This moist chocolate chip zucchini bread is a delicious surprise! You get rich chocolate flavors with a veggie twist, thanks to the hidden zucchini that keeps it soft.
It’s perfect for breakfast or a snack, and honestly, who could say no to chocolate? I love slicing it warm and sneaking an extra piece when no one’s watching. 🍫🥒
Key Ingredients & Substitutions
Zucchini: This is the star ingredient! Use medium-sized zucchini, and there’s no need to peel it. If you don’t have zucchini, you could try grated carrots instead, though the flavor will change a bit.
Butter: Unsalted butter is preferred here to control the salt levels. If you’re in a pinch, you can substitute with vegetable oil or melted coconut oil for a dairy-free option.
Flour: All-purpose flour works best for this recipe. If you need a gluten-free version, use a 1:1 gluten-free flour blend, but be aware that the texture may vary slightly.
Chocolate Chips: Semi-sweet chips are classic, but feel free to use dark chocolate or milk chocolate based on your preference. You can also use chopped nuts for a different texture if you’d like!
How Do I Make Sure My Zucchini Bread Stays Moist?
Keeping zucchini bread moist is all about the balance of wet and dry ingredients. Here’s how to ensure yours turns out perfectly every time:
- Be careful not to overmix the batter; this can create a denser loaf.
- When shredding zucchini, press it lightly to remove excess moisture, but don’t dry it out completely – the moisture contributes to a tender texture.
- Consider adding a little applesauce or yogurt into the mix; this extra moisture can enhance the bread’s softness.
Follow these steps, and you’ll have a deliciously moist chocolate chip zucchini bread that everyone will love! Enjoy it fresh or store it for later—if it lasts that long!
How to Make 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 (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups finely shredded zucchini (about 1 medium zucchini)
For the Chocolate Chips:
- 1 cup semi-sweet chocolate chips
How Much Time Will You Need?
This delightful zucchini bread will take about 20 minutes to prep and around 55-65 minutes to bake. After baking, let it cool for about 10 minutes in the pan. Overall, you’re looking at about 1.5 hours from start to finish, but it’s worth every moment!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that your bread bakes evenly. Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal after baking.
2. Mix the Dry Ingredients:
In a medium bowl, combine the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Use a whisk to mix everything together well, then set the bowl aside. This step helps to evenly distribute the leavening agents.
3. Cream the Butter and Sugars:
In a large bowl, beat the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed until the mixture is light and fluffy—around 2-3 minutes. This helps incorporate air into the batter, making it light.
4. Add Eggs and Vanilla:
Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. Then stir in the vanilla extract, mixing until everything is combined.
5. Incorporate Zucchini:
Mix in the finely shredded zucchini until it’s evenly dispersed throughout the batter. Don’t worry; you won’t taste the zucchini—it adds moisture and a lovely texture!
6. Combine Wet and Dry Ingredients:
Gradually add in the dry ingredients, folding gently until just combined. Be careful not to overmix, as this can lead to a denser bread.
7. Add Chocolate Chips:
Now, fold in the chocolate chips, saving a few to sprinkle on top if you like. This is the fun part—who doesn’t love extra chocolate?
8. Pour and Smooth:
Pour the batter into the prepared loaf pan and use a spatula to smooth the top. If you saved chocolate chips, sprinkle them on top now.
9. Bake the Bread:
Place the loaf pan in your preheated oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
10. Cool Before Slicing:
Once baked, let the bread cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing. This allows the flavors to set and makes slicing easier.
Enjoy your moist chocolate chip zucchini bread as a sweet treat, perhaps with a bit of butter or on its own—it’s sure to be a hit!
FAQ About Moist Chocolate Chip Zucchini Bread
Can I Substitute the Zucchini?
Yes! If you’re out of zucchini, you can also use finely grated carrots or applesauce. Keep in mind, however, that the flavor and texture will change slightly, but they will still provide moisture.
What If I Don’t Have All-Purpose Flour?
If you need a gluten-free option, use a 1:1 gluten-free flour blend in place of all-purpose flour. The texture may vary, but it will still be delicious!
How Should I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread well in plastic wrap and freeze it for up to 3 months. Thaw in the fridge overnight before enjoying!
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the batter in advance and refrigerate it for up to 24 hours. When ready to bake, just bring it to room temperature and proceed as directed. This can help the flavors meld even more!
