Chocolate Chip Zucchini Bread
This Chocolate Chip Zucchini Bread is a moist, delicious, and nutritious twist on traditional bread recipes. Made with freshly grated zucchini, this loaf is light yet rich, perfectly balanced with semi-sweet chocolate chips for a sweet treat. Ideal for breakfast, snacks, or dessert, this quick and easy bread combines healthy ingredients with the indulgence of chocolate.It’s a wonderful way to incorporate veggies into your baked goods while satisfying your sweet tooth.
Equipment
- 1 loaf pan (9x5 inches)
- 1 Grater or Food Processor
- 2 Mixing Bowls
- Electric Mixer or Whisk
- Spatula
- Measuring Cups and Spoons
- Toothpick or Cake Tester
Ingredients
- 2 medium zucchinis approx. 1 ½ cups grated
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 2 large eggs
- ¾ cup granulated sugar
- ¼ cup brown sugar
- ½ cup vegetable oil or melted butter
- 1 tsp vanilla extract
- 1 ½ cups semi-sweet chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C).Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
- Prepare Zucchini: Grate the zucchinis using a box grater or food processor. Squeeze out excess moisture using a clean kitchen towel or fine-mesh strainer.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs, granulated sugar, brown sugar, vanilla extract, and oil until smooth.
- Incorporate Zucchini: Stir in the grated zucchini until well combined with the wet ingredients.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula until just combined.
- Add Chocolate Chips: Fold in the chocolate chips until evenly distributed in the batter.
- Pour into Pan: Pour the batter into the prepared loaf pan. Smooth the top with a spatula.
- Bake: Place the loaf pan in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Remove from the oven and allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Recipe Notes
- Zucchini Moisture: Be sure to squeeze out as much moisture as possible from the grated zucchini to prevent the bread from becoming soggy.
- Substitute with Whole Wheat Flour: For a healthier alternative, you can swap some or all of the all-purpose flour with whole wheat flour.
- Freezing: This bread freezes well! Wrap the cooled loaf tightly in plastic wrap and aluminum foil, and store it in the freezer for up to 3 months. Thaw at room temperature before serving.
- Optional Add-ins: You can add chopped walnuts, pecans, or raisins for extra texture and flavor.