This moist chocolate chip zucchini bread is a treat you won’t want to miss! Packed with chocolate chips and hidden zucchini, it’s sweet, soft, and totally delicious!
Honestly, who knew zucchini could be so sneaky and tasty? I love slicing it warm, spreading a little butter on top, and enjoying every bite. It’s a great snack or breakfast! 😋
Key Ingredients & Substitutions
Zucchini: Fresh, medium-large zucchini works best! Grating it allows for even mixing. If zucchini isn’t available, you can use shredded carrots as a sweet alternative.
Eggs: Eggs add moisture and binding. If you’re vegan, substitute with flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water = 1 egg). Just mix and let it sit!
Sugar: Granulated sugar gives sweetness and moisture. You could use brown sugar for a deeper flavor or a sugar substitute like coconut sugar if you want a healthier option.
Flour: All-purpose flour is standard here, but whole wheat flour adds a nice nutty flavor and fiber. Check that you’re using the right measurement because whole wheat is denser!
Chocolate Chips: Semi-sweet chocolate chips are sweet and rich, but feel free to swap in dark chocolate or even white chocolate chips for a different twist!
How Do I Make Sure My Zucchini Bread is Moist?
To keep your zucchini bread moist, it’s key to balance the liquid from the zucchini and the dry ingredients. Start by squeezing out excess liquid from the grated zucchini. This helps keep the batter from getting too wet. Here’s how to do it:
- Grate the zucchini finely, then wrap it in a clean kitchen towel.
- Twist the towel to wring out the moisture—this step is crucial!
- Mix the batter gently; overmixing can make the bread tough.
Also, don’t skip the cooling step in the pan. Cooling it slightly before transferring helps set the bread’s texture!
Moist Chocolate Chip Zucchini Bread Recipe
Ingredients You’ll Need:
For the Bread:
- 2 cups grated zucchini (about 1 medium-large zucchini)
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 1 cup semi-sweet chocolate chips
- Optional: 1/2 cup chopped nuts (walnuts or pecans)
How Much Time Will You Need?
This recipe takes approximately 15 minutes to prepare and about 50-60 minutes to bake. Once baked, allow for 10 minutes of cooling in the pan before transferring to a wire rack. So set aside about 1.5 hours total to enjoy this delicious bread!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). Grab a 9×5 inch loaf pan, and grease it with some butter or non-stick spray, then dust it with flour. This will keep your bread from sticking. Easy peasy!
2. Prep the Zucchini:
Next, grate your zucchini finely. Once grated, place the zucchini in a clean kitchen towel or paper towels and squeeze out the excess moisture. This will help keep your bread from getting soggy—nobody likes that!
3. Mix Wet Ingredients:
In a large mixing bowl, whisk together the eggs, sugar, vegetable oil, and vanilla extract until everything looks smooth and combined. This mixture will add sweetness and moisture!
4. Combine Dry Ingredients:
In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg if you’re using it. These dry ingredients give the bread its rise and flavor.
5. Combine Wet and Dry Mixtures:
Now, slowly add the dry ingredients to the wet mixture, stirring gently until just combined. It’s important not to overmix—this keeps your bread light and fluffy!
6. Fold in Extras:
Gently fold in the grated zucchini, chocolate chips, and nuts if you choose to add them. This is where all the magic happens—chocolatey goodness awaits!
7. Pour and Spread:
Pour the batter into your prepared loaf pan and spread it evenly. Make sure it looks nice and level—the bread will rise beautifully as it bakes!
8. Bake it Up:
Pop the loaf pan into your preheated oven and bake for 50-60 minutes. To check if it’s done, insert a toothpick in the center; if it comes out clean, your bread is all set!
9. Cool it Down:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. This waiting part is the hardest, but so worth it!
10. Slice and Enjoy:
Finally, slice up your deliciously moist chocolate chip zucchini bread, and enjoy it fresh! Whether it’s for breakfast, an afternoon snack, or dessert, it’s sure to delight!
This recipe yields a deliciously moist, chocolate-studded zucchini bread that’s perfect for breakfast, dessert, or a snack! Happy baking!
FAQ About Moist Chocolate Chip Zucchini Bread
Can I Use Different Types of Zucchini?
Yes! You can use any type of zucchini, but medium to large green zucchini is preferred for its sweetness. If you’re feeling adventurous, yellow squash works too for a slightly different flavor.
What Should I Do If I Don’t Have Eggs?
No problem! You can substitute eggs with flax eggs. To make one flax egg, mix 1 tablespoon ground flaxseed with 2.5 tablespoons of water, let it sit for 5 minutes, and then add it to the batter. This will help bind your ingredients and keep the bread moist.
How Should I Store Leftovers?
To keep your zucchini bread fresh, store it in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week. If you’d like to extend its life, consider freezing slices in a zip-top bag for up to 3 months. Just thaw before enjoying!
Can I Add Other Mix-Ins?
Absolutely! Feel free to get creative with your loaf! You can add dried fruits like raisins or cranberries, different types of chocolate chips, or nuts for extra crunch. Just be mindful not to overload the batter; about 1 cup of mix-ins is perfect.
