This Chocolate Chip Zucchini Bread is incredibly moist, packed with flavor, and a fantastic way to use up summer zucchini. It’s simple to make and perfect for breakfast, a snack, or even dessert.
Key Ingredients & Substitutions:
- Zucchini: Don’t peel it! Grate finely.
- All-Purpose Flour: Whole wheat pastry flour can also work for a slightly nuttier flavor.
- Eggs: Act as a binder. Flax eggs (1 tbsp ground flax + 3 tbsp water per egg) can be used for a vegan option.
- Sugar (Granulated & Brown): Adds sweetness and moisture. Adjust to your preference.
- Chocolate Chips: Semi-sweet are classic, but dark or milk chocolate chips work too. You can also add nuts!
- Oil: Vegetable oil or melted coconut oil keeps the bread moist. Applesauce can be a healthier alternative, but may change texture slightly.
Ingredients:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (about 2 medium zucchini, squeezed of excess moisture)
- 1 cup chocolate chips
How Much Time Will You Need?
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 65-75 minutes
- Yields: 1 loaf (10-12 slices)
- Tools: 9×5 inch loaf pan, mixing bowls, whisk, grater
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line with parchment paper for easy removal.
2. Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Make sure there are no lumps.
3. Mix Wet Ingredients
In a large bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth. This forms the base of your Chocolate Chip Zucchini Bread.
4. Combine Wet and Dry
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the bread tough.
5. Fold in Zucchini and Chocolate Chips
Gently fold in the grated zucchini and chocolate chips. Ensure the zucchini is well distributed throughout the batter.
6. Bake the Loaf
Pour the batter into your prepared loaf pan. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Cool Completely
Let the Chocolate Chip Zucchini Bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Slicing it warm is tempting, but waiting helps it hold its shape.
Storage Instructions:
Store leftover Chocolate Chip Zucchini Bread at room temperature, tightly wrapped, for up to 3 days. For longer storage, refrigerate for up to a week. You can also freeze individual slices, wrapped well, for up to 3 months. Thaw at room temperature or gently warm in the microwave.
Frequently Asked Questions (FAQ):
Q: Do I need to peel the zucchini?
A: No, don’t peel it! The skin softens during baking and provides extra nutrients.
Q: My zucchini bread is gummy. What went wrong?
A: You likely didn’t squeeze enough moisture out of the zucchini, or you overmixed the batter.
Q: Can I use frozen zucchini?
A: Yes, but make sure to thaw it completely and squeeze out all the excess water before adding to the batter.
Q: Can I add nuts or other mix-ins?
A: Absolutely! Walnuts or pecans are great additions. Add them with the chocolate chips.
Q: How do I know when the bread is fully cooked?
A: Insert a wooden skewer or toothpick into the center. If it comes out clean with no wet batter, it’s done.
Q: Why is my zucchini bread dry?
A: It was likely overbaked. Check for doneness at the lower end of the baking time.
