Easy Moist Chocolate Chip Zucchini Bread Recipe

Introduction

This Easy Moist Chocolate Chip Zucchini Bread is a delightful treat that combines the subtle sweetness of zucchini with rich chocolate chips. Perfect for breakfast or a snack, it’s simple to make and wonderfully tender.

Ingredients

• 2 cups (240 g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ¾ cup (150 g) granulated sugar
• ⅓ cup (80 ml) vegetable oil (can substitute melted coconut oil)
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 ½ cups shredded zucchini (about 1 medium zucchini), packed but not squeezed dry
• ¾ cup (130 g) semi-sweet chocolate chips

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease your loaf pan and lightly dust it with flour or line it with parchment paper.
2. Step 2: Shred about 1 ½ cups zucchini using a box grater or food processor. Place shredded zucchini in a clean kitchen towel and gently squeeze out excess moisture, leaving some moisture to keep bread tender.
3. Step 3: In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
4. Step 4: In a separate bowl, whisk the sugar, vegetable oil, eggs, and vanilla extract until smooth and slightly thickened, about 1-2 minutes.
5. Step 5: Stir the shredded zucchini into the wet ingredients, then gently fold in the chocolate chips.
6. Step 6: Pour the wet mixture into the dry ingredients and fold with a rubber spatula until just combined. The batter will be thick and slightly lumpy.
7. Step 7: Spread the batter evenly into the prepared loaf pan. Optionally, sprinkle a few extra chocolate chips on top.
8. Step 8: Bake for 50-60 minutes, starting to check at 50 minutes by inserting a toothpick in the center. It should come out with a few moist crumbs but no wet batter. Tent with foil if browning too fast.
9. Step 9: Let the bread cool in the pan for about 15 minutes, then transfer to a cooling rack to cool completely.

Tips & Variations

• Use finely shredded zucchini to ensure even moisture distribution without sogginess.
• For added flavor, try stirring in chopped nuts such as walnuts or pecans.
• Substitute semi-sweet chocolate chips with dark or white chocolate chips depending on your preference.
• If you prefer a less sweet bread, reduce sugar by ¼ cup.
• To keep the bread extra moist, avoid over-squeezing the zucchini.

Storage

Store the zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 2 months. To reheat, thaw completely and warm slices in the microwave for a few seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen zucchini for this bread?

Yes, you can use frozen zucchini but be sure to thaw it completely and squeeze out as much moisture as possible to avoid a soggy bread.

What can I substitute for vegetable oil?

Melting coconut oil works well as a substitute. You can also use melted butter or a mild-flavored oil, but avoid strongly flavored oils that may alter the taste.

Easy Moist Chocolate Chip Zucchini Bread Recipe

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★★★★★

4.7 from 82 reviews

This Easy Moist Chocolate Chip Zucchini Bread is a deliciously tender and flavorful loaf, combining the subtle sweetness of shredded zucchini with rich semi-sweet chocolate chips. Perfect for a breakfast treat or afternoon snack, this bread is simple to make with common pantry ingredients and yields a moist and satisfying texture that’s hard to resist.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 10 servings 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups (240 g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon cinnamon

Wet Ingredients

• ¾ cup (150 g) granulated sugar
• ⅓ cup (80 ml) vegetable oil (can substitute melted coconut oil)
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 ½ cups shredded zucchini (about 1 medium zucchini), packed but not squeezed dry

Add-ins

• ¾ cup (130 g) semi-sweet chocolate chips

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease your loaf pan and lightly dust it with flour, or line it with parchment paper to prevent sticking.
2. Prepare Zucchini: Shred about 1 ½ cups of zucchini using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel and gently squeeze out some excess moisture, leaving enough moisture to keep the bread tender and moist during baking.
3. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon until well combined.
4. Mix Wet Ingredients: In a separate bowl, whisk the granulated sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and slightly thickened, about 1-2 minutes.
5. Add Zucchini and Chocolate Chips: Stir the shredded zucchini into the wet ingredients. Then gently fold in the semi-sweet chocolate chips to distribute evenly.
6. Combine Wet and Dry: Pour the wet mixture into the bowl with the dry ingredients. Fold with a rubber spatula until just combined; the batter will be thick and somewhat lumpy, which is perfect.
7. Transfer to Loaf Pan: Spread the batter evenly into the prepared loaf pan. Optionally, sprinkle a few extra chocolate chips on top for added texture and appearance.
8. Bake: Bake for 50-60 minutes, starting to check at 50 minutes by inserting a toothpick into the center. The toothpick should come out with a few moist crumbs but no wet batter. If the bread browns too quickly, tent it with foil to prevent burning.
9. Cool: Let the bread cool in the pan for about 15 minutes. Then transfer it to a cooling rack to cool completely before slicing and serving.

Notes

• Do not squeeze all the moisture out of the zucchini; some moisture maintains the bread’s tenderness.
• Use room temperature eggs for better incorporation into the batter.
• Line your loaf pan with parchment paper for easier removal and cleaner edges.
• Check doneness early to avoid overbaking; every oven heats differently.
• For a healthier alternative, substitute vegetable oil with melted coconut oil.

Keywords: Zucchini bread, chocolate chip zucchini bread, moist zucchini bread, easy zucchini bread recipe, quick bread, homemade bread