This moist chocolate chip zucchini bread is a sweet and yummy treat. It’s packed with chocolate chips and has a sneaky boost of veggies from the zucchini!
Who knew veggies could be so delicious? I love having a slice for breakfast or a snack. Just don’t tell anyone it’s healthy—let them enjoy the chocolate goodness! 😄
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the bread, providing structure. You can swap it with whole wheat flour for a heartier taste, or gluten-free flour for a gluten-free option.
Zucchini: Fresh grated zucchini keeps the bread moist. If you don’t have zucchini, you could use grated carrots, but they’ll change the flavor a bit.
Chocolate Chips: Semi-sweet chips are classic, but feel free to use dark chocolate for a richer taste or milk chocolate for a sweeter option. You could also add nuts for extra crunch!
Sour Cream: This ingredient helps with moisture and adds a nice tang. Greek yogurt makes a great substitute, and even buttermilk can work in a pinch!
What’s the Best Way to Grate Zucchini for This Bread?
The key to successfully using zucchini in your bread is how you prepare it. Grating ensures it blends well into the batter without adding excess water. Follow these simple steps:
- Wash and dry the zucchini. There’s no need to peel it, the skin is nutritious!
- Use a box grater or food processor to grate the zucchini into fine pieces. Aim for about 1 ½ cups.
- Press the grated zucchini with a clean kitchen towel to remove some moisture if it’s very watery, but don’t dry it out completely!
- This allows the bread to bake nicely without becoming soggy.
Moist Chocolate Chip Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg (optional)
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1/2 cup sour cream or plain yogurt
Extras:
- 1 cup semi-sweet chocolate chips
How Much Time Will You Need?
This delightful zucchini bread takes about 20 minutes of prep time, plus 55-65 minutes to bake. You’ll spend a little more time ensuring you combine everything well, and then it’s just a matter of waiting for your delicious creation to bake and cool!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
Begin by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal later.
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This helps evenly distribute the leavening agents and spices throughout the flour.
3. Creaming the Butter and Sugars:
In a separate large bowl, cream the softened butter together with the granulated sugar and brown sugar using a mixer or elbow grease. Mix until the mixture is light and fluffy—this adds air for a nice rise!
4. Adding Eggs and Vanilla:
Beat in the eggs one by one, making sure each is fully incorporated before adding the next. Then, add the vanilla extract and mix until well combined.
5. Incorporating the Zucchini and Sour Cream:
Add in the grated zucchini and sour cream, stirring until everything is evenly mixed. This step keeps the bread moist and flavorful!
6. Combining Wet and Dry Ingredients:
Gradually add the dry mixture to the wet mixture, stirring gently. It’s important not to overmix; just combine until you don’t see any flour patches.
7. Fold in the Chocolate Chips:
Gently fold in the chocolate chips, ensuring an even distribution throughout the batter. Who can resist those melty chocolate bits?
8. Baking the Bread:
Pour the batter into the prepared loaf pan and spread it evenly. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs on it.
9. Cooling:
Once baked, allow the bread to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing. This waiting time is tough, but it helps the texture set perfectly!
Enjoy your moist chocolate chip zucchini bread with a cup of coffee or tea as a fantastic snack or breakfast treat! Happy baking!
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! However, you might want to use a bit less, around 1.5 cups, as whole wheat flour can be denser. It may also require a little extra moisture, so consider adding a splash more of sour cream or yogurt.
Can I Freeze Leftover Zucchini Bread?
Absolutely! Allow the bread to cool completely, then wrap it tightly in plastic wrap and place it in a freezer bag. It can be frozen for up to 3 months. To enjoy, simply thaw it overnight in the fridge or leave it at room temperature for a few hours!
How Do I Store the Zucchini Bread?
Store your zucchini bread in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, refrigerate it for up to a week. Just remember to allow it to come to room temperature before serving for the best taste!
Can I Add Nuts or Dried Fruits?
Yes! Feel free to mix in some chopped nuts like walnuts or pecans, or even dried cranberries for a bit of sweetness. Just keep the total extra mix-ins to about 1 cup to ensure the bread maintains its texture!
