be a great substitute.
Flour: All-purpose flour works great, but you can try whole wheat flour for extra fiber. Just be aware that the texture may change slightly.
Sugars: A mix of granulated and brown sugar gives depth to the sweetness. You can reduce the sugar slightly if you prefer less sweetness, or use coconut sugar for a healthier alternative.
Oils: I love using vegetable oil for moisture, but melted coconut oil or applesauce are good alternatives for a lighter option.
Chocolate Chips: Semi-sweet chocolate chips are classic, but dark chocolate or even white chocolate can add a fun twist. You can skip the chips for a less sweet bread or use sugar-free chocolate chips if preferred.
How Do I Make My Zucchini Bread Extra Moist?
The secret to a moist zucchini bread is all in the ingredients and technique! Here are a few tips to ensure your bread turns out perfectly moist:
- Use freshly grated zucchini, and don’t skip squeezing out the water. Too much moisture can make it soggy.
- Add a bit of oil or melted butter. This adds richness and keeps the texture soft.
- Avoid overmixing! Once you combine wet and dry ingredients, mix just until everything is combined to prevent a dense bread.
- Let the bread cool before slicing. This helps the bread set and keeps it from falling apart.
By following these tips, you’ll be sure to enjoy a deliciously moist loaf of zucchini bread every time!
Moist Chocolate Chip Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients:
- 2 large eggs
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini, squeezed dry)
Add-Ins:
- ¾ cup semi-sweet chocolate chips
- Optional: ½ cup chopped walnuts or pecans
How Much Time Will You Need?
This delicious zucchini bread takes about 15 minutes for prep and 50 to 60 minutes for baking. After that, let it cool for around 10 minutes, and you’ll be ready to enjoy it. All in all, you’re looking at about 1 hour and 30 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating, grease a 9×5-inch loaf pan with cooking spray or butter. Alternatively, you can line the pan with parchment paper for easy removal later.
2. Prepare the Dry Ingredients:
In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. This helps ensure that all the dry ingredients are evenly mixed and aerated.
3. Mix the Wet Ingredients:
In a large bowl, beat together the eggs, granulated sugar, brown sugar, vegetable oil (or melted butter), and vanilla extract using a whisk or electric mixer. Mix until everything is well blended and smooth.
4. Combine Dry and Wet Ingredients:
Gradually add the dry ingredients to the wet mixture. Mix together gently until just combined—be careful not to overmix, as this can make the bread tough!
5. Fold in Zucchini and Chocolate Chips:
Carefully fold in the grated zucchini and chocolate chips (and walnuts or pecans if you’re using them) until they’re evenly distributed throughout the batter.
6. Pour Batter into Pan:
Pour the batter into the prepared loaf pan, using a spatula to smooth the top. This ensures even baking!
7. Bake:
Put the pan in the oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly, feel free to cover it loosely with foil.
8. Cool and Slice:
Once baked, allow the bread to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This prevents sogginess from steam.
9. Serve and Enjoy:
Once cool, slice your yummy bread and enjoy it plain or with a pat of butter. It’s the perfect way to treat yourself!
Enjoy your homemade moist chocolate chip zucchini bread! It’s sure to be a hit!
FAQ for Moist Chocolate Chip Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! Whole wheat flour can be used as a healthier alternative, but keep in mind that it may slightly change the texture and flavor of the bread. You might want to use a mix of both for best results.
How Do I Store Leftover Zucchini Bread?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. If you want to keep it for longer, it’s best to wrap it tightly in plastic wrap and freeze it for up to 3 months. Just thaw it in the fridge overnight when you’re ready to enjoy it again!
Can I Substitute Applesauce for Oil or Butter?
Yes, you can substitute applesauce for oil or butter for a healthier option! Use the same amount of applesauce as the oil or melted butter in the recipe. It will keep the bread moist, and add a hint of sweetness.
Please Explain Squeezing the Zucchini; Why Is It Necessary?
Squeezing out excess moisture from the grated zucchini is crucial because it prevents the bread from becoming too wet and soggy. Just place the grated zucchini in a clean kitchen towel or paper towel and twist to remove the moisture before adding it to the batter.
