This Moist Chocolate Chip Zucchini Bread is a yummy treat that’s both sweet and sneaky! You wouldn’t even guess there’s zucchini in it. The chocolate chips melt beautifully, making each bite delightful.
I love this recipe because it’s a great way to enjoy veggies without even noticing. Plus, it makes my kitchen smell amazing while it bakes—who can resist that? 😋
Key Ingredients & Substitutions
Zucchini: Fresh zucchini adds moisture without overpowering flavors. If zucchini isn’t in season, you can use grated carrots instead. Just squeeze out excess moisture before adding to the batter.
Chocolate Chips: Semi-sweet chocolate chips are classic here, but you can use dark or milk chocolate chips based on your taste. For a healthier twist, try using dark chocolate or even chopped nuts for crunch.
Flour: All-purpose flour works great, but if you’re looking for a healthier option, feel free to substitute half of it with whole wheat flour. This gives a nutty flavor while still keeping the bread moist.
Sour Cream/Yogurt: This ingredient adds richness and moisture. If you don’t have either, you can use applesauce or add a little extra milk with vinegar to create a makeshift buttermilk.
How Do I Ensure My Bread Comes Out Moist?
To achieve that perfect moist texture, follow these key steps:
- Don’t skip grating the zucchini—this adds moisture. Remember to squeeze out excess water to prevent a soggy loaf.
- Mix the wet and dry ingredients gently. Overmixing can lead to a dense bread, so just combine them until you see no dry flour.
- Check for doneness with a toothpick; it should come out with a few moist crumbs, not completely clean—this indicates it’s perfectly moist.
With these tips, your Zucchini Bread will be a delicious success! Happy baking!
Moist Chocolate Chip Zucchini Bread
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 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 semi-sweet chocolate chips
How Much Time Will You Need?
This delicious zucchini bread will take about 20 minutes to prep and around 60–70 minutes to bake. Don’t forget to let it cool for a bit before slicing! Total time from start to satisfying slice: about 1 hour and 40 minutes.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper to make for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and optional nutmeg. This helps distribute the ingredients evenly throughout your batter.
3. Cream the Butter and Sugars:
In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture becomes creamy and light in color. This step incorporates air, making your bread fluffier.
4. Add Eggs and Vanilla:
Next, add the eggs one at a time, beating well after each addition. Stir in the vanilla extract for that lovely aroma and flavor.
5. Incorporate Zucchini and Sour Cream:
Mix in the grated zucchini and sour cream (or yogurt) until everything is well combined. You won’t see the zucchini once it’s mixed in!
6. Combine Wet and Dry Mixtures:
Gradually fold the dry ingredients into the wet mixture. Be careful not to overmix—you want a tender bread, so just mix until the flour is incorporated.
7. Add Chocolate Chips:
Gently fold in the chocolate chips, making sure they’re distributed evenly throughout the batter.
8. Pour into the Pan:
Pour the batter into your prepared loaf pan and smooth the top so it bakes evenly.
9. Bake to Perfection:
Bake in the preheated oven for 60–70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs clinging to it.
10. Cool and Serve:
Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely before slicing. This will help maintain its moisture.
Now it’s time to enjoy your delicious, moist chocolate chip zucchini bread! Perfect for breakfast, snack time, or dessert. Happy baking! 🍞🍫
FAQ About Moist Chocolate Chip Zucchini Bread
Can I Use Frozen Zucchini for This Recipe?
Yes! Just make sure to thaw the zucchini completely and squeeze out any excess moisture before adding it to the batter. This ensures your bread remains light and fluffy.
How Long Will Leftovers Last?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze it for up to 3 months. Just wrap it tightly in plastic wrap or aluminum foil before placing it in a freezer bag.
Can I Substitute the Butter with Oil?
Absolutely! You can replace the unsalted butter with an equal amount of vegetable oil or melted coconut oil. This will keep the bread moist and add a slightly different flavor.
Is There a Gluten-Free Option for This Recipe?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure it has a 1:1 ratio with regular flour and includes xanthan gum for best results.
