Description
Delight in this moist and flavorful Chocolate Chip Zucchini Bread, a perfect blend of warm spices, tender shredded zucchini, and sweet chocolate chips baked into a comforting loaf. This easy-to-make bread is ideal for breakfast, snack time, or dessert, offering a delicious way to enjoy veggies with a chocolatey twist.
Ingredients
Units
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon kosher salt
Wet Ingredients
- 3/4 cup packed brown sugar
- 2 large eggs, at room temperature
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 cups shredded zucchini
- 1 1/2 teaspoons pure vanilla extract
Add-ins and Toppings
- 1 1/4 cups chocolate chips, divided
- 1 tablespoon turbinado sugar, for sprinkling on bread
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with nonstick cooking spray and set aside to ensure the bread doesn’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ground ginger, and kosher salt. This blend of spices and leavening agents will provide flavor and help the bread rise correctly.
- Combine Wet Ingredients: In a large bowl, stir together the brown sugar, eggs, and melted butter until the mixture is smooth and well combined. Then add the shredded zucchini and vanilla extract, mixing thoroughly to distribute them evenly throughout the batter.
- Add Dry Ingredients and Chocolate Chips: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined to avoid overmixing which can make the bread tough. Gently fold in 1 cup of chocolate chips to infuse bursts of chocolate throughout the loaf.
- Pour Batter and Add Toppings: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle the turbinado sugar evenly over the surface for a slight crunch, then top with the remaining 1/4 cup of chocolate chips for an appealing finish.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 50 to 65 minutes until the bread is golden brown and a toothpick inserted into the center comes out clean, indicating it is fully baked.
- Cool the Bread: Remove the bread from the oven and let it sit in the pan for 10 minutes to firm up. Then carefully loosen the edges with a bread knife and remove the bread from the pan. Allow it to cool completely on a wire rack before slicing to maintain its structure.
Notes
- Ensure zucchini is finely shredded for even moisture distribution.
- Do not overmix the batter to avoid a dense loaf.
- You can substitute chocolate chips with walnuts or omit for a nutty variation.
- Use turbinado sugar for a crunchy, sweet crust on top.
- Store leftovers wrapped tightly at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 slice (approx. 1/12th loaf)
- Calories: 301
- Sugar: 26g
- Sodium: 241mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
