This Easy Chocolate Chip Zucchini Bread recipe is a delightful treat that perfectly balances the sweetness of chocolate chips with the subtle freshness of zucchini. Moist, tender, and oh-so-delicious, this bread is perfect for breakfast, brunch, or an afternoon snack.
Imagine slicing into a warm loaf of chocolate chip zucchini bread, the rich aroma filling your kitchen, with each bite a burst of flavor, and a perfect texture.
Recipe Details
- Flavor Profile: Sweet, with notes of vanilla and cinnamon, and the slight freshness that comes from the zucchini.
- Texture: Soft, moist, and tender with pockets of melted chocolate.
- Total Time: Approximately 1 hour and 15 minutes, including prep and bake time.
- Difficulty: Easy.
What You’ll Need
This Easy Chocolate Chip Zucchini Bread relies on simple ingredients and kitchen staples. You’ll need all-purpose flour, sugar, eggs, oil, and of course, zucchini. The recipe also calls for baking soda, baking powder, vanilla extract, and cinnamon to add flavor to the bread. Finally, the star of the show — chocolate chips!
Ingredients Notes
- Zucchini – Freshly grated zucchini adds moisture and a hint of freshness to the bread. Be sure to remove any excess water by lightly squeezing it after grating.
- All-Purpose Flour – All-purpose flour provides the structure and base for the bread, making it soft and cakey.
- Chocolate Chips – Choose your favorite type of chocolate chips! Semi-sweet or milk chocolate chips work great in this recipe.
Add-ins and Substitutions
- Nuts: Add 1/2 cup of chopped walnuts or pecans for a delightful crunch.
- Spices: Feel free to add a pinch of nutmeg or allspice to enhance the warm flavors.
- Chocolate Variety: Use dark chocolate chips for a more intense chocolate flavor.
How to Make Easy Chocolate Chip Zucchini Bread
Let’s dive into making this wonderful homemade Chocolate Chip Zucchini Bread.
- Prep the oven and pan: Preheat your oven to 350°F and grease and flour a loaf pan. This ensures the bread doesn’t stick and browns evenly.
- Mix the wet ingredients: In a large bowl, whisk together the eggs, oil, and sugar until well combined, then stir in the vanilla extract.
- Add the zucchini: Add the grated zucchini to the wet ingredients and mix well.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and cinnamon.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to a tough bread.
- Fold in chocolate chips: Gently fold in the chocolate chips.
- Pour into the pan: Pour the batter into the prepared loaf pan and spread it evenly.
- Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Pro Tip: Don’t overmix the batter. Mixing it too much can develop the gluten in the flour, resulting in a bread that’s tough rather than tender.
Recipe Tips
- Grate the zucchini finely: Finely grated zucchini incorporates better into the batter and results in a more evenly textured bread.
- Don’t overbake: Keep a close eye on the baking time! Overbaking will dry out your bread.
- Let it cool completely: Allow the bread to cool completely before slicing. This allows the crumb to set and makes for neater slices.
- Use the toothpick test: Insert a toothpick into the center of the loaf to check for doneness. If it comes out clean, your bread is ready.
- Grease and flour the pan well: This is important or your bread will stick!
FAQs
- Can I freeze this zucchini bread?
Yes! Wrap the cooled bread tightly in plastic wrap and then in foil, and freeze for up to 2-3 months. Thaw overnight in the refrigerator. - Can I substitute other fruits or vegetables?
While the recipe is designed with zucchini, you could experiment with other grated vegetables like carrots, but be prepared for a slightly different texture and flavor. - Why is my bread dry?
Overbaking or using too much flour can lead to dry bread. Make sure to follow the baking time and measure your ingredients carefully. - Can I add other types of chocolate, such as chocolate chunks or white chocolate chips?
Absolutely! Use whatever chocolate you prefer! Just make sure to measure appropriately to ensure a good balance.
Serving Suggestions
- With Butter: A simple pat of butter is a classic pairing.
- Whipped Cream: Add a dollop of whipped cream on top of each slice.
- With Coffee or Tea: Chocolate Chip Zucchini Bread is the perfect accompaniment to your favourite hot drinks.
- Serve it Warm: Serve your bread slightly warm for maximum flavor and enjoyment.
Make This Recipe in Advance
The batter can be made up to a day in advance and stored in the refrigerator. Just pour it into the prepared loaf pan and bake when you’re ready. The baked bread keeps well on the counter for 3-4 days when stored properly. For longer storage, freeze it.
Easy Chocolate Chip Zucchini Bread
- Total Time: 1 hour 15 minutes
Description
This Easy Chocolate Chip Zucchini Bread recipe is a delightful treat that perfectly balances the sweetness of chocolate chips with the subtle freshness of zucchini. Moist, tender, and oh-so-delicious, this bread is perfect for breakfast, brunch, or an afternoon snack.
Ingredients
1 1/2 cups (270g) finely grated zucchini (about 1 1/2 medium zucchini)
2 cups (264g) all purpose flour, spooned and leveled
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp kosher salt
1/2 cup unsalted butter, melted and cooled
1/2 cup (100g) granulated sugar
1/2 cup (100g) light brown sugar, packed
1/3 cup (82g) sour cream
2 large eggs
2 tsp vanilla extract
1 1/2 cups dark chocolate chips, plus more for sprinkling on top
Flaky sea salt, for sprinkling on top (optional)
Instructions
Preheat the oven to 350F and grease and line a 9×5 loaf pan with parchment paper.
Grate 1 1/2 cups of zucchini, then squeeze out the water. Set aside the squeezed zucchini.
Whisk together the flour, baking soda, baking powder, and salt. Set aside.
In a large bowl, whisk together the melted butter and sugars. Mix in the sour cream, eggs, vanilla, and zucchini.
Pour in the dry ingredients and gently mix with a rubber spatula.
Add the chocolate chips and continue to gently mix.
Pour the batter into the pan and spread it even.
Top with more chocolate and bake for 1 hour to 1 hour 10 minutes, testing for doneness with a toothpick.
Cool the bread in the pan for 30-40 minutes.
Top with flaky sea salt, slice, and enjoy.
Notes
Grate the zucchini finely: Finely grated zucchini incorporates better into the batter and results in a more evenly textured bread.
Don’t overbake: Keep a close eye on the baking time! Overbaking will dry out your bread.
Let it cool completely: Allow the bread to cool completely before slicing. This allows the crumb to set and makes for neater slices.
Use the toothpick test: Insert a toothpick into the center of the loaf to check for doneness. If it comes out clean, your bread is ready.
Grease and flour the pan well: This is important or your bread will stick!
- Cook Time: 1 hour 10 minutes
- Category: Bread
