This Moist Chocolate Chip Zucchini Bread is a tasty treat hiding some veggies! It’s soft, sweet, and filled with rich chocolate chips that melt in your mouth. Who knew zucchini could be so delicious?
Whenever I bake this, I can’t wait for my family to try it. They never guess there’s zucchini in there! It’s great for breakfast or a snack. I might even call it a healthy dessert! 😄
Key Ingredients & Substitutions
Zucchini: This is the secret ingredient! Zucchini adds moisture and keeps the bread soft. If you don’t have zucchini, shredded carrots work well too, but you’ll miss the unique flavor zucchini brings.
Butter: I love using unsalted butter for better control over the salt in the recipe. If you’re watching your fat intake, you can substitute half the butter with unsweetened applesauce for a lighter version.
Sour Cream/Yogurt: Both give the bread a wonderful texture. If you’re dairy-free, try using a dairy-free yogurt. I’ve had great results with coconut or almond-based yogurts.
Chocolate Chips: Semi-sweet chips are my favorite, but you can use dark chocolate or milk chocolate chips. Try adding some chopped nuts for crunch if you like!
What’s the Best Way to Prepare Zucchini for Baking?
Preparing zucchini is crucial for keeping your bread from getting soggy. Here’s how to get it right:
- Grate the zucchini using the largest holes of a box grater. This helps incorporate it easily.
- Once grated, place the zucchini in a clean kitchen towel or paper towel and squeeze out excess moisture. This step is key to avoid watery bread.
- After squeezing, you can add it directly to the batter. It’s that simple!
Moist Chocolate Chip Zucchini Bread
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini, squeezed dry)
- 1/2 cup sour cream or plain yogurt
- 1 cup semi-sweet chocolate chips
How Much Time Will You Need?
This delicious zucchini bread takes about 15 minutes to prep and about 55-60 minutes to bake. Once baked, allow it to cool for about 10 minutes in the pan before transferring it to a wire rack. In total, you’ll spend about 1 hour and 25 minutes before you can enjoy a warm slice!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While it’s heating up, take a 9×5 inch loaf pan and grease it with butter or cooking spray, then lightly dust it with flour. This helps the bread release easily later on.
2. Mix Dry Ingredients:
In a medium-sized bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. This step ensures that all the leavening agents are evenly distributed, which will help your bread rise properly.
3. Cream Butter and Sugar:
Next, take a large mixing bowl and beat the softened butter and sugar together. Use an electric mixer on medium speed until the mixture is light and fluffy—this will take about 2-3 minutes.
4. Add Eggs and Vanilla:
Beat in the eggs one at a time, making sure each egg is well incorporated before adding the next one. Then stir in the vanilla extract, which adds a wonderful flavor!
5. Combine Wet and Dry Ingredients:
Gradually add the dry flour mixture to your wet ingredients, alternating with the sour cream (or yogurt). Start and end with the flour mixture. Mix gently until just combined; avoid overmixing!
6. Fold in Zucchini and Chocolate Chips:
Now, fold in the grated zucchini and chocolate chips. You want to make sure they are evenly spread throughout the batter without overworking it.
7. Pour into the Pan:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. This will help it bake evenly.
8. Bake to Perfection:
Place the loaf pan in your preheated oven and bake for 55-60 minutes. To check for doneness, insert a toothpick into the center of the loaf. It should come out clean or with just a few moist crumbs attached.
9. Cool and Serve:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. After that, carefully transfer it to a wire rack to cool completely. Slice it up when you’re ready to enjoy!
Enjoy your moist and delicious chocolate chip zucchini bread!
FAQ for Moist Chocolate Chip Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! Just note that the bread may be denser and have a nuttier flavor. You might also consider using a mix of both for a lighter texture.
How Do I Store Leftover Zucchini Bread?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. If you’d like to keep it longer, you can freeze individual slices. Just wrap them in plastic wrap and place them in a freezer-safe bag for up to 3 months!
Can I Make This Recipe Vegan?
Absolutely! To make vegan zucchini bread, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use a vegan butter or coconut oil instead. Make sure your chocolate chips are dairy-free as well!
How Can I Make the Bread Extra Moist?
For extra moisture, you can add an additional 1/4 cup of sour cream or yogurt to the batter. Another tip is to ensure you’re properly squeezing the zucchini to remove excess water, but not too much that it becomes dry!
