This moist chocolate chip zucchini bread is a sweet treat that’s packed with chocolatey goodness and hidden veggies! The fluffy texture and rich flavor make it hard to resist.
I always have a slice (or two) for breakfast. It’s so good, it feels like a dessert, but I can pretend it’s healthy because of the zucchini, right? 😄
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the bread. If you’re looking for a gluten-free option, try using a 1:1 gluten-free flour blend instead.
Zucchini: Grated zucchini is key for moisture. Don’t worry about peeling it! If zucchini isn’t available, you can substitute with finely grated carrots or even applesauce for a different flavor.
Sour Cream: This adds tang and moisture. You can replace it with plain yogurt, but if you want a lighter option, use applesauce or a non-dairy yogurt.
Chocolate Chips: Choose semisweet or milk chocolate depending on your preference. For a healthier twist, you can opt for dark chocolate or even white chocolate chips.
Nuts: I love adding walnuts for a crunch, but they’re optional. If you’re nut-free, just leave them out or use seeds like sunflower seeds for some added texture.
How Do You Grate Zucchini for Bread?
Grating zucchini can be tricky if you haven’t done it before, but it’s easy! Here’s how:
- Start by washing the zucchini and trimming off the ends. There’s no need to peel it since the skin adds color and nutrients.
- Using a box grater or a food processor, grate the zucchini. Aim for medium-sized shreds for even moisture distribution.
- After grating, place the zucchini on a clean kitchen towel and squeeze out excess moisture. This step is critical to prevent your bread from being too soggy!
With your grated zucchini ready, you’re on your way to baking a delightful loaf. Enjoy!
Moist Chocolate Chip Zucchini Bread Recipe
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
- 1/4 teaspoon ground nutmeg (optional)
- 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 grated zucchini (about 1 medium zucchini)
- 1/2 cup sour cream or plain yogurt
- 1 cup chocolate chips (semisweet or milk chocolate)
- 1/2 cup chopped nuts (walnuts or pecans), optional
How Much Time Will You Need?
This delicious zucchini bread takes about 15-20 minutes to prepare and 55-65 minutes to bake. Including cooling time, you’ll want to set aside about 1.5 hours. The wait will be worth it!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). Grab a 9×5-inch loaf pan, grease it with butter or cooking spray, and dust it with flour to prevent sticking. You can also line it with parchment paper for easier removal.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and optional nutmeg. This will help the dry ingredients combine evenly for a fluffy loaf.
3. Cream Butter and Sugars:
In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. You can use an electric mixer or a sturdy whisk for this step.
4. Combine Wet Ingredients:
Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract until everything is smoothly combined. Next, gently fold in the grated zucchini and sour cream until just mixed.
5. Combine Wet and Dry Ingredients:
Gradually pour the dry ingredients into the wet mixture, mixing gently with a spatula or wooden spoon. Be careful not to overmix; it’s okay if there are a few lumps!
6. Add Chocolate Chips and Nuts:
Fold in the chocolate chips and nuts (if using) until evenly distributed throughout the batter.
7. Pour Into Pan and Bake:
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Place it in the oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Let It Cool:
Once done, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. This helps ensure it’s not soggy underneath.
9. Slice and Enjoy:
When the bread is cool, slice it and enjoy! It’s perfect on its own or spread with a little butter. This chocolate chip zucchini bread stays moist and delicious for days if stored in an airtight container.
Enjoy your delicious, moist chocolate chip zucchini bread with family or friends, or treat yourself to a slice any time of the day!
FAQ for Moist Chocolate Chip Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for added fiber. This may slightly change the texture, making it denser, but it will still be delicious!
How Do I Store Leftover Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and freeze it for up to 3 months. Just thaw at room temperature before enjoying!
What Can I Substitute for Eggs in This Recipe?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for a few minutes until thickened). Both options work well in zucchini bread!
Can I Add Other Ingredients to the Bread?
Absolutely! Feel free to add nuts, seeds, or dried fruit for extra texture and flavor. Just keep in mind that adding too many may affect the moisture content, so adjust accordingly. Enjoy experimenting!
