This Chocolate Chip Zucchini Bread is the perfect way to enjoy a sweet treat while sneaking in some veggies! With a moist texture and rich chocolate flavor, this bread is a delightful addition to any breakfast table or afternoon snack. The best part? It’s incredibly easy to make! You’ll love how the zucchini adds moisture without overwhelming the chocolatey goodness. Let’s get baking!
What Makes This Recipe Special
What sets this Chocolate Chip Zucchini Bread apart is its balance of flavors and textures. The combination of packed brown sugar and granulated sugar creates a depth of sweetness that pairs beautifully with the rich chocolate chips. Plus, the addition of cinnamon adds warmth and spice, making each bite a comforting experience. Zucchini not only contributes moisture but also keeps the bread light and fluffy, making it a perfect treat any time of the day.
What’s in the Bowl
To make this scrumptious Chocolate Chip Zucchini Bread, you will need the following ingredients:
- 1 cup (119ml) vegetable oil – For a moist and tender crumb.
- 1 cup (150g) packed brown sugar – Adds depth and moisture.
- 1/2 cup (50g) granulated sugar – Balances the sweetness.
- 2 large eggs – Provides structure and richness.
- 1 teaspoon vanilla extract – Enhances the flavor.
- 2 teaspoons cinnamon – Adds warmth and spice.
- 1 teaspoon baking soda – Helps the bread rise.
- 1 teaspoon baking powder – Works with baking soda for leavening.
- 1/2 teaspoon salt – Balances sweetness and enhances flavor.
- 1 1/2 cups (186g) all-purpose flour – The base of your bread.
- 1 cup (approximately 152g) shredded zucchini – For moisture and nutrition.
- 1 cup (170g) chocolate chips – The star ingredient for a delightful chocolate flavor, plus more for the top.
Recommended Tools
To make the process smoother, gather these essential tools:
- Mixing bowls – For combining your wet and dry ingredients.
- Whisk – To ensure an even mixture.
- Rubber spatula – For folding in the zucchini and chocolate chips.
- Loaf pan – A standard 9×5 inch loaf pan works perfectly.
- Grater – To shred your zucchini.
- Oven mitts – Safety first when taking your bread out of the oven!
From Start to Finish: Chocolate Chip Zucchini Bread Recipe
Now, let’s dive into the step-by-step process of making this delicious Chocolate Chip Zucchini Bread.
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease your loaf pan or line it with parchment paper for easy removal.
Step 2: Prepare the Zucchini
Wash the zucchini thoroughly and then shred it using a grater. You can leave the skin on for some added color and nutrients. Set aside.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, whisk together the vegetable oil, packed brown sugar, granulated sugar, eggs, and vanilla extract until smooth and well combined.
Step 4: Combine the Dry Ingredients
In another bowl, mix together the flour, cinnamon, baking soda, baking powder, and salt. Make sure there are no clumps.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to over-mix.
Step 6: Fold in Zucchini and Chocolate Chips
Gently fold in the shredded zucchini and chocolate chips using a rubber spatula, ensuring everything is evenly distributed.
Step 7: Pour into the Loaf Pan
Transfer the batter into the prepared loaf pan. Sprinkle a few extra chocolate chips on top for a beautiful finish.
Step 8: Bake
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, tent it with foil.
Step 9: Cool and Serve
Once baked, allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy your delicious Chocolate Chip Zucchini Bread!
Smart Substitutions
If you want to customize this recipe, consider these substitutions:
- Applesauce – Replace half of the oil with unsweetened applesauce for a healthier twist.
- Whole wheat flour – Use whole wheat flour instead of all-purpose for added fiber.
- Maple syrup – Swap out granulated sugar for maple syrup for a unique flavor.
- Vegan chocolate chips – Use vegan chocolate chips for a dairy-free version.
Learn from These Mistakes
While making Chocolate Chip Zucchini Bread is straightforward, there are common pitfalls to avoid:
- Not squeezing excess moisture from the zucchini can lead to a soggy bread. Make sure to press it lightly with a clean kitchen towel.
- Overmixing the batter can result in dense bread. Mix until just combined for a light texture.
- Using old baking soda or baking powder can hinder the rise. Always check the expiration date before using.
- Not letting the bread cool before slicing can lead to crumbly slices. Patience is key!
Make Ahead Like a Pro
Want to enjoy this Chocolate Chip Zucchini Bread later? Here are some tips for making it ahead of time:
- Freezing: You can freeze the unbaked batter in a loaf pan. Just cover it well and bake directly from frozen, adding a few more minutes to the bake time.
- Storing: Bake the bread and allow it to cool completely. Wrap it in plastic wrap and store it in an airtight container for up to 5 days at room temperature.
- Individual Slices: Slice and freeze individual pieces. This way, you can grab a slice whenever you’re craving something sweet!
Helpful Q&A
Can I use frozen zucchini for this recipe?
Yes, you can use frozen shredded zucchini! Just thaw it and drain any excess moisture before adding it to the batter.
What can I replace the chocolate chips with?
You can substitute chocolate chips with nuts, dried fruit, or even butterscotch chips for a different flavor profile.
How do I know when my bread is done baking?
A toothpick inserted into the center should come out clean or with a few moist crumbs attached. If it comes out with wet batter, it needs more time.
Can I make mini loaves instead?
Absolutely! Just adjust the baking time to about 25-30 minutes for mini loaves, checking for doneness with a toothpick.
If you enjoyed this Chocolate Chip Zucchini Bread, check out these delicious recipes:
The Takeaway
This Chocolate Chip Zucchini Bread is not only a fantastic way to use up any extra zucchini you have lying around, but it’s also a deliciously indulgent treat that you can feel good about. Perfect for breakfast, a snack, or even dessert, it’s sure to become a favorite in your household. Give this recipe a try, and enjoy the delightful combination of chocolate and zucchini in every bite! Whether you enjoy it warm out of the oven or toasted with a pat of butter, each slice is pure bliss. Happy baking!
Chocolate Chip Zucchini Bread Recipe
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease your loaf pan or line it with parchment paper for easy removal.
- Wash the zucchini thoroughly and then shred it using a grater. You can leave the skin on for some added color and nutrients. Set aside.
- In a large mixing bowl, whisk together the vegetable oil, packed brown sugar, granulated sugar, eggs, and vanilla extract until smooth and well combined.
- In another bowl, mix together the flour, cinnamon, baking soda, baking powder, and salt. Make sure there are no clumps.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to over-mix.
- Gently fold in the shredded zucchini and chocolate chips using a rubber spatula, ensuring everything is evenly distributed.
- Transfer the batter into the prepared loaf pan. Sprinkle a few extra chocolate chips on top for a beautiful finish.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, tent it with foil.
- Once baked, allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy your delicious Chocolate Chip Zucchini Bread!
Notes
- For a healthier twist, replace half of the oil with applesauce.
- Use whole wheat flour instead of all-purpose for added fiber.
- Freeze individual slices for a quick treat anytime!
