why make this recipe
Moist Chocolate Chip Zucchini Bread is a delicious treat that combines healthy ingredients with a rich, sweet flavor. Using zucchini adds moisture and nutrition while making the bread wonderfully soft. It’s an excellent way to sneak in some veggies, and the chocolate chips bring a delightful sweetness that kids and adults will love alike. Whether it’s for breakfast, a snack, or dessert, this bread is perfect for any time of day.
how to make Moist Chocolate Chip Zucchini Bread
Ingredients:
- 1 1/2 cups grated zucchini
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Directions:
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mix the grated zucchini with the sugar, brown sugar, oil, eggs, and vanilla.
- In another bowl, whisk together the flours, baking soda, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients and stir until just combined.
- Fold in the chocolate chips.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
how to serve Moist Chocolate Chip Zucchini Bread
You can serve this zucchini bread warm or at room temperature. A slice with a pat of butter makes it even more delicious. It can also be enjoyed alongside a cup of coffee or tea for a perfect afternoon treat. Feel free to sprinkle some extra chocolate chips on top before baking for an extra chocolatey experience!
how to store Moist Chocolate Chip Zucchini Bread
Store any leftovers in an airtight container at room temperature for up to three days. If you want to keep it fresh longer, you can wrap it tightly in plastic wrap and refrigerate it for up to a week. For longer storage, consider freezing individual slices. Just thaw them at room temperature when you’re ready to enjoy.
tips to make Moist Chocolate Chip Zucchini Bread
- Make sure to squeeze out excess moisture from the grated zucchini for drier bread.
- Use a mix of chocolate chips for a fun twist, such as dark chocolate or white chocolate.
- Add nuts like walnuts or pecans for added crunch and flavor.
- Check the bread a few minutes before the baking time is up to avoid overbaking.
variation
You can make this recipe gluten-free by using a gluten-free flour blend. Additionally, you can replace some of the sugar with honey or maple syrup for a healthier option. For a spiced twist, try adding some nutmeg or pumpkin spice.
FAQs
Can I use frozen zucchini?
Yes, you can use frozen grated zucchini. Just thaw and drain it well before adding it to the mix.
Can I make mini loaves with this recipe?
Absolutely! You can divide the batter into mini loaf pans and adjust the baking time. Mini loaves usually take about 25-30 minutes.
How can I tell when the bread is done?
Insert a toothpick into the center of the bread. If it comes out clean or with a few moist crumbs, it’s ready to be removed from the oven.
Moist Chocolate Chip Zucchini Bread
A delicious zucchini bread that combines healthy ingredients with rich chocolatey flavors, perfect for any time of day.
- Total Time: 75 minutes
- Yield: 1 loaf 1x
Ingredients
- 1 1/2 cups grated zucchini
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mix the grated zucchini with the sugar, brown sugar, oil, eggs, and vanilla.
- In another bowl, whisk together the flours, baking soda, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients and stir until just combined.
- Fold in the chocolate chips.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Squeeze out excess moisture from the grated zucchini for drier bread. You can also use a mix of chocolate chips for variety.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
