This moist chocolate chip zucchini bread is a tasty way to use up extra zucchini. It’s sweet, soft, and packed with chocolatey goodness that everyone will love!
Plus, zucchinis add moisture without any funny taste! Whenever I make this, my family can’t believe there’s zucchini in it! It’s a sneaky way to get some veggies in! 😊
Key Ingredients & Substitutions
Zucchini: Fresh zucchini is key for moisture. If you don’t have any, you can use grated carrots, but it will change the flavor. I always choose small to medium zucchinis since they tend to be sweeter.
Flour: All-purpose flour works best, but you can try whole wheat flour for added nutrition. Just remember that it may change the texture a bit.
Oils: Vegetable oil keeps the bread moist, but melted coconut oil can add a yummy flavor. If you want a healthier option, avocado oil is great too.
Sugars: The mix of granulated and brown sugar gives depth. If you want to cut sugar, use coconut sugar or a sugar substitute. Just be sure to adjust for sweetness!
Chocolate Chips: Semi-sweet chips are classic, but dark chocolate versions work well too! For a healthier twist, try using cocoa nibs.
What’s the Best Way to Grate Zucchini?
Grating zucchini is super easy! Here’s how to do it right:
- Use a box grater or a food processor with a grating attachment.
- Make sure to rinse the zucchini well before grating to remove any dirt.
- After grating, place the zucchini in a clean kitchen towel, twist, and squeeze to remove excess water.
- This prevents your bread from being too wet and helps it rise nicely.
Always remember: the more moisture you squeeze out, the better your end result will be! Happy baking!
Moist Chocolate Chip Zucchini Bread
Ingredients:
- 2 cups grated zucchini (about 2 medium zucchinis)
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 3 large eggs
- ½ cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1 cup chocolate chips (semi-sweet or milk chocolate)
- Optional: ½ cup chopped nuts (walnuts or pecans)
Time Needed:
This recipe will take about 15 minutes of prep time and 55-65 minutes of baking time. So, you’ll need around 1 hour 10 minutes total, plus some extra time for cooling. Perfect for a cozy afternoon baking session!
Step-by-Step Instructions:
1. Preheat and Prep:
First, preheat your oven to 350°F (175°C). Then, prepare your 9×5 inch loaf pan by greasing and flouring it or lining it with parchment paper. This will keep the bread from sticking and make for easy cleanup!
2. Grate the Zucchini:
Next, grab those zucchinis! Use a box grater or food processor to grate them. After grating, gather the zucchini in a clean kitchen towel and gently squeeze out some excess moisture. This step is really important to prevent a soggy bread, so make sure to do it!
3. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. This helps to evenly distribute the leavening agents and spices, giving your bread a lovely flavor and rise.
4. Combine Wet Ingredients:
In another bowl, beat the eggs first, then add the granulated sugar, packed brown sugar, vegetable oil, and vanilla extract. Mix everything well until combined and nice and smooth!
5. Mix It Together:
Gradually add the dry ingredients to the wet ingredients. Mix just until everything is combined. Don’t over-mix, as this can make the bread dense! It’s okay if there are a few lumps.
6. Fold in the Goodies:
Gently fold in the grated zucchini, chocolate chips, and optional chopped nuts if you’re using them. Make sure everything is distributed evenly throughout the batter!
7. Pour and Spread:
Pour the batter into the prepared loaf pan and spread it out evenly. This will help it bake evenly and rise beautifully.
8. Bake Time:
Now, pop it in the oven and bake for 55-65 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with a few moist crumbs. The aroma will be amazing!
9. Cool Down:
After baking, allow the bread to cool in the pan for about 10 minutes. Then, gently transfer it to a wire rack to cool completely. This prevents moisture from building up in the pan.
10. Serve and Enjoy:
Once it’s cooled, slice it up and serve as it is, or add a smear of butter or cream cheese for extra deliciousness. Enjoy every bite of your moist chocolate chip zucchini bread!
This recipe is sure to be a hit! Happy baking!
FAQ for Moist Chocolate Chip Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! Just be aware that it may result in a denser texture. You could also use a mix of both to maintain a lighter loaf.
How Should I Store Leftover Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. To keep it fresh for a longer period, wrap it tightly in plastic wrap and freeze it for up to 3 months!
Can I Add Other Mix-Ins?
Absolutely! Feel free to add your favorite mix-ins such as dried fruits like raisins or cranberries, or even different types of nuts. Just remember to adjust the quantity if necessary to maintain the right batter consistency!
What’s the Best Way to Thaw Frozen Zucchini Bread?
To thaw, place the frozen zucchini bread in the fridge overnight or let it sit at room temperature for a few hours. If you’re in a hurry, you can microwave it for a few seconds, but be careful not to heat it too long to avoid drying it out!
