Chocolate Chip Zucchini Bread – Easy Moist Recipe

Discover the best Chocolate Chip Zucchini Bread recipe that’s moist, flavorful, and simple to make. Perfect for any occasion, try it today!

Why You’ll Love It

Chocolate Chip Zucchini Bread is a delightful twist on the classic zucchini bread that adds a touch of sweetness and richness with melty chocolate chips. This recipe is moist, easy to make, and packed with subtle spices, making it a perfect treat for breakfast, snack, or dessert. If you love zucchini bread but want something a bit more indulgent, this is the recipe for you.

Ingredients

• 2 cups all-purpose flour (substitute with whole wheat or gluten-free flour blend)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon (optional but recommended)
• 1/2 cup unsalted butter, softened (can swap for coconut oil or dairy-free margarine)
• 3/4 cup granulated sugar (can reduce to 1/2 cup or use coconut sugar)
• 2 large eggs (replace with flax eggs for vegan option)
• 1 teaspoon vanilla extract
• 1 1/2 cups grated zucchini, squeezed dry
• 1/2 cup semi-sweet chocolate chips (use dairy-free chocolate chips if preferred)
• 1/4 cup chopped walnuts (optional)

Step-by-Step Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
3. In a large bowl, beat the softened butter and sugar until pale and fluffy.
4. Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in vanilla extract.
5. Fold in the grated zucchini gently, avoiding overmixing.
6. Gradually add the dry ingredients to the wet, mixing until just combined.
7. Fold in chocolate chips and walnuts (if using) carefully.
8. Pour the batter into the prepared loaf pan, smoothing the top.
9. Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
10. Let the zucchini bread cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Expert Tips

Make sure to squeeze excess moisture from the grated zucchini to avoid a soggy bread. Test doneness by inserting a toothpick in the center; it should come out clean or with moist crumbs but no raw batter. For a deeper flavor, toast walnuts before adding. This bread keeps well and actually tastes better after resting. You can also double the recipe to make two loaves or mini loaves for gift-giving.

Storage

Store leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to 1 week or freeze tightly wrapped in foil and placed in a zip-top freezer bag for up to 3 months. Thaw overnight in the fridge before serving.

Variations

• Vegan: Replace eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), use dairy-free butter or coconut oil, and choose vegan chocolate chips.
• Gluten-Free: Use a gluten-free flour blend instead of all-purpose flour. Add 1/2 tsp xanthan gum if your blend doesn’t contain it.
• Dairy-Free: Substitute butter with coconut oil or dairy-free margarine and use dairy-free chocolate chips.
• Refined Sugar Free: Swap granulated sugar for coconut sugar, maple syrup, or honey (adjust wet ingredients accordingly).

FAQ

Can I freeze chocolate chip zucchini bread?

Yes, wrap it tightly in foil and place it in a freezer bag. It freezes well for up to 3 months.

How do I know when zucchini bread is done?

Insert a toothpick into the center; if it comes out clean or with moist crumbs, the bread is done.

Can I use zucchini bread batter for muffins?

Absolutely! Just adjust the baking time to about 20-25 minutes depending on muffin size.

Is chocolate chip zucchini bread healthy?

This bread includes wholesome zucchini and can be made healthier by using whole grain flour and reducing sugar levels.

What makes this chocolate chip zucchini bread moist?

The grated zucchini adds moisture naturally, making the bread tender and soft without extra fats.

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