This moist chocolate chip zucchini bread is the perfect treat! It’s soft, sweet, and filled with yummy chocolate chips, making it hard to believe there’s healthy zucchini in it!
Not only does it taste amazing, but it’s also a great way to sneak in some veggies. I like to enjoy a slice with my morning coffee—it’s a delicious way to start the day!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your bread. You can try whole wheat flour for a healthier twist, but the texture may be denser. I’d recommend keeping some all-purpose flour for the best results.
Zucchini: Make sure to squeeze out excess moisture from the grated zucchini. If you don’t have zucchini, you could use finely grated carrots instead. It will change the flavor slightly, but still delicious!
Coconut Oil: If you’re looking for a healthier option, melted coconut oil adds a nice subtle flavor. Otherwise, vegetable oil works perfectly for moistness.
Granulated & Brown Sugar: Both sugars add sweetness and moisture. You can reduce the total sugar by a third or use coconut sugar if you want a less processed option.
Chocolate Chips: Semi-sweet chips are traditional, but you could use dark chocolate or even white chocolate for a different taste. I love tossing in some peanut butter chips for extra flavor!
How Do I Ensure My Zucchini Bread is Nice and Moist?
To achieve the perfect moist texture, focus on a few key points:
- Squeeze the grated zucchini well to remove excess moisture, but don’t dry it out completely. It’s essential for balancing the liquid in the batter.
- Don’t overmix the batter. Mix just until combined to avoid tough bread. A few lumps are okay!
- Keep an eye on your baking time. Each oven is different. Start checking around the 55-minute mark and look for a toothpick to come out clean.
- Let the bread cool in the pan briefly before transferring it to a wire rack. This helps maintain moisture while cooling.
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
- 1/2 teaspoon ground nutmeg (optional)
Wet Ingredients:
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/2 cup vegetable oil (or melted coconut oil)
- 1/4 cup plain Greek yogurt or sour cream
- 1 teaspoon vanilla extract
For the Mix-Ins:
- 2 cups grated zucchini (about 2 medium zucchinis, squeezed to remove excess moisture)
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped nuts (optional, such as walnuts or pecans)
How Much Time Will You Need?
This delicious zucchini bread takes about 15 minutes of prep time and 55-65 minutes of baking time. Don’t forget to let it cool for about 10-15 minutes before slicing! Altogether, you’re looking at about an hour and a half to enjoy this delightful treat.
Step-by-Step Instructions:
1. Prepare to Bake:
Start by preheating your oven to 350°F (175°C). Get a 9×5-inch loaf pan and grease it well, then either flour it or line it with parchment paper to make removal easy.
2. Mix the Dry Ingredients:
In a medium-sized bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisk them together so they are evenly mixed and set this bowl aside.
3. Whip Up the Wet Ingredients:
In a large bowl, beat together the granulated sugar, brown sugar, eggs, vegetable oil, Greek yogurt, and vanilla extract. Use a hand mixer or whisk until the mixture is smooth and uniform.
4. Combine Dry and Wet Ingredients:
Now, gently fold the dry ingredients into your wet mixture until everything is just combined. Be careful not to overmix; a few lumps are perfectly okay!
5. Add the Zucchini and Chocolate:
Stir in the grated zucchini and chocolate chips. If you’re using nuts, add those too. Mix them in until they’re just distributed throughout the batter.
6. Pour and Bake:
Pour the thick batter into your prepared loaf pan, spreading it evenly. Bake it in the preheated oven for about 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
7. Cool and Serve:
Once done, let the bread cool in the pan for about 10-15 minutes. Then, carefully transfer it to a wire rack to cool completely. After cooling, slice and serve! Enjoy your warm, moist chocolate chip zucchini bread.
This moist chocolate chip zucchini bread is a delightful way to treat yourself any time of day, blending the natural sweetness of zucchini with the rich flavor of chocolate!
Frequently Asked Questions
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! Just keep in mind that it might result in a denser texture. You could also use half and half for a lighter loaf.
How Do I Store Leftover Zucchini Bread?
To store leftover zucchini bread, wrap it tightly in plastic wrap or place it in an airtight container. It will stay fresh at room temperature for up to 3 days. For longer storage, you can freeze it for up to 3 months—just make sure to slice it first for easy thawing!
Can I Omit the Nuts or Chocolate Chips?
Absolutely! You can leave out the nuts and chocolate chips if you prefer a simpler flavor. Alternatively, you can replace them with dried fruit or other mix-ins such as coconut for variety!
What Should I Do If My Bread Is Too Moist?
If your zucchini bread turns out too moist, it may be due to excess moisture in the zucchini. Make sure to squeeze out as much liquid as possible before mixing it in. You may also want to bake it a bit longer next time if needed!
