This Moist Chocolate Chip Zucchini Bread is the perfect treat! It’s packed with chocolatey goodness and sneaky veggies that make it super moist and flavorful.
You won’t believe there’s zucchini in it! I love having a slice for breakfast or as a sweet snack. Just try not to eat it all in one sitting—it’s that good! 😋
Key Ingredients & Substitutions
Zucchini: Fresh grated zucchini is key for moisture. If you’re out of zucchini, try using carrot or apple puree for a similar texture.
Flour: All-purpose flour works best, but you can use whole wheat flour for more fiber. Just note that it might make the bread denser.
Sugars: I love the mix of granulated and brown sugar for a balanced sweetness and moisture. If you prefer, coconut sugar or a sugar substitute can work as an alternative.
Oil or Butter: I prefer using vegetable oil for its neutral flavor and moisture. Melted coconut oil or applesauce can be healthy swaps.
Chocolate Chips: Semi-sweet chocolate chips are classic, but try dark or milk chocolate if you want a different flavor. You can also use dairy-free versions if desired.
How Do I Avoid Overmixing the Batter?
Mixing too much can make your bread tough. The key is to combine the wet and dry ingredients gently.
- Start by adding the dry ingredients to the wet ingredients a little at a time.
- Use a spatula or wooden spoon to fold, rather than stirring vigorously.
- Stop mixing as soon as you don’t see any more dry flour; it’s okay if the batter is slightly lumpy.
Lastly, remember that the zucchini adds moisture, so don’t worry if the batter seems a bit thick. You’ll get a soft, moist loaf with these tips!
Moist Chocolate Chip Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
Wet Ingredients:
- 1/2 cup vegetable oil or melted butter
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
Mix-ins:
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delightful zucchini bread requires about 15 minutes of prep time and 55-65 minutes of baking time. After that, it still needs to cool for about 15 minutes in the pan and then on a wire rack before slicing. Total time: around 1.5 hours, but it’s well worth the wait!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While that’s heating up, grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking. This ensures your delicious bread comes out in one piece!
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if you’re using it). This helps evenly distribute the leavening agents throughout your flour.
3. Combine Wet Ingredients:
In a large bowl, mix together the vegetable oil (or melted butter), granulated sugar, and brown sugar until everything is well blended. The sugars should dissolve into the fat to create a nice sweet mixture.
4. Add Eggs and Vanilla:
Crack in the eggs one at a time, mixing well after each addition. This helps to aerate the mixture. Then, stir in your vanilla extract for that delicious flavor boost.
5. Combine Wet and Dry Ingredients:
Gradually add your dry mixture to the wet ingredients. Stir gently until just combined, avoiding overmixing. If the batter is slightly lumpy, that’s okay! This will help keep your bread light and fluffy.
6. Fold in Zucchini and Chocolate:
Gently fold in the grated zucchini using a spatula, then add your chocolate chips and nuts (if using). Be careful not to over-stir—this batter doesn’t need much mixing!
7. Pour and Spread:
Carefully pour the batter into your prepared loaf pan, spreading it evenly. Make sure the top is smooth.
8. Bake:
Slide the pan into your preheated oven and bake for 55-65 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with just a few crumbs.
9. Cool and Serve:
Once baked, let the bread cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely. This patience is key for the best texture!
Enjoy your delicious, moist chocolate chip zucchini bread! It’s perfect for sharing, breakfast, or a sweet snack anytime. Happy baking!
FAQ for Moist Chocolate Chip Zucchini Bread
Can I Substitute the Zucchini with Another Vegetable?
Absolutely! You can use grated carrots or even applesauce as a substitute. Both will add moisture, but keep in mind that the taste will slightly change.
How Should 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, you can cover it tightly and freeze it for up to 3 months. Just make sure to slice it before freezing for easy thawing!
What Can I Use Instead of Eggs?
If you’re looking for an egg substitute, mashed bananas or unsweetened applesauce work great. Use 1/4 cup of either per egg to keep the moisture intact. You can also use a flaxseed meal mixture (1 tablespoon of flaxseed meal with 2.5 tablespoons of water per egg) for a vegan option!
Can I Add Other Ingredients to This Bread?
Definitely! Feel free to add in chopped nuts, dried fruits, or even a sprinkle of cocoa powder for extra chocolatey goodness. Just maintain the overall ratios of wet and dry ingredients to achieve the perfect texture.
