This Moist Chocolate Chip Zucchini Bread is a tasty treat! It’s soft, sweet, and packed with chocolate chips that melt in your mouth. Plus, it has veggies, so you can feel a tiny bit healthy! 😊
I love making it when I have extra zucchini from the garden. The best part? The house smells amazing while it bakes, and I can’t resist sneaking a slice as soon as it cools! 🍞
Key Ingredients & Substitutions
Zucchini: The star of this recipe! Grated zucchini makes the bread moist without a strong flavor. If you’re out of zucchini, grated carrots can work too, but the texture will change a bit.
Flour: All-purpose flour is what I use here. If you prefer a healthier option, whole wheat flour can be swapped in, just remember it might make the bread denser.
Fats: Vegetable oil keeps the bread moist. If you want a different flavor, melted coconut oil or unsweetened applesauce (for less fat) are great alternatives!
Sugars: I mix granulated and brown sugars for a deeper flavor. If you need to cut back on sugar, using coconut sugar or a sugar substitute can work, but it may affect the texture.
Chocolate Chips: Semi-sweet are perfect for this recipe, but feel free to use dark or milk chocolate chips. You could even swap in white chocolate or throw in some dried fruit for a different twist.
How Do I Make Sure My Zucchini Bread Is Extra Moist?
To achieve that lovely moist texture, follow these tips:
- Use fresh zucchini, and make sure to squeeze out excess moisture before adding it to the batter. This helps balance the wet and dry ingredients.
- Don’t overmix the batter! Mix just until everything is combined to keep the bread light and airy.
- Check doneness by inserting a toothpick into the center; it should come out clean but not dry!
- Let the bread cool in the pan for a bit—it helps retain moisture.
Happy baking! This will be a hit with family and friends. Enjoy every delicious slice! 🍞🍫
Moist Chocolate Chip Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 2 cups grated zucchini (about 2 medium zucchinis)
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg (optional)
- 1 cup granulated sugar
- ½ cup packed brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 cup semi-sweet chocolate chips
- ½ cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and 60-70 minutes for baking, plus some time to cool afterward. In total, plan for about 1.5 to 2 hours until you can slice into this delicious bread!
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 325°F (163°C). This will ensure your bread bakes evenly. While that’s heating up, take out your two 8×4-inch loaf pans and either grease them lightly or line them 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 (if you’re using it). This step helps distribute the baking agents evenly throughout the flour.
3. Cream the Sugars and Oil:
In a large bowl, combine granulated sugar, brown sugar, and vegetable oil. Beat them together until the mixture is well combined and slightly fluffy.
4. Add the Eggs and Vanilla:
Add the eggs one at a time into the sugar mixture, beating well after each addition. Then, stir in the vanilla extract for added flavor.
5. Combine Wet and Dry Ingredients:
Now it’s time to mix the dry ingredients from your first bowl into the wet mixture. Gradually add the flour mixture, stirring just until everything is combined. Be careful not to overmix; a few lumps are okay!
6. Fold in the Add-Ins:
Gently fold in the grated zucchini, chocolate chips, and nuts (if you’re using them) into the batter. Make sure they’re evenly distributed without overworking the batter.
7. Pour the Batter:
Divide the batter evenly between the two prepared loaf pans. This way, both loaves will bake evenly and be ready to enjoy!
8. Bake the Bread:
Place the pans in your preheated oven and bake for 60-70 minutes. To check if they’re done, insert a toothpick into the center of the bread. If it comes out clean or with a few moist crumbs, they’re ready!
9. Cool the Bread:
Allow the baked bread to cool in the pans for about 10 minutes. Then carefully transfer them to a wire rack to cool completely. This step keeps the bread from getting soggy.
10. Serve and Enjoy!
Once the bread is cool, slice it up and enjoy that moist, chocolatey goodness! You can store leftovers wrapped at room temperature, and it also freezes well for later enjoyment.
Happy baking! 🍞🍫
Frequently Asked Questions (FAQ)
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour. However, keep in mind that the texture may be denser. You might need to adjust the moisture slightly by adding a little extra oil or liquid if the batter seems too thick.
How Do I Store Leftover Zucchini Bread?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and place it in the freezer, where it can last for about 3 months. Just thaw it overnight in the fridge when you’re ready to enjoy it again!
Can I Make This Recipe Vegan?
Absolutely! To make this zucchini bread vegan, substitute the eggs with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). You can also use vegetable oil or melted coconut oil in place of any butter.
What If I Don’t Have Zucchini?
If you don’t have zucchini on hand, you can use grated carrots as an alternative. While the flavor will be slightly different, the moisture and texture will still be delicious. You could also try using mashed banana for a fun twist!
