This moist chocolate chip zucchini bread is a sweet treat that hides some veggies! With rich chocolate chips and tender zucchini, it’s a delicious way to add a little green to your day.
You won’t believe how much fun it is to eat veggies when they taste this good! I often snack on it for breakfast—who knew zucchini could be this tempting? 🍞
Key Ingredients & Substitutions
Zucchini: This is the star of the show! Grated zucchini keeps the bread moist. You can use yellow squash if zucchini isn’t available, or even finely grated carrots for a different twist.
All-Purpose Flour: For a healthier option, consider whole wheat flour or a gluten-free blend. Just be mindful that this can change the texture a bit, making it denser.
Butter: If you’re looking for a lighter version, unsweetened applesauce can replace half the butter. This keeps the bread moist while cutting down on fat.
Sour Cream: Greek yogurt works as a great substitute here! It adds creaminess and a slight tang, just like sour cream.
Chocolate Chips: Feel free to swap in dark chocolate chips or even white chocolate chips based on your preference. For a healthier option, use dark chocolate for a richer flavor.
How Do I Get My Zucchini Bread to Stay Moist?
Moisture is key in this recipe, and there are a few tips to achieve the perfect texture. Squeezing the grated zucchini to remove excess liquid is essential. This prevents the bread from becoming too wet.
- Be careful not to overmix the batter. Mix just until the dry ingredients disappear—this helps keep the bread light and fluffy.
- Let the bread cool in the pan for a few minutes before transferring it to a wire rack. This allows the steam to escape without drying out the loaf.
- Store the bread in an airtight container at room temperature to keep it moist for longer. If it lasts that long!
Moist Chocolate Chip Zucchini Bread
Ingredients You’ll Need:
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 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 15 minutes to prep and approximately 55 to 65 minutes to bake. After baking, let it cool for about 10 minutes before transferring it to a wire rack. Total time from start to finish is roughly 1 hour and 30 minutes.
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
Start by preheating your oven to 350°F (175°C). Make sure to grease a 9×5-inch loaf pan with some butter or line it with parchment paper for easy removal later.
2. Grating the Zucchini:
Take your zucchinis and grate them using a box grater. Once grated, place them in a clean kitchen towel and squeeze out any extra moisture. This will help keep your bread from getting too soggy. Set the zucchini aside for later.
3. Mixing Dry Ingredients:
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and optional nutmeg. This ensures all the leavening agents are evenly distributed.
4. Creaming Butter and Sugar:
In a larger bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. This step is important for texture.
5. Adding Eggs and Vanilla:
Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. This will infuse a lovely flavor into your batter.
6. Combining Wet and Dry Ingredients:
Add the sour cream (or yogurt) to the butter-sugar mixture and stir until well combined. Gradually add the dry ingredients to the wet ingredients, mixing just until everything is combined. Be careful not to overmix, as this can make the bread tough.
7. Incorporating Zucchini and Chocolate Chips:
Fold in the grated zucchini and chocolate chips until evenly distributed throughout the batter. This will make sure every bite is packed with deliciousness!
8. Baking the Bread:
Pour the batter into your prepared loaf pan and spread it evenly. Bake in the preheated oven for 55 to 65 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean or with just a few moist crumbs.
9. Cooling the Bread:
Once baked, let the bread cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing. This helps the bread maintain its shape and prevents it from becoming soggy.
Enjoy your moist chocolate chip zucchini bread as a delightful snack or an indulgent breakfast treat! 🌟
FAQ for Moist Chocolate Chip Zucchini Bread
Can I Use Frozen Zucchini?
Yes, you can use frozen zucchini! Just make sure to thaw it completely and drain any excess moisture before adding it to the batter. This will help maintain the bread’s texture.
What Can I Use Instead of Eggs?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce or 1/4 cup of yogurt for each egg. This will keep the bread moist without affecting the flavor too much!
How Do I Store Leftovers?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and freeze it for up to 3 months. Thaw in the fridge or at room temperature when ready to eat!
Can I Add Nuts or Other Mix-Ins?
Absolutely! Feel free to add chopped walnuts, pecans, or even dried fruit like raisins or cranberries for added texture and flavor. Just keep the total amount of mix-ins to around 1 cup to ensure the batter stays balanced.
