Chocolate Chip Zucchini Bread Recipe
If you’re on the hunt for a deliciously moist and flavorful bread that perfectly balances the sweetness of chocolate and the subtle earthiness of zucchini, look no further! This Chocolate Chip Zucchini Bread Recipe is not only a fantastic way to use up those garden zucchinis, but it also makes for an irresistible snack or breakfast treat. With its tender crumb and melty chocolate chips, this bread will have everyone asking for seconds.
Why This Recipe Is Reliable
This Chocolate Chip Zucchini Bread Recipe has been tested and perfected to ensure that it delivers consistent results every time. The combination of vegetable oil and sugars creates a moist texture, while the eggs provide structure. The addition of cinnamon and vanilla enhances the flavor profile, making each slice a delightful experience. Plus, using shredded zucchini adds moisture without overwhelming the taste, making it the ideal secret ingredient. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is straightforward and easy to follow!
Shopping List
- 1 cup (119ml) vegetable oil
- 1 cup (150g) packed brown sugar
- 1/2 cup (50g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups (186g) all-purpose flour
- 1 cup (approximately 152g) shredded zucchini
- 1 cup (170g) chocolate chips, plus more for topping
Tools & Equipment Needed
- Mixing bowls – for combining ingredients.
- Whisk – for mixing wet ingredients and dry ingredients.
- Rubber spatula – for folding in the zucchini and chocolate chips.
- Loaf pan – preferably 9×5 inches, for baking the bread.
- Grater – for shredding the zucchini.
- Measuring cups and spoons – for accurate ingredient measurements.
- Oven – preheated to ensure even baking.
Mastering Chocolate Chip Zucchini Bread Recipe: How-To
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This ensures that your bread bakes evenly and achieves the perfect crust.
Step 2: Prepare the Pan
Grease your loaf pan with a bit of vegetable oil or line it with parchment paper for easy removal after baking.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, combine the vegetable oil, packed brown sugar, and granulated sugar. Whisk these ingredients together until they are well combined. Next, add the eggs and vanilla extract, mixing until smooth.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the cinnamon, baking soda, baking powder, salt, and all-purpose flour. This step helps to evenly distribute the leavening agents and spices throughout the flour.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Be careful not to over-mix, as this can lead to a denser bread.
Step 6: Fold in Zucchini and Chocolate Chips
Using a rubber spatula, fold in the shredded zucchini and chocolate chips. If you want to add a few extra chocolate chips on top, feel free to set some aside for this step.
Step 7: Pour into the Pan
Pour the batter into the prepared loaf pan, smoothing the top with your spatula. Sprinkle any reserved chocolate chips on top for an extra chocolaty finish.
Step 8: Bake
Place your loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Step 9: Cool and Serve
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing. Enjoy your delicious Chocolate Chip Zucchini Bread!
If You’re Out Of…
- Vegetable oil: You can substitute with melted coconut oil or applesauce for a healthier option.
- Brown sugar: Use white sugar mixed with a little molasses if you don’t have brown sugar on hand.
- All-purpose flour: Whole wheat flour can be used for a heartier texture, though it may change the flavor slightly.
- Chocolate chips: Feel free to use dark chocolate, milk chocolate, or even white chocolate for a fun twist!
Cook’s Commentary
This Chocolate Chip Zucchini Bread Recipe is a delightful way to sneak in some veggies while satisfying your sweet tooth. The key to achieving a moist bread is to ensure that you do not over-mix the batter, as this can make the bread dense. Additionally, using fresh zucchini will enhance the flavor and moisture content. If you prefer a spicier bread, consider adding nuts or a dash of nutmeg to the batter for an extra dimension of flavor!
Make-Ahead & Storage
This zucchini bread can be made ahead of time and stored for later enjoyment. Once cooled, wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze slices of the bread. Simply wrap them in plastic wrap and place them in a freezer bag. They will keep for about 3 months. When you’re ready to enjoy a slice, thaw it at room temperature or pop it in the microwave for a quick warm-up.
Ask the Chef
Can I use other types of squash in this recipe?
Yes! While zucchini is the classic choice, you can use yellow squash or even a mix of summer squashes for a unique twist.
How can I make this recipe gluten-free?
To make this Chocolate Chip Zucchini Bread gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure to check that all other ingredients are also gluten-free.
Can I add nuts to this recipe?
Absolutely! Chopped walnuts or pecans can be added for an extra crunch. Just fold them in when you add the zucchini and chocolate chips.
What should I do if my bread is too dense?
If your bread turns out dense, it may be due to over-mixing the batter or using too much flour. Make sure to measure your flour correctly and mix until just combined for a lighter texture.
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Ready, Set, Cook
Now that you have all the details for this Chocolate Chip Zucchini Bread Recipe, it’s time to gather your ingredients and get baking! With just a few simple steps, you’ll have a scrumptious loaf that’s perfect for breakfast, an afternoon snack, or even dessert. Don’t forget to share your baking adventures with friends and family, and enjoy the delightful flavors of this homemade treat. Happy baking!
Chocolate Chip Zucchini Bread Recipe
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Grease your loaf pan with vegetable oil or line it with parchment paper.
- In a large mixing bowl, combine the vegetable oil, packed brown sugar, and granulated sugar. Whisk until well combined. Add the eggs and vanilla extract, mixing until smooth.
- In a separate bowl, whisk together the cinnamon, baking soda, baking powder, salt, and all-purpose flour.
- Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
- Fold in the shredded zucchini and chocolate chips using a rubber spatula.
- Pour the batter into the prepared loaf pan and sprinkle any reserved chocolate chips on top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
- Wrap cooled bread tightly in plastic wrap for storage.
- This bread can be frozen for up to 3 months.
- Substitute vegetable oil with melted coconut oil for a different flavor.
